Turning milk into
heavy whipping cream involves a simple yet transformative process. To start, ensure the milk is cold, preferably chilled in the refrigerator. Then, pour the milk into a bowl or container, leaving some space for expansion. Using a hand mixer or stand mixer, beat the milk at high speed until it thickens and soft peaks form. This typically takes several minutes. As the milk thickens, its fat content emulsifies, creating the desired creamy texture. Once soft peaks are achieved, the whipping cream is ready to be used in various recipes or as a decadent topping for desserts.
