Can milk be added to cream

Milk can be added when making cream, but the proportion needs to be adjusted according to the type and purpose of the cream. Animal butter itself contains a high amount of milk fat, and adding a small amount of milk can adjust its thickness; Plant based cream may fail to beat when mixed with milk due to the presence of stabilizers. When animal butter is mixed with milk, the amount of milk added usually does not exceed one tenth of the total amount of cream. The moisture and protein in milk can slightly dilute the consistency of cream, making the whipped texture lighter and suitable for making mousse or cream. However, excessive addition can damage the fat structure, making it impossible to achieve rigid foaming. It is recommended to choose whole milk, as its milk fat content helps maintain cream stability, while skim milk may accelerate defoaming due to its high protein ratio. Plant based cream itself relies on hydrogenated vegetable oil and emulsifiers to maintain its form, and the moisture in milk can interfere with its chemical stability. Especially frozen plant-based cream is prone to oil-water separation when mixed with milk, and should only be added in small amounts before being whipped for seasoning. If you need to dilute plant-based cream, it is recommended to use specialized cream conditioners or light milk instead of milk. During operation, the milk should be refrigerated to the same temperature as the cream and slowly mixed into the partially whipped cream in batches.

When adding milk to whipped cream, be careful to control the proportion and operation method. Animal cream mixed with milk should be used as soon as possible to avoid texture changes caused by prolonged standing. Lactose intolerant individuals can choose lactose free milk or coconut milk as a substitute. Regardless of the type of cream used, it is recommended to first take a small amount to test the blending ratio, and then operate in batches to ensure stable quality of the finished product.