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
Hi Christy,
Can I refrigerate this?
can you freeze it
I’m afraid this doesn’t freeze well.
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.
Hi Christy,
But would this whipped cream tastes same as real cream.
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.
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.
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!