Hi Bold Bakers! Since starting Bigger Bolder Baking, I realized that my Bold Bakers don’t all have access to the same simple ingredients like whipping cream, condensed milk, buttermilk and so on. That’s actually where I got the idea for my Bold Baking Basics series. This is where I find out what you are missing and either teach you how to make it or show you an alternative. How to Turn Milk Into Whipped Cream without actually using cream sounds crazy, I know! Already have an account? But hear me out. This “whipped cream” will replace real whipped cream in mousses, cheesecakes, etc. It is gelatinous set milk that is whipped and thick. It has a great shape and will hold up stiff in a recipe. Milk seems to be more widely available than whipping cream so this is for the people who don’t have it locally. Just a note: this “whipped cream” is not suitable for my 2 ingredients No Machine Ice Cream Recipe. Neither is it suitable for frosting cakes or filling meringue. It is a substitute, it is never gonig to be fresh dairy cream.
For more How to recipes check out my Bold Baking Basics.
