Heavy whipped cream evaporated milk or reconsituted non fat solds results in foaming large volume?

Heavy whipped cream is made by whipping heavy cream until it reaches stiff peaks. This process incorporates air into the cream, which causes it to expand in volume. The fat content of heavy cream helps to stabilize the whipped cream and prevent it from deflating.

Evaporated Milk

Evaporated milk is made by removing about 60% of the water from fresh milk. This process concentrates the milk solids, including the proteins and fats. When evaporated milk is whipped, it will foam up and increase in volume, but not as much as heavy whipped cream.

Reconstituted Non-Fat Solids

Reconstituted non-fat solids (NFSM) is a powder made from dried skim milk. When NFSM is mixed with water, it can be used as a substitute for fresh milk. However, NFSM does not contain any fat, so it will not whip up as well as heavy whipped cream or evaporated milk.

Results

In terms of foaming and volume, heavy whipped cream will produce the best results, followed by evaporated milk, and then reconstituted non-fat solids.