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
Christy, just a thought but for chocolate whipped cream what about adding chocolate syrup to the milk first? Still add the vanilla as vanilla enhances the flavor but reduce the amount a little? Or maybe adding Dutch coco powder to the powdered sugar? Hmmm Strawberry syrup?
Marcia–I cook for diabetics too so maybe I can help you here. Whipping a can of evaporated milk (usually about 6 carbs per can) won’t result in many carbs per serving of whipped cream. Even adding a teaspoon of sugar, or better yet Splenda, won’t increase the carb count that much. I would stay away from using cornstarch as it is about 7.5 carbohydrates per tablespoon. Best solution when you have it around is to use whipping cream, which comes in at ZERO carbs. Hope this helps.
Carol you are awesome, thanks so much for the help! You can totally do without the cornstarch in this so no worries there, and I’m a big Splenda fan when making this for myself, works great! The main thing to keep in mind is that this doesn’t last very long and has to be served immediately either way.
SOOOO much easier than trying to keep whipping cream in the fridge! Thanks Christy!
Ummmm…….how are you doing?
Should say one 3 0z. box OF lemon jello not or. I don’t want to confuse anyone.
I used to work for Woolworth’s many, many moons ago and they had a cheesecake that we made with whipped evaporated milk. Very light, fluffy and delicious.
I loved the cheesecake at Woolworths!! Wish I could find the recipe.
Pattie-I think this may be the recipe you want.
Woolworth’s Cheesecake
Dissolve one 3oz box or lemon jello into 1 cup boiling water. Set in fridge to chill. Allow it to thicken, but not set up. Also place a 12 oz. can of evaporated milk in the freezer to chill for 30 minutes.
In a separate bowl beat 8 oz. softened cream cheese with 1 cup white sugar and 5 tablespoons lemon juice. Fold in the thickened jello and beat until well combined. Set aside while you whip the chilled evaporated milk till it is fluffy and then combine with the cream cheese/jello mixture. Line a 9X13 pan with a graham cracker crust made by mixing 1/2 cup sugar and 1 stick of melted butter with 3 cups graham cracker crumbs. Keep 1/2 cup out for topping and press the rest in place. Pour in the cheesecake mix, sprinkle with the reserved graham crumbs and chill till firm.
Thanks Elaine for sharing this recipe. I don’t remember eating this cheesecake at Woolsworth but do remember when very young eating at their diner counter -“those were the days My Friend”. Thanks!
elaineraye — thank you so much for the recipe. I appreciate it so much!! I look forward to enjoying this cheesecake again.
Thank you for the Woolworth’s cheesecake recipe. My mother used to make this every summer–no baking. I lost the recipe over the years and am thrilled to see it again. I have already printed it out. I’ll probably make it as soon as the milk chills. :0)
Our mother used to make this when I was a child. I could never remember how she did it except she froze the evaporated milk in an old metal ice cube maker! I remember she would whip the frozen cubes, This was a treat, Over the years I asked how she did these she couldn’t remember, SO today was a real treat to see you make whip topping! Happy Fall. Love your recipes!
Christy, I know you do a lot of sugar free or lower sugar in your recipes. I deal with a family of diabetics so I wonder if you have tips on doing this sugar free? Could you blend up splenda in a mixer to make it fine and add a touch of corn starch maybe ?? If you have any ideas on this I would love to hear them . Its an awesome idea , and I will be using it from now on . I rarely have whipping cream around . Not that I do a lot of baking that I need whip cream . But there are always Times of the year that I do and this would be great . Thanks 🙂