Substitution Q: Sweetened Cond. Milk For Evaporated?

Baking By aimlessness Updated 27 Oct 2011 , 12:35pm by Serena4016

aimlessness Posted 27 Oct 2011 , 11:16am
post #1 of 5

Can I substitute sweetened condensed milk for evaporated in the following recipe? I don't want to run to the store this morning.

Chocolate Cream Cheese Frosting

8 (1 ounce) squares unsweetened chocolate
2 (8 ounce) packages cream cheese
8 cups confectioners' sugar
2 tablespoons vanilla extract
1/4 teaspoon salt
1/4 cup evaporated milk

1.  Have all ingredients at room temperature. Melt the chocolate in a double boiler or microwave oven.
2.  In a large bowl, beat cream cheese until fluffy. Pour melted chocolate into cream cheese and mix on medium speed until well blended. Add vanilla and pinch of salt. Slowly mix in the confectioners sugar.
3.  Scrape the sides of the bowl and increase mixer speed to medium-high. Slowly add evaporated milk until the frosting is spreading consistency.

4 replies
MCurry Posted 27 Oct 2011 , 11:47am
post #2 of 5

The two are really not the same (water content, sugars, etc.). You may be better off using heavy cream or milk vs. condensed milk which is highly concentrated and the water removed. If you use condensed milk, I would not use the entire 1/4 cup or add some water to it before using.

I would check online to to see if there are any conversion of to sub evaporated milk out.

aimlessness Posted 27 Oct 2011 , 12:14pm
post #3 of 5

I have some heavy whipping cream. How much should I use?

MCurry Posted 27 Oct 2011 , 12:29pm
post #4 of 5

For heavy whipping cream the sub would be the same as your recipe 1/4 cup.

You can also use half & half or light cream as well to sub out evaporated milk. I reference The Joy of Baking from time to time for substitution info. I added the link below for you.

Read more:

Serena4016 Posted 27 Oct 2011 , 12:35pm
post #5 of 5

I, personally would run to the store. If that is what the recipe calls for then that is what I would use. Condensed milk and evaporated milk are not the same thing!! However, it looks like the milk is used to make the frosting into a spreadable consistency. I have used milk, half & half, and heavy cream interchangably in my frostings. I would just put a small amount in and mix and see how the consistency is. If it is too thick, add a bit more. Just add a small amount at a time. You can always add more.

Quote by @%username% on %date%