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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.)

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  1. coconut milk won't whip very well, but coconut *cream* will. or if you can't find it, just chill a can of full-fat coconut milk, open carefully, scoop out the cream that solidifies at the top, and use that cream for whipping.

    5 Replies
    1. re: goodhealthgourmet

      How much is the yield? And what can you use the remaining liquid for?

      1. re: michaelnrdx

        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!

      2. re: goodhealthgourmet

        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.

        1. re: ghostpeppergirl

          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.

          1. re: goodhealthgourmet

            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.

      3. Seriously? I've never heard of whipping evaporated milk...

        3 Replies
        1. re: bluemoon4515

          Google "whipped evaporated milk" and you'll get tons of links. it's a pretty handy trick if you don't have cream in the fridge!

          1. re: bluemoon4515

            Yea...so I'm also interested in why it's not done as often nowadays. I'm sure they had heavy cream back then, but they also whipped evaporated milk.

            1. re: michaelnrdx

              This is very cool! I'll have to try it. Michaelnrdx, if you try making kulfi, I'd love to hear how it goes.

          2. 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?

            2 Replies
            1. re: Pia

              Condensed milk is less processed than evaporated milk...but also a lot thicker. I can't imagine being able to whip it since it's so dense at room temperature, but I would LOVE to if I could. Has anyone tried this?

              1. re: bluemoon4515

                the NY Times just did an article on sweetened, condensed milk last week:
                http://www.nytimes.com/2010/03/03/din...

                i don't think whipping it would really work because the sugar content makes it too heavy...but hey, if you have some on hand you can always try it and report back! ;)

            2. 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.

              1. 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.