Q&A for How to Make Heavy Cream

In real heavy cream, the molecules are complex collections of fats, proteins and water. When whipped, these molecules begin to break down, allowing air bubbles to form. The "remains" of the molecules form the structure which gives whipped cream it's shape and solid appearance. These methods are mixing of a fat (like butter) with a liquid (like milk). Since they are two different ingredients, not one mass of molecules, they do not bind together to form the structure needed to sustain whipped cream.

No. There is no need to do that.

Yes. 2 cups heavy whipping cream (whipped), one can of sweetened condensed milk, 1 tsp vanilla extract. Fold into cream. Freeze overnight.

Yes, if you add sugar and blend, the heavy cream will turn fluffy and become whipped cream.

Put the butter and milk over very low heat on the stovetop just until they melt together. Then whisk that mixture to hell.

No, you cannot.

Use heavy cream and 1/2 teaspoon lemon juice. Combine well, then let it rest until it has thickened.

Half and half is a mixture of half milk and half cream.

No.

Yes, you can use it immediately after you have mixed it. Make sure to store any unused cream in an airtight container in your fridge.

Most types of milk should be suitable for the recipes. However, fat free/skim milk will likely not work very well for this.

Yes, you can use it for baking recipes that call for heavy cream.

Yes, it is stated in the article above that you can.

You can, but if it is a sweet recipe I would recommend adding some vanilla.

No. If you have actual whipping cream (Reddi Whip or Cool Whip), it will not need butter. If you're using non-whipped heavy cream, add a small amount of milk to make it thinner.

It is recommended that you put any milk-based mixtures in an airtight container and refrigerate.

You can use any of the recipes that are listed in the article above.

It depends on what you're making.

No. The ice cream has already been processed and will not work the same way as the cream would.

If you have milk from your own cow, you sure can - pour the milk into a crock and chill it without stirring. You'll have a nice layer of heavy cream on top. If you're talking about bottled unhomogenized milk, there is indeed an ounce or two of cream ("top milk") per quart that is good in coffee, but not for whipping (the dairy will have harvested the heavy cream to make butter).

I don't think you really can... the fat is the part that allows it to thicken and become more solid. You can always decrease the sugar if you are looking for a healthier option.

Butter lasts up to a month if it is refrigerated. However, it tastes best fresh.

No, you cannot. Ice cream is not a sufficient substitute. However, using these methods you can make heavy cream and make ice cream with that.

Yes, you can use this type of heavy cream in any situation where you'd use regular store bought heavy cream.

Yes! It's wonderful for frosting for whatever cake you'd like. (You just can't whip it.)

Butter and milk would work very well, as demonstrated in Method One. Whipping cream and cream cheese, however, would not work.

Yes, you can use margarine as it is a butter substitute with similar properties. However, it'll taste different from butter.

Acutally you can, it's like making whole milk into butter. Put the heavy cream into an airtight glass container with a lid. ( A small container will work best.) Shake it for about 5-10 minutes and sooner or later, your heavy cream will become thick. And the heavy cream will become like a butter texture. Refrigerate for about 10 minutes and it is ready to use.

Yes, if you whip it first and freeze the very stiff cream. (Be careful not to over-whip, as the cream will turn to butter.)

Homemade heavy cream last 1 to 2 days in covered container. USDA quoted a month for heavy cream in refrigerator.