how to make your own heavy cream.

You know my recent track record with setting out to make something and then not having a crucial ingredient? Well, yesterday was no different. With these lemon raspberry scones already in production, I realized too late that I was fresh out of heavy cream (side note: if you regularly stock heavy cream in your fridge, I want to be your friend). No worries. I’d just try my hand at making my own.
Make your own heavy cream

To make one cup of heavy cream, combine:
2/3 c whole milk
1/3 c melted unsalted butter

I recommend whisking the ingredients together in a measuring cup. If you find the milk is too cold and solidifies the butter, just give it a very quick zap in the microwave, warming the mixture up just enough for it to combine.

A few online sources recommend only using this homemade heavy cream in savory dishes, such as adding cream to a sauce, and not as a substitute in baking, where more precision and chemistry is crucial. However, if you’re not trying to impress anyone, I think that this life hack is a much better alternative to piling your kids into the car for a trip to the grocery store for your forgotten ingredient. The only effect my homemade heavy cream had on my scones, was that they flattened out a bit more than they normally would (I suspect due to the warmth of the cream melting my cold butter pieces in the dough too quickly). But with no sacrifice in the flavor department, my flat or as I like to call them- rustic scones were a fine trade off!
Lemon Raspberry Scones

How’s that for a life hack!?

*Remember: When it comes to trying life hacks, it’s as my high school Latin teacher, Mr. Tierney, used to say, “Caveat Emptor! Let the buyer beware!” No? Well then, just caveat, I suppose.


  1. What will be a substitute if you don’t have any unsalted butter? can I use margarine or can I use to salted butter?

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