Real Whip Cream from Scratch

It took a while but as promised, here is the recipe I used to make Real Whip Cream from scratch. It worked out great for the Peanut Butter Cream Cheese frosting and for putting a bit on top of coffee or hot chocolate (just had to add a bit of icing sugar). I have made this recipe again since I used it in the frosting in a different recipe and it didn't work. I had to fold the whip cream in with other ingredients, and it fell apart. Just wanted to make note - this recipe works well for some things, but not everything, so keep in mind.

Whip it ...

End result ... nice and fluffy whip cream!

If you're in a pinch, like I was with the frosting recipe or if you need it for - potato soup, alfredo sauce, etc., this recipe works as a substitution for MOST recipes, (keep in mind it's not that great for  simple recipes were cream is a main ingredient).

The recipe for Heavy Cream Substitute is from  - CDKitchen


Heavy Cream Substitute
 
Ingredients:
3/4 cup milk
1/3 cup butter
 
Directions:
Use in place of one cup heavy cream.
 
Heat together over low heat until the butter is melted into the milk. Do not boil. Blend. Refrigerate for 24 hours or longer. Whip it as you would cream. If you need to thicken up the cream due to using low fat milk, add about 1 tablespoon of flour!

Looks like a bowl of ice cream.