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
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Is this heavy? Super heavy?
I love this!!! How awesome that we can have “fresh” whipped cream from pantry ingredients!!! Thanks so much for all you tips. They are so very helpful!!!
My mom would always make whipped cream this way since I was little, and that goes way back to 50’s! My daughter and I also make this.
🙂
mine didn’t work.. i did everything but nothing..
You have to make sure it isn’t hot where you are trying to make it and the bowl has to be very very cold along with the evaporated milk. I’m sorry it didn’t work for you! It always does for me but then again, I have an unnatural love of air conditioning, I’m afraid 🙂
Your recipe worked fine for me Christy. I used it to top my homemade chocolate cream pie and it not only looked nice, but now everyone of my neighbors want the recipe. Ha! Ha!. I made my grandmother’s recipe for the chocolate filling. She used Bisquick instead of cornstarch in the filling and chocolate frosting as well as cocoa. She also used whole eggs instead of just the yolks. The “yolk ” was on me since I always used just the yolk. I also always used graham cracker crust and her recipe called for a pastry crust. I like her recipe much better and it had a much better and richer chocolate flavor. It’s really hard to not be over heated here in Central Florida any time of the year. Linda
I am going to put this on a shake
Yumm!!!
I watched the video and the cream looked light. I usually use Elmo (buttermilk) double cream which is quite heavy. Am going to try your recipie. Thank you for another great idea.
Deirdre
Tried this several times, just wouldn’t work.
Very cold bowl,very cold evaporation milk worked good….not luke cool whip,but close….thank u