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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.


Recipe Summary test

10 mins


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

1 tablespoon
20 calories; protein 0.5g; carbohydrates 4.2g; sugars 4.2g; cholesterol 0.3mg; vitamin a iu 21.1IU; vitamin c 0.1mg; folate 0.7mcg; calcium 19.3mg; magnesium 1.8mg; potassium 22.8mg; sodium 7.7mg.

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