By Marge Perry
September 21, 2011

Evaporated skim milk is creamier and richer than fresh skim milk, but it won't whip or thicken the way cream does. It really depends what function the cream has in your recipe. If heavy cream is a liquid ingredient in a baked good, you should be okay.

Here are a few recipes for which this swap might prove successful: 

Swap evaporated skim milk for heavy cream in this Yogurt Pound Cake with Pomegranate Syrup.

Yogurt Pound Cake with Pomegranate Syrup image

Photo: Sheri Giblin; Prop Styling: Claire Spollen; Food Styling: Chelsea Zimmer

Try the swap in a bread pudding: King Cake Bread Pudding with Chicory Ice Cream

Photo: Jennifer Causey

Try the swap with these Molten Red Velvet Cakes

Molten Red Velvet Cakes image

Photo: Hector Manuel Sanchez; Prop Styling: Mary Clayton Carl; Food Styling: Katelyn Hardwick

Try the swap with something savory: Savory Crawfish Beignets with Cayenne Powdered Sugar

Savory Crawfish Beignets with Cayenne Powdered Sugar image

Photo: Jennifer Causey; Prop Styling: Mindi Shapiro Levine; Food Styling: Torie Cox

For more tips on using evaporated milk in recipes, see 7 Ways with Evaporated Milk.