Heavy cream is defined by its high fat content (typically around 36%). By combining standard milk with the concentrated fat of butter, you achieve the same culinary result for your doughs, batters, and sauces.

The Ingredients:

3/4 cup Whole Milk

1/4 cup Butter (Melted)

The Method:

Melt: Gently melt the butter until it is liquid but not bubbling.

Combine: Pour the melted butter into the milk.

Whisk: Stir or whisk vigorously for one minute. The butter will emulsify into the milk, creating a thick, creamy liquid.

Important Tips for Use
For Baking: Use this exactly as a 1:1 replacement for heavy cream in cakes, muffins, or biscuits. It provides the same moisture and “crumb” texture.

For Soups and Sauces: Add it at the end of cooking to create a silky, rich finish to your savory dishes.

A Note on Whipping: While this mixture is perfect for liquid applications, it will not whip into stiff peaks for toppings because the molecular structure of the fat has changed during melting.