Step 1: Gently Melt the Butter
If using a saucepan, place it over low heat. Add the butter and allow it to melt slowly. Do not let it bubble or brown; you just want it in a liquid state. If using a microwave, heat the butter in a microwave-safe bowl in 15-second intervals until just melted.

Step 2: Combine with Milk
Once the butter is fully melted, remove it from the heat. Immediately pour in the whole milk.

Step 3: Emulsify the Mixture
Using a whisk or a fork, whisk the butter and milk mixture vigorously for 30-60 seconds. The goal is to blend the fat (butter) and the liquid (milk) as much as possible, creating a temporary emulsion. It will not be as perfectly homogenous as store-bought heavy cream, and that’s okay.

Step 4: Cool Before Use (Critical for Whipping)
For most cooked applications, you can use the substitute immediately. However, if you are attempting to use it for whipping or in a recipe where cold cream is specified, you must chill it thoroughly. Pour the mixture into a jar, seal it, and refrigerate it for at least 2-3 hours, or until it is very cold and the butter has re-solidified.

Step 5: Attempt to Whip (Stabilized Version)
If you have made the stabilized version with gelatin, follow these sub-steps:

• With Gelatin: Sprinkle the ½ tsp gelatin over 1 tablespoon of cold water in a small dish. Let it bloom for 5 minutes. Gently heat the bloomed gelatin until it becomes a clear liquid (about 10 seconds in the microwave). Let it cool slightly. Whip your chilled cream substitute until soft peaks form, then slowly drizzle in the liquid gelatin while whipping. Add sugar if desired and whip to medium peaks.

• With Dry Milk Powder: Simply add the dry milk powder to the cold cream substitute before whipping. The milk proteins help stabilize the air bubbles.

Step 6: Use as Directed
Use your homemade heavy cream substitute 1:1 in place of heavy cream in most cooked or baked recipes.