Turn milk into homemade whipped cream: smooth, delicious, and perfect for your desserts and drinks.

You’re right, turning milk into whipped cream is a fun and delicious kitchen trick! However, it’s important to clarify that you can’t directly whip regular milk into whipped cream. You need heavy cream (also called whipping cream or double cream), which has a high fat content. Regular milk has too little fat to hold the air bubbles that make whipped cream light and fluffy.

Here’s how to make homemade whipped cream using heavy cream:

Ingredients:

• 1 cup (240 ml) heavy cream (chilled)  
• 1-2 tablespoons powdered sugar (or granulated sugar, but powdered dissolves better)
• 1/2 teaspoon vanilla extract (optional)

Equipment:

• Large, chilled bowl (metal is best)
• Handheld electric mixer or stand mixer with whisk attachment
• Alternatively a whisk and some muscle power!

Instructions:

1. Chill the Bowl and Cream:
   • Place the bowl in the freezer for about 15-20 minutes before you start. This helps the cream whip up faster.
   • Ensure the heavy cream is also very cold.
2. Combine Ingredients:
   • Pour the chilled heavy cream into the chilled bowl.
   • Add the powdered sugar and vanilla extract (if using).
3. Whip the Cream:
   • Using an electric mixer (or a whisk), begin whipping the cream on medium speed.
   • As the cream starts to thicken, increase the speed to medium-high.  
   • Continue whipping until soft peaks form. Soft peaks will hold their shape briefly but will curl at the tips.
   • For stiffer peaks, continue whipping until the peaks hold their shape firmly. Be careful not to overwhip, as this can turn the cream into butter.
4. Taste and Adjust:
   • Taste the whipped cream and add more sugar or vanilla extract if desired.
5. Serve Immediately or Store:
   • Serve the whipped cream immediately or store it in an airtight container in the refrigerator for up to a few hours.

Tips for Success:

• Use Cold Ingredients: Cold cream and a cold bowl are essential for successful whipping.  
• Don’t Overwhip: Overwhipped cream will become grainy and eventually turn into butter.
• Powdered Sugar: Powdered sugar dissolves more easily than granulated sugar, resulting in a smoother whipped cream.
• Add Flavors: You can add other flavorings, such as extracts (almond, peppermint), liqueurs, or cocoa powder, to your whipped cream.  
• Stabilizers: If you need the whipped cream to hold its shape for a longer period, you can add a stabilizer like cream of tartar or gelatin.