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Gwen

Homemade Cooking Cream

An easy, creamy, and versatile substitute for store-bought cream—perfect for pastas, soups, curries, and more. Made with just milk, butter, and a little flour or cornflour, this homemade cooking cream is ready in 10 minutes.
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Prep Time 2 minutes
Cook Time 7 minutes
Total Time 9 minutes
Servings: 1 cup
Course: condiment, Dips & Sauces
Cuisine: Universal
Ingredients Method Notes

Ingredients
  

  • 1 cup whole milk, fresh full cream milk works best
  • 1 tbsp cornflour/cornstarch or 2 tbsp all-purpose flour, as thickener
  • 2 tbsp unsalted butter, for richer flavor
  • Pinch of salt optional

Method
 

  1. In a saucepan, melt the butter over low heat.
  2. In a small bowl, whisk the cornflour/flour with a few tablespoons of milk to form a smooth slurry (no lumps).
  3. Add the rest of the milk to the saucepan with butter.
  4. Gradually whisk in the slurry, stirring continuously.
  5. Cook over medium-low heat until it thickens into a creamy, pourable consistency (about 5–7 minutes).
  6. Add a pinch of salt if desired.
  7. Use immediately or allow to cool and refrigerate for up to 3 days.

Notes

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
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