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Light “Whipped Cream”

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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.


Light “Whipped Cream”

Makes: About 1 cup

Active Time:

Total Time:

Preparation

  1. 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.

Tips & Notes

  • 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

Per tablespoon: 20 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 4 g carbohydrates; 0 g protein; 0 g fiber; 7 mg sodium; 18 mg potassium.

Exchanges: Free Food


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Recipe Categories

Total Time
15 minutes or less
Servings
8 or more
Preparation/ Technique
No-cook
Meal/Course
Brunch
Dessert
Type of Dish
Sauce/Condiment, sweet
Ethnic/Regional
American
Ease of Preparation
Easy
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