If you’ve ever wished for a simple, fuss-free way to enjoy that creamy richness without reaching for heavy cream, then this Homemade Light Cream from Milk and Butter Recipe is your new best friend. It strikes the perfect balance between light and luscious, blending whole milk with melted butter to create a versatile cream that’s just right for coffee, sauces, soups, and even baking. Not only does it save you from multiple trips to specialty stores, but it also gives you control over the richness level, making everyday dishes taste indulgently smooth without overwhelming heaviness.

Homemade Light Cream from Milk and Butter Recipe - Recipe Image

Ingredients You’ll Need

This Homemade Light Cream from Milk and Butter Recipe calls for exceptionally straightforward ingredients, each playing a vital role in crafting that perfect creamy texture and subtle buttery flavor. The simplicity is key here, because sometimes, the best things come from the basics!

Whole milk: The foundation of the cream, providing natural creaminess and a smooth mouthfeel.
Unsalted butter (melted and cooled): Adds richness and a mild buttery note without overpowering the milk’s freshness.
Pinch of salt (optional): Enhances the overall flavor with just a hint of savory depth.
Cornstarch (optional): Helps thicken the cream if you prefer a slightly denser texture that holds up better in cooking or baking.

How to Make Homemade Light Cream from Milk and Butter Recipe

Step 1: Combine the Milk and Butter

Start by pouring 1 cup of whole milk into a mixing bowl or a jar with a secure lid. Add 3 tablespoons of melted and cooled unsalted butter to the milk. This combination is the heart of your light cream and will create that luxurious texture.

Step 2: Whisk or Shake Until Smooth

Use a whisk or shake the jar vigorously to fully incorporate the butter into the milk. This smooth blending is essential to develop a consistent, creamy mixture free from lumps or separation.

Step 3: Customize Thickness and Flavor

If you want your light cream a bit thicker, whisk in 1 tablespoon of cornstarch until dissolved completely. Alternatively, add a pinch of salt to balance and enhance the flavor, especially if you plan to use this cream in savory dishes.

Step 4: Use or Store

Once combined, your homemade light cream is ready to be used immediately. If you aren’t using it right away, pour it into a tightly sealed container and keep it refrigerated for up to 3 days. Just remember to stir or shake before each use, because a little separation is natural.

How to Serve Homemade Light Cream from Milk and Butter Recipe

Garnishes

While this cream is often tucked away within recipes, serving it with a gentle dusting of cinnamon or nutmeg can elevate dishes like oatmeal or coffee, amplifying the warmth and creaminess of your creations.

Side Dishes

Pair this light cream with fresh fruits like berries or sliced stone fruits—it adds an irresistible richness. It’s also wonderful drizzled over steamed vegetables that benefit from a hint of creaminess without becoming too heavy.

Creative Ways to Present

Try folding this cream into light desserts such as fruit parfaits or swirl it into homemade dairy-based ice creams. For an elegant touch, serve it chilled in small ramekins accompanied by a drizzle of honey and toasted nuts for texture contrast.

Make Ahead and Storage

Storing Leftovers

Your Homemade Light Cream from Milk and Butter Recipe will keep beautifully in the refrigerator for up to 3 days when stored in an airtight container. Just give it a quick stir or shake before using, as slight separation is perfectly normal but doesn’t affect the quality.

Freezing

While freezing is possible, it’s not recommended for this light cream, as the texture may change upon thawing. If you do choose to freeze it, expect some separation and a less silky consistency after defrosting.

Reheating

If you’re adding this light cream to hot dishes, gently warm it in a saucepan over low heat while stirring continuously. Avoid boiling to preserve the smooth texture and prevent curdling.

FAQs

Can I use low-fat milk instead of whole milk?

Whole milk is essential for achieving that creamy, rich texture in this Homemade Light Cream from Milk and Butter Recipe. Using low-fat milk will result in a thinner, less satisfying cream that lacks the desired mouthfeel.

Is the butter flavor very strong?

Because you’re using melted butter in a limited amount, the butter flavor is subtle and perfectly blends with the milk, creating richness without an overpowering buttery taste.

Can I add this homemade cream to hot coffee?

Absolutely! This light cream is a fantastic low-fat alternative to heavy cream in coffee, making your morning cup luxurious without extra heaviness.

What if I want the cream thicker for sauces?

Simply whisk in a tablespoon of cornstarch to the mixture. This will give you a thicker cream that holds up nicely in sauces and soups without changing the flavor much.

Is this recipe suitable for vegans?

The traditional recipe uses dairy ingredients, but you can substitute whole milk for full-fat coconut milk and butter for melted coconut oil to make a delicious vegan version.

Final Thoughts

Making your own Homemade Light Cream from Milk and Butter Recipe is like inviting a comforting hug into your kitchen—easy, satisfying, and endlessly adaptable. Whether you’re stirring it into coffee or enriching a delicate sauce, this homemade cream brings a touch of creamy magic without the heaviness. Give it a try and discover how wonderfully simple homemade can taste!

Homemade Light Cream from Milk and Butter Recipe

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4.3 from 86 reviews

Author: admin
Total Time: 5 minutes
Yield: 1 cup 1x
Diet: Vegetarian

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Description

This homemade light cream is a simple and versatile dairy substitute made from whole milk and melted butter, offering a lower-fat alternative to heavy cream. Perfect for coffee, sauces, soups, and baking, it has a smooth consistency and approximately 20% milk fat, lighter than heavy cream but richer than half-and-half. Ideal for those seeking a lighter cream option that is easy to prepare at home.

Ingredients

Scale

Ingredients

1 cup whole milk
3 tablespoons unsalted butter, melted and cooled
Optional: pinch of salt
Optional: 1 tablespoon cornstarch (for added thickness)

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Instructions

Combine Milk and Butter: In a mixing bowl or jar, pour the whole milk and add the melted and cooled unsalted butter.
Mix Thoroughly: Whisk or shake the mixture vigorously until it is fully combined and smooth, ensuring the butter is evenly distributed in the milk.
Adjust Consistency and Flavor (Optional): If you prefer a thicker cream, whisk in 1 tablespoon of cornstarch until dissolved. Alternatively, add a pinch of salt to enhance the flavor.
Use or Store: Use the light cream immediately in your recipe or store it in the refrigerator for up to 3 days. Be sure to stir or shake well before each use, as separation may occur.

Notes

This homemade light cream contains roughly 20% milk fat, making it lighter than heavy cream but richer than half-and-half.
It serves as a lower-fat substitute in coffee, sauces, soups, and baking recipes.
For a dairy-free version, substitute with full-fat coconut milk or unsweetened almond milk combined with melted coconut oil.
Shake or stir before use since the mixture can separate upon refrigeration.

Prep Time: 5 minutes
Cook Time: 0 minutes
Category: Condiment, Dairy Substitute
Method: No-Cook
Cuisine: American