Homemade Cooking Cream Ready With Just 3 Ingredients

Need a quick dairy-based alternative to store-bought cooking cream? This Homemade Cooking Cream With Milk and Oil is a game-changer. Made in just minutes with three simple ingredients, it's perfect for creamy pasta, soups, or savory sauces—without the preservatives or additives.

What Is Cooking Cream?

Cooking cream is a lighter, stabilized version of heavy cream designed for heat—great for savory recipes where you need a creamy texture without the risk of curdling. While traditional versions contain thickeners and stabilizers, this homemade cooking cream relies on an emulsion of milk and oil. It’s the perfect alternative for anyone looking to go simple and preservative-free.

Why Everyone Will Love This Recipe

• Quick and easy: Just 5 minutes of prep and no fancy tools needed (an immersion blender will do).
• Budget-friendly: Uses pantry staples—whole milk, vegetable oil, and salt.
• Versatile: Works great in sauces, casseroles, creamy soups, and pasta dishes.
• Dairy-light: A lighter, homemade version of heavy cream.

Pro Tips for the Best Homemade Cooking Cream

• Use cold milk: Cold whole milk helps create a better emulsion.
• Blend gradually: Add the oil slowly to thicken the cream and avoid separation.
• Stick to neutral oils: Canola or sunflower oil works best—avoid olive oil for this.
• Let it chill: Resting in the fridge gives it time to firm up and deepen in flavor.

Frequently Asked Questions

Can I Use a Regular Blender Instead of an Immersion Blender?

Yes, a high-speed blender will also work—just make sure to blend on low speed at first to prevent splashing.

Is This the Same as Heavy Cream?

Not exactly. While it mimics the texture of heavy cream, it lacks the high fat content and won't whip. It's best used in cooking applications, not for desserts.

Can I Use Non-Dairy Milk?

This recipe is optimized for whole dairy milk. Non-dairy milks like oat or soy may work, but the consistency won’t be as creamy or stable.

Why Didn’t My Cream Thicken?

If your oil was added too quickly, or the milk wasn’t cold enough, the emulsion may not form correctly. Start over with chilled ingredients and a slower pour.

Is It Safe to Use in Hot Sauces?

Yes! That’s the beauty of this recipe—it holds up beautifully to heat without curdling, making it ideal for cooking.

How to Store

Pour the homemade cream into an airtight container and store in the refrigerator for up to 3 days. Before using, give it a quick stir—natural separation may occur. Avoid microwaving directly; instead, stir it into hot dishes near the end of cooking.

How to Freeze

Unfortunately, this homemade cooking cream cannot be frozen. Freezing alters the emulsion and will cause it to break when thawed, resulting in a grainy texture.

How To Make Homemade Cooking Cream

Pour the cold whole milk into a tall immersion blender container. Add a pinch of salt. Use the immersion blender to begin mixing the milk, incorporating air. While blending, slowly pour in the vegetable oil. Continue blending until the mixture thickens into a creamy consistency.

Transfer to a container and let it rest in the refrigerator for at least 1 hour. Your homemade cooking cream is ready to add to your favorite dishes!