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Sweetened condensed milk whipping cream

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197 30.09.2019
Bakers often use condensed milk as a lower-fat alternative to heavy cream in baking. It adds a similarly rich flavor, but, as a concentrated milk product, it contains far less butter fat and much more protein, which improves the overall nutritive value of many baked goods. Despite its lack of fat, condensed milk can also be whipped into a passable low-fat simulation of whipped cream. It requires very cold utensils, and it must be eaten immediately. Evaporated milk must be extremely cold, almost freezing, to whip properly. Freeze your mixer's whisk or beaters as well, so they won't warm the milk.
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How To Make Whipped Cream With Canned Evaporated Milk

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Super creamy and delicious — a close tie with our all-time favorite vanilla ice cream. Place all the ingredients together in a large bowl or measuring cup; stir until well blended. Carefully, pour the ice cream mixture into the assembled ice cream maker. Serve at soft serve consistency, if desired. Otherwise, freeze the ice cream in freezer-safe containers for 2 hours before ice cream reaches hard-scoop consistency. Are you kidding me?? That's IT?!?!
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The trick to turning sweetened condensed canned milk into whipped cream is chilling the equipment that's used to beat the milk into cream. While whipping the milk, sit the bowl in an ice water bath to keep it cold. It doesn't hurt to turn on the air conditioning or whip the cream in front of an open window with a breeze, because the cold helps the fat globules in the milk stick to the air bubbles that are created when the cream is whisked, giving it its foamy texture. Pour 1 cup sweetened condensed canned milk into a deep, narrow metal bowl and sit it in a freezer for 30 minutes. Sit the metal bowl in the large mixing bowl.

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