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. 
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 instead of other alternatives like or . 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 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!
Ingredients To Make Homemade Cool Whip
- Can of evaporated milk
- Confectioner’s sugar
- Vanilla extract
Helpful Kitchen Tools
- Electric Mixer (Budget Friendly)
- Electric Mixer (Splurge)
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. If you are using a stand mixer put that mixing bowl and the beaters in the fridge.
Pour chilled evaporated milk into the mixing bowl and beat at high speed for 1 minute, or until foamy.
Add sugar…
And vanilla to the stand mixer bowl. Beat again for about two minutes, or until thick and creamy.
Your homemade whipped cream should look a little bit like this when done.
Serve immediately.
What will you enjoy your whipped cream with?
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:
- Easy Crescent Cherry Cream Cheese Cobbler
- Triple Chocolate Brownie Pie
- Old-Fashioned Rhubarb Crisp
- Easy Apple Crumble Recipe
- 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.
Notes
Nutrition
“There is really no way we can know the heart, the intentions, or the circumstances of someone who might say or do something we find a reason to criticize. Thus the commandment: ‘Judge not.’”
~Thomas S. Monson
your adorable christy finally hearing you talk . lol.. i am soooo glad you made a video and talked to us out here !! lol.. this is awesome for whipped cream and i plan on using it…. thanks and your a complete angel…. lisa
My sister-in-law used to make a Cheese Cake using Pet evaporated milk. It was soooo good. Wish I had that recipe!
Thanks for all the recipes and great blogs, Christy! So glad you are on the mend too!
That will really come in handy! Thanks so much!!
You said this won’t last for longer than 30 mins or so. Does that also apply to it being refrigerated? Know this question sounds silly but when I watched the video I noticed that the milk whipped up SO much better than heavy whipping cream. My jaw literally dropped! LOL I’m also asking because when I make a Pavlova, one flavor in particular I mix together my cream and lemon curd. For some reason it seems like the curd helps to keep the cream from drooping. I know many say that Pavlova should be eaten the same day but I’ve made many that have lasted days in the frig so long as it’s placed in a cake carrier. In fact, everyone who’s tried my Pavlova’s believe they taste just as good, if not better days after the fact. If I could use your way of making whipping cream just for that baked good alone, it would save me a lot of money…
I’m about to make a pavlova this weekend, too! Getting ready for Passover so I’m working out what I want to cook. I truly wish I could tell you that this would work for that but I’m afraid I can’t. It deflates FAST, nowhere near as stable as heavy cream that has been whipped. I’d definitely stick with the heavy whipping cream and just hang onto this one for last minute emergencies. Your recipe sounds heavenly and I’d hate to contribute one speck to it not being perfect!
Can I pour the eva.milk in powell and chilled,or should be poured lafer?
Thanks and regards,
Salman, I *think* you could put the evaporated milk in the bowl and then put them in the freezer (with the beater). But I never tried that. You would need to be careful that the bowl does not tip or the milk will make a big mess. Because I am clumsy, I would put the can in the freezer by itself, and put the bowl and beater in the refrigerator. Then I would pour the milk into the bowl after everything was chilled for thirty minutes.
I hope this helps, Salman.
Bill/Christy,
I come from eastern KY & I grew up with my Mom making green beans with new potatoes. She cooked the beans with pieces of “side of bacon” & when they were almost done cooking added the potatoes (red or russet) & finished cooking. She always (& still does) cook the beans until they are dry. She never added onions or pieces of bacon except what cooked off the “side of bacon”. This is how I make mine, too. My northern mil says we “cook them to death” but they are wonderful with corn bread, fried taters & cole slaw & fresh “maters”.
I’m 80 and still cook my beans that way people tell me they could never taste good cooked to death. But when they eat them I notice my bowl is empty. The stories made my day. I still think my mother invented the vanilla wafers bananas and pudding desert. She had this big platter and filled as high as could be with out falling over. When my older brother came home from the World War II that’s what was waiting for him..
Christy, have you ever tried this with fat-free evaporated milk? And could I use Stevia to make it sugar-free? I know this changes it somewhat but just wondered. P.S. I LOVE you.
I use evaporated milk in my banana pudding also,much richer taste.