How to Turn Milk Into “Whipped Cream” – Gemma’s Bold Baking Basics Ep  16

How to Turn Milk Into “Whipped Cream” – Gemma’s Bold Baking Basics Ep 16

October 29, 2019 100 By William Morgan


Hi Bold Bakers!
One of the biggest queries on Bigger Bolder
Baking is whipping cream.
In a lot of countries out there, you don’t
have cream that whips up well.
But the second best thing I can do for you
if you don’t have cream that whips up, is
to make substitute cream out of milk.
I was inspired by another YouTuber, called
the Simple Cooking Channel.
He had done it and had great success, so I’m
going to show you how to make it also.
In a small bowl, you’re gonna add in some
milk.
So for this recipe, if you’re vegan or dairy-free,
feel free to use any kind of dairy-free milk.
It’ll actually work really well too.
To the milk, I’m going to scatter over some
powdered gelatin.
Then just stir it in with a fork.
Now you can also use agar agar, which is a
vegetarian version, and that will work really
well too.
Same amount, same everything, but just make
sure the agar agar is powdered.
So you just want to let this sit on the counter
for around 5-10 minutes.
You’ll notice it forms a sponge, and then
we’ll come back to it.
After 5 minutes or so, your gelatin should
look like this: nice and firm, and spongy.
So now our next step is to pop this into the
microwave, or you can do it in a bain-marie,
and you just want to gently melt this jelly
until it’s liquid.
So after just 30 seconds, our gelatin mix
is nice and melted.
It is liquid-y, there are no gelatin lumps
or bumps, this is what we’re looking for.
So we are going to set this aside, let it
cool down for a minute, and get started on
our next step.
Into a large bowl, add in some cold, full-fat
milk.
Now remember you can do this with any dairy-free
milk as well.
The gelatin mix has cooled down a little bit
so I’m going to pour that in there.
Give it a whisk around.
So liquid whips up so much better when it’s
cold, so we’re going to pop this into the
fridge, for five minutes or so, to take the
chill off it, and then we can whip it.
Our cream mix has been in the fridge for five
minutes or so, and you can see it’s starting
to thicken up.
So this is the part where we turn it into
whipped cream.
Now to give it a little bit more flavor, because
right now, all it tastes like is set milk,
we’re going to add in a little bit of icing
sugar.
You can also add in vanilla extract if you’d
like, but that’s up to you.
Now, using an electric mixer—or you can
do it by hand, you just need a lot of elbow
grease—we are going to beat it up until
it’s nice and thick.
You can see already that it’s starting to
thicken up, and the volume is getting bigger.
You can see the whipped cream changing, so
keep on whipping until it gets nice and thick.
It does take a few minutes.
So this whipped cream recipe is for the people
who can’t buy whipping cream in their country.
This is a good substitute for that.
Also, just a reminder, this can be used as
serving cream, it can be used in mousses,
or any of my cheesecakes, but it can’t be
used in my ice cream.
It has grown around three times the size.
As you can see, it has that lovely texture,
just like whipped cream.
This is what we’re looking for.
You can store this whipped cream in your fridge,
and it will happily live there for up to 2
days.
Because of the gelatin, if it does set, then
just mix it back up together, and make it
light and fluffy.
A lot of you already know that I have lots
more Bold Baking Basics recipes, just like
this one that will change the way you bake
in the kitchen, so make sure you check them
out!