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Our trained team of editors and researchers validate articles for accuracy and comprehensiveness. How’s Content Management Team carefully monitors the work from our editorial staff to ensure that each article is backed by trusted research and meets our high quality standards. This article has been viewed 2,070,718 times. It’s the worst feeling, we know — you’re all prepared to make the knockout mashed potato recipe that’ll finally win your mother-in-law’s approval, but you open the fridge to find you’re missing a carton of the secret ingredient: heavy cream. You’re in luck, though, so don’t fear. Start with butter that has been thawed to room temperature. There are a few different ways to melt the butter.
Put your butter in a skillet and turn the heat on low. 10 seconds at a time until melted. Pour the melted butter into the milk. If you prefer to use milk with a lower fat content you’ll need to add 1 tbsp of flour to help your cream thicken.
Whisk together with an electric mixer, handheld whisker, fork, or spoon. Mix for several minutes until the cream is thick and frothy. Be aware that this homemade heavy cream will not whip into whipping cream like store-bought heavy cream will. Place your heavy cream into a covered container in the refrigerator and store for 1 to 2 days. Try using skim milk and cornstarch. If you only drink skim milk, you can still use this as a basis for your heavy cream substitute. In this case, use one cup of milk and add 2 tablespoons of cornstarch or unflavored gelatin to allow the mixture to thicken.