Homemade Heavy Cream in 5 Minutes with Milk and Butter

Instructions:

1. Melt the butter. Place the 1/4 cup of unsalted butter in your saucepan over the lowest heat setting possible. Note: You want it just melted, not bubbling or changing color.
2. Remove from heat. As soon as the last little yellow cube disappears, take the pan off the burner immediately.
3. Rest the fat. Let the butter sit for exactly 60 seconds. Note: This prevents the heat from shocking the milk when they meet.
4. Prep the milk. Pour your 3/4 cup of whole milk into a bowl or blender jar while the butter cools.
5. Begin the drizzle. Start whisking the milk vigorously or turn your blender on its lowest setting.
6. Incorporate slowly. Pour the melted butter into the milk in a slow, steady stream — think thin as a pencil lead.
7. Add the stabilizer. If using the teaspoon of flour, sprinkle it in now while continuing to mix.
8. Final emulsification. Blend or whisk for another 30 to 60 seconds until the mixture looks opaque and frothy.
9. Check the texture. The liquid should be uniform with no visible yellow oil droplets on the surface.
10. Use immediately. This mixture is at its best while still slightly warm and freshly combined.