Evaporated Milk Whipped Cream

Ingredients:

1 can (12 oz) evaporated milk
2-3 tbsp powdered sugar (or to taste)
1/2 tsp vanilla extract (optional but recommended)

Directions:

Chill everything.
Place the can of evaporated milk in the freezer for 30 minutes or the fridge for at least 4 hours (overnight is best). Put your mixing bowl and beaters in the freezer for 15–20 minutes.

Whip it.
Pour the cold evaporated milk into the chilled bowl. Beat on high speed for 4–6 minutes until it becomes thick and fluffy.

Sweeten.
Add powdered sugar and vanilla. Beat another 30–60 seconds until soft peaks form.

Use immediately.
Spoon onto pies, hot cocoa, waffles, fruit, or cakes. Best served right away! Once it settles it will need to be whipped up again.