Whipping Cream vs. Evaporated Milk

Whipping cream and evaporated milk are two common dairy products used in cooking and baking.

While they share some similarities, there are important differences between these ingredients that impact how they can be used.

What is Whipping Cream?

Whipping cream, also known as heavy cream, is a high-fat dairy product made from the fatty layer that rises to the top of milk before homogenization. Whipping cream contains between 30-40% milk fat, giving it a thick, rich texture.

The high fat content allows whipping cream to be whipped into soft or stiff peaks, making it ideal for toppings, fillings, frostings, and more. It can also be used to add flavor and creamy richness to savory dishes like soups, sauces, and casseroles.

Whipping cream is sold refrigerated and must be kept cold. Unopened, it will last 1-2 weeks past the "best by" date. Once opened, it should be used within 5 days.

What is Evaporated Milk?

Evaporated milk starts with fresh milk, usually cow's milk. Around 60% of the water content is removed, resulting in a thicker, more concentrated milk product. This extends the shelf life significantly.

Evaporated milk contains roughly 6-8% milk fat, though fat-free varieties are also available. It has a slightly caramelized, cooked flavor due to the evaporation process.

Evaporated milk is shelf-stable and comes in cans that can be stored at room temperature until opened. An unopened can will keep for 6-12 months, and about a week once opened when refrigerated.

Key Takeaway: Whipping cream is around 30-40% fat while evaporated milk is only 6-8% fat, giving it a much lighter texture.

Nutrition Comparison

Here is a nutritional comparison of whipping cream versus evaporated milk per 1/4 cup serving:

As you can see, whipping cream contains far more fat and calories than evaporated milk. However, evaporated milk has a bit more protein.

So if you're looking to reduce fat and calories in a recipe, evaporated milk is the better choice nutritionally. But you'll lose the rich mouthfeel of whipping cream.

Taste and Texture Differences

The high fat content of whipping cream gives it a thick, rich, velvety texture. It coats the tongue and has a creamy, mildly sweet flavor.

Evaporated milk is thinner in consistency, similar to whole milk. It has a slightly sweet, cooked flavor due to the evaporation process. The caramelized notes are noticeable when tasted plain.

When whipped, only whipping cream will form stiff, sturdy peaks. Evaporated milk can whipped into soft peaks but won't hold its shape for long.

Key Takeaway: Whipping cream is thick and velvety with a natural sweetness. Evaporated milk has a characteristic cooked, caramelized flavor and thinner texture.

Uses for Whipping Cream vs. Evaporated Milk

Whipping cream is primarily used to make whipped cream toppings or fillings. It can also add richness, body, and flavor to:

• Coffee drinks
• Milkshakes and smoothies
• Sauces, soups, stews
• Pasta, risotto, oatmeal
• Pies, cakes, custards
• Frostings and buttercreams

Evaporated milk also has many uses, including:

• Coffee creamer
• Sauces, gravies, chowders
• Puddings, custards, ice cream
• Bread and cakes
• Casseroles, mac and cheese
• Milk-based drinks
• Cereals and oatmeal

The neutral flavor of evaporated milk allows it to work in both sweet and savory dishes without overpowering other ingredients.

Key Takeaway: Whipping cream is used where a thick texture and sweet flavor are desired. Evaporated milk works well in cooked dishes where you want creamy dairy flavor without added water.

Can You Substitute Evaporated Milk for Whipping Cream?

Evaporated milk can be used in place of whipping cream in some instances, with a few adjustments:

• Reduce amount by 25% - Since evaporated milk is thinner, use 3/4 cup for every 1 cup whipping cream.
• Add butter - For fat needed for richness, stir in 1-2 tbsp melted butter per cup evaporated milk.
• Avoid whipping - Evaporated milk won't whip like heavy cream.

The substitution will work best in:

• Baked goods - Cakes, quick breads, pie fillings
• Casseroles and cooked dishes
• Sauces - Use above adjustments
• Add to coffee drinks

But it's not suitable for:

• Whipped toppings or frostings
• Uncooked applications like fresh fruit

The flavor and richness will be noticeably different than whipping cream, but still tasty in most cooked dishes.

Key Takeaway: Replace whipping cream with 3/4 the amount of evaporated milk plus melted butter. Avoid using evaporated milk where whipping or raw texture is needed.

Can You Substitute Whipping Cream for Evaporated Milk?

You can use whipping cream in place of evaporated milk in certain recipes, but a few tweaks are required:

• Reduce by 25% - Heavy cream is thicker, so use 3/4 cup cream for every 1 cup evaporated milk.
• Dilute with milk - Thin it out with 1-2 tbsp milk per 1/4 cup cream so it's not too thick.
• Avoid boiling - Whipping cream can curdle if boiled, so stir in at end of cooking.

Whipping cream substitutions work best in:

• Cream-based soups
• Mac and cheese, alfredo
• Some custards and puddings
• Casseroles

The extra richness from the cream needs to be accounted for. It may make sense to cut back on other fats in the recipe like oil or butter.

The flavor will be different than evaporated milk, lacking the caramelized notes. But it can work nicely when you want extra richness.

Key Takeaway: Substitute 3/4 the amount of whipping cream for evaporated milk, thinning it out with a bit of milk. Avoid boiling to prevent curdling.

FAQs

Can you make whipped cream with evaporated milk?

Yes, but it takes some effort. Chill the can of evaporated milk thoroughly, then beat while slowly adding sugar until soft peaks form. The whipped cream won't hold its shape for long though.

What's a good non-dairy substitute for whipping cream?

Full-fat coconut cream is an excellent non-dairy substitute for whipping cream. Chill cans of coconut cream overnight, then whip as you would regular cream. It whips up thick and holds its shape well.

Is evaporated milk or heavy cream better in coffee?

This depends on personal preference. Heavy cream is richer and may be too heavy for some people's taste. Evaporated milk provides a nice creamy flavor without being overly rich.

Conclusion

While whipping cream and evaporated milk overlap in some uses, they are quite different ingredients. Whipping cream contains over 4 times the fat of evaporated milk, giving it a thick, rich texture that whips up beautifully. Evaporated milk has a unique cooked, caramelized flavor and looser consistency better for drinking and cooking.

Both work well in select baked goods and cooked dishes, but evaporated milk is not suitable as a whipping cream substitute where an airy texture is needed. Take care when substituting one for the other by adjusting amounts and techniques to account for differences in fat content and behavior.