Homemade cooking cream



How often have you wanted to prepare a dish but couldn't because you were out of cream?! From today, thanks to this extremely simple recipe for homemade cooking cream, this will be a thing of the past! Single cream is thicker than milk and also has a higher percentage of fat. Online you'll find lots of recipes that use seed oil to add more fat to the mixture. We have opted for a different technique, using nothing but milk so as to leave the taste unaltered, reducing it to achieve just the right consistency. Cream is a great help in the kitchen: apart from its delicate taste it also enriches our dishes with a velvety consistency.  

Ingredients (for 5.25 oz of cream)
Whole milk ½ quart

How to prepare Homemade cooking cream

To prepare homemade cooking cream, pour the milk into a wide saucepan 1. Bring to the boil 2. Stir with a whisk as soon as it starts to boil 3

Cook for around 20 minutes on a medium to high flame, stirring occasionally. Don't worry about the lumps that will form 4. Reduce the milk until it thickens and turns ivory in color. Your cream will be ready when you will have reduced it enough, so that it weighs 5.25 oz. Place it in a bowl 5 and blend with an immersion mixer 6 until smooth. 

Pour into a colander over a bowl 7 to filter it. Using a spatula will help 8. Your homemade cooking cream is ready 9: you can use it right away or cover with plastic wrap and store in the refrigerator until needed.


Your homemade cooking cream can be stored in the refrigerator in a sealed container for up to 2 days.

Freezing is not recommended.


Using a very wide saucepan will help shorten the time it takes for the water to evaporate from the milk; cooking times for this recipe are based on a 10.2" diameter saucepan.

We recommend using a saucepan that isn't too small, otherwise the milk will boil over.

For the translation of some texts, artificial intelligence tools may have been used.