Evaporated milk and condensed milk are two types of concentrated milk from which water has been removed. Both can be useful for baking and cooking, but they are not interchangeable due to differences in their consistency, taste, and nutrition. Knowing when to use evaporated milk versus condensed milk depends on the needs of the recipe. This article will explain the key differences between these two shelf-stable canned milk products and provide guidance on when each one is the better choice.
What is Evaporated Milk?
Evaporated milk, sometimes called unsweetened condensed milk, is fresh milk with about 60 percent of its water content removed. After the water is evaporated, the milk is homogenized, fortified with vitamins A and D, and sterilized. This process gives evaporated milk a creamy, smooth texture while preserving the natural cooked milk flavor.
The resulting evaporated milk contains:
- 6-8% fat
- 16-18% milk solids
- No added sugars
Evaporated milk has a pale golden color and spoonable, creamy consistency similar to half and half. Because the only ingredient is milk, it has a slightly caramelized, nutty taste from the heating process. The texture is like pouring heavy cream.
Compared to regular milk, evaporated milk contains less water and a higher concentration of nutrients. One cup of evaporated milk contains:
- 332 calories
- 19 grams protein
- 22 grams carbohydrates
- 15 grams fat
- 491 mg calcium
- 227 mg potassium
- 24 mcg selenium
- 1.2 mcg vitamin B12
The increased nutrient density makes evaporated milk useful as an ingredient when making creamy sauces, soups, puddings, custards, and ice creams.
What is Condensed Milk?
Condensed milk is evaporated milk’s sweeter cousin. It is milk that has been concentrated to remove 60 percent of the water, but it also has sugar added after evaporation. The amount of added sugar varies by brand, but sweetened condensed milk typically contains 40-45% sugar.
The process for condensed milk is similar to evaporated milk. Milk is heated to concentrate the proteins and caramelize the milk sugars. After evaporation, crystalline sucrose sugar is stirred into the concentrated milk until fully dissolved. The resulting sweetened condensed milk is sterile canned for long shelf life.
Sweetened condensed milk has:
- 8-10% fat
- 40-45% sugar
- 15-20% milk solids
Condensed milk has a very thick, scoopable consistency almost like runny caramel. The color ranges from light beige to medium brown. The high sugar content gives condensed milk a very sweet taste and syrupy texture reminiscent of dulce de leche.
One cup of sweetened condensed milk contains:
- 982 calories
- 14 grams protein
- 167 grams carbohydrates
- 16 grams fat
- 349 mg calcium
- 535 mg potassium
- 14 mcg selenium
- 1 mcg vitamin B12
While condensed milk does contain calcium, protein, and other nutrients from the original milk, its very high sugar content makes it more of a dessert ingredient rather than a milk substitute.
Key Differences
Here is a summary of the main differences between evaporated milk and sweetened condensed milk:
Sugar Content
Evaporated milk has no added sugar, whereas condensed milk typically contains 40-45% added sugar.
Consistency
Evaporated milk is creamy and spoonable like half and half. Condensed milk has a very thick, sticky consistency resembling dulce de leche.
Flavor
Evaporated milk tastes mildly sweet and nutty, with a cooked milk flavor. Condensed milk is very sweet with a strong caramelized flavor.
Color
Evaporated milk is light tan or creamy pale yellow. Condensed milk ranges from pale beige to medium brown.
Calories and Nutrients
Evaporated milk is lower in calories but contains more protein, vitamins, and minerals. Condensed milk is very high in calories from added sugar and lower in protein and micronutrients.
Uses
Evaporated milk can be used as a substitute for milk or cream. Condensed milk is used as a sweetener and thickener in desserts.
When to Use Evaporated Milk
Here are the best uses for evaporated milk:
Cream or Milk Substitute
Use evaporated milk as a substitute for heavier creams and milk:
- Add to coffee, tea, hot chocolate
- Make creamy soups, chowders, sauces
- Make smoothies and protein shakes
- Use in savory dishes like macaroni and cheese
Custards and Puddings
Evaporated milk is excellent for making soft, creamy custards and puddings:
- Pumpkin pie
- Flan
- Rice pudding
- Creme brulee
- Cheesecake
Ice Cream and Frozen Treats
The high milk fat content lets evaporated milk make smooth ice cream or frozen yogurt:
- No-churn ice cream
- Ice cream pie
- Frozen pudding pops
- Banana ice cream
Cakes and Frostings
For moist, dense cakes and frostings, use evaporated milk:
- Pound cake
- Upside down cake
- Evaporated milk buttercream
- Chocolate frosting
When to Use Sweetened Condensed Milk
Here are the best uses for sweetened condensed milk:
Candy and Fudge
The high sugar content lets condensed milk make smooth, creamy candies:
- Caramel
- Toffee
- Fudge
- Triscuits
Frozen Desserts
Add concentrated sweetness to frozen treats:
- Ice cream
- Popsicles
- Banana splits
- Milkshakes
- Pie fillings
Cakes and Frostings
Bake ultra moist cakes and creamy frostings:
- Tres leches cake
- Carrot cake
- German chocolate cake
- Buttercream frosting
- Marshmallow fluff frosting
Coffee Drinks
Add sweet condensed milk to coffee instead of plain sugar:
- Vietnamese iced coffee
- Thai iced coffee
- Latte
- Mocha
Can Evaporated Milk be Substituted for Condensed Milk?
Evaporated milk cannot directly substitute for condensed milk in recipes since it lacks the sweetness. However, for some uses, you can work around the unsweetened flavor of evaporated milk.
Here are some substitutions:
1 cup condensed milk = 1 cup evaporated milk + 1 cup sugar:
The easiest substitute is to use equal parts evaporated milk and granular white sugar. The sugar adds back the sweetness missing from evaporated milk. This replacement works well for desserts like pies, puddings, frostings, and candies.
However, the substitution won’t have exactly the same texture, so it’s ideal to use condensed milk when specified in the recipe.
1 cup condensed milk = 1 cup evaporated milk + 1⁄4 cup light corn syrup:
For a closer match to condensed milk’s viscosity, replace some of the sugar with corn syrup. The corn syrup mimics the thickness of condensed milk while evaporated milk provides the dairy flavor. This substitution works well for candy recipes that rely on condensed milk’s sticky texture.
1 cup condensed milk = 3⁄4 cup evaporated milk + 1⁄4 cup granulated sugar + 1⁄4 cup melted butter:
Adding a small amount of butter better replicates the fat content and richness of full-sugar condensed milk. The butter adds creaminess while the sugar sweetens the evaporated milk. Use this in baking recipes like cakes and brownies where the fat content affects texture.
1 cup condensed milk = 1 cup evaporated milk + 1⁄2 teaspoon vanilla extract + pinch of salt:
For drinks like coffee and tea, you can make an unsweetened flavored creamer with evaporated milk. The vanilla and salt add back subtle sweetness and depth Evaporated milk won’t provide the full sweetness of condensed milk in beverages, so add sugar to taste.
Can Condensed Milk be Substituted for Evaporated Milk?
Condensed milk can work as a substitute for evaporated milk but the added sugar will change the flavor profile in savory dishes. Here are some possible substitutions:
1 cup evaporated milk = 1 cup condensed milk + 1 cup water:
Diluting condensed milk with an equal amount of water reduces the sugar content to make a usable evaporated milk replacement. This mimics the consistency of evaporated milk for cooking.
However, the added sugars will alter the flavor of savory dishes like chowders and macaroni and cheese.
1 cup evaporated milk = 1 cup skim or low-fat condensed milk:
Using condensed milk made with skim or low-fat milk reduces the sugar content. The lower fat content won’t work as well for thicker dishes needing evaporated milk’s richness. But for lighter uses like coffee creamer, the skim condensed milk can provide the right consistency without excess sweetness.
1 cup evaporated milk = 3⁄4 cup condensed milk + 1⁄4 cup water + 1⁄4 teaspoon lemon juice or white vinegar:
The acidity from lemon juice or vinegar can counteract some of the sweetness of condensed milk. This helps balance the flavors for recipes like creamy soups and chowders. However, the lemon or vinegar can thin the texture compared to true evaporated milk.
1 cup evaporated milk = 1 cup whole milk + 1 tablespoon butter:
In baked goods like cakes and muffins, replacing evaporated milk with whole milk and a small amount of melted butter can provide similar richness. But this substitution won’t work as well for condensed sauces or custards.
Should I refrigerate evaporated milk and condensed milk after opening?
Refrigerating Evaporated Milk
Evaporated milk is shelf-stable before opening due to the heat pasteurization process. Once opened, it’s best to refrigerate unused evaporated milk. Keep refrigerated evaporated milk for up to 1 week after opening.
Refrigeration is not required if the evaporated milk will be used for cooking or baking, where it will be heated again. But if using evaporated milk as a straight creamer or for drinking, refrigerate after opening.
Refrigerating Condensed Milk
Like evaporated milk, condensed milk is shelf-stable until opened. After opening a can, transfer any unused condensed milk into an airtight container and refrigerate. Refrigerated condensed milk will keep for 2-3 weeks.
However, because of the high sugar content in condensed milk, it’s unlikely to actually spoil if left unrefrigerated. The sugar helps prevent microbial growth. So condensed milk can be kept at room temperature for several weeks without risk if refrigeration is unavailable. But for best quality and freshness, do refrigerate opened condensed milk.
How long does evaporated milk last vs condensed milk?
Both evaporated milk and condensed milk have long shelf lives, but condensed milk keeps longest:
Unopened Evaporated Milk:
1 year past printed “best by” date
Opened Evaporated Milk:
1 week in the refrigerator
Unopened Condensed Milk:
2-3 years past printed “best by” date
Opened Condensed Milk:
2-3 weeks in the refrigerator
The sugar and low moisture content in condensed milk give it a longer shelf life before and after opening. Evaporated milk has a slightly shorter shelf life but still keeps well if stored properly.
For the best quality and food safety, do follow the printed expiration date on the cans. But in a pinch, evaporated milk and condensed milk can often last for weeks or months past the date as long as the cans are not bulging or leaking.
Conclusion
Both evaporated milk and sweetened condensed milk are types of concentrated, shelf-stable canned milk. While they come from the same starting ingredient – fresh milk – the processes used give each one distinct nutrition, textures, and flavors.
Evaporated milk has a creamy, spoonable consistency with a mildly sweet, nutty flavor. It provides protein, vitamins, minerals and is useful as a milk substitute in coffee, recipes, desserts, and more. Sweetened condensed milk is much thicker with a sticky, pudding-like texture and very sweet caramel taste. It provides calories mainly from added sugar. Condensed milk is used as a sweetener and thickener in candies, frozen treats, cakes, and other desserts.
While you cannot make a straight swap between the two products, there are ways to modify and combine ingredients to substitute evaporated milk for condensed milk, or vice versa. The best substitution depends on the specific recipe and whether a sweet or more neutral flavor is desired. When following a recipe, using the specified type of milk will provide ideal results. But knowing these milk substitutes can help in a pinch when only one product is on hand.