Q&A for How to Make Cream from Milk

Cream is best kept covered in its original container and refrigerated. After purchase, place it into the refrigerator as soon as you arrive home. Use the cream by its use-by date or within 1 week after opening the container. Double cream can be kept frozen for up to 3 weeks.

Yes it can, but I recommend trying to to make sure it doesn't affect the taste.

You may not be mixing the gelatin properly, it takes some time to thicken.

Sure, just use a double bowl -- preferably tin or steel, with ice in the bowl underneath. As soon as the gelatin and sugar is mixed into the milk, pour it into a double bowl with plenty of ice underneath to chill it while you whip it. Just be sure to remove the ice once the cream has thickened.

You can use brown sugar or granulated sugar (1/4 cup). For Stevia and other sugar substitutes, use 1/4 teaspoon. For honey, use 1/4 cup.

Yes, you can freeze this for future use, but make sure to place it in a tightly-sealed container.

No. For this recipe to work, you must use gelatin.

No, unflavored gelatin is what you would use for this.

No, vanilla is just used to add flavoring. You can leave it out entirely or replace it with something else.

It will be tasteless. The yummy dairy flavor of whipped cream comes from the real cream fat. Plain whipped milk looks pretty but is tasteless. Its a good idea to fold into cream to lighten it up, or fold into anything flavorful, because it will adapt to whatever is mixed in.

Most likely no. Milk does not have the same amount of fat as heavy whipping cream, so the gelatin is there to make it thicker.

You can use egg white, but not the yolk. Make sure you heat the cream, and then leave it to cool so you don't eat raw egg.

You can't since the difference between the two is the amount of fat. Basically cream becomes milk by removing fat, then the separated milk undergoes homogenization and pasteurization.

You might have added too much vanilla extract, or you might have mixed it too much.

You need to refridgerate it for about an hour. However, 45 minutess can also work if you would like to make it quickly.

Yes, you can.

Most likely no. The base of cream is the milk, the fat ingredient in the milk is only required to give the cream its thick texture, but using other fat ingredients will not substitute the richness and flavor of milk. After all, cream is a dairy product.

Yes. When the cream is frozen, it kind of tastes like ice cream.

Yes, you can.

No, it is not a problem. You might have added too much milk or too much gelatin. I used normal gelatin to make it, and it worked.

Do not use Jell-O or flavored gelatin. It contains additional sugars and flavors, which may affect the overall flavor of the cream.

If you don't have gelatin or prefer not to use it, use agar instead. It should give you the same result.

Yes. That is what is recommended.

Yes, you can. I suggest mixing it with an electric hand mixer, but doing it by hand or putting it in the blender will do just fine, however the time required will vary.

No, you need to use unflavored gelatin for this recipe. It is the only way to make the recipe work.

You make caramel by browning sugar or caramelizing it, it does not require any milk.

You must have put too much gelatin in the mixture.

For best results, use full fat milk but if you want to use 2%, that works too.

No, gelatin is a necessity. If you want to use a plant-based gelling agent, use agar agar. If you are using gelatin, unflavored gelatin will work.

No, you do not. Some of the sugar already in the process can sweeten it up a little. But, if you do decide to put sweetener in, just don't put too much of it in, as it will flatten out the cream, and make it too sweet.