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 homemade whipped cream topping: evaporated milk, confectioner’s sugar, and vanilla extract. 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 version.
Skip the 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. Beat again for about two minutes, or until thick and creamy.
Serve immediately.
It tastes great with a slice of apple pie!
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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Hey im going to try this.. I was wondering if I could use cornstarch to make it thicker
I have not tried this but if you do let us know how it turns out 🙂
I’m reading a book called “Milk!: A 10,000-Year Food Fracas” and it was going through the history of milk. It listed an old-time recipe from General Electric that explained how to whip evaporated milk like cream. So I did a google search for more information and this blog post popped up! I’ve worked in professional kitchens in pastry for 10 years and I never knew this.. so thank you for sharing. I can’t wait to give this a try! 🙂