Whipped cream goes well with pies, hot cocoa, and a variety of other sweet foods. It's usually created by whisking or mixing heavy cream until it's light and frothy. Powdered sugar, vanilla, coffee, orange zest, or chocolate can all be added to whipped cream for added taste. While making homemade whipped cream is simple, heavy cream is costly and not always readily available. You could be looking for a dairy-free or lighter option. Fortunately, homemade whipped cream can be produced with simple milk or even milk replacements and a few additional ingredients. Or you can also go for non dairy whipping cream online.

Here are two different techniques to produce whipped cream with milk (without the use of heavy cream):

1. Using Gelatin and whole milk:

The fat content of whole milk and heavy cream is one of the most significant distinctions. The fat content of whole milk is 3.2 percent, whereas heavy cream is 36%.The substantial fat content of heavy cream is critical for whipped cream's structure and durability.

As a result, while creating whipped cream from whole milk, you'll need to add thickening and stabilizing agents. Unflavored gelatin is one method to do this.

Ingredients:

• 2 tablespoons (15 gm) confectioner sugar
• 1 1/4 cup (300 ml) chilled whole milk
• 2 teaspoons unflavored gelatin

Directions: How to make whipped cream with milk and gelatin

1. Put your whisk or beaters in the freezer before you start.
2. In a small microwave-safe dish, pour 1/2 cup (60 ml) cool whole milk and whisk in the gelatin. Allow 5 minutes for the mixture to become spongy.
3. Microwave the bowl for 15–30 seconds, or until the mixture is completely liquid. Set aside to cool after stirring.
4. Combine the sugar and the remaining 1 cup (240 mL) whole milk in a large mixing basin. Whisk in the chilled gelatin mixture until smooth.
5. Whipped cream can be chilled in the fridge for up to two days. Take the bowl out of the fridge and whisk the mixture until it thaws. If you stir the whipped cream for too long, it will turn gritty and sticky. To restore volume after chilling, you may need to stir the liquid quickly again.

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2. Using Cornstarch and skim milk:

This skim milk approach may be precisely what you're searching for if you're seeking a lower-calorie choice. Skim milk can be used to produce whipped toppings that aren't as thick and creamy as whipped cream prepared with heavy cream or full milk.

To get a thick, airy texture, whisk together skim milk and cornstarch in a food processor fitted with an emulsifying disc.

Ingredients:

• 1 cup cold skim milk (240 mL)
• 2 tbsp (15 g) cornstarch
• 2 tbsp (15 g) confectioner sugar

Directions: How to make whipped cream with milk and cornstarch:

1. In a food processor fitted with an emulsifying disc, combine the skim milk, cornstarch, and confectioners' sugar.
2. Blend for 30 seconds on high and use it right away.

Conclusion

You probably don’t need heavy cream to make whipped cream. While it's a little out of the ordinary, using full milk, skim milk, or coconut milk to produce a fluffy, delectable topping is achievable. Homemade whipped cream, in whatever form you choose to prepare it, is a simple way to elevate an everyday treat.

(Or if you are running late, you can directly get the whipping cream online by googling ‘whipping cream near me’).

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