You reach for that trusty can of evaporated milk to add rich flavor and creamy texture to sauces, baked goods and frozen treats. But in a last-minute heavy cream shortage crisis, could evaporated milk potentially stand in for heavy whipping or double cream without sabotaging recipes?
While not a perfect doppelganger, evaporated milk’s concentrated consistency and decent butterfat content positions it surprisingly well for mimicking functions of pure dairy cream. Let’s analyze considerations around texture, fat percentage, sweetness, and behavior substituting evaporated milk when whipping or cooking. Read on to determine when this shelf-stable substitute brings its A-game, or when to call an audible to keep your intended dish on track.
Heavy Cream vs. Evaporated Milk
To understand suitability swapping one for the other, let’s first examine how standard heavy cream and evaporated milk differ:
Heavy Cream:
– Very high milk fat percentage, around 36-40%.
– Thick, rich texture achieved from heavy fat content with a glossy appearance.
– Naturally sweet flavor with creamy mouthfeel thanks to all those lovely milk fats present.
– Whips into airy billows easily holding shape for dolloping or piping.
Evaporated Milk:
– Milk content reduced 60% through partial water removal but keeping proteins, sugars and modest fat percentages intact.
– Slightly caramelized flavor from heat processing concentrating inherent sweetness.
– Approx 6-8g fat per 100g evaporated milk vs 36-40g per 100g heavy cream.
– Won’t whip up quite like heavy cream, but able to incorporate some air for friction-thickened textures.
When Evaporated Milk Steps Up to The Heavy Cream Plate
In recipes where:
– Heavy cream contributes flavor more than aerated structure.
– Fats primarily enhance mouthfeel and richness rather than foam stability.
Such as:
– Creamy soups – condensed texture helps mimic lush mouthfeel.
– Cream sauces or gravy – won’t breakdown from extended cooking.
– Puddings and custards – thickened milk proteins help set structure.
– Casseroles or pasta – concentrated flavor punches up creamy notes.
– Whipped sweet toppings with mix-ins that help bind minimal air bubbles.
When It Strikes Out as a Sub
Applications where foaming or whipping plays a starring role since evaporated milk lacks adequate fat for catching substantial air bubbles. For example:
– Whipped cream alone as a light dollop or piped decor. Just sweetened evaporated milk makes a gluey gumdrop-like blob without fat to foam up an airy batched.
– Buttercream frostings and icings relying on fat content to achieve ideal smooth, spreadable texture and structure. Evaporated milk frosting remains sticky.
– Coffee drinks and Irish coffee depending on heavy cream’s propensity to float with minimal mixing. Evaporated milk makes beverages glop together opacity.
The Takeaway
While evaporated milk can’t replicate all the elegant functions of heavy cream, its shelf stability and subtly caramelized notes enhance a range of recipes focused more on flavor and texture than whipping action. For a convenient pinch hitter adding richness, turn to handy evaporated milk. But when airy billows matter most, no alternative matches heavy cream’s foamy prowess!