Homemade Cooking Cream

Ever reached for cooking cream in the fridge only to realize it’s out of stock—or just too pricey at the supermarket? Don’t worry, I’ve got you covered! This homemade cooking cream recipe is simple, budget-friendly, and requires ingredients you already have in your kitchen.

It’s perfect for pasta, curries, soups, stews, and even baking. Best of all, you’ll know exactly what’s in it—no hidden sugars, oils, or preservatives.

Once you try this, you may never go back to store-bought cream again!

Why You’ll Love This Recipe

• Quick & Easy: Ready in just 10 minutes.
• Budget-Friendly: Made with pantry staples.
• Customizable: Works with flour or cornflour depending on what you have.
• Healthier Alternative: Free from unnecessary additives.
• Versatile: Use it in pasta, curries, soups, and more.

Ingredient Breakdown

• Whole Milk: Milk is the base of this recipe. Using whole or full cream milk makes the cream richer and smoother because of its higher fat content. It gives body and that silky consistency you’d expect from cream.

• Cornflour/Cornstarch (or All-Purpose Flour): This is the thickener. Cornflour (cornstarch) makes the cream lighter and smoother, with a more delicate finish. All-purpose flour creates a slightly denser cream and gives a comforting, almost velvety texture. You can choose either depending on what you have or the texture you prefer.

• Unsalted Butter: Butter adds richness, depth, and flavor. It also makes the cream taste closer to dairy-based cooking cream. It elevates the final result and balances the milk and thickener beautifully.

• Pinch of Salt (optional): Salt enhances the flavor and rounds out the creaminess. It’s not always necessary—especially if you’ll be using the cream in a dish that’s already seasoned—but it can make the cream taste more “complete” if you’re using it on its own in sauces.

Together, these simple ingredients transform into a smooth, creamy substitute for store-bought cooking cream—without additives, hidden sugars, or unnecessary oils.

Substitutions & Variations

One of the best things about this homemade cooking cream is how flexible it is. You can easily adapt it to your needs:

• Milk:
  • Use plant-based milk like almond, coconut, cashew, soy, or oat milk for a dairy-free version.
  • Coconut milk gives a richer, tropical twist—great for curries.
• Thickener (Flour vs. Cornflour):
  • Cornflour/cornstarch = lighter, smoother cream with a glossy finish.
  • Flour = thicker, velvety cream with more body.
• Butter:
  • For a lighter cream, you can skip the butter altogether.
  • For a richer, almost decadent taste, keep it in.
  • Use vegan butter or a splash of olive oil if you’re avoiding dairy.
• Salt:
  • Optional, especially if your dish already has seasoning.
  • You can even swap with herbs or spices (like garlic powder or nutmeg) if you want to infuse more flavor.

How to Make Homemade Cooking Cream

Making your own cooking cream at home is easier than you think, and it takes less than 10 minutes! Here’s how:

• Melt the Butter
  Start by melting unsalted butter in a saucepan over low heat. This gives your cream a rich base. (If you prefer a lighter version, you can skip the butter.)
• Make a Slurry
  In a small bowl, whisk cornflour or flour with a little milk until smooth and lump-free. This step ensures your cream thickens evenly.
• Combine with Milk
  Pour the rest of the milk into the saucepan with the butter, then slowly whisk in the slurry. Stir continuously to avoid lumps.

• Cook Until Creamy
  Let the mixture cook over medium-low heat, stirring constantly until it thickens into a smooth, creamy consistency. This usually takes about 5–7 minutes.

• Season (Optional)
  Add a pinch of salt if you’d like, but it’s completely optional depending on your recipe.
• Cool & Store
  Use immediately in your dish, or allow it to cool and store in an airtight container in the fridge for up to 3 days.

And just like that, you have homemade cooking cream—healthier, fresher, and without the unrecognizable ingredients you often find in store-bought cream.

Pro Tips

• Use cornflour if you want a silkier texture.
• Store in an airtight container to maintain freshness.
• If it thickens too much after refrigeration, simply whisk in a splash of warm milk before using.

Storage & Shelf Life

• Fridge: Up to 3 days
• Freezer: Not recommended, as texture may separate

How to Use Homemade Cooking Cream

This versatile homemade cooking cream can upgrade so many dishes. Here are some tasty ways to use it:

• Pasta Sauces – Stir it into spaghetti, penne, or fettuccine for a creamy, luscious sauce without store-bought cream.
• Soups – Add a swirl at the end of cooking to make soups like mushroom, pumpkin, or tomato extra silky.
• Curries & Stews – Use it to mellow out spices and add creaminess to hearty dishes.
• Baked Dishes – Perfect for creamy casseroles, gratins, or lasagna layers in place of bechamel.
• Breakfasts – A splash in scrambled eggs or savory crepes makes them rich and fluffy.
• Dips & Dressings – Mix with herbs, garlic, or cheese for homemade creamy dips.

Tip: Since this cream is homemade, it’s best to add it toward the end of cooking or keep the heat low to prevent curdling.

More Easy Kitchen Swaps You’ll Love:

Looking for more kitchen swap ideas?! Check out some of my other “how tos” you’re sure to enjoy!

• How To Make Homemade Coconut Milk
• How to Make Homemade Almond Butter Using a Food Processor
• How to make Garlic Paste
• How to make Muffin Cases
• How to Clean & Season a Cast Iron Skillet
• How to store lemons
• How to peel & cut a pineapple
• Homemade Pumpkin Pie Spice
• How to store leafy greens
• How to store carrots

DID YOU MAKE THIS RECIPE?

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