Can you make whipped cream from evaporated milk? Find out with us. We will give it a try and share the results with you.
Have you ever wished you had a dollop of whipped cream to top your dessert but didn’t have any heavy cream in the refrigerator? We have all been there.
That little dollop sometimes makes all of the difference. But sometimes a run to the store just to get a carton is out of the question.
So we have been trying different methods of making whipped cream without the heavy cream. It started by trying to make whipped cream out of sweetened condensed milk.
It seemed like a perfect solution as the condensed milk is already thick and sweet. You can check out that post to see the results.
I had heard from reputable sources that you can make whipped cream from a can of evaporated milk. You just have to freeze it for a half hour first.
So we did just that. We put the mixer bowl, beater and can of evaporated milk in the freezer.
When the timer announced the half hour was up we began whipping the milk. It started to foam and become voluminous right away.
A little bit of powdered sugar and vanilla add the flavor you need. Then keep whipping the milk until it holds a peak.
We were impressed how much air the evaporated milk held. It easily trippled in size and was fluffy like you would expect.
The downside is it isn’t very stable. You have at most about twenty minutes before it starts deflating.
I have read that you can stabilize it with some bloomed gelatin. I rarely have unflavored gelatin in my pantry though, so I couldn’t give that a try.
One of my favorite ways to stabilize whipped cream is to make cream cheese whipped cream. It is delicious and easy.
I haven’t tried it with evaporated milk, but I can’t see why it wouldn’t work. I will have to try adding some beaten cream cheese next time.
What to do with the leftovers
We weren’t sure what to do with the rest of the whipped cream, so we froze it. We whipped it back up to make it as fluffy as possible and then put it in a glass container in the freezer.
After a few hours we had a reasonable facsimile of no churn ice cream. We served it over some apple crisp and it was delicious.
While making whipped cream from evaporated milk definitely has some drawbacks, it works in a pinch. Just make it right when you are ready to serve and you should be in good shape.
The flavor and texture goes well with your favorite desserts. And the frozen version is great on plenty of sweets as well.
Do you have any tips for making whipped cream without heavy cream? I’d love to hear what you would do in a pinch.
- 12 oz. can evaporated milk
- 1/2 cup powdered sugar (or more as desired)
- 1 teaspoon vanilla
- Put can of evaporated milk, mixer bowl and beater in freezer for 30 minutes.
- Pour chilled evaporated milk into bowl and beat for 1 minute or until frothy.
- Add powdered sugar and vanilla, beat two minutes more or until the mixture holds a medium peak.
- Serve immediately.
- Freeze leftovers for a great ice cream alternative.
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Amount Per Serving: Calories: 61Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 9mgSodium: 34mgCarbohydrates: 8gFiber: 0gSugar: 8gProtein: 2g
All nutritional information is estimated and will depend on the exact ingredients you use.