Italian Milk Cream Recipe – An Italian in my Kitchen

This recipe for Italian milk cream has a similar texture to whipped cream, is rich in taste and can be used in many sweet desserts from cannoli to ice cream. Use condensed milk to make it quick and easy or make it using a classic method on the stove.

Italian milk cream is a staple in an Italian kitchen and now you can make it at home using two easy methods! It’s sweet and resembles whipped cream with its rich taste but the texture is slightly heavier. 

While I love stabilized whipped cream and Italian pastry cream and often use them in my best Italian desserts, this milk cream is a little less whipped yet perfect to use in a variety of different dishes!

This recipe comes together quickly with simple ingredients! You will love adding it to coffee, desserts and more. 

Why Make Italian Milk Cream

• Easy to make: Whether you make it using the quick and easy method or the classic stovetop method, it can be used immediately or refrigerated until needed!
• Homemade taste: You will love the silky texture and sweet taste this adds to any bakery good, ice cream or dessert. 
• Versatile: Use it to make a cannoli filling, add to homemade angel food cake or add a dollop on top of hot chocolate. 

Recipe Ingredients 

• Quick and easy milk cream: Whole, heavy or whipping cream, sweetened condensed milk and honey. 
• Classic milk cream: Whole milk, granulated sugar, vanilla extract, corn starch, whole, heavy or whipping cream. 

Variations

• Mascarpone cream: For a richer taste similar to my mascarpone cream, whip some mascarpone separately and fold it gently into the milk cream. 
• Flavored: Add a different extract for a flavored milk cream! Try almond extract, hazelnut extract or any other extract you would like! 
• Warm spice: Cinnamon would be a great addition if you plan to serve this with a fall dessert. 
• Cocoa powder: If you love my chocolate pastry cream, add a bit of cocoa powder to the milk cream. 

How to Make Italian Milk Cream

There are two different methods to make this milk cream and both are delicious! 

Quick and Easy Milk Cream

In a large bowl, beat the cream until very thick and stiff.

Gently fold in the sweetened condensed milk and the honey. Use immediately or refrigerate until ready to use.

Classic Milk Cream

In a medium pot, on the stove add the milk and heat until very hot but not boiling, turn off the heat and add the vanilla, sugar and sifted corn starch, whisk to combine. 

Place the pot back on the stove on medium heat and cook until thickened.

Transfer to a clean bowl, cover with plastic wrap and let cool to room temperature.

In a large bowl, beat the heavy cream until very thick and stiff, gently fold in the cooled milk mixture and combine well. Use immediately or refrigerate until ready to use.

How to use Italian milk cream?

Use this milk cream like you would whipped cream! Using it as the filling for Italian milk cake is a popular choice as well as turning it into a cannoli filling or to fill cream puffs. It can also just be used to simply add a dollop to fresh cherry cake in the summer or pumpkin pie in the fall! 

Can I make a dairy free version? 

While it’s hard to get exactly the same texture, you can try replacing the ingredients with dairy free versions. Coconut cream, coconut condensed milk or even almond milk whipping cream are dairy free alternatives that may work. 

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