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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 didnt 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.
Its basically whipped cream at this point. Put some on your favorite pie. It is fabulous on pumpkin pie with condensed milk or you can put some on maple pumpkin pie like we did.
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 isnt 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 couldnt 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 havent tried it with evaporated milk, but I cant see why it wouldnt work. I will have to try adding some beaten cream cheese next time.
What to do with the leftovers
We werent 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? Id love to hear what you would do in a pinch.
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Yield: 12 Servings
Whipped Cream from Evaporated Milk
If you want whipped cream, but don't have any heavy cream, this is a recipe that will help in a pinch. Grab a can of evaporated milk from the pantry and turn it into whipped cream.
Prep Time 5 minutes
Additional Time 30 minutes
Total Time 5 minutes
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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.
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Cuisine: American / Category: Dessert
Thanks for sharing!