How To Make Whipped Cream With Evaporated Milk

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Transport yourself to a bygone era and discover the delightful art of creating whipped cream using evaporated milk. This timeless recipe is a testament to simplicity and ease, promising a lusciously airy topping that will elevate any dessert to new heights. Dollop of homemade whipped cream on fruit salad.

With just a few steps, you’ll unlock the secret to achieving a cloud-like, fluffy texture that perfectly complements your favorite sweet treats. The magic lies in the transformation of humble evaporated milk into a velvety, dreamy concoction that’s bound to leave a lasting impression on your taste buds.

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 evaporated milk instead of other milk alternatives like heavy cream or condensed milk. 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 crispno-bake pumpkin cheesecakeeasy apple crumblecherry pineapple dump cake, and pineapple cake and cobbler.

So, without further ado, here is how to make whipped cream with evaporated milk!

Labeled ingredients for homemade whipped cream.

Ingredients To Make Homemade Cool Whip

  • Can of evaporated milk
  • Confectioner’s sugar
  • Vanilla extract

Helpful Kitchen Tools

How To Make Whipped Cream With Evaporated Milk

Set a timer while you freeze the can of 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. If you are using a stand mixer put that mixing bowl and the beaters in the fridge. 

Beat frozen evaporated milk with mixer.

Pour chilled evaporated milk into the mixing bowl and beat at high speed for 1 minute, or until foamy.

Add sugar to mixer.

Add sugar…

Add vanilla to mixer.

And vanilla to the stand mixer bowl. Beat again for about two minutes, or until thick and creamy.

Homemade whipped cream once mixed.

Your homemade whipped cream should look a little bit like this when done.

Bowl of whipped cream.

Serve immediately.

Glass filled with whipped cream.

What will you enjoy your whipped cream with?

Fork digging into fresh fruit salad with cream.

Fresh fruit, a slice of apple pie… take your pick!

How To Store Homemade Whipped Cream

This is one of those things you want to serve immediately and store leftovers for 30 minutes only.

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.

Commonly Asked Questions

Can I make the whipped cream flavored?

YES! You can infuse whipped cream with flavors like vanilla, cocoa powder, or extracts like mint or almond. Additionally, you can experiment with different sweeteners and add-ins like chocolate chips, crushed cookies, or fruit purees for unique twists on the classic recipe.

Can I sweeten whipped cream, and if so, what is the best way to do it?

Yes, you can sweeten whipped cream by adding powdered sugar or a liquid sweetener like honey or maple syrup. It’s best to add the sweetener gradually and taste as you go to achieve your desired level of sweetness.

What happens if I over-whip the cream?

Over-whipping cream can result in it becoming grainy or even turning into butter. It’s important to stop whipping once you achieve stiff peaks.

How long does it typically take to whip cream by hand?

It can take anywhere from 2-5 minutes to whip cream by hand, depending on factors like temperature and the consistency you desire.

Can I use other types of cream besides heavy cream to make whipped cream?

Yes, you can also use whipping cream, which has a slightly lower fat content, but it will still yield a creamy result.

Here are even more delicious desserts to top with this homemade whipped cream:

Glass filled with homemade whipped cream.

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.
Prep Time: 5 minutes
Total Time: 5 minutes
Course: Dessert
Cuisine: American
Keyword: milk
Servings: 4
Calories: 400kcal

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.

    Notes

    To stabilize the end result and have it last a bit longer in the fridge, you can add 1 tsp 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 🙂

    Nutrition

    Calories: 400kcal
    Tried this recipe?Mention @southernplate or tag #southernplate!

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    ~Thomas S. Monson

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    158 Comments

    1. The mostly used milk in my country is evaporated milk,so it’s very hard to find heavy or whipping cream …this is very helpful….thanks….can I beat the cream manually?

    2. looks delicious but i just bought a whip cream siphon. how would i use your recipe in a siphon?
      thank you

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