- Prepare the Milk:
- Pour the milk into a saucepan and heat it over medium heat until it is warm but not boiling.
- Thicken the Milk:
- In a small bowl, mix the cornstarch with a couple of tablespoons of cold milk to form a slurry.
- Slowly whisk the cornstarch slurry into the warm milk.
- Continue to heat the milk, stirring constantly until it thickens slightly. This will help mimic the texture of heavy cream.
- Cool the Milk Mixture:
- Remove the saucepan from the heat and let the mixture cool to room temperature.
- If using gelatin, dissolve it in a small amount of hot water according to the package instructions and mix it into the cooled milk mixture.
- Add Sweetness and Flavor:
- Stir in the powdered sugar and vanilla extract.
- Mix well until the sugar is fully dissolved.
- Chill the Mixture:
- Refrigerate the mixture for at least 2 hours, or until it is very cold. This helps it whip better.
- Whip the Mixture:
- Transfer the chilled mixture to a large mixing bowl.
- Use an electric mixer or stand mixer to whip the mixture on high speed until it thickens and forms soft peaks. This may take a few minutes.
- For added richness, you can gently fold in the melted butter at this stage.
- Serve:
- Once whipped, the mixture can be used as a topping for desserts, fruit, or coffee.
Tips:
- For a thicker consistency, make sure the milk mixture is well chilled before whipping.
- Stabilizer Option: If you’re using gelatin, it will help stabilize the whipped topping so it holds its shape better.
Note:
While this method creates a creamy topping, it may not have the exact texture and richness of traditional whipped cream made from heavy cream. For best results, using heavy cream is recommended if you want classic whipped cream.
Would you like to try any other variations or adjustments to this recipe? Let me know if you have any specific needs or preferences!