An extremely versatile surrogate whipped cream. It provides the finishing touch for bread pudding, crisps, cobblers, angel food cake--anything that you would normally slather with whipped cream.

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Ingredient Checklist


Instructions Checklist
  • Beat evaporated milk in a chilled deep mixing bowl with electric beaters until it is the consistency of whipped cream, 1 to 2 minutes. Gradually add sugar, yogurt and liqueur and beat until thickened, several minutes longer. Serve within 1/2 hour.



Whipping Evaporated Fat-Free Milk When thoroughly chilled, canned evaporated fat-free milk whips up into a light frothy topping that can be used as a substitute for whipped cream. Before beating, place it in a mixing bowl in the freezer until ice crystals form around edge of bowl, about 30 minutes. Chill beater also. Whipped cream will usually double in volume, but evaporated fat-free milk will triple. The air bubbles dissipate quickly, so it works best in mousses that are bound with gelatin or frozen. Evaporated fat-free milk has a distinctive flavor, which can overpower delicate dishes. It works best when combined with vibrant flavors.

Nutrition Facts

20 calories; 8 mg sodium. 23 mg potassium; 4.2 g carbohydrates; 4 g sugar; 0.5 g protein; 21 IU vitamin a iu; 1 mcg folate; 19 mg calcium; 2 mg magnesium;

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Rating: 4 stars
Better than whipped cream Great topping more flavorful than the whipped cream. I used vanilla extract instead of liquor and it tasted great. Read More