These recipes come from a 1935 Carnation evaporated milk cookbook. Hope one of them is what you want. I am writing them as they appeared in 1935.

UNCOOKED OR BUTTER FROSTING

1/2 c. butter
3 c. powdered sugar
4 Tbsp. Carnation milk, undiluted
1 tsp. vanilla

Cream butter. Add remaining ingredients and continue creaming until the mixture is well blended and light and fluffy. Will frost 2-layer cake.

WHIPPED CREAM FILLING

To 3/4 c. whipped Carnation milk, add 1 egg white beaten stiff with 1/2 c. powdered sugar. Add desired flavoring. Use with sponge cake or as a filling between cake layers.

FUDGE ICING (COOKED)

3 squares chocolate
1/2 c. Carnation milk diluted with 1/2 c. water
3 c. sugar (white or brown)
A few grains cream of tartar
3 Tbsp. butter
1/2 tsp. vanilla

Combine chocolate, milk, sugar and cream of tartar. Place of a slow fire. Cook until smooth and blended, stirring constantly. Boil to 238 degree or until a soft ball forms in cold water. Add butter and vanilla and cool until lukewarm. Beat until creamy and spread between layers and on top and sides of cake.