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
Ingredients
- 12 ounce can evaporated milk
- ½-3/4 cup confectioner's sugar
- 1 teaspoon vanilla
Instructions
- 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.
- 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.
- 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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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
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
I am going to put this on a shake
Yumm!!!
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
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.
🙂
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!!!
Is this heavy? Super heavy?
Can you use vanilla extract or is that the same, excuse me for my in-education but I would just like to know.
No worries! Whenever I say Vanilla, I’m referring to either: Vanilla Extract, Imitation Vanilla, or Pure Vanilla so you can use any of those interchangeably. Holler if you have any other questions!
Could you use vanilla extract or are they both the same thing, excuse me for my in-education for I am younger but I would just like to know.
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?
Hey! If you were going to do a head to head test of homemade versus store bought, I’d go with a more traditional recipe. If you use heavy cream and splenda (or truvia to taste) that will work well. Add a pinch of cream of tartar to help it last a bit longer. I have a recipe on this post that you can follow but holler back if you have questions! https://www.southernplate.com/2009/09/good-n-easy-cake-with-homemade-whipped-cream.html
Ok, thanks.
Hi Christy,
But would this whipped cream tastes same as real cream.
could you use this in a tiramisu recipe, or would it not stay fluffed?
I am not sure it would stay fluffed for long enough.
can you freeze it
I’m afraid this doesn’t freeze well.
Hi Christy,
Can I refrigerate this?
can i use this handmade whipping cream to make my ice cream???
hi, my mum always did this, she also added i jello mix dissolved in 1/4 cup hot water, mixed and then put on top fruit jello jello already set. It sets very quickly It was always a favourite. I think she used the half sized can of mil.
Sounds delicious!!
Thank you for posting this. My mother made it when I was growing up and I have looked for a recipe for years!
When my mother made it I remember it having a slightly tangy taste. Will this taste tangy or did my mother slip in some lemon juice or extract?
She was quite fond of lemon anything.
In fact I found this while looking for you lemon jello cake recipe. I’m making two cakes tomorrow to take to a nursing home that I volunteer at.
Thanks again for keeping my memories alive!
This is almost the only whipped cream my mom ever made when we were growing up in the late 50s early 60s. It always worked for her. We didn’t have A/C back then, but she had a big chest freezer and I remember she put the milk in it. I was thinking she left it until it would get a tiny bit of ice crystals around the inside rim. Am I remembering that right, could that have worked? Then she whipped it and sweetened it with powdered sugar. Ashamed to say I was too uninterested back then to learn how she did it, and after I married and had my family I used “store bought” until I started making mine with heavy cream. She was a fantastic cook, and I wish I had paid a lot more attention to how she did things. My husband says he wishes I had too. Then he says “just joking”. Hmmmmmmm
This was how we made “whipped cream”prior to Dream Whip and Cool whip. We would pour a can of evaporated milk in a metal ice cube tray (without the divider) and put it into the freezer section until it was almost completely frozen. My mom used it for our Jello cheesecake (no bake) , and it was delicious.,
I love those metal ice cube trays!! Every once in a while I will see one in an antique store and it takes me straight to my Grandmama’s kitchen!!
Christy I was lucky today. I was rummaging through some of my Grandmother’s old books and found her old cookbook. She had a recipe for what she called “sticky buns”. This recipe is similar to the gooey cinnamon walnut buns of today only hers was smaller and had
rum in them. They were so good. She used them for family get together’s as well as for holidays like Easter, Thanksgiving, and Christmas. Linda
Hi Nonstick. The whipped cream will last about an hour longer if you put cream of tartar in it. You only need about 1 tablespoon in the mix. Linda.
See comment above Nonstick.
This reminds me of something I learned from a powdered milk box label many years ago. You can whip equal parts powdered milk and water and then sweeten with sugar and vanilla. It whips really well, but also tends to fall flat after about a half hour.
I knew I could whip up some whipped creme from these ingredients ( just forgot about). Thank you for your webpage, it was very helpful.
I am so glad it was helpful, I hope you are having a good day Christie!!