Does anyone remember (must be over 55) when Carnation/Pet Evaporated Milk would whip up like whip cream?

Question

Well, I do. My Grandmother used to make some wonderful cream pies by adding any Jello flavor desired. This was then poured into a graham cracker crust. YUMMY! Would anyone have any kind of substitute recipe for this, as evaporated milk will no longer whip up like it used to. Cool-Whip won't work--it can't be whipped, as it goes flat--I've tried this one. Ideas anyone??

Answer 1

As far as I know you can still do this with evaporated milk. I haven't tried any of of those old recipes for at least a year, but the trick was to freeze the stuff first before you whip it. You only need to freeze it until ice crystals are forming. Try it !!

Answer 2

Maybe one of these will work for you? The first one is what Mom used (cream was considered a treat and expensive in a family of our size) for desserts. She made a dessert by doubling this and folding in a box of lime jello and adding a small can of pineapple, drained and in chunks.

1/3 cup evaporated milk
1/2 teaspoon unflavored gelatin
1 tablespoon water, cold
1 tablespoon sugar
1/2 teaspoon vanilla extract
1 teaspoon lemon juice

Chill evaporated milk.
Sprinkle gelatin over cold water in small saucepan, then stir over low heat until dissolved.
Add to milk and beat until stiff.
Add sugar, vanilla and lemon juice.
Use immediately, or beat again before serving.



This one is like the Dream Whip topping made from things you might already have in your kitchen.

1/2 cup cold water
2/3 cup powdered milk
1 dash salt
1 tablespoon lemon juice
3 tablespoons butter
1 tablespoon vanilla

If kitchen is warm, prechill a deep, narrow bowl and beaters.
Combine above ingredients in chilled bowl.
Beat with handmixer until thick and peaks form.
Add 3 tbsp. white sugar and 1 tsp. vanilla and
beat again.

Answer 3

there is powdered whipped cream which is called dream whip.....I think there is directions on the box to prepare it but I think it is more like your whipped topping...

I have used dream whip in my Yum Yum recipes instead of cool whip and it thickens up pretty good...

I do have a cool whip recipe where you can add flavored yogurt and mix it together and put in a graham cracker crust and freeze until set and that makes a great pie. Strawberry is the best of them all.

Answer 4

Yes, I know what you are talking about. Seems like we had to add something to it.

Here is a good old fashion cream pie that we made from true whipping cream that comes in a small milk carton in the milk section of your supermarket (not Cool-Whip):

http://www.cooks.com/rec/doc/0,1937,134185-242194,00.html

OLD FASHIONED CREAM PIE
Printed from COOKS.COM

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3/4 cup sugar
2 tablespoons flour, slightly rounded
1 cup whipping cream
2/3 cup half and half
1 pinch salt, (small pinch)
1 egg white, beaten
nutmeg

Mix sugar, flour & salt. Add whipping cream and half & half. Stir well.
Beat egg white and fold in last. Pour in crust and sprinkle well with nutmeg. Bake at 300 degrees until almost set (about 40 minutes); it thickens after it gets cold. Serve cold.

Answer 5

Are you sure it was evaporated milk and not Eagle Brand condensed milk? They are different Eagle is a Bordens product.

Try this site to have a look at recipes http://www.eaglebrand.com/home.asp

Answer 6

you have to get one of those things a baker uses - a whipped cream charger or "whippit". It has a metal tip and a balloon and you buy these little cartridges and you put the metal tip in cream and the air in the balloon and blows out the tip and whips the cream. The cheaper ones have a big balloon, regular ones are like a metal canister:

http://www.easywhip.com/

http://www.bestwhip.com/

Here's a site I found on other whipped cream making tips:
http://www.baking911.com/howto/cream_whip.htm