Ingredients:

  • 4 US Tbsp Unsalted Butter (fully melted and lukewarm)
  • 3/4 US Cup Whole Milk (room temperature or slightly chilled)
  • 1/4 tsp Unflavored Gelatin (Optional stabilizer)

Instructions:

  1. Gently melt the unsalted butter in a small saucepan over low heat or use short bursts in the microwave until completely liquefied. Allow the butter to cool slightly until it is warm/lukewarm to the touch.
  2. Pour the measured whole milk into a high-speed blender container. If using the optional gelatin stabilizer, mix it into 1 Tbsp of the cold milk and let it bloom for 5 minutes before adding the rest of the milk.
  3. Turn the blender on low speed. Slowly drizzle the lukewarm melted butter into the blender in a gradual, steady stream.
  4. Increase the blender speed to medium-high and process for 30–60 seconds until the mixture is visibly uniform, slightly frothy, and completely homogenous.
  5. Transfer the newly synthesized cream to an airtight container. Refrigerate for a minimum of 2 hours, or ideally overnight, to allow the fat to stabilize the emulsion.
  6. Before use, stir the chilled cream. It should be thick, smooth, and ready to use as Heavy Cream.