Homemade heavy cream

So often we will find a recipe that calls for heavy cream and we have none. Here is a recipe to make your own, providing you have whole milk  on hand.

Make your own Heavy Cream 

3/4 cup whole milk (not low fat)

1/3 cup real butter, melted but not hot enough to boil!

Put the whole milk In a bowl, add the melted butter and whip with a whisk attachment or hand beater on medium for about 2 minutes.

If you plan on making your own Whipping Cream use 1/2 c. butter instead of 1/3rd.

Refrigerate the mixture in a covered container. If using the cream in soups, sauces or baked goods, it's ready immediately. To use it in homemade whipped cream it must be refrigerated for at least 24 hours. Do not use margarine as this is merely oil and does not work.