There is nothing like freshly whipped cream topping on a warm, baked dessert or alongside fresh fruit. A variety of creams make whipped topping, such as light and heavy whipping cream. However you can also make whipped topping out of evaporated milk, which is milk that has most of the water removed so that it can be stored in a can. The milk is much thicker and creamier than ordinary milk.
Pour 1 tsp of gelatin into a tiny bowl with two tbsp of water. Allow it to sit for two minutes.
Microwave the gelatin and water mixture for 40 seconds and stir. Let the mixture sit again for another two minutes.
Pour 1 cup of carnation milk and the gelatin mixture into a mixing bowl. Place the beaters in the bowl as well.
Place the bowl in the freezer for about 30 minutes until ice crystals begin forming around the edges of the bowl.
Put the chilled beaters into place on the electronic mixer and beat the mixture on high speed for about one minute.
Slowly add the sugar and the vanilla extract as you continue to beat the mixture for another two minutes until the mixture has formed stiff peaks. Serve immediately or chill in the refrigerator for up to 30 minutes.