How To Make Whipped Cream With Evaporated Milk
Take a step back in time and learn how to make whipped cream with evaporated milk. This recipe is simple, easy, and most importantly, results in a deliciously fluffy whipped topping for your favorite dessert.
Today I’m sharing a great tip from the old days on how to make a delicious whipped cream using ingredients you probably have in your pantry right now! Yep, is the perfect . I just had to do a video on this one because seeing is believing!
It takes just three simple ingredients to make this easy homemade whipped cream topping: evaporated milk, confectioner’s sugar, and vanilla extract. Yep, we use instead of other alternatives like or . The key is freezing the can of evaporated milk and then beating it with the sugar and vanilla to make the fluffiest whipped cream imaginable. Trust me, once you try this recipe, you’ll be remaking it again and again.
You should also trust me when I say that fresh homemade whipped cream is so much better than the pre-packaged heavy whipping cream version (sorry, Cool Whip).
Skip the frosting or vanilla ice cream and top these desserts with this delicious whipped cream: crockpot apple crisp, no-bake pumpkin cheesecake, easy apple crumble, cherry pineapple dump cake, and pineapple cake and cobbler.
So, without further ado, here is how to make whipped cream with evaporated milk!
Recipe Ingredients
- Can of evaporated milk
- Confectioner’s sugar
- Vanilla extract
How To Make Whipped Cream With Evaporated Milk
Place the can of evaporated milk in the freezer for 30 minutes (use a timer so you don’t forget!). While that is getting cold, place a mixing bowl and beaters (or whisk attachment) in the refrigerator or freezer as well.
Pour chilled evaporated milk into the mixing bowl and beat at high speed for 1 minute, or until foamy.
Add sugar…
And vanilla to the stand mixer bowl. Beat again for about two minutes, or until thick and creamy.
Your homemade whipped cream should look a little bit like this when done.
Serve immediately.
What will you enjoy your whipped cream with?
Fresh fruit, a slice of apple pie… take your pick!
Storage
See the Recipe Notes section below to see how you can make your whipped cream last a bit longer, but this is one of those things you want to serve immediately and store leftovers for 30 minutes only.
Recipe Notes
- This is great on top of desserts, fruit salads, pies, custards, etc. However, this has to be served as soon as it is made as it won’t hold up for more than 30 minutes or so.
- To stabilize the end result and have it last a bit longer in the fridge, you can add 1 teaspoon of flavored Jell-O or unflavored gelatin. Dissolve that in hot water. Chill in the fridge until slightly thickened and then add to chilled evaporated milk and beat away.
- Did you know you can also add some flavor to your homemade whipped cream? When you add the sugar and vanilla, also add a teaspoon of cocoa powder, cinnamon, or pumpkin spice.
Here are even more delicious desserts to top with this homemade whipped cream:
Easy Crescent Cherry Cream Cheese Cobbler
Caramel Apple Cheesecake (Unbelievably Blissful)
Ingredients
- 12 ounce can of evaporated milk
- 1/2-3/4 cup confectioner's sugar
- 1 teaspoon vanilla
Instructions
- Place the can of evaporated milk in the freezer for 30 minutes (use a timer so you don't forget!). While that is getting cold, place your mixing bowl and beaters (or whisk attachment) in the refrigerator or freezer as well.12 ounce can of evaporated milk
- Pour the chilled evaporated milk into the mixing bowl and beat at high speed for 1 minute, or until foamy. Add sugar and vanilla. Beat again for about two minutes, or until thick and creamy.1/2-3/4 cup confectioner's sugar, 1 teaspoon vanilla
- Serve immediately.
Note: This is great on top of desserts, fruit salads, pies, custards, etc. However, this has to be served as soon as it is made as it won't hold up for more than thirty minutes or so, but check the notes section for how you can make it last a bit longer.
Video
Notes
Nutrition
“There is really no way we can know the heart, the intentions, or the circumstances of someone who might say or do something we find a reason to criticize. Thus the commandment: ‘Judge not.’”
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Loved this tip.Please continue to share your tips Christy I love step by step video,s .A huge fan of yours from Texas!
Thank you Kathy!!
You can also me caramel sauce out of the sweetened condensed milk too .
This is such a Great Recipe to have. I have always bought the
Heavy whipping cream but since I am a very “frugal”
Person, ( I am the one that price matches and uses coupons
that some people just LOVE to get behind at the store;) LOL THIS IS
WONDERFUL!!!! Thanks so much Christy!!
🙂 SO glad you enjoyed the video Emily!!!
This is the way my mama made whipped cream when we were growing up. But she did not have an electric hand mixer, I remember her using the hand held egg beater to mix with, probably took a little longer, but gosh it was so good.
Can you fold the whipped cream into a butter cream frosting to make it lighter ?
This is the way my mama made whipped cream when we were growing up, I didn’t know at the time there was any other way!!!
Christy. thank you so much Mary told me she had asked the question about canned milk whipped cream/ Bless your heart.
For the last couple of recipes, I have been unable to print because the content of the recipe does not appear after clicking the “print” button. I don’t know if it is something regarding my computer or a glitch in your website. If you haven’t received any other comments regarding this, then I can assume it is on my end.
Hope you are almost to the end of the long battle with the wheelchair. My best to you always,
Jane P.