How to make whipped cream with whole milk without gelatin

You don't need heavy cream to make whipped cream. While the practice is slightly untraditional, it's possible to make a fluffy, delicious topping using whole milk, skim milk, or coconut milk.

First, set a large bowl into the refrigerator to chill. Next, remove the bowl from the refrigerator and immediately add the heavy whipping cream, sugar, and vanilla. Beat your ingredients with an electric mixer or stand mixer with the whisk attachment on medium-high speed until stiff peaks form or about 4-5 minutes.

Place in the fridge for roughly 20 minutes or until it starts to thicken up. Take out of the fridge, add the confectioners sugar/icing sugar and stir it through. Using an electric mixer whisk it up until the milk mix gets really thick and doubles in volume. As you whisk you will see it getting bigger in size.

You can substitute heavy cream for milk by diluting it with a little water. Use half a cup heavy cream and half a cup water for every cup of whole milk. 1 cup whole milk: combine ½ cup heavy cream and ½ cup water.