But the can is not recyclable in our area. It's expensive, and it may lean toward the chemical side as far as food goes. As a chemical laden product, I still prefer it to cool whip (hands down!)
After perusing some homemade recipes at But I only buy the fat-free evaporated milk, so we were on our way to creating fat-free whipped cream. I followed the directions: 1 cup evaporated milk, 1-2 tsp vanilla, and 1/4-1/2 cup powdered sugar, and whip like crazy.
To make it work, it's really important that you put the bowl and beaters in the freezer for 20-30 minutes before you start. You might as well put the evaporated milk in there too. ;) I kept mine in the fridge because I had already opened it to make pumpkin pie the night before.
And the results: Tasty, tasty, tasty! My favorite whipped cream. To be honest, I've always hated full-fat, real whipped cream. It always had a gross mouth feel for me. But this tasted excellent. The downside...it didn't stay whipped cream very long.....
Here is a picture of it moments after it was added to a piece of peach crisp (so good.) It just can't take the heat! It turns into a tasty melted ice cream sort of thing. This was my first time (ever!!) making whipped cream, so experimenting will occur and if I master the art of keeping fat-free whipped cream fluffy, and whipped, I'll let you know.
Otherwise, eat it cold. :) Oh yeah, and 1 cup of evaporated milk makes about 2 cups of whipped cream.