I’m the kind of person who can make an entire dinner, clean half the kitchen, sit down with dessert, and only then realize I forgot the whipped cream.

Yep. Every time.

That’s pretty much how this experiment started.

I had berries in the fridge, leftover chocolate cake on the counter, and absolutely no heavy whipping cream. I did, however, have a 12-ounce can of evaporated milk sitting in the pantry.

I’d heard for years that freezing cold evaporated milk could be whipped into something close to whipped cream. It sounded like one of those old-school kitchen tricks people swear their grandmother used, but I had never actually tested it myself.

So I figured, why not?

I chilled the evaporated milk until it was almost slushy, froze my bowl and beaters, turned on the hand mixer, and gave it the full 10-minute treatment.

And honestly, I was more impressed than I expected to be.

The milk went from thin and pourable to fluffy, airy, and spoonable. It wasn’t exactly like heavy whipped cream, and I definitely wouldn’t use it for every dessert, but it was good enough to save dessert on a busy weeknight.

Here’s exactly how to whip evaporated milk, what happened after 10 minutes, how the texture compared with regular whipped cream, and whether I’d make it again.

Can You Really Whip Evaporated Milk?

Yes, you can whip evaporated milk.

But there’s a catch.

It needs to be extremely cold.

I’m not talking about pulling a can out of the refrigerator and hoping for the best. For me, refrigerator-cold wasn’t enough.

The evaporated milk needed time in the freezer until it became very cold and slightly thick around the edges.

That cold temperature helps the milk trap air as you beat it.

The result is a fluffy topping that looks a little like soft whipped cream.

It doesn’t become as rich, thick, or stable as heavy whipping cream because evaporated milk contains much less fat.

Still, if you need a quick dessert topping and you’re out of cream, it can absolutely work.

Why I Tried Whipping Evaporated Milk

Heavy whipping cream is one of those ingredients I love but don’t always have in my refrigerator.

I’ll buy a carton for one recipe, use half of it, forget the rest is there, and then discover it a little too late.

Evaporated milk is different.

I usually keep a few cans in the pantry because it works in so many recipes.

I use it in mac and cheese, creamy soups, casseroles, mashed potatoes, pumpkin desserts, and sometimes coffee.

So when I realized it could potentially double as a whipped topping, I had to test it.

There was also the convenience factor.

On a busy weeknight, I am not getting back in the car just because a slice of pie needs something fluffy on top.

Sorry, pie.

We’re working with what we’ve got.

What I Used for This Evaporated Milk Whipped Cream Test

I kept the ingredients simple because I wanted to see what the evaporated milk itself could do.

I used:

• 1 12-ounce can evaporated milk
• 2 tablespoons powdered sugar
• 1 teaspoon pure vanilla extract

For equipment, I used:

• 1 medium metal mixing bowl
• 1 electric hand mixer
• 2 mixer beaters
• 1 rubber spatula

That’s it.

No heavy cream.

No butter.

No cream cheese.

No gelatin.

Just very cold evaporated milk, sugar, and vanilla.

How Cold Does Evaporated Milk Need to Be?

Very cold.

Seriously, this was the biggest factor in the whole experiment.

I placed the unopened can of evaporated milk in the freezer for about 90 minutes.

I checked it at 60 minutes.

Still pretty liquid.

I checked again at 75 minutes.

Colder and slightly thicker.

At 90 minutes, it was exactly where I wanted it.

The milk was still pourable, but the edges were starting to look slightly icy and thick.

That was my cue.

I did not let the can freeze completely solid.

If it turns into a frozen block, you’ll have to thaw it before whipping, which kind of defeats the purpose.

Freezers vary, so I’d start checking after 60 minutes.

I Also Chilled the Bowl and Beaters

While the evaporated milk chilled, I put my metal mixing bowl and mixer beaters in the freezer for about 15 minutes.

Could you skip this?

Maybe.

Would I?

Nope.

Evaporated milk doesn’t have the same fat content as heavy whipping cream, so I wanted every advantage I could get.

A cold bowl helps keep the milk cold while you beat it.

Metal works especially well because it chills quickly and stays cold longer than many plastic bowls.

If you’ve ever made traditional whipped cream on a hot summer day, you already know how much temperature matters.

Here, it mattered even more.

How I Whipped the Evaporated Milk

Once everything was cold, I poured the evaporated milk into the chilled bowl.

At first, it looked totally ordinary.

Thin.

Pale.

Milky.

Nothing exciting happening here.

I started beating on medium speed for about 1 minute.

That created some bubbles, but the mixture still looked mostly like milk.

Then I turned the mixer to high.

That’s when things started changing.

What Happened After 2 Minutes

At around the 2-minute mark, the evaporated milk had developed a layer of foam.

It reminded me a little of milk froth.

There were lots of tiny bubbles, but there wasn’t enough structure yet to scoop it onto anything.

If I had stopped here, I would have called the experiment a flop.

Good thing I kept going.

What Happened After 4 Minutes

At around 4 minutes, the mixture started looking more promising.

The foam became finer.

The milk looked thicker.

I could see a slight increase in volume too.

It still wasn’t whipped cream territory, but I could tell it was holding more air.

This was also when I realized the cold temperature was doing some serious work.

The bowl still felt almost painfully cold in my hands.

Exactly what I wanted.

What Happened After 6 Minutes

By 6 minutes, I finally had something that looked like a real dessert topping.

The evaporated milk had expanded quite a bit.

It looked pale, fluffy, and soft.

If I dragged the beaters through it, I could actually see lines briefly staying behind.

Now we were getting somewhere.

At this point, I added:

• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Then I kept whipping on high.

Why I Added the Sugar Later

I didn’t add the sugar at the beginning because I wanted the milk to start building volume first.

Once I had a good amount of foam, I sprinkled in the powdered sugar.

Powdered sugar was my pick because it dissolves quickly.

Granulated sugar can work in some whipped toppings, but it may leave a slightly gritty texture if it doesn’t fully dissolve.

Nobody wants crunchy whipped milk.

Powdered sugar also gave the topping a little more body without making it overly sweet.

What Happened After 10 Minutes

At about 10 minutes total, I stopped the mixer.

And, well… I actually had whipped evaporated milk.

It had expanded to nearly twice the volume I started with.

The mixture looked airy, glossy, and soft.

When I lifted the beaters, I could see soft peaks.

They didn’t stand straight up like stiff whipped cream peaks.

Instead, the tips curled over and slowly sank back down.

Still, I could spoon it.

I could dollop it.

I could spread it lightly over dessert.

That was already much better than I expected.

What Does Whipped Evaporated Milk Look Like?

The best comparison I can make is somewhere between soft whipped cream and fluffy mousse.

It isn’t quite as dense as regular whipped cream.

It’s lighter.

More airy.

Almost foamy.

But when it’s freshly whipped and freezing cold, it absolutely looks convincing in a dessert bowl.

If you spoon it over strawberries and serve it immediately, I don’t think anyone is going to complain.

At least nobody at my table did.

And believe me, my family has no problem telling me when one of my kitchen experiments gets weird.

Does Whipped Evaporated Milk Taste Like Whipped Cream?

Kind of.

But not exactly.

Evaporated milk has a slightly different dairy flavor because some of its water has been removed through heating.

That gives it a faint cooked-milk taste.

I could notice it when I tasted the plain milk.

Once I added vanilla and powdered sugar, though, that flavor became much less noticeable.

The finished topping tasted creamy, lightly sweet, and pleasantly milky.

What it lacked was the rich buttery finish that heavy cream naturally has.

Still good.

Just different.

How the Texture Compared With Heavy Whipping Cream

This was probably the biggest difference.

Traditional whipped cream made with heavy whipping cream feels rich and smooth.

It has weight.

It feels almost velvety on your tongue.

Whipped evaporated milk feels much lighter.

The texture is softer and airier.

It melts quickly in your mouth and doesn’t leave the same rich creaminess behind.

Honestly, I really liked that lighter texture with fruit.

It made strawberries taste fresh and bright instead of turning them into a super-heavy dessert.

On rich chocolate cake?

That’s where I missed traditional whipped cream a little more.

Why Heavy Cream Whips Better

Heavy whipping cream contains a lot more fat than evaporated milk.

That fat helps whipped cream trap air and hold its structure.

It’s why heavy cream can form firm peaks, sit on top of pie, and sometimes hold decorative piping.

Evaporated milk doesn’t have that same fat structure.

So although it can become fluffy when extremely cold, it isn’t nearly as strong.

Think of whipped evaporated milk as a quick, soft topping.

Not cake frosting.

Not piping cream.

Not something I’d use to build a four-layer dessert masterpiece.

But for Tuesday-night strawberries?

Perfectly fine.

How Sweet Was It?

I used 2 tablespoons powdered sugar for one 12-ounce can.

That gave me a lightly sweet topping.

It wasn’t dessert-shop sweet.

It was more subtle.

If you’re putting it over fruit, pudding, sweet cake, or pie, I think 2 tablespoons works nicely.

For tart berries or something less sweet, I’d probably use 3 tablespoons.

I wouldn’t dump in huge amounts of sugar because extra sugar adds weight.

And with such a delicate foam, too much weight is not your friend.

Can You Add Vanilla?

Absolutely.

I added 1 teaspoon pure vanilla extract, and I thought it made a big difference.

Without vanilla, you can taste more of that cooked evaporated-milk flavor.

Vanilla rounds it out and makes it taste much more like a traditional dessert topping.

You could probably play around with other extracts too.

A tiny amount of almond extract could be nice with berries.

Peppermint might work for a holiday dessert.

Just remember that liquid additions can thin the mixture, so keep them small.

Where Whipped Evaporated Milk Worked Best

I tried the topping on a few different foods because, well, if I’m experimenting, I might as well commit.

My favorite was fresh strawberries.

By far.

The topping was light enough that it didn’t overpower the fruit.

I spooned a big fluffy mound over sliced berries, and it stayed nicely shaped long enough for us to finish dessert.

That combination felt like the sweet spot for this trick.

It Was Great on Fresh Berries

Strawberries worked beautifully.

Blueberries would too.

So would raspberries, peaches, bananas, or mixed fruit.

Because the topping is lighter than regular whipped cream, fruit still tastes like fruit.

You’re not drowning it in dairy.

I could easily see serving this over a big bowl of summer berries after dinner.

Nothing fancy.

Just fruit, fluffy topping, maybe a little shaved chocolate if you’re feeling extra.

It Also Worked on Cake

I spooned some over a square of chocolate cake.

Taste-wise?

Really good.

Texture-wise?

A little tricky.

My cake was still slightly warm, and the whipped evaporated milk started softening pretty quickly.

So if you’re using it on cake, brownies, cobbler, or pie, I’d let the dessert cool first.

Hot desserts will melt this topping faster than traditional whipped cream.

That’s not necessarily bad.

A little melty cream over warm chocolate cake tastes pretty amazing.

It just won’t look picture-perfect for long.

How It Worked in Coffee

The next morning, I had a small amount left, so naturally I put it in my coffee.

I mean, somebody had to do the research.

It tasted pleasant.

The vanilla and sugar were nice.

But the texture disappeared almost immediately.

It melted into the coffee instead of floating on top like a thick spoonful of regular whipped cream.

So would I make it specifically for coffee?

Probably not.

Would I throw leftover whipped evaporated milk into coffee?

Absolutely.

Waste not, want not.

Where Whipped Evaporated Milk Does Not Work Well

This trick has limits.

And knowing those limits makes the whole thing much less disappointing.

I would not use whipped evaporated milk for:

• Decorative cupcake piping
• Layer cake filling
• Frosting cakes
• Long buffet service
• Desserts that need to hold their shape for hours
• Make-ahead piped desserts
• Tall decorative swirls

It simply doesn’t have enough structure.

If presentation matters more than convenience, buy the heavy cream.

Can You Pipe Whipped Evaporated Milk?

Technically, you might be able to put freshly whipped evaporated milk in a piping bag and squeeze out a swirl.

But I wouldn’t count on that swirl staying there.

The topping is soft.

It starts losing definition fairly quickly at room temperature.

So if you want perfect rosettes on cupcakes, this is not the substitute I’d pick.

For spooning?

Yes.

For dolloping?

Yep.

For fancy piping?

Nah.

How Long Does Whipped Evaporated Milk Last?

Not very long at room temperature.

I timed mine because I really wanted to know.

Fresh from the mixer, it looked best during the first 10 minutes.

At around 20 minutes in my roughly 72°F kitchen, it was still fluffy enough to use, but it had started softening.

Around 35 to 40 minutes, the difference was obvious.

The topping had lost quite a bit of volume.

It looked more like thick foam.

Still edible.

Still tasty.

Just not nearly as pretty.

What Happened After I Refrigerated It?

I put the leftover whipped evaporated milk in the refrigerator and checked it about 2 hours later.

It had settled.

Quite a bit, actually.

The top was still somewhat fluffy, but the whole mixture looked denser and wetter.

I grabbed the mixer and beat it again for about 30 to 45 seconds.

That brought some of the fluffiness back.

Not all of it.

But enough that I could spoon it over fruit.

The next morning, it was still fine to eat, but I definitely wouldn’t have served it to guests and called it fresh whipped topping.

Can You Make Whipped Evaporated Milk Ahead of Time?

I wouldn’t.

This is one of those recipes you make right before serving.

Luckily, the process only takes around 10 minutes once everything is cold.

If I knew dessert was happening at 7 p.m., I’d chill the milk ahead of time, freeze the bowl and beaters around 6:40, then whip it right before serving.

That gives you the best texture.

It also saves you from opening the refrigerator later and finding a bowl of sad foam.

Been there.

The Most Important Trick: Keep Everything Cold

If you remember only one thing from this entire article, make it this:

Cold matters. A lot.

The evaporated milk needs to be extremely cold.

The bowl should be cold.

The beaters should be cold.

And ideally, your kitchen shouldn’t be 85 degrees.

Evaporated milk already has less fat than heavy cream, so the foam is fragile.

Keeping everything cold helps it trap and hold air longer.

I wouldn’t pour refrigerator-temperature evaporated milk into a room-temperature bowl and expect the same result.

Can You Freeze Evaporated Milk Too Long?

Yes.

You want it very cold and slightly icy.

You do not want a frozen brick.

My can needed around 90 minutes, but every freezer is different.

If your freezer runs especially cold, start checking after an hour.

Shake the can gently.

If everything feels completely frozen solid, you’ve gone too far.

Let it soften enough to pour before whipping.

Should You Use a Metal Bowl?

I would.

Metal gets cold quickly and holds that temperature well.

Glass could probably work too if chilled first.

Plastic would be my last choice because it doesn’t stay as cold.

Again, we’re giving this delicate whipped topping every possible chance to work.

The colder, the better.

Powdered Sugar vs. Granulated Sugar

For this recipe, I’d pick powdered sugar every time.

Powdered sugar blends into the foam quickly and doesn’t leave gritty crystals.

Granulated sugar can take longer to dissolve.

That could mean more mixing.

And once the evaporated milk reaches its best volume, I don’t really want to keep beating it forever.

Powdered sugar keeps things simple.

Plus, most of us already have some hiding in the back of the pantry.

Probably next to six half-empty bags of chocolate chips.

Just me?

Okay.

Can You Make Whipped Evaporated Milk More Stable?

You can try.

One option is adding a small amount of instant vanilla pudding mix.

I’d start with about 1 teaspoon and see how the mixture behaves.

The starch in pudding mix can give a soft topping a little extra body.

You can also try a small amount of cream of tartar.

Around 1/4 teaspoon is plenty for one can.

I wouldn’t add a bunch of stabilizers, though.

At some point, you’re making an entirely different dessert.

This trick works best when it stays simple.

Why I Would Use Instant Pudding Mix

If I were serving this to guests and wanted an extra bit of insurance, instant vanilla pudding mix would probably be my first pick.

It adds a little sweetness, vanilla flavor, and extra body.

Just remember that it changes the final flavor slightly.

For fruit or vanilla cake, no big deal.

For something where you want a clean dairy flavor, you may prefer to leave it out.

Evaporated Milk vs. Heavy Cream for Whipping

Here’s the basic difference.

Heavy whipping cream produces a richer, thicker, more stable whipped topping.

Evaporated milk produces a lighter, softer topping that needs to stay cold.

Heavy cream is better when appearance and structure matter.

Evaporated milk is handy when you need something quick and don’t have heavy cream.

That’s really the whole story.

I wouldn’t pretend evaporated milk is secretly better than cream.

It isn’t.

But pantry backups don’t have to beat the original.

They just have to save dessert.

Is Whipped Evaporated Milk Lower in Fat?

It is generally much lower in fat than heavy whipping cream.

That lower fat content is part of the reason the finished topping feels so light.

It’s also why it struggles to hold firm peaks.

So if you prefer a less rich dessert topping, the lighter mouthfeel may actually be a plus.

I noticed this most with berries.

The cream didn’t coat my mouth the same way heavy whipped cream does.

It felt fresh and airy.

Is It Cheaper Than Heavy Whipping Cream?

In many grocery stores, evaporated milk can cost less than a carton of heavy whipping cream.

But the bigger money-saving advantage for me is shelf life.

Heavy cream has to stay refrigerated and eventually goes bad.

Evaporated milk sits happily in the pantry until you need it, as long as the can remains unopened and within its storage date.

That makes it easy to keep around as a backup.

If I can avoid a special grocery run for one ingredient, that’s already a win in my book.

Whipped Evaporated Milk Recipe

Ingredients

• 1 12-ounce can evaporated milk
• 2 tablespoons powdered sugar
• 1 teaspoon pure vanilla extract

Instructions

Place the unopened can of evaporated milk in the freezer for 60 to 90 minutes.

Check it regularly during the last 30 minutes.

You want the milk extremely cold and slightly icy around the edges, but not frozen solid.

About 15 minutes before whipping, place a metal mixing bowl and the mixer beaters in the freezer.

Remove the chilled bowl and beaters.

Pour the very cold evaporated milk into the bowl.

Beat on medium speed for 1 minute.

Increase the mixer to high speed.

Continue beating for about 5 minutes, or until the milk becomes foamy and noticeably thicker.

Add the powdered sugar and vanilla.

Continue whipping for another 3 to 4 minutes.

Stop when the mixture forms soft peaks and has roughly doubled in volume.

Serve immediately.

How Much Whipped Topping Does One Can Make?

One 12-ounce can gave me a surprisingly generous bowl of topping.

Because the milk traps air and increases in volume, you end up with much more than 12 ounces by volume once it’s whipped.

For a casual dessert, I’d say one can can cover several servings of fruit, pudding, brownies, or cake.

Just remember that it’s best served right away.

I wouldn’t whip two or three cans in advance unless everyone was sitting at the table waiting.

Desserts That Work Well With Whipped Evaporated Milk

I’d use this topping with desserts that don’t need super-sturdy whipped cream.

Good choices include:

• Strawberries
• Mixed berries
• Peaches
• Banana pudding
• Chocolate pudding
• Sheet cake
• Brownies
• Cobblers
• Fruit crisps
• Pumpkin pie served immediately
• Chocolate pie
• Jell-O desserts
• Shortcake

Basically, if you can spoon the topping on right before eating, you’re in good shape.

My Favorite Way to Serve It

Fresh strawberries were the winner.

No contest.

I sliced the berries, added just a tiny sprinkle of sugar, let them sit for about 10 minutes, then spooned the whipped evaporated milk over the top.

The juicy berries and airy topping worked really well together.

Add crushed graham crackers or a few chocolate shavings and suddenly it looks like you planned dessert.

Nobody needs to know this started because you forgot to buy cream.

How to Make It Faster on a Busy Night

The actual whipping takes about 10 minutes.

The freezer time is the slow part.

So if I know there’s even a chance I’ll want dessert later, I put the evaporated milk in the freezer before dinner.

Then I cook.

We eat.

I clean up.

By the time everyone starts asking what’s for dessert, the can is ready.

Put the bowl and beaters in the freezer while you clear the plates.

Boom.

Dessert crisis handled.

What If the Evaporated Milk Won’t Whip?

The most likely problem is temperature.

If the milk stays thin after several minutes, stop and check whether everything is still cold.

If your bowl has warmed up, place the whole setup back in the refrigerator or freezer briefly.

Then try again.

The other possible issue is expecting it to become stiff whipped cream.

It won’t.

Even when it works perfectly, evaporated milk generally stays softer.

Look for increased volume and soft peaks rather than stiff peaks.

What If I Accidentally Freeze the Can Solid?

Don’t panic.

Just let it thaw enough that you can pour the milk.

I’d thaw it in the refrigerator rather than leaving it on the counter for a long period.

Once it’s pourable but still extremely cold, try whipping it.

The texture may vary after full freezing and thawing, so I’d rather catch the can before it freezes solid.

Checking at the 60-minute mark makes that easier.

Can I Use Sweetened Condensed Milk Instead?

No.

Sweetened condensed milk and evaporated milk are very different products.

Evaporated milk is unsweetened concentrated milk.

Sweetened condensed milk contains a large amount of added sugar and has a thick, syrupy texture.

If you whip sweetened condensed milk expecting this result, you’re making a completely different thing.

Check the label before you start.

You want evaporated milk.

Can I Use Low-Fat Evaporated Milk?

You may get some foam, but I’d expect a weaker result.

Fat still plays a role in texture.

If you’re buying evaporated milk specifically for whipping, regular evaporated milk would be my first choice.

If low-fat is all you have, you can certainly test it.

Just keep your expectations realistic.

And get that can very cold.

Can I Use a Stand Mixer?

Absolutely.

A stand mixer with the whisk attachment should work fine.

I used a hand mixer because I wanted something closer to what I’d grab on a regular weeknight.

With a stand mixer, watch the mixture carefully once it starts gaining volume.

You still want soft, airy peaks rather than endless beating.

Can I Whip It by Hand?

Technically?

Probably.

Would I recommend it?

Not unless you’re looking for an arm workout.

Evaporated milk takes longer to whip than heavy cream in my test.

Ten minutes with an electric mixer was manageable.

Ten minutes or more with a whisk sounds like something I’d only do if the power went out and dessert became a personal challenge.

Use the mixer.

Your arm will thank you.

Was the Evaporated Milk Whipping Hack Worth It?

For me, yes.

Not because it replaced whipped cream.

It didn’t.

But because it turned a pantry ingredient into a genuinely useful dessert topping.

That’s exactly the kind of kitchen trick I like.

It doesn’t require strange ingredients.

It doesn’t create five dirty pans.

And it solves an actual problem.

If the alternative is eating warm brownies without a creamy topping, this trick looks pretty darn good.

What Happened 10 Minutes After I Started Whipping?

After 10 minutes, the freezing cold evaporated milk had turned into a light, airy, soft whipped topping.

It had nearly doubled in volume.

It held soft peaks.

It tasted pleasantly sweet with vanilla.

And it looked convincing enough piled over strawberries and cake.

The texture was lighter than heavy whipped cream, and it started losing volume sooner.

But fresh from the mixer?

Surprisingly good.

Would I Make Whipped Evaporated Milk Again?

Yep.

I would make it again when:

• I’m out of heavy whipping cream.
• I need a quick fruit topping.
• I’m serving a casual family dessert.
• I don’t want to make another grocery run.
• I want something lighter than traditional whipped cream.

I would not use it when:

• I need stiff decorative peaks.
• I’m decorating cupcakes.
• I’m filling a layer cake.
• Dessert needs to sit out for a long time.
• I want the rich flavor of traditional whipped cream.

Knowing when to use it makes all the difference.

My Best Tips for Whipping Evaporated Milk

If you want the best chance of getting fluffy evaporated milk, keep these simple tips in mind:

Start with regular evaporated milk.

Freeze the can for roughly 60 to 90 minutes.

Check it often so it doesn’t freeze solid.

Chill the bowl and beaters.

Use a metal bowl when possible.

Whip the milk before adding sugar.

Use powdered sugar instead of granulated sugar.

Keep liquid flavorings to a minimum.

Serve the topping right away.

And most importantly, expect soft peaks—not stiff whipped cream.

Final Thoughts

So, what happened when I whipped a freezing cold can of evaporated milk instead of heavy whipping cream?

After about 10 minutes, I had a surprisingly fluffy dessert topping that was light, soft, sweet, and totally good enough for berries, cake, brownies, pudding, and plenty of other casual desserts.

Was it identical to real whipped cream?

Nope.

Heavy cream still wins when I want rich flavor, firm peaks, and a topping that can hold its shape.

But that isn’t really the point.

The point is that a humble can of evaporated milk sitting in the pantry can rescue dessert when the fridge is empty.

And honestly, those are the kitchen tricks I end up loving most.

Freeze the can until it’s icy cold, chill your equipment, give the mixer a full 8 to 10 minutes, and serve the topping quickly.

If you expect a lighter, softer version of whipped cream instead of an exact copy, you may end up just as surprised as I was.

And hey, if it keeps me from making a 7 p.m. grocery run for one tiny carton of cream, it has officially earned a permanent spot in my pantry.