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Old 10-07-2011, 02:16 PM   #1
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Evaporated milk and whipping cream?

Does anyone know if I can sub whipping cream for evaporated milk in a recipe straight across? My daughter is making pumpkin pie and I need to know if I can sub something for the evaporated milk.

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Old 10-07-2011, 02:27 PM   #2
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Light cream is the standard sub for evap milk. Whipping cream should work. The result will be richer. Can that be bad?
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Old 10-07-2011, 02:29 PM   #3
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I don't think it could be bad.

What % is light cream? Is it 1/2 and 1/2 or coffee cream?
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Old 10-07-2011, 02:33 PM   #4
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Heavy or whipping cream = 36%

Light Cream = 18%-20%

Half and Half = 12%

Milk = 4 %

So half heavy cream and half milk will = light cream

All percentages approximate.
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Old 10-07-2011, 02:43 PM   #5
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Smooch! Thanks Andy! We use 1% milk so half whipping cream half milk would be almost exactly right I think. I might be a bit heavier with the cream though.
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Old 10-07-2011, 03:08 PM   #6
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Close enough for government work, Alix.

All this discussion to determine the right mix to approximate light cream. Let us know how the approximate light cream works as a sub for evap. milk.
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Old 10-07-2011, 03:57 PM   #7
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You can sub, milk, cream or half and half for the evap milk. I have used regular milk and it came out just fine. My mom uses half and half or whipping cream in her standard recipe which I assume is the Libby's recipe.
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Old 10-07-2011, 06:05 PM   #8
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whipping cream sounds good to me.
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Old 10-07-2011, 09:50 PM   #9
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My recipe is Mom's extra special pumpkin pie. Requested by family members all the time. Blech. I just cannot like it. Still...its a staple so Bugs is going to attempt it. I'll let you know what I tried and how it came out. Thanks for all the help guys.
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Old 10-07-2011, 09:58 PM   #10
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Now I want pie. May have to make one this weekend. I love kitchen experiments. Let me know how yours turns out. :)
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Old 10-08-2011, 04:09 AM   #11
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I agree with Alix--pumpkin pie is just something I don't like, I don't care how it is made. My DH makes it regularly. He uses milk and FRESH eggs. But, I'm not a sweets person. The only pie I like is peach cream and that does require 1/2 and 1/2, Made with heavy or whipping cream, it doesn't turn out right. My brain is trying to retrieve the amount of butter to add to milk to sub for cream, but I can't pull it out. I think it is 2 tsp or 2 T unsalted butter to 1 cup milk, but don't quote me on that. The grey matter is not cooperating...And the percentage of fat is different in Canada re: the label assigned than it is in the US. Or maybe the labeling is different--I had a hard time figuring out what was 1/2 and 1/2 for my peach cream pie recipe when I first moved to Canada--was it coffee cream, was it table cream, what was the Cdn version of 1/2 and 1/2?
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