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Topic: Evaporated milk substitute??  (Read 1824 times)
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Lylyfai
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« on: February 06, 2007 08:56:31 AM »

Baking a cake for my hubby's birthday today! Usually I have a well stocked kitchen and a car...but today, I need evaporated milk and I only have sweetened condensed milk. I'm making a German chocolate cake. The milk is for the icing. I was thinking that if I added a bit of regular milk and cut a little of the sugar...maybe it would work??? 

The main problem is I don't have a car atm due to it having taunted my husband into slamming into the (brick) mailbox during an icestorm.

Any help would be soooooo appreciated. Thanks!
« Last Edit: February 06, 2007 09:10:24 AM by Lylyfai » THIS ROCKS   Logged

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NLJ
« Reply #1 on: February 06, 2007 09:06:51 AM »

Maybe you can use a different frosting recipe that uses the sweetend condensed milk.

I did an ingredients search at allrecipies.com and found these recipes:

http://allrecipes.com/Recipe/Condensed-Milk-Chocolate-Frosting/Detail.aspx

http://allrecipes.com/Recipe/Black-Ice/Detail.aspx

http://allrecipes.com/Recipe/Gooey-Chocolate-Icing/Detail.aspx

http://allrecipes.com/Recipe/Chocolate-Cream-Frosting/Detail.aspx

http://allrecipes.com/Recipe/Easy-Chocolate-Bundt-Cake-Glaze/Detail.aspx

I hope that helps - Good Luck

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Lylyfai
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« Reply #2 on: February 06, 2007 09:27:19 AM »

Unfortunately his favorite cake is Geman Chocolate. He has been talking about it for over a month. But that's an idea to find a different recipe for that type of frosting. Thanks!
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TheBon
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« Reply #3 on: February 06, 2007 03:56:54 PM »

Google brings me to this site: http://www.ochef.com/664.htm which gives several substitutes.
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« Reply #4 on: February 06, 2007 08:11:38 PM »

I swear by The Food Substitutions Bible, which has 5 substitutions for evaporated milk.  You can use 2 1/2 c. whole milk, simmered gently in a pan until it reduces to 1 cup, or (if it's not for whipping), 1 cup of whole milk, half-and-half, light cream, or whipping cream (light or heavy).
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JennAviv
« Reply #5 on: February 06, 2007 11:15:37 PM »

I hope it worked out!  Happy birthday to your hubby, too - it's a good birthday day, also my Mom's!
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Lylyfai
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« Reply #6 on: February 07, 2007 07:43:12 AM »

LOL well the problem with substitutions is that they are usually something I NEVER have in the house lol...who drinks whole milk in this day and age where you get slapped around if you don't drink "blue water" which is what my dad calls non-fat milk. And unless I need it for a recipe I don't keep cream or half-n-half just laying around. But seriously, it worked out....finally had my mom forced my dad to deliver a can of evaporated milk to me. She didn't even realize she had some!! But the cake turned out beautifully....you can always tell...there isn't any left today! The family just devoured it. But thanks for the advice.
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gezellig_girl
« Reply #7 on: February 07, 2007 08:05:52 AM »

The best place to find food substitutes is http://foodsubs.com -- The Cook's Thesaurus.

From that site:
Quote
evaporated milk = condensed milk = concentrated milk     Notes:    This is sold in cans, and comes either whole or nonfat.  Don't confuse it with  sweetened condensed milk, which has lots of sugar and is not a good substitute.  While evaporated milk is sometimes called condensed milk, most recipes that call for condensed milk are referring to sweetened condensed milk. Evaporated milk is sold with varying amounts of butterfat, ranging from whole evaporated milk with about 8% to skim evaporated milk with about 0.5%.  To reconstitute evaporated milk, combine it with an equal amount of water. Substitutes: half & half OR milnot (available in Britain; whips better than evaporated milk) OR cream (higher in fat, but works well in pumpkin pies)


Good luck!
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LMAshton
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« Reply #8 on: February 12, 2007 06:50:19 AM »

who drinks whole milk in this day and age where you get slapped around if you don't drink "blue water"
In some parts of the world, skim is just not common at all.  In Sri Lanka, you can get powdered skim milk, but it's not at all common and costs a lot more than whole.


One consideration.  Vitamins A & D are fat soluble.  If there's no fat in the milk, then you aren't digesting those vitamins.  Even 1% is better than skim if you want those vitamins.
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gezellig_girl
« Reply #9 on: February 12, 2007 07:06:15 AM »

who drinks whole milk in this day and age where you get slapped around if you don't drink "blue water" which is what my dad calls non-fat milk. And unless I need it for a recipe I don't keep cream or half-n-half just laying around.

That's actually a good reason to have a couple cans of evaporated milk on hand. Diluted 1:1 with water it can substitute for whole milk, and when undiluted, can be put in in place of cream.

Stock up when it's cheap, and the cans should last for years.

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