Whipping cream with my method won't fail!

Whipping evaporated milk is a trick I stumbled on when I ran out of heavy cream one afternoon. The key is chilling the can in the fridge for a few hours—cold milk whips up so much better. I pour it into a chilled bowl, then beat it with an electric mixer until it thickens and forms soft peaks. It doesn’t get quite as stiff as cream, but it’s light and airy enough for topping pies or folding into fruit salads. I like that it’s lower in cholesterol, which works out for anyone watching their intake. Sometimes I add a little powdered sugar and vanilla for extra flavor. It’s a simple swap that actually works in a pinch, especially for desserts or even coffee drinks. #WhippedTopping #Cream #baking lover #Desserts #Food #Cooking