Whipped evaporated milk
I learned from Alton Brown and from a 1950's Carnation commercial that you can whip evaporated milk like heavy whipping cream. I'm curious to know why it's rarely done or rarely heard of nowadays. Also, does anyone know if it's possible to whip coconut milk? (It does have a high fat content, though I haven't checked for the exact figure yet.)
it varies somewhat, depending on the quality of the product, the size of the can (obviously), and the length of time you allow it to chill/rise. but a standard 14-oz can left *undisturbed* in the refrigerator for at least several days will yield about 4 oz (1/4 cup) of cream.
the leftover liquid is basically very thin/watery coconut milk, so you can use it in any recipe that requires light coconut milk...or pour it on your cereal!
Wow - thanks for the tip! I had no idea - I've been looking for a healthier and lactose free substitute for whipped cream. I will definitely try whipping up some coconut cream this weekend. I realize it won't diminish the fat content but just to have an alternative without the preservatives of most lactose free choices will be great.
hope it works out to your liking! if you're planning to sweeten it, using confectioners/powdered sugar instead of granulated will give you a more stable product. you can also add a pinch of cornstarch or a stabilizing gum like guar or xanthan.
if you don't have any reason or desire to use the leftover milk, buy pure coconut cream instead. and whatever you use, be sure to *chill* the cream, bowl and beaters very well before whipping.
Here's an idea. I've seen a lot of kulfi recipes that use condensed milk and evaporated milk, and even then, there are sometimes complaints about the finished product being a bit icy. What if you first whipped the evaporated milk? That should disrupt some of the ice crystals.
I had no idea you could whip evaporated milk. I wonder if you could make dulce de leche out of sweetened condensed milk and then freeze that and whip it up... one-ingredient mousse! Sweetened condensed milk is just evaporated milk plus lots of sugar, right? So you should be able to whip that too?
I grew up on Kauai in the 50s and Carnation evaporated milk was often used to lighten coffee. I return every year, and it isn't the case any more. However, I remember my mother whipping evaporated milk but it had to be super cold. However it was so long ago I don't know how the results would compare to whipping heavy cream. Next time we open a can I'll try it - we keep it around to sub for cream in some sauces.
I wouldn't call whipped evaporated milk a "substitute" for whipped cream, just as I wouldn't call vegan recipes that call for nutritional yeast (pesto, soups, etc.) a substitute for their cheesy counterparts. That being said, I did successfully whip a can of evaporated milk into an ethereal cloud thats texture was like whipped egg whites and taste was like the froth you get on the top of a cappuccino. In fact, I may use it to top my cappuccinos and lattes next time I get a chance.
Here's a link to an evaporated milk recipe brochure from 1933, with instructions for making whipped topping:
I Googled and put together this list of Dairy products fat content:
Total Fat, in Grams Per Cup, for Dairy Products
Example: Out of a 240 ml cup of undiluted evaporated milk, 19.05 grams of the total weight of the cupful come from fat.
184.12g - Butter, (stick type).
88.06g - Heavy Cream (Whipping Cream before whipping).
72g - Original Philadelphia Cream Cheese
49g - Whipped Butter
48.21g - Sour Cream
46.34g - Light Cream
31.93g - Ricotta Cheese (Whole Milk).
27.84g - Half & Half Cream
26.62g - Sweetened Condensed Milk
22g - Traditional Plain Greek Yogurt
19.05g - Evaporated Milk, undiluted
19g - Regular Eggnog
14.26g - Ice Cream
7.93g - Whole Milk
5g - 2% Plain Greek Yogurt
4.9g - Buttermilk (2% - Reduced Fat, Cultured).
4.81g - 2% Milk
3.8g - Plain Yogurt
2.37g - 1% Milk
2.16g - Buttermilk (1% - Lowfat, Cultured).
1.4g - Dry Buttermilk (Reconstituted).
0.44g - Nonfat Milk
0.44g - Nonfat Plain Yogurt