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)
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
