Whipped Cream

Evaporated Milk Whipped Cream

Canned evaporated milk can be used to make whipped cream in a pinch. It fluffs up nicely - but it won’t stay. That’s why I say, “in a pinch” if you are serving all of it immediately.

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Evaporated Milk Whipped Cream

Planning

  • Prep Time:

    15 minutes

  • Bake/Cook Time:

    0

  • Chill/Set Time:

    30 minutes

  • Servings:

    16 (¼ C servings)

Preparation

  • Materials

    Stand mixer with whisk
    Mixing bowl
    Spatula

  • Prep

    Chill the evaporated milk, stand mixer bowl, and whisk  for 30 minutes in the freezer before you whip it.

    Dissolve and bloom the gelatin. Melt it a little if needed to dissolve, then let it return to room temp.

  • Oven/Stove

  • Shopping List

    Evaporated Milk
    Confectioner’s Sugar
    Cornstarch
    Vanilla
    Gelatin

    Note: Evaporated milk and condensed milk are NOT the same. You cannot make whipped cream with condensed milk.

Ingredients & Steps

  • Ingredients

    Evaporated Milk 12 oz. can 
    Confectioner’s Sugar  ½ cup
    Cornstarch 1-2 tbsp
    Vanilla 1 tsp
    Gelatin 1 tsp + 1 oz cold water

  • Steps

    STEP 1: Start whipping the cold milk on medium-low and increase to medium, and medium high. 

    STEP 2: When the milk gets bubbly and frothy (about 1 minute or so)  sift in the cornstarch then the confectioner’s sugar little by little. Make sure each addition is incorporated before adding more.

    STEP 3: As the mixture thickens and grows, add the vanilla and the gelatin and continue whipping on medium-high (about 8 on a Kitchen Aid mixer) until you reach a soft peak. This can happen fast so be careful not to overwhip. Whip on medium at this point or by hand.

    STEP 4: If you want a firm peak, increase the mixer speed to high (10 on a Kitchen Aid) and whip until firm as a space needle! (about 1 -2 minutes)

Notes

FLAVORINGG
The vanilla whipped cream is delicious and you can also add a variety of flavors. Add the vanilla and the same amount of the other flavor extract. Almond is marvelous! 

COLORING
Use gel food coloring when you reach soft peak.

DECORATING
This makes a nice dollop of whipped cream over a sundae, a brownie, a pie, etc. You cannot use this whipped cream for decorating. It will not hold its shape. In fact it does not hold up at all. It is a eat it now sort of whipped cream.PAIRINGVanilla-almond or vanilla-caramel are two great combinations. Flavor the whipped cream or add to a dessert with those other flavors.

SERVING
Top on a dessert and serve as soon as it is whipped. This whipped cream can be topped on coffee or hot chocolate as you would expect that to melt anyway.

STORING
You cannot leave this sitting out, on a dessert, or in the refrigerator no matter how you do it. You can freeze it, but it must be eaten frozen, like an ice cream.

VARIATIONS
Coconut Whipped Cream
This is made the same way, but with canned coconut cream. (400ml=14oz)After freezing the can of coconut cream for 30 minutes, the water will have separated and settled to the bottom. Do not shake the can. Open it and pour the water off. This is more stable than evaporated milk and you can store it in the refrigerator for a week. It will get hard and you have to re-whip it when you’re ready to use it.

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