This homemade evaporated milk whipped cream recipe comes out light and fluffy sweetened with a touch of powdered sugar. No heavy cream needed for this creamy and light topping. Delicious whipped topping hack.
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Whipped Evaporated Milk
One of the most convenient ways to make whipped cream is by substituting evaporated milk for heavy cream.
Canned whipped cream is shelf-stable and can be stored in a cool dry pantry for up to two years. I’ve also seen it in a carton as well.
Check out these delicious recipes - Easy Pound Cake with Cake Mix or Brown Butter Sweet Potato Pie.
Ingredients and Substitutions
There are two main ingredients very cold evaporated milk and powdered sugar. The powdered sugar has a touch of cornstarch that helps stabilize the cream to make a nice fluffy structure.
A substitute for powdered sugar would be regular white sugar and one tablespoon of fresh lemon juice, added when the cold evaporated milk has become frothy. Lemon juice helps stabilize the whipped topping a bit just like the cornstarch.
Mixing Tools
The secret to easily making this topping is very cold mixing tools. Wether you are using a stand mixer, hand mixer or whisk it should be ice cold to produce great results, including the stainless mixing bowl.
I chose to used a stand mixer so I placed the bowl, whisk, and the can of evaporated milk in the freezer for 30 minutes. If using a hand mixer freeze the a mixing bowl and the beaters.
Mix In’s & Variations
Add delicious flavors and mix in’s to this light whipped topping.
- Vanilla, Almond, or Lemon Extract
- Fresh Lemon Juice or Zest
- Cinnamon
- Nutmeg
- Cocoa Powder
How To Serve
This topping is very light and airy, so it does not last long after it’s been whipped.
Serve this immediately, it lasts only about 30 minutes before its starts to lose it's structure and deflate.
Dollop this whipped cream on slice of cake, pie, or fresh fruit for an amazing finishing touch.
Stabilized Whipped Topping
To make a more stabilized whipped cream use unflavored gelatin. Dissolve one teaspoon of gelatin with hot water, mix, and allow it cool down fully. Then add it in when the evaporated milk is whipping up.
Keep chilled and it can last up to three hours in the refrigerator.
Step by Step Photos and Directions
- Decide on your mixing tools of choice, I recommend a stand mixer.
- Place mixing bowl, whisk attachment, and evaporated milk into the freezer for 30 minutes.
3. Remove tools and milk from the freezer and assemble them onto the mixer.
4. Pour the cold evaporated milk into the bowl.
5. Beat on medium-high speed for about a minute. You'll notice it has doubled and tripled in size and becoming frothy.
6. Add the powdered sugar and mix in's like vanilla extract, if preferred.
7. Beat until thick and fluffy about 1-2 minutes.
8. I like to see stiff peaks.
9. Best if served immediately, because it starts to deflate after 30 minutes. Enjoy.
Evaporated Milk Whipped Cream
Equipment
- Stand Mixer
- Hand Mixer
- Stainless Bowl
- Wire Whisk
Ingredients
- 12 oz Evaporated Milk (Can or Carton)
- 1 cup Powdered Sugar
- Extracts/Lemon Juice (Optional)
Instructions
- Decide on your mixing tools of choice, I recommend a stand mixer.
- Place mixing bowl, whisk attachment, and evaporated milk into the freezer for 30 minutes. You want the milk and tools very cold.
- Remove tools and milk from the freezer and assemble them onto the mixer.
- Pour the cold evaporated milk into the bowl.
- Beat on medium-high speed for about a minute. You'll notice it has doubled and tripled in size and becoming frothy.
- Add the powdered sugar and mix in's like vanilla extract, if preferred.
- Beat until thick and fluffy about 1-2 minutes. I like to see stiff peaks.
- Best if served immediately, because it starts to deflate after 30 minutes. Enjoy.
Lana says
Can this whipped cream be used to make no bake key lime pie or it will separate /deflate in pie? Will gelatin prevent deflation if added to this whipped cream? thanks
Andrea Johnson says
Hi Lana, this whipped cream hack is pretty light, so I would not recommend it for a no baked key lime pie. I'm unsure if using gelatine would work, I'd hate for it not the come out the way you'd like it. Thank you so much for the great questions.
marieshi says
i love this recipe i made for the family and they like it my children always asked for it every weekend thank you for this