So you want to know if it is possible to whip condescended milk, well I know one way I can tell you for sure. So I nipped to the shops and bought a tin of condensed milk, and I bet you’ll never guess what I did next, that’s right I whipped it. Let’s see what happened.
Condensed milk has had a lot of the water content removed, hence the name. But more importantly, it has also had a ton of sugar added, which is what makes condensed milk so silly sweet.
Will the fact that a lot of the regular water content has been evaporated off this milk mean it whips? Well, we are about to find out.
I haven’t seen condensed milk for a good few years as I honestly have no real use for it. One thing I had forgotten though was just how thick it was and how bloody sweet it is too.
So now it’s in a mixing bowl it’s time to break out the electric whisk and get to work on this stuff.
After about 5 minutes of whipping you can see that the colour and consistency has changed. It has gone much lighter and also much fluffier.
It is nowhere near being what you would call whipped yet. but it has increased in volume as it has fluffed up a little bit.
I will keep whipping this and see if it does start to stiffen.
After about 20 minutes of whipping you can see that it is still very much a liquid. it has definitely changed, but it has not properly whipped.
The condensed milk has gone much lighter and fluffier, it has also expanded in volume quite a bit, but it has not whipped.
So what to make of this, I would definitely say that the answer to the question is a no, you cannot whip condensed milk. however, you can make it into a fluffy foam by whisking it.
Why Does Cream Whip?
Cream whips because of the fat content within it. When you whip up cream you are adding air bubbles into the cream.
The fat content also gets broken up by the whisking, these fat molecules then get stuck within the air bubbles preventing them from reverting to type.
This is what leads to whipped cream being so light and airy. Not the most scientific writing but I think it gets the reasoning behind why cream whips fairly well.