Ingredients:

  • 1/4 cup (57 g) Unsalted Butter, melted
  • 3/4 cup (180 ml) Whole Milk (3.5% fat minimum)

Instructions:

  1. Place the unsalted butter in a small saucepan and melt gently over low heat until fully liquid. Ensure the butter does not brown or foam heavily.
  2. Pour the whole milk into the saucepan with the melted butter. Heat the mixture gently for 1-2 minutes until it is lukewarm (approximately 100°F / 38°C). Maintaining consistent temperature is essential.
  3. Carefully transfer the warm milk and butter mixture into the cup of a high-speed blender or a container suitable for an immersion blender.
  4. Secure the lid and blend the mixture on high speed for 30–60 seconds until the liquid rapidly thickens, turns opaque, and appears glossy, indicating a stable emulsion has formed.
  5. Pour the blended liquid into an airtight container and refrigerate for a minimum of 1 hour. Chilling allows the fat to re-solidify, achieving the desired thick heavy cream consistency.
  6. Once chilled, whisk briefly before using the substitute in your recipe.