Name: How to make whipped cream from milk: A pastry chefs' trick that will save you when you're out of cream
Prep time: 70 min
Cook time: 70 min
Total time: 70 min
Yield: 6
Ingredients: 500 ml whole milk; 3 teaspoons powdered gelatin

How to make whipped cream from milk: A pastry chefs' trick that will save you when you're out of cream

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How to make whipped cream from milk: A pastry chefs' trick that will save you when you're out of cream

Easy to prepare
6 portions
70 minutes

Jan, 21. 12. 2025

Did you think whipped cream can only be made from high‑fat cream? Then you’ll be pleased by the trick of experienced pastry chefs, thanks to which you’ll be able to whip a delicious and firm whipped cream even from ordinary whole milk. This recipe is useful not only in an emergency, but also when you want to save money or avoid unnecessary fat. And what’s more – without a stabilizer, yet it still holds its shape perfectly!

For 6 portions

Ingredients

500 ml whole milk
3 teaspoons powdered gelatin

(optionally: a teaspoon of powdered sugar for a mildly sweet taste)

Preparation procedure

Preparing the gelatin: Sprinkle the gelatin into 100 ml of cold milk and let it swell for about 10 minutes.
Heating the gelatin: Warm the swollen mixture in a small saucepan (do not boil!), until the gelatin is completely dissolved. Then remove from the heat.
Combining with the milk: In a bowl, mix the remaining 400 ml of milk with the dissolved gelatin. Stir well.
Chilling: Place the bowl in the refrigerator for at least 1 hour so the mixture cools thoroughly and slightly firms up.
Whipping: Whip the chilled mixture with an electric mixer or by hand with a whisk until you obtain a fluffy and firm whipped cream. You can add a teaspoon of sugar for a sweeter taste.

⏱ Total preparation time: approx. 1 hour and 10 minutes

🍽 Number of servings: approx. 4–6 servings of whipped cream (for decorating or in desserts)

Extra tip from pastry chefs:

If you don’t have milk but only cooking cream (11–15% fat), you can still make a firm whipped cream from it. Just use 1.5 teaspoons of gelatin for 350 ml of cream and proceed the same way as with milk.

Recipe conclusion

This recipe is a great lifesaver when you don’t have whipping cream on hand. Whipped cream made from milk will surprise you with its firmness, taste, and simplicity. Try the trick used by professional pastry chefs, and have whipped cream ready at any time – even without cream.

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