I think the down-home cookin' is so tasty. Any food from the south, I'm eating🧈🧂🥧🍷 "Butter, Salt, Sugar and Alcohol. I've heard these are the 4 food groups of the South😅
I made butter out of cream for the first time yesterday, and now you are showing me how to turn that butter, which has a much longer shelf life than cream, back into heavy cream. Amazing! Thank you 🥰
@@bloubrown802Not true. Supermarkets have the lowest profit margin of all retailers at 1 to 3%. What you're seeing is simply inflation due to too much spending on the part of the government and the increase in the cost fossil fuel from $30 - $130/barrel. Shipping costs 4x more than pre-Biden. Biden blaming the supermarket industry is his way of dodging blame. If supermarkets were gouging price increases would be the same for everything. Help is on the way. Well at least we have this $ saving recipe for heavy cream.
Thanks for the post ma'am, my grandma uses 150g unsalted butter, 150g whole milk, 30g powdered sugar and 1tsp vanilla extract it's simply delicious. She uses it to make homemade ice cream and Chantilly cream for the cakes. 👌👍
We call that Italian sweet cream. Heavy whipping cream is not sweet or flavored. Basically 36-40% fat. Preferably milk fat. This recipe is substitution.
If I'm understanding correctly, her video here is about making heavy whipping cream, and you are talking about how to take that and turn it into whipped crea m, like Cool Whip. Right? Because to make homemade Cool Whip, I would have used heavy whipping cream, powdered sugar, and vanilla. So she just made the first part homemade, and your additions would turn it into homemade Cool Whip. 🎉
You’re one of those people that doesn’t get upset when you’re missing something. You probably just say, no problem, I’ll make my own. Love your demeanor, outlook and your accent. Thank you for the video.
Just have to say 'Thank you.' This is such an amazing 'hack', and it makes perfect sense. The heavy cream I normally buy is from a local dairy farm...just cream, no added thickeners. I love it but it's expensive...$6.99 a quart. Now, it's worth it but sometimes I cannot get it. I tried your method and not only does it work but it doesn't separate. And the next day, it thickens up more, even after refrigeration. The real taste test was putting it in my coffee...just wonderful. I always keep butter and whole milk (I make my own yogurt), so this is great. Thanks again, from New England.
Buy canned unshakened coconut milk and use only the top part that’s thick throw away the drained then use your non - dairy brand of butter or try grassfed butter very low on lactose, also goat milk ( this recipe is for those who are lactose intolerant)
@@denisemaples6519 Oh wow, great minds think alike. I have done that very thing with canned coconut milk. For those who haven't tried it yet: refrigerate the canned coconut milk until chilled. Then open the can. Use a knife to make two vertical holes through the coconut cream that rose to the top. The two holes should be opposite each other along the inside edge of the can. Then pour out the water that settled to the bottom of the can through one of the holes. The other hole acts as a vent. That's how we get coconut cream from canned coconut milk!😋
This worked EXTREMELY well! My dad’s birthday was a couple days ago and I wanted to make him a cake but I didn’t have any heavy cream. This came in clutch
@@nancy9478 I bought a quart of cream at Aldi late winter and it wouldn’t whip up like cream should. I tried for over 10 minutes, it got some bubbles in it though. I ended up putting some potato starch in it to make it stiff enough to use. But I don’t like doing that. The next carton I bought later was not like that.
@@oklahomaisok "Cream" and "whipping cream" are two different things. The latter has a higher butterfat content which allows air to remain in the mixture when it's beaten. Lower fat standard cream is not really capable of that.
I appreciate your video. It’s helping me out of a sticky situation. I ordered my groceries today and forget to get heavy cream. This is a life saver for me. 👍
Thank you so much! I can't count the number of times I've passed on certain recipes I wanted to make because the one ingredient I was missing was heavy cream and I just didn't feel like driving to the store one thing, plus it's so crazy expensive. This is such a game changer.
Yes, it's cheaper for me to buy butter than to make it with heavy cream. Both are store brands I priced. I buy cream for my coffee and making sour cream. I do buy Daisy sour cream when I buy it. But since I already have the cream, it's easy to make.
I guess it depends on how much you pay for your milk and butter. I like to spend a little extra for organic milk since it seems to last longer. Butter is costly though. I try to buy extra when I can find it on sale. It's a good hack to know, though!
I'm from Australia, and when I was a teenager, my Grandmother taught me how to make something similar to this, she called it 'mock cream' 😋 She said they used to make it all the time on the farm where she grew up, they only went to town once a week or less, so had to make do with what they had.
I remember mock cream as being mostly butter with a ton of icing sugar put into it. 😂 It's so good. And can stand up to Aussie heat, alot better than fresh whipped cream.
@@Treasuresblood Yes, I need heavy whipping cream for whipping, I don't think this will get whipped. But whipping cream in the store has additives! If you have a real heavy cream 30%, it will whip quickly.
@Treasuresblood Buttermilk and heavy cream are two byproducts of milk. Not sure where the reasoning of _"no buttermilk so not really whipping cream"_ comes from ... @kathrynletchford5114 Because that's what it generally is in Australia nowadays 👍 although a lot of bakeries use (cheaper) non dairy now for a denser filling with a longer shelf life 😉 @lindakeogh4178 Same here. Coddled butter mixed back into milk was always a cheaper alternative than full-on cream if you had to go out and buy it 👍 @@VB-lc4xz Yes, Small Town Southern Wife's recipe produces a heavy cream that can be whipped. All natural ingredients. She didn't *invent* the idea of adding milk fats (butter) back into milk caaaarefully to reconstitute thickness, lol. She's sharing an Oldie Worldie tried and trusted gem with the internet. Give it a go! 🇦🇺🇳🇿😁👍
Super helpful!!! I've been trying to only eat whole foods with no preservatives or chemicals and such, and every heavy cream I'm seeing at the store has additives like gums. Now I can make it myself! I'm going to try with A2 milk. Thank you SO much!
The blending process is called emulsification. I have a 75 year old British invention that does this. It's named a BEL. I use it when I don't plan ahead on cream purchase. Everyone's right about the price of purchased cream. Its price increased more than the rate of inflation in the last years.
True, but when when cream is beaten and the butter separated, the resulting liquid leftover is buttermilk, not milk . . so this isn't exactly accurate. Plus the fact that standard butter, which most people use, has a substantial quantity of salt in it which is not present in cream at all . . so unsalted butter would be recommended if you decide to try this method.
@stizelswik3694 - there is no "recipe" for heavy cream. It's part of the milking process and can't be made artificially. This method is just adding fat to milk and emulsifying it, which is not the same thing.
I just went to the store for heavy cream. The price was almost 8 dollars for a container. And not a big container either. I was in shock that I didn’t buy it. And now here this video. Thank you.
Aldi has a price of 5.29 for a large one ( compare to two years ago at 3.45 ) and walmart is 5.49 Publix is 9,and others charge close to 11-12 dollars. All large ones . Hope that helps
@AHD2105 .... how can you just... but that? I've never seen it in stores as simply.... cream. Where is it found? Usually by the milk or like... in the cheese section??
Oo thank you! My Mum used to make cream, I've been wondering for so long how she did it, i used to watch her but it was so long ago, i was just a young child, but i remember she used to tell me that Dutch unsalted butter was best. My sister and i were talking about this only the other day... Heavy cream is plentiful here and cheap so i dont need to make it but i really wanted to know how anyway, i used to love the taste of the cream she made. I'm on keto and i do have it in my coffee. i might make some, just for old times sake and remembering my lovely Mum whom i miss 💕 🌼
My own Southern mama is gone so am I glad I found you. I didn't take notes back in the day so I HAD to subscribe when I saw your video line-up. God bless you, ma'am!
Lady you are my hero, my partner always gets into my creamer for his coffee. When I need it there’s not much left. Glad I found your site I’m always wanting to save money. 🌷
Just yesterday I was tempted to make a pie but didn't have whipping cream. I live 30 miles from a store so I just can't hop in the car and pick one up. I've been looking at your other videos and you have great tips. These will be helpful.
If you're gonig to put the effort into making a pie, use wht it calls for. Save this for your coffee or whatever. Your pie won't be the same and will possibly flop. Save this for coffee.
If you want it for a topping for the pie, I'm pretty sure it won't whip like real cream does. This recipe is just for using as an ingredient, like in a cream soup or sauce.
You have the most soothing voice. I would want you next door if I panicked in the kitchen. Your voice would talk me thru any cooking disaster, turning a negative into a positive
The first time I saw this recipe I immediately told my son to bring me some butter and milk (he temporarily has my car). He always has to buy me cream and like another commenter said, there are ingredients in store-bought that make me wonder if it's really heavy cream at all. It used to be you could buy cream that the only thing in the ingredient list was cream or milk. I had to do a search for this recipe because I thought I had saved it. I was wrong. I now have my ingredients and I am getting ready to make this. I am so excited !! 💕💕
Excellent! I live in Mexico and they have this weird, chemical laden stuff they call cream and other cartons that say whipping cream, also full of chemicals, but never mounts up! You are a life saver Mam!!! Good for cooking but will this whip up if it's refrigerated first?
Our kind lady used warm milk, so I'd think the milk should be warmed. Just follow the process and see it how goes for you. Melted butter into warmed milk...probably refrigerate later once whipped together, though...as per usual for fresh dairy products. That stuff you buy, as you say, is filled with other things. Cost per serving would heavily depend on cost of butter and milk where you live though.
It does not even whip up at all. I bought Lyncott, fail. Bought some other, fail as well. Thank goodness they bring in Anchor cream. It makes me wonder what they put on their cakes. Mystery!😂
@@nenanenalynn You tried it? I saw another one that was pretty much the same but they threw in a packet of unflavored gelatin to keep it from collapsing. Yes I see them in the bakeries too 😵💫! When we have all these wonderful fruits that we could be creative and have fun with... it's a shame there isn't a proper whipped cream (it's not like there's a shortage of cows here). I haven't seen that Anchor cream 🙁, but I'll keep my eye out for it now. Thx 😉
Yeah, all milk (unless vegan, gross) are all the same with enough fat incorporated into it. Her ratio is definitely in the range of the consistency of heavy/whipping cream (leaning more to a whipping cream consistency)
Concept here is butter is made from heavy cream. So reversing the process by diluting the butter with milk will give you the heavy cream. Very neat hack! So many times I’ve needed to use heavy cream and didn’t have it.
What a great idea! I hardly ever use heavy cream, so I tend to be out of luck when a recipe calls for it. I'll definitely keep this in mind for those times. It sure will come in handy.
Brilliant! I usually skip recipes that call for heavy cream because it's so expensive and I would never need a whole container, meaning I'd eventually throw out some. I'll do this instead from now on.
This seems to be more pouring cream than whipping cream. I don't think you can beat it to a stiff soft peak stage like actual whipping cream. But pouring cream is great for a lot of things so thank you. It's so easy.
My husband bought some heavy cream because I want to try out the 2 ingredients (self rising flour+heavy cream) biscuits but I will be making my own self rising flour and will try this creamer too. I will also be trying your recipe with powdered Nido milk. Going for shelf stable ingredients as much as I can for possible food shortages. Thank you for sharing your recipe.
I grew up with a Bell Cream Maker in the kitchen. It was an antique even then (70's) but mom still used it. It eventually died a permanent death, but I managed to find one in good condition and I still have, and use, it. It does the same thing as what you do here, but I can do it in smaller amounts (as little as a tbsp of cream) and it won't separate even in the fridge.
@@Sashenka979 no. It breaks the fat of the butter up into smaller pieces and reintegrates them into the milk. Basically, it reverses the process of making butter from cream. However, once the cream is made, it works just fine to make whipped cream as you would normally.
I'm the middle of a recipe right now at 9:54 at night and I missed the part of needing heavy cream which I don't have. You're a life saver! Thank you Thank you Thank you! It is way too late to make the 20 minute drive into town tonight ughhh. Thanks again!
I'm finding more and more how truly easy, thus knowing what is going in and what isn't making it better, that making commonly used items is. Thank you so much for this! I go through small cartons of heavy cream constantly. I will take this little number off my store-bought list, and make it here on out.❤❤❤
I make a cheesecake that takes ¾ c. of heavy cream. I really hate to buy that pint container in the store because if I don't use it, it goes bad. You can't really use it on cereal and it makes coffee too "greasy". Making a cup of it means there's less of it to worry about! I really appreciate this recipe! ❤
Whip up the rest of the cream and make whipped cream for your dessert. You can also make little single serve plops of whipped cream and freeze them. That is if you like whipped cream.
If you leave it in the fridge long enough, it will naturally separate into milky water, which you pour out and a very thick cream like Devon cream or cream cheese, and it's delicious.
@@thereserivera7691 That is one of my favorite parts about it! 🥰I also make my own milk using 8 ounces of water, 10 grams of melted butter, 14 grams of plain whey protein isolate, and 6 grams of In The Raw zero calorie sweetener blend(I'm sure any would work though), and I buzz it a few times to bring it together! VOILA...MILK; with pretty much 0 carbs!😊If you make them, just be sure to shake them up before using them! 💙💙
May need to try that. Couldn’t find any heavy cream or whipping cream at the local stores that was gum free. Chemical additives no longer agree with me and had to drop back to half and half for my coffee. Heavy cream gave it a more creamy feel.
@@TAS-l4k I hope you love it as much as I do! If you're only using it for your coffee though, you could use 1 stick of butter and 8 ounces of water! I use the other version (the 1:1 ratio) for my whipped cream, and this version for putting in my coffee! However, both versions work in coffee.
Thank you. I hardly have it in our house and I only use it when a recipe calls for it. I am allergic to a lot of dairy. So I really only use it in a recipe. This is going to save me Money. Thank you.
I was VERY glad to see this easy recipe. I drink cream in my coffee. So many creams have ingredients in them I don't understand. I can't wait to make this and use it in my coffee! It's healthier and saves money, too! 💕💕
Ive read of using this recipe for a crean substitute in baking in "Joy of Cooking" but it says it's only for cooking and won't work in drinks or whipped cream. Ill try it.
Thank you so much! I’ve tried to substitute butter and milk for heavy cream, but never thought to use a blender - it always separates. So simple, but so helpful!
1:40 Helpful~? Heck, I did not even know I could do this~!! It's great~!! Thank you! I think with the price of butter these days, we'd have to do an actual calculation to determine which cost is best. I am surprised that blender doesn't have some type of temporary rubber stopper top to poke the metal portion of your blender through, so when it splashes up, it would be prevented from splashing out or all over. I can't help but suggest you use some spatulas to catch more of your liquids from both your pot and all your cups or tools. Happy cooking~!!
If this whips up as good as real cream I’m going to start doing this instead of buying cream…it will be more economical to do that. Plus it won’t have CARRAGEENAN added to it like most cream does ( a thickener because if it was really heavy cream it would whip without it). Carrageegan is very unhealthy and may be linked to tumor formation.
I always keep cans of evaporated milk on hand. Whenever a recipe calls for heavy cream (that does not need to be whipped), I swap out equal amounts of the evaporated milk for the cream. It's cheaper, convenient, and healthier. However, I love the idea of making this at home and will definitely make this!
plus, I like the taste of canned milk. Healthier Im not so sure since I see a lot of extra ingredients on the label. I cannot find a video on how evaporated milk is made. Its like a secret or something and also what ingredients are in box cake mixes.
@@wmpetroff2307 I literally had a video on my YT homepage when I logged in today for homemade condensed milk. I haven't looked for homemade evaporated milk though. Perhaps you need some sort of distillery type of equipment to make evaporated milk? Somehow the excess water needs to be removed without boiling away all the liquid. I am really curious now.
@@ms_maiden4767 We gotta keep looking, lol. I wanna know what makes box cake mix invincible. Like the ratios or obscure ingredients they dont tell us. I have experimented many times by adding many things from creamcheese to extra eggs and whites, bananas (fruits), bacon grease, lard ect and the cake always come out tasty and real good. Now, Dolly Parton has box mix and a delicious butter cream frosting at WallyMart. JiffyMix cornbread always comes out fantastic withcheddar cheese, green chiles, sour cream, bacon.
@wmpetroffthey are out there. Also for sweetened condensed milk. You basically simmer milk gently to reduce amounts. Just little bubbles on the edge. Works great! I love evaporated milk in my tea2307
Amazing I bought a box of Heavy Cream from my local Walmart $$$$ ouch forget the can stuff take 2 cups of your made heavy cream + 1 can of sweet cream , 1 box or can of fruit i.e. strawberries, pineapple, peaches , or berrie mix whip 2 cups of cream until thick , open sweet cream mix with fruit until blended fold into whip cream pour into 6 to 8oz cups with lids or small tupper wear bowls let set overnight enjoy .
This came across my feed. Thank you for sharing this recipe. I’m always needing heavy cream for recipes. I will sure use this one. New subscriber now! ❤
I've been making so many biscuits for different things, made 2 batches this past weekend for a big family dinner. It took 4 cups of heavy whipping cream. They are delicious and beautiful biscuits. I'm always running out, and I live miles from the nearest grocery store. I keep plenty of butter. Thank you so much for this. I also use it to make homemade dumplings. My family couldn't get enough on Saturday. I need to make another batch of biscuits for the freezer. My husband loves biscuits and gravy, or just jelly. I have never cared for biscuits much, buT heavy whipping cream makes all the difference. Thank you!!! New Sub.
@@amydrooks2090 i know, but i really don't want to change my entire menu and planed dishes to include heavy cream just because i needed a couple table spoons of it.
I cannot thank you enough for this! I use so much cream mostly in my coffee but most brands now have carrageenan in them which I stay away from so I spend way too much on a local grass fed brand. Many thanks!
She didn't specify,but I would think you would need to use whole milk as opposed to 2% or less! The butter fat content is what creates the whipping cream!
Thank you so much for sharing this information. I always have to run out and buy this cream when I make something that includes this, and lots of times it expires before I can use it. I am so happy to find this. You have a new subscriber as well. Thank you.
So obvious, and never thought of it. Many thanks, Ma'am. Love that quick glimpse of your hands, that have so much love and doing in them that you have infused them with, another kind of richness...
My grandmother used to say "if we don't have it we don't need it". She would substitute/improvise if she could or go without. This was her attitude toward everything...I love her way!
Very interesting. I don't like buying heavy whipping cream regularly because I never know what recipes may require it, but if I can make it on the fly because I always have butter and milk in the refrigerator, thanks for sharing
I was happy to find this video. I had no idea this could be done and it will save me from buying heavy cream for a recipe and then the rest usually gets expired before I can use it. Thank you very much.
This is amazing I have several pounds of butter in the freezer and yes I have milk. I buy Heavy cream for y coffee and sometimes I do put butter in my coffee and zutt it up in my ninja. Now I don't have to worry I will run out of heavy cream this is so good to know
Great recipe, I like the end product. Three quarters cup of milk is 12 tablespoons so adding 5 tablespoons of butter brings it just over 16(one cup), to 17 tablespoons. Then you consider the evaporation of some water in those products. It is like 29.4 percent butterfat, which is what is often called for. Very nice.
I like it! I know how successful it is to make cream with cornflower (cornstarch) using milk, then adding unsalted butter when cooling down, so this is the same principle. Merry Christmas from the UK!
Thank you for getting right to the point of the video. No introduction just straight to the point. Great job and thank you.
🎆 ~ YES!!! Time is a valuable commodity - luvvv that she realizes this fact & respects her viewers like this. ~ 💖
I appreciate that soooo much
Good video thank you
People with southern accents always have the best food videos! 😋
I think the down-home cookin'
is so tasty. Any food from the south, I'm eating🧈🧂🥧🍷
"Butter, Salt, Sugar and Alcohol. I've heard these are the 4 food groups of the
South😅
My household it’s: salt, pepper, bacon grease 😂 SE Texas ❤️
Eggs, butter, heavy cream, bacon, beef in GA
I have traveled the world, but was born and raised in the South, there is no better eating anywhere.
Amen!
I made butter out of cream for the first time yesterday, and now you are showing me how to turn that butter, which has a much longer shelf life than cream, back into heavy cream. Amazing! Thank you 🥰
@@katharina... we did that as when younger
And now you can turn it back into butter!
Just did this today!😂
How did RUclips know I just went run to the store for heavy whipping cream and paid $6 for a pint😩 Never again, thank you for this video!
That’s why I’m making my own… grocery stores are gouging people!!!
@@bloubrown802Not true. Supermarkets have the lowest profit margin of all retailers at 1 to 3%. What you're seeing is simply inflation due to too much spending on the part of the government and the increase in the cost fossil fuel from $30 - $130/barrel. Shipping costs 4x more than pre-Biden. Biden blaming the supermarket industry is his way of dodging blame. If supermarkets were gouging price increases would be the same for everything. Help is on the way.
Well at least we have this $ saving recipe for heavy cream.
@bloubrown802 In my area, everything has risen significantly.
Our local is 11.79!!
I got heavy cream in my fridge that I need to throw out since I didn't use it all. 😮💨
Thanks for the post ma'am, my grandma uses 150g unsalted butter, 150g whole milk, 30g powdered sugar and 1tsp vanilla extract it's simply delicious. She uses it to make homemade ice cream and Chantilly cream for the cakes. 👌👍
Sounds good, I’ll try that formulation. Thank you for sharing it.
We call that Italian sweet cream. Heavy whipping cream is not sweet or flavored. Basically 36-40% fat. Preferably milk fat. This recipe is substitution.
Thanks for letting us know. Sounds yummy.
i think thats even more fatty than double cream 😮
If I'm understanding correctly, her video here is about making heavy whipping cream, and you are talking about how to take that and turn it into whipped crea m, like Cool Whip. Right? Because to make homemade Cool Whip, I would have used heavy whipping cream, powdered sugar, and vanilla. So she just made the first part homemade, and your additions would turn it into homemade Cool Whip. 🎉
You’re one of those people that doesn’t get upset when you’re missing something. You probably just say, no problem, I’ll make my own. Love your demeanor, outlook and your accent. Thank you for the video.
Thanks. We will try.
Thanks I enjoyed this video. You've got a new subscriber. Love the accent too!
I agree . I could listen to her talk for hours. I love her accent.
Just have to say 'Thank you.' This is such an amazing 'hack', and it makes perfect sense. The heavy cream I normally buy is from a local dairy farm...just cream, no added thickeners. I love it but it's expensive...$6.99 a quart. Now, it's worth it but sometimes I cannot get it. I tried your method and not only does it work but it doesn't separate. And the next day, it thickens up more, even after refrigeration. The real taste test was putting it in my coffee...just wonderful. I always keep butter and whole milk (I make my own yogurt), so this is great. Thanks again, from New England.
Just what I needed. Stores are closed for a hurricane and I’m out of cream to make caramel for the bread pudding I made. Thanks
God bless you. I hope that you and your family are safe.🛐
Thank you!!!
Greetings from sunny SW Florida. I guess I'm not the only one who bakes when a hurricane is coming. I hope you are doing well
Do you have a good bread pudding recipe? 😊
I love this because any dairy that has additives makes me swell up. Now I can make cream without additives! Hooray!
then you must have raw milk to begin with, the only reason for the store milk is because of what they have done to make it last longer on the shelf.
@@laurenglass4514 I don't live near any cows!😭
Just use milk you already use.
Buy canned unshakened coconut milk and use only the top part that’s thick throw away the drained then use your non - dairy brand of butter or try grassfed butter very low on lactose, also goat milk ( this recipe is for those who are lactose intolerant)
@@denisemaples6519 Oh wow, great minds think alike. I have done that very thing with canned coconut milk. For those who haven't tried it yet: refrigerate the canned coconut milk until chilled. Then open the can. Use a knife to make two vertical holes through the coconut cream that rose to the top. The two holes should be opposite each other along the inside edge of the can. Then pour out the water that settled to the bottom of the can through one of the holes. The other hole acts as a vent. That's how we get coconut cream from canned coconut milk!😋
This worked EXTREMELY well! My dad’s birthday was a couple days ago and I wanted to make him a cake but I didn’t have any heavy cream. This came in clutch
Thanks much. Heavy cream for quart is around $4. Gallon of milk is $3.75
I am on keto and use cream a lot.
Great tip.
Cream is 5 and better where I live, and thats at Walmart and Aldi. The supermarket is 7.99 a quart.
@@nancy9478 I bought a quart of cream at Aldi late winter and it wouldn’t whip up like cream should. I tried for over 10 minutes, it got some bubbles in it though. I ended up putting some potato starch in it to make it stiff enough to use. But I don’t like doing that. The next carton I bought later was not like that.
@@oklahomaisok "Cream" and "whipping cream" are two different things. The latter has a higher butterfat content which allows air to remain in the mixture when it's beaten. Lower fat standard cream is not really capable of that.
@@almag6872 it is labeled “HEAVY CREAM”. We had a Jersey cow on the farm, they give the highest butterfat and I got spoiled by that as a child.
How much does the butter cost tho?
Excellent tip. Heavy cream from the grocery store is not cheap!
I'm in Michigan. Heavt whipping cream cost 6.78. My gosh. I'm making it now. 😍
@@XXX-cq9ujin Indiana & same prices here for heavy cream 😅
neither is butter
Not cheap at all and it spoils fast.
For real
I appreciate your video. It’s helping me out of a sticky situation. I ordered my groceries today and forget to get heavy cream. This is a life saver for me. 👍
A senior citizen from Columbus Ohio just learned something new! Thank you!
woah from ohio skibbdi rizzler ohio??/
Thank you so much! I can't count the number of times I've passed on certain recipes I wanted to make because the one ingredient I was missing was heavy cream and I just didn't feel like driving to the store one thing, plus it's so crazy expensive. This is such a game changer.
Thanks so much! I'll save half on making it myself. I nerded the math: Homemade at the time of this writing is .74 per cup; Commercial is $1.41
Thanks I'm math challenged lol
Yes, it's cheaper for me to buy butter than to make it with heavy cream. Both are store brands I priced. I buy cream for my coffee and making sour cream.
I do buy Daisy sour cream when I buy it. But since I already have the cream, it's easy to make.
--too right! Better to make it, at home
I guess it depends on how much you pay for your milk and butter. I like to spend a little extra for organic milk since it seems to last longer. Butter is costly though. I try to buy extra when I can find it on sale. It's a good hack to know, though!
Great hack! Thank you!!! 💪👍🥂
I'm from Australia, and when I was a teenager, my Grandmother taught me how to make something similar to this, she called it 'mock cream' 😋 She said they used to make it all the time on the farm where she grew up, they only went to town once a week or less, so had to make do with what they had.
That's because that's exactly what this is. It's not actually heavy cream. There's no buttermilk in this, so it's not actually heavy whipping cream.
I remember mock cream as being mostly butter with a ton of icing sugar put into it. 😂
It's so good. And can stand up to Aussie heat, alot better than fresh whipped cream.
Yes, we used to use it instesd of fresh cream to make cream buns.
@@Treasuresblood Yes, I need heavy whipping cream for whipping, I don't think this will get whipped. But whipping cream in the store has additives! If you have a real heavy cream 30%, it will whip quickly.
@Treasuresblood Buttermilk and heavy cream are two byproducts of milk. Not sure where the reasoning of _"no buttermilk so not really whipping cream"_ comes from ...
@kathrynletchford5114 Because that's what it generally is in Australia nowadays 👍 although a lot of bakeries use (cheaper) non dairy now for a denser filling with a longer shelf life 😉
@lindakeogh4178 Same here. Coddled butter mixed back into milk was always a cheaper alternative than full-on cream if you had to go out and buy it 👍
@@VB-lc4xz Yes, Small Town Southern Wife's recipe produces a heavy cream that can be whipped. All natural ingredients. She didn't *invent* the idea of adding milk fats (butter) back into milk caaaarefully to reconstitute thickness, lol. She's sharing an Oldie Worldie tried and trusted gem with the internet. Give it a go! 🇦🇺🇳🇿😁👍
Super helpful!!! I've been trying to only eat whole foods with no preservatives or chemicals and such, and every heavy cream I'm seeing at the store has additives like gums. Now I can make it myself! I'm going to try with A2 milk. Thank you SO much!
The blending process is called emulsification. I have a 75 year old British invention that does this. It's named a BEL. I use it when I don't plan ahead on cream purchase.
Everyone's right about the price of purchased cream. Its price increased more than the rate of inflation in the last years.
I'm 76 yes old and I never knew this! Thanks 🌝
I'm 71. We both missed this one growing up.
😂😂😂😂😂😂😂
@@tressaza me 3, ha ha
i am as well.
I won by 10-15 years 😂 (61 years old) 👏👍😊
Makes sense heavy cream is used to make butter. If you add unsalted butter to the reg. milk....you have heavy cream. THANK YOU👍😉
True, but when when cream is beaten and the butter separated, the resulting liquid leftover is buttermilk, not milk . . so this isn't exactly accurate. Plus the fact that standard butter, which most people use, has a substantial quantity of salt in it which is not present in cream at all . . so unsalted butter would be recommended if you decide to try this method.
Real cream is actually skimmed off unhomogenised milk.
This method in this video might make "fake" cream, but it isn't real cream.
@stizelswik3694 - there is no "recipe" for heavy cream. It's part of the milking process and can't be made artificially. This method is just adding fat to milk and emulsifying it, which is not the same thing.
@@almag6872 If it looks like cream and tastes like cream then it's good enough to be used in place of cream.
@@NiceLoki That's how I see it. It may substitute niceIy in recipes but it is stiII miIk and butter emuIsion.
I just went to the store for heavy cream. The price was almost 8 dollars for a container. And not a big container either. I was in shock that I didn’t buy it. And now here this video. Thank you.
Aldi has a price of 5.29 for a large one ( compare to two years ago at 3.45 ) and walmart is 5.49
Publix is 9,and others charge close to 11-12 dollars. All large ones . Hope that helps
Have you tried this recipe? Does it really work as heavy cream?
@AHD2105 what is cream vs heavy cream?
@AHD2105 what's just... cream
@AHD2105 .... how can you just... but that? I've never seen it in stores as simply.... cream. Where is it found? Usually by the milk or like... in the cheese section??
Heavy whipping cream is my splurge in my morning coffee. Holds me fine until I break my fast at lunch. Thanks for showing us how to make it.
Exactly what I do 😎
Just be careful to not use more than a tablespoon, if you don't want to break your fast. Stay healthy! 💖💫
Consuming something with fat, Sugar and protien (heavy cream) is definitely breaking your fast
I've got some bad news.......that breaks your fast. 😢
@@russellevans2446specifically because is milk. Heavy cream does not have carbs.
Oo thank you! My Mum used to make cream, I've been wondering for so long how she did it, i used to watch her but it was so long ago, i was just a young child, but i remember she used to tell me that Dutch unsalted butter was best. My sister and i were talking about this only the other day...
Heavy cream is plentiful here and cheap so i dont need to make it but i really wanted to know how anyway, i used to love the taste of the cream she made. I'm on keto and i do have it in my coffee. i might make some, just for old times sake and remembering my lovely Mum whom i miss 💕 🌼
That's it?????????Wow!!!!! This Woman is a lifesaver!!!
Yes I wish I knew this in the past ,I always put off buying it because it's too expensive
My own Southern mama is gone so am I glad I found you. I didn't take notes back in the day so I HAD to subscribe when I saw your video line-up. God bless you, ma'am!
One of the most useful videos I've seen in a while! *Thank you Small Town Southern Wife!! ~ New Subscriber*
❤me too - this is so useful and you get right to it without a lot of empty chatter - thank you, I love it! You got another new subscriber ❤
I agree
Thanks!
A lot of recipes call for heavy whipping cream and I normally don't keep whipping cream around. This is a game changer.
Thanks again!
I am so excited to find this video. I’ve been using organic heavy cream in coffee and the store is out. Now I can make my own! Thank you!!
You are GODSEND. Thank you. I didn’t even want to understand why it is $7 for whipping cream everywhere.
Most 2yrs ago at holiday time it was .99cents, then went to 6.00 ,no thankyou! 😅
Thank you for this, because many times I would watch the price in the stores and leave it on the shelf because it's too expensive otherwise
Lady you are my hero, my partner always gets into my creamer for his coffee. When I need it there’s not much left. Glad I found your site I’m always wanting to save money. 🌷
Just my opinion, but your partner is a jerk.
Just yesterday I was tempted to make a pie but didn't have whipping cream. I live 30 miles from a store so I just can't hop in the car and pick one up. I've been looking at your other videos and you have great tips. These will be helpful.
Is it cheaper to make it that way? Did you figure what it cost for one cup of home made cream?
@@conniebranham-b9xSomeone else said per cup, store bought is $1.41, and the homemade is .71 cents. Obviously it could be different in your area.
@@conniebranham-b9xRead all the comments. Your answer is in there.
If you're gonig to put the effort into making a pie, use wht it calls for. Save this for your coffee or whatever. Your pie won't be the same and will possibly flop. Save this for coffee.
If you want it for a topping for the pie, I'm pretty sure it won't whip like real cream does. This recipe is just for using as an ingredient, like in a cream soup or sauce.
You have the most soothing voice. I would want you next door if I panicked in the kitchen. Your voice would talk me thru any cooking disaster, turning a negative into a positive
The first time I saw this recipe I immediately told my son to bring me some butter and milk (he temporarily has my car). He always has to buy me cream and like another commenter said, there are ingredients in store-bought that make me wonder if it's really heavy cream at all. It used to be you could buy cream that the only thing in the ingredient list was cream or milk.
I had to do a search for this recipe because I thought I had saved it. I was wrong. I now have my ingredients and I am getting ready to make this. I am so excited !! 💕💕
Excellent! I live in Mexico and they have this weird, chemical laden stuff they call cream and other cartons that say whipping cream, also full of chemicals, but never mounts up! You are a life saver Mam!!! Good for cooking but will this whip up if it's refrigerated first?
Our kind lady used warm milk, so I'd think the milk should be warmed. Just follow the process and see it how goes for you. Melted butter into warmed milk...probably refrigerate later once whipped together, though...as per usual for fresh dairy products. That stuff you buy, as you say, is filled with other things. Cost per serving would heavily depend on cost of butter and milk where you live though.
We’re moving to Guatemala…you have a good point!
@@freezo244 Things you don't know until you know. 🫤 🙃
It does not even whip up at all. I bought Lyncott, fail. Bought some other, fail as well. Thank goodness they bring in Anchor cream. It makes me wonder what they put on their cakes. Mystery!😂
@@nenanenalynn You tried it? I saw another one that was pretty much the same but they threw in a packet of unflavored gelatin to keep it from collapsing.
Yes I see them in the bakeries too 😵💫!
When we have all these wonderful fruits that we could be creative and have fun with... it's a shame there isn't a proper whipped cream (it's not like there's a shortage of cows here). I haven't seen that Anchor cream 🙁, but I'll keep my eye out for it now. Thx 😉
Thanks I didn't know this. It will come in handy for sure.
Yes thankyou - BUT does it whip up like Whipping Cream?? That would have been nice to see demonstrated
That's what I would like to know as well🤷🏻
Yeah, all milk (unless vegan, gross) are all the same with enough fat incorporated into it.
Her ratio is definitely in the range of the consistency of heavy/whipping cream (leaning more to a whipping cream consistency)
Concept here is butter is made from heavy cream. So reversing the process by diluting the butter with milk will give you the heavy cream. Very neat hack! So many times I’ve needed to use heavy cream and didn’t have it.
So does that mean you can turn it into whipped cream
Exactly, nice story but not an answer to the question.
I would like to know the answer too... 😊
What a great idea! I hardly ever use heavy cream, so I tend to be out of luck when a recipe calls for it. I'll definitely keep this in mind for those times. It sure will come in handy.
Brilliant! I usually skip recipes that call for heavy cream because it's so expensive and I would never need a whole container, meaning I'd eventually throw out some. I'll do this instead from now on.
I just found your channel. Thank you so much, I will never have to pay the high price for Heavy whipping cream...Sherri-Idaho
Great! Very helpful Thank much
Thump up !
This seems to be more pouring cream than whipping cream. I don't think you can beat it to a stiff soft peak stage like actual whipping cream. But pouring cream is great for a lot of things so thank you. It's so easy.
you can, if refrigerated before whipping
Thanks for the info. I was wondering about not chilling it before whipping.
@@SK-dy2ie
and put your bowl and mixing implement in the fridge or freezer too. i would think you need to make sure you're using whole milk too.
Thanks so much! I’ll use more heavy cream if I don’t have to pay grocery store prices!
My husband bought some heavy cream because I want to try out the 2 ingredients (self rising flour+heavy cream) biscuits but I will be making my own self rising flour and will try this creamer too. I will also be trying your recipe with powdered Nido milk. Going for shelf stable ingredients as much as I can for possible food shortages. Thank you for sharing your recipe.
This is genius.Thank you so much.Heavy cream is actually really expensive to buy & I rarely use it so it's not something I regularly have on hand
I purchased a Vintage Bel Cream Maker off Ebay several years ago. It works great for making heavy or double creams!
Thank you; store-bought whipping cream is so expensive!
My goodness, yes! I use heavy cream to make shrimp Alfredo. A half gallon from Walmart is $9.99 before taxes.
Dang that is crazy
I grew up with a Bell Cream Maker in the kitchen. It was an antique even then (70's) but mom still used it. It eventually died a permanent death, but I managed to find one in good condition and I still have, and use, it. It does the same thing as what you do here, but I can do it in smaller amounts (as little as a tbsp of cream) and it won't separate even in the fridge.
Would it be possible to make whipped cream with this?
@@Sashenka979 no. It breaks the fat of the butter up into smaller pieces and reintegrates them into the milk. Basically, it reverses the process of making butter from cream. However, once the cream is made, it works just fine to make whipped cream as you would normally.
Now that is interesting
Yes I have an old one and use it to make cream.
@@KeyClavis
Where would you find something like that, the Bell cream maker?
I've never heard of that before.
I'm the middle of a recipe right now at 9:54 at night and I missed the part of needing heavy cream which I don't have. You're a life saver! Thank you Thank you Thank you! It is way too late to make the 20 minute drive into town tonight ughhh. Thanks again!
I'm finding more and more how truly easy, thus knowing what is going in and what isn't making it better, that making commonly used items is. Thank you so much for this! I go through small cartons of heavy cream constantly. I will take this little number off my store-bought list, and make it here on out.❤❤❤
This is genius and I’m so glad I came across your video!! Thank you for this knowledge!!! 😊
Watching from Edmonton Alberta CANADA and love your recipe!!!
I'm blown away. I had no idea. Thanks a lot for the vid.
I make a cheesecake that takes ¾ c. of heavy cream. I really hate to buy that pint container in the store because if I don't use it, it goes bad. You can't really use it on cereal and it makes coffee too "greasy". Making a cup of it means there's less of it to worry about! I really appreciate this recipe! ❤
Whip up the rest of the cream and make whipped cream for your dessert. You can also make little single serve plops of whipped cream and freeze them. That is if you like whipped cream.
I freeze heavy cream when I’m going to use it in recipes.
If you leave it in the fridge long enough, it will naturally separate into milky water, which you pour out and a very thick cream like Devon cream or cream cheese, and it's delicious.
GENIUS!!!! Our stores have been out of heavy cream for weeks at a time. Now those outages will NOT affect me.
I make my heavy whipping cream with 1 stick of butter and 4 ounces of really warm water and blend it in my Vitamix! 😊😊
No carbs, either❤
@@thereserivera7691 That is one of my favorite parts about it! 🥰I also make my own milk using 8 ounces of water, 10 grams of melted butter, 14 grams of plain whey protein isolate, and 6 grams of In The Raw zero calorie sweetener blend(I'm sure any would work though), and I buzz it a few times to bring it together! VOILA...MILK; with pretty much 0 carbs!😊If you make them, just be sure to shake them up before using them! 💙💙
May need to try that. Couldn’t find any heavy cream or whipping cream at the local stores that was gum free. Chemical additives no longer agree with me and had to drop back to half and half for my coffee. Heavy cream gave it a more creamy feel.
@@TAS-l4k I hope you love it as much as I do! If you're only using it for your coffee though, you could use 1 stick of butter and 8 ounces of water! I use the other version (the 1:1 ratio) for my whipped cream, and this version for putting in my coffee! However, both versions work in coffee.
I can't imagine that would taste the same
Makes sense, butter comes from milk, so reconnecting it makes perfect sense.
Thank you for all the wonderful things you bring your subscribers! I've used many of them and they have all been great!❤
Thank you. I hardly have it in our house and I only use it when a recipe calls for it. I am allergic to a lot of dairy. So I really only use it in a recipe. This is going to save me Money. Thank you.
I was VERY glad to see this easy recipe. I drink cream in my coffee. So many creams have ingredients in them I don't understand. I can't wait to make this and use it in my coffee! It's healthier and saves money, too! 💕💕
You are a God send. Heavy cream is 6.00 for two cups here. Thank you thank you.
Ive read of using this recipe for a crean substitute in baking in "Joy of Cooking" but it says it's only for cooking and won't work in drinks or whipped cream. Ill try it.
This is ABSOLUTELY a much needed video! Thank you so much! 😊 😊
Awesome video !. Very informative and financially beneficial ! That has to be 75% cheaper. And handy when you're out of the store bought.
Thank you so much! I’ve tried to substitute butter and milk for heavy cream, but never thought to use a blender - it always separates. So simple, but so helpful!
1:40 Helpful~? Heck, I did not even know I could do this~!! It's great~!! Thank you! I think with the price of butter these days, we'd have to do an actual calculation to determine which cost is best. I am surprised that blender doesn't have some type of temporary rubber stopper top to poke the metal portion of your blender through, so when it splashes up, it would be prevented from splashing out or all over. I can't help but suggest you use some spatulas to catch more of your liquids from both your pot and all your cups or tools. Happy cooking~!!
If this whips up as good as real cream I’m going to start doing this instead of buying cream…it will be more economical to do that. Plus it won’t have CARRAGEENAN added to it like most cream does ( a thickener because if it was really heavy cream it would whip without it). Carrageegan is very unhealthy and may be linked to tumor formation.
No, it won't. This is a cream substitute for cooking (like for sauces), not whipping cream.
@@bruceyanoshek626 if you refrigerate it it will whip up
@@bruceyanoshek626 supposedly evaporated milk can be whipping cream.
@@wmpetroff2307 Yes, if you get it so cold that it is nearly frozen.
@@bruceyanoshek626 will the peaks maintain firmness? I have whipped coconut milk and the peaks went limp.
Thank you so much, I can't tell you how many times we've gone to buy heavy cream and the shelves are bare!!
Yes, I travel, and it seems like it's illegal or something. No cream, 18% is useless. Not even WHOLE milk .. gawd!
Ahhhhh!! 😮 FAT !!
Silly people ..
I always keep cans of evaporated milk on hand. Whenever a recipe calls for heavy cream (that does not need to be whipped), I swap out equal amounts of the evaporated milk for the cream. It's cheaper, convenient, and healthier. However, I love the idea of making this at home and will definitely make this!
plus, I like the taste of canned milk. Healthier Im not so sure since I see a lot of extra ingredients on the label. I cannot find a video on how evaporated milk is made. Its like a secret or something and also what ingredients are in box cake mixes.
@@wmpetroff2307 I literally had a video on my YT homepage when I logged in today for homemade condensed milk. I haven't looked for homemade evaporated milk though. Perhaps you need some sort of distillery type of equipment to make evaporated milk? Somehow the excess water needs to be removed without boiling away all the liquid. I am really curious now.
@@ms_maiden4767 We gotta keep looking, lol. I wanna know what makes box cake mix invincible. Like the ratios or obscure ingredients they dont tell us. I have experimented many times by adding many things from creamcheese to extra eggs and whites, bananas (fruits), bacon grease, lard ect and the cake always come out tasty and real good. Now, Dolly Parton has box mix and a delicious butter cream frosting at WallyMart. JiffyMix cornbread always comes out fantastic withcheddar cheese, green chiles, sour cream, bacon.
@wmpetroffthey are out there. Also for sweetened condensed milk. You basically simmer milk gently to reduce amounts. Just little bubbles on the edge. Works great! I love evaporated milk in my tea2307
Amazing I bought a box of Heavy Cream from my local Walmart $$$$ ouch forget the can stuff take 2 cups of your made heavy cream + 1 can of sweet cream , 1 box or can of fruit i.e. strawberries, pineapple, peaches , or berrie mix whip 2 cups of cream until thick , open sweet cream mix with fruit until blended fold into whip cream pour into 6 to 8oz cups with lids or small tupper wear bowls let set overnight enjoy .
Perfect solution as no additives such as carrageenan!!! Yes I’m keto too!
This is, in no way, Keto friendly.
Its amazing how big corporations took an idea from years ago and mass produced it and said 8 bucks a quart for such simple ingredients.
Great tip. Thank you.
This came across my feed. Thank you for sharing this recipe. I’m always needing heavy cream for recipes. I will sure use this one. New subscriber now! ❤
This is awesome! And it won't have the stomach upsetting thickeners in it. I'll be trying it this weekend.
Seriously…never knew this! TFS😊
Me, too. Wish I knew about this a long time ago!
Does this whip into whipped cream? Like for desert topping?
I'm wondering the same thing
This is hilarious. I just made butter out of heavy whipping cream! 😂
I've been making so many biscuits for different things, made 2 batches this past weekend for a big family dinner. It took 4 cups of heavy whipping cream. They are delicious and beautiful biscuits. I'm always running out, and I live miles from the nearest grocery store. I keep plenty of butter. Thank you so much for this. I also use it to make homemade dumplings. My family couldn't get enough on Saturday.
I need to make another batch of biscuits for the freezer. My husband loves biscuits and gravy, or just jelly. I have never cared for biscuits much, buT heavy whipping cream makes all the difference. Thank you!!! New Sub.
That’s so very helpful! Thank you so much for sharing & teaching us❤ I’m always needing heavy whipping cream for recipes & never have it….
Wow, I'm shocked that I'm 28 and this is the first time I've seen this method! Butter is expensive but it's at least cheaper than heavy cream!
Don’t feel bad I’m 67,buy 1/2 1/2 for my coffee and I bake. Oh well, never too old to learn!
Much more economical. Most recipes don’t need a whole quart of cream so buying such an amount ends up going bad.
Whip it up BEFORE it goes bad!
HWC doesn't go bad in this house lol
You can use the cream to make creamy pasta sauces, ice cream popsicles, fresh farm cheese, breakfast egg casseroles, and many more recipes.
@@amydrooks2090 i know, but i really don't want to change my entire menu and planed dishes to include heavy cream just because i needed a couple table spoons of it.
Bring the remainder of cream to room temp and then churn it to separate butter , heat the butter to get ghee . Love from India .
My goodness, who knew? Thanks for this video!
That is awesome, thank you for sharing, I am definitely going to try this!☺️😋🥰
I cannot thank you enough for this! I use so much cream mostly in my coffee but most brands now have carrageenan in them which I stay away from so I spend way too much on a local grass fed brand. Many thanks!
Thanks so much, I was wondering a way to save money, because this stuff is not cheap. So this was truly appreciated 😎
Can i use powdered milk?
I was hoping she would WHIP it into actual whipped cream? Does it actually solidify into thick fluffy though? ANYONE else curious about that??😮
It does whip up like whipped cream but needs to be very cold.
I don't think it would fluff into peaks, but I don't know.
All I can do is try it and see if it works.
Yeah me too
She didn't specify,but I would think you would need to use whole milk as opposed to 2% or less! The butter fat content is what creates the whipping cream!
Thank you so much for sharing this information. I always have to run out and buy this cream when I make something that includes this, and lots of times it expires before I can use it. I am so happy to find this. You have a new subscriber as well. Thank you.
So obvious, and never thought of it. Many thanks, Ma'am. Love that quick glimpse of your hands, that have so much love and doing in them that you have infused them with, another kind of richness...
I use heavy cream in my coffee, so needless to say, I can't afford much else. Ridiculous prices these days.
Make sure it's unsalted butter
My grandmother used to say "if we don't have it we don't need it". She would substitute/improvise if she could or go without. This was her attitude toward everything...I love her way!
Very interesting. I don't like buying heavy whipping cream regularly because I never know what recipes may require it, but if I can make it on the fly because I always have butter and milk in the refrigerator, thanks for sharing
I was happy to find this video. I had no idea this could be done and it will save me from buying heavy cream for a recipe and then the rest usually gets expired before I can use it. Thank you very much.
Thank you‼️♥️‼️
This is amazing I have several pounds of butter in the freezer and yes I have milk. I buy Heavy cream for y coffee and sometimes I do put butter in my coffee and zutt it up in my ninja. Now I don't have to worry I will run out of heavy cream this is so good to know
Thank you. Cool. 7:15
Great recipe, I like the end product. Three quarters cup of milk is 12 tablespoons so adding 5 tablespoons of butter brings it just over 16(one cup), to 17 tablespoons. Then you consider the evaporation of some water in those products. It is like 29.4 percent butterfat, which is what is often called for. Very nice.
I like it! I know how successful it is to make cream with cornflower (cornstarch) using milk, then adding unsalted butter when cooling down, so this is the same principle. Merry Christmas from the UK!