How To Make Whipped Cream With Canned Evaporated Milk


Thank you for all of the great feedback on my last video showing you the easy, hands free way to shred meat!

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! I just had to do a video on this one because seeing is believing!

You can print these easy instructions below!

Have a great day :)

Whipped Cream With Canned Evaporated Milk
  • 12 ounce can evaporated milk
  • ½-3/4 cup confectioner's sugar
  • 1 teaspoon vanilla
  1. Place can of milk in freezer for thirty minutes (use a timer so you don't forget!). While that is getting cold, place mixing bowl and beaters (or whisk attachment) in refrigerator or freezer as well.
  2. Pour chilled evaporated milk into 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.
  3. 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.

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  1. Deirdre Henry says

    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.

    • says

      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 :)

  2. Rylee says

    I am hoping to use this for a school health fair, homemade vs storebought whipped cream. Do you know if a sugar substitute would work for this? Also, is there any way to preserve it so that it can be served about an hour and a half after making and be sitting out for a while?


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