Start with butter that's soft enough to blend easily but not melted. Cut it into small pieces and place in a blender or food processor. The butter should give slightly when pressed but maintain its shape.

Pour your milk into a microwave-safe measuring cup and warm it for 20-30 seconds, just until it feels slightly warm to the touch. You want it body temperature, not hot.

Add the warm milk to the softened butter in your blender. Pulse initially to prevent splattering, then blend on medium speed for 30-45 seconds until the mixture transforms from chunky to completely creamy.

Stop blending and test the texture by lifting some cream with a spoon. It should flow smoothly and feel rich. If too thick, add a tablespoon of milk and pulse briefly. If too thin, add a small piece of soft butter and blend again.

Pour the mixture through a fine-mesh strainer to remove any small butter lumps. Press any remaining pieces through the strainer with the back of a spoon.

Your fresh heavy cream substitute is ready to use right away in any recipe that calls for heavy cream, or store covered in the refrigerator.