Vegan Baking can be wonderful when you finally master it.
But Vegan Baking can be super frustrating if you are new to the arena!
I was classically trained in traditional baking and I have 25+ years experience in the professional baking industry.
So my switch to Vegan Baking a several years ago was a shock to the system to say the least.
But what about Whipped Cream?
If you have done any amount of vegan baking or even just perused some recipes, you have probably seen the old Coconut Milk whipped cream trick!
You basically take a can (or ten cans) of full fat coconut milk and refrigerate it overnight.
The fat will separate to the top and the liquid will stay at the bottom.
Coconut Milk will not whip up though unless it is completely separated from the liquid, which is why we refrigerate it overnight.
Even a tablespoon of that liquid will prohibit thick whipping.
When you open the cans you will scoop out the fat and use that for the whipping
The fat will whip up just like whipped cream and it is wonderful!
You can add sugar to it to sweeten or just use it as the base for mousses and other desserts.
Be sure to use the FULL FAT variety, not Lite Coconut Milk
Here in the USA I have found luck with Thai Kitchen *not sponsored
The other thing to note is that you do not want to shake the cans before refrigerating, this will prevent clear separation of the fat from liquids.
The most recent Best Vegan Product of 2020 in my opinion is SILK Brand Heavy Whipping Cream!*not sponsored
It basically makes this entire article obsolete and changes the vegan whipping cream game forever!
You can whip it with an electric mixer or by hand with a whisk
Just be careful not to over whip or it will become grainy.
Stop at soft peaks as it will continue to firm up on your cakes and once it is refrigerated
Typically I will add about 1/4 – 1/2 cup of confectioners sugar when using as an icing for cakes and pastries
Another option is to buy this product by Nature’s Charm but it is pricey and you still need quite a few cans. *not sponsored
If you are filling and icing a cake though, prepare to buy about 4 cans of it
So back to the lab to figure out how to make a more practical, cost effective vegan whipped cream recipe!
My Homemade Recipe for Whipped Cream
No nuts! Once you master it ~ it is a dream come true!
I Do not recommend to HALVE the recipe for the soy milk whipping cream. There is some truth in the saying "strength in numbers" and it seems the people having problems with this recipe are the ones who have halved the recipe. Just make the full amount, trust me you will love it so much it will not go to waste!
Also be sure you are using pure soy milk, unsweetened with the only ingredients that are soybeans & filtered water **I have not had good luck with using any other brand soy milk than WestSoy since it is 100% soy milk, no added anything.
- Soy Milk 2 cups (474ml)
- Refined Coconut Oil melted 2 cup (454g)
- Granulated Sugar ½ cup (100g)
- Xanthan Gum ½ teaspoon *or guar gum same amount ~ or omit if you can't get either
- Vanilla Extract 2 teaspoons (10ml)
- Combine everything in a high speed blender and blend for about 20seconds
- Pour into a clean container and refrigerate until cold (I freeze it for under an hour just before whipping, but not so it is getting hard- if you freeze it to the point is starts to get chunks of frozen cream, this is too much)
- Whip with a balloon whip attachment for about 3 minutes until soft peaks form
- If you over whip the cream it will get grainy so be careful to just whip to soft peaks. I find that we are so used to whipping cow cream that we are looking for the same results, this is not the case here, you will get very soft peaks, and it WILL thicken over time & in the refrigerator on the finished cakes.
If you DO over whip though, you can add a tablespoon or two of soy milk and gently fold it in to loosen
- **For the stubborn occasion where it just will not whip, I have put the entire container back into the freezer and froze solid. Thawed in the refrigerator and then re-whipped with good results. This of course is not convenient when you need it NOW! So I am now in the habit of preparing the cream 1 day ahead, freezing sold and then thawing to whip just to play it safe
Once it is whipped it is best to use right away on your cakes or desserts, but will stay firm in the refrigerator for up to 4 days
My first success, besides using those cans of coconut milk, was with Miyoko Schinners recipe
But I decided it needed some tweaking, so below is my revised Miyoko Schinner recipe for Vegan Whipped Cream with cashew base
- Soy Milk 1 cup (237ml)
- Melted Coconut Oil ¾ cup (177ml)
- Soaked Raw Cashews ¼ cup (50g)
- Granulated Sugar ¼ cup (50g)
- Vanilla Extract 1 teaspoon (5ml)
- Combine all of the ingredients listed: the milk, coconut oil, vanilla, sugar and cashews together in a high speed blender and blend until perfectly smooth and there are no traces of nuts.
- Transfer the liquid to a mixer bowl and refrigerate until ice cold (several hours) I find this whips best when it is as cold as possible and I have sped the process by freezing for just under an hour, just be careful not to freeze solid or you will have to wait until it thaws to whip.
- If you over whip the cashew cream it will get grainy so be careful to just whip to soft peaks. If you DO over whip though, you can add a tablespoon or two of soy milk and gently fold it in to loosen
In this video for Peaches and Cream Cake you will see the making of the whipped cream~ skip to 2:28
Another in depth look at making vegan whipped cream here in this Black Forest Cake recipe~ skip to 1:15
When you say not hard, are we shooting for the same consistency as refrigerated coconut milk fat, or still as a liquid?
Still liquid, just super cold. If it starts to form chunks from being frozen, that is too much (thanks I’ll update the instructions to address that more clearly!)
What other milk alternative can be used?(allergen free)
I have not had good results with anything but Soy Milk
This recipe intrigues me as I really don’t care for coconut taste. I know you can make mousse with aquafaba but what if you folded in melted chocolate and let it set for a few hours. Do you think it would turn out?
Yes, people do it that way too, I have seen many variations for vegan mousse, one of my fav ones lately is just using silken tofu with melted chocolate! 😀
It’s more like pudding, but it’s delicious!
Hello, Thanks for the recipe. I made it and it was delicious the first day but seem to stiffen really bad the next day and made my banana pudding thick and hard. Is that because of overwhipping or is the recipe made like that? Do you have Another recipe that doesn’t stiffen and that doesn’t use Aquafaba? Thanks
Hi Sharon, Coconut whipped cream & my recipe for the Coconut Oil/Soy Whip does get thicker and firmer as it sits in the refrigerator.
I did note that in the recipe to say, “Whip to soft peaks, and it WILL thicken over time in the refrigerator on the finished cakes.”
I always found that to be a good thing because when using cow whipped cream in the past the stability was always an issue since it would start to break down almost instantly
But as you say “thick & hard” is not a desirable outcome so it is possible you whipped a bit too much?
I read that guar gum is best for cold foods, and xanthan gum for baking. Is there a reason you opted for xanthan gum here? Have you tried this with guar gum?
Good question! I should make a note of that. I used xanthan because I always had it on hand (as I think more people do have that *esp those baking gluten free) versus guar gum. I have not tried it with guar gum as the xanthan does a pretty good job of thickening.
Hi gretchen! Can you use canola oil instead? Or any other veg oil?
no, only coconut oil will work here
I’m writing you from Paris I just discover your blog and thanks God you exist i will probably try some of your recipe . Can I use the whipped cream for the cupcakes?
Hi! Thank you! yes you can!
Can I do these two Vegan Whipped Cream recipes with a hand mixer? how long will it take?
Yes you can, it will take longer.. and the balloon whip of the stand mixer takes less than 5 minutes (usually- if the cream mixture is super cold) just try to mimic the rotation of the stand mixer, that orbital type motion that is characteristic of it, and you will be good!
Will this work with a different type of vegan milk, like almond milk or oat milk? I don’t like the taste of soy milk.
I have not tried those, But as long as they are pure (not added gums and stabilizers) I believe they would work
I cannot find any milks without stabilisers in the supermarkets. Would this would with DIY milks I make with just water and oats etc?
I have not tried this with Oat milk of any kind- homemade or store bought. I’m not quite sure how it would work to be honest
Hi Gretchen! I make my own soy and oat milk, and wow! it is so much better than the ones you buy in the stores… taste wise and price wise, you can’t beat it… for the soy, it costs me 0,26 $ per litre (compared to about 2 $ when you buy it). Ah! And I make it with ecocert certified non- OGM soy beans! And I make my tofu (hard and soft) with the same milk, again, the taste is so much better. Anyway, I’ll let you know how it turns out. Thank you for the recipe! 🥰
I’m having trouble getting the cream to whip up. I melt the coconut oil, add Silk original and the other ingredients and blend it until smooth. I freeze it for 45 minutes to chill (no lumps) and whip.
But it doesn’t get past an airy goop. I got one attempt to get to a consistency that I could actually put on a cake (this time using almond milk), but it was grainy from trying to get it to that point, and it was still a bit too loose.
Are there any tips you can give me to make this recipe work? Do I need a specific brand of soy milk?
I do use westsoy brand of soy milk since it has nothing else in it but soy milk. Check the carton of silk to make sure there are no additives in there, that could be the problem
Aqua faba, no regrets. Check it out!
Hello Gretchem, first of all thank you very much for sharing all your baking wisdom with me 🙂
so do you know if this cream freezes in a whipped up stage. I wa wondering if i could make a whole cake, and freeze it aöready filled, do you think that’s possible with this recipe or will the coconut oil get superhard?
Hi Anna thank you too and you are welcome! I have not tried to freeze this cream, so I really can’t say. I would suspect it would do “ok” but cannot know unless I tried.
I would first make the batch, then just freeze a tiny bit of it, like ¼ cup or so, see how it reacts then youwill know for sure!
Wow this looks amazing! Can’t wait to try it! Could this be folded into custard to make pastry cream? Also when you freeze it, how long does it take to thaw in the fridge? Or do you thaw at room temp? Thanks in advance! love your channel and blog!
yes you can! Thanks. I don’t freeze the WHIPPED cream, just the liquid mix to make sure it whips better- as most people have had trouble whipping it.
Quick question. Will this soy based whipped cream remain stable when at room temperature?
Also, have you experimented with agar agar to stabilize soy whipped cream?
Yes, it will remain stable for at least 2 hours at room temperature! I tried it out 🙂 Not sure about the agar agar though.
This is what I have done overnight as my ‘apparently easily whippable’ cream didnt thicken.nwill use Gretchen method exactly next time
Wow, this cream worked perfectly and was still stable after three days on your black forest cake. We should have made two batches as I don’t think we could have doubled the recipe as it would have been too much for our hand beater. We needed more cream as we one and a halved the blackforest cake for our usual 8 inch tins. The cream is so cheap compared to me buying vegan cream and adding a stabiliser to make it thick. Thanks Gretchen as I have been on a two year journey to find the perfect whipped cream and your recipe surpasses the many others I have tried. Is it okay if I share this link in my vegan groups?
YAY! Awesome! yes sure, just please link the blog post if you will 🙂
Does it have a coconuty taste?
No because it is refined coconut oil, so you cannot taste it
I’d like to make a lemon cream. Do think this would take some lemon zest and lemon essence please, and at what stage would I add it? Love your recipes and your really helpful replies!
HI Thanks, while I have not tried that I suspect it could work great.add it just before you are ready to whip it up
Thanks the professional recipes on this site!
About the cream: have you tried replacing the coconut oil with vegan butter? Would be a lot cheaper and margarine may even have the emulsifying qualities in it.
Hey thank YOU too! No I have not tried that! Sounds interesting, let me know if you do try!! 🙂
I already tried so much recipes for vegan whipped cream that will hold stable for several days AND that won’t liquidify as soon as they go out of the fridge and yous meets all the requirements. Thank you so much. I love to not being dependent on a certain brand or product. This, I can make myself!
The one problem I had, was that I found it a little too stable and solid. I used it on a bresilienne pie, but the day after, my whipped cream started to “crack”. Any idea what could went wrong? I followed every step very carefully 🙂
Sweet (and thankful) regards!
Hi Thanks yes I agree! And yes the coconut whip really does get stiffer as it sits. The first few times I made it, I still had “my old ways” of doing things on my brain like whipping cow cream, is very different than whipping coconut cream, so you really are just going for super soft peaks, not even medium or firm, since it will firm up considerably in the fridge after a day or so.
I am so excited to try this recipe! I don’t have xanthan gum, but I did just buy a whole bottle of liquid lecithin, and you say the xanthan gum is partly an emulsifier…. Would you recommend trying a bit of lecithin instead, or just leaving it out?
Sure you can add the lecithin, the xantham is not 100% necessary, just an added helper
Oh my jeebus! This is sooo good! I have missed a good whipped cream all the 13 years I have been vegan and you have made my whipped cream dreams come true! I have read containers of vegan whipped products and thought “how can I do this at home but better?”. And you have showed us how to do it. Thanks you so so much for sharing this recipe! I was a little shy of coconut oil, just 54 grams actually, so I subbed high ratio shortening for that little bit and it turned out perfect. I used Kirkland brand soy milk and whipped it for 5 minutes. At 3 minutes it was still just creamy, went the full 5 and perfect. I also tried to whip a small amount with my Braun Multistick as it is the only thing that whips my homemade mayo, anyway, it got thicker and just close to being grainy, amazing. Your cookbook and website are the holy grail of vegan baking for me.?
I’m finding it difficult to get plain soymilk lately, I used to get plain soymilk at costco, but they only have the vanilla now. We do buy that regularly as it is wht my kids drink. Any thoughts on where to get a regular supply of inexpensive plain soymilk (I find Silk to be expensive, and also not always available where I shop). Thanks
Hmm, I mostly buy at ShopRite and I get their organic brand. Also Whole Foods 365 brand is only $1.99 per carton
I have had similar problems finding Soy milk…made the Black Forest Cake…well, really 10 cupcakes and a 4 smaller springform pan layers to make a few small cakes. Tried the cupcakes, and WOW! It was DELICIOUS!! Probably, the best chocolate I have tasted!! I agree with your recommendations to do in a few steps. I had made the cherry mixture the day before and chilled. The batter is time consuming to make, but so worth it. I’m not a coffee lover, but it sure does intensify the chocolate!!
Having read all of your helpful recommendations, Shoprite brand–which I was shown by store personnel, !!!!to be Wholesale Pantry Organic Soy had all kinds of additives!! So I proceeded to Whole Foods, and found the Westsoy. I made your recipe. It is chilling in refrig…waiting for step 2. Will keep you posted and try to photo finished product. Thinking of freezing smaller layers and make for Halloween! Thanks so much for your attentiveness and help!! I could not find Nature;s Charm coconut whipping cream, in my area, but found the other can with pink on it…how is that used to make the whip cream??
Hey! Awesome! Sounds like you are IN this project for sure! LOL
It is not for the faint of heart, as it is intense but WORTH IT!
If you don’t mind making your own, this homemade soy milk is so so good. I started to make it out of curiosity… wow! And I decided to make my own tofu… with nigari, antother wow moment.
I now make soy milk in a non-stick pot (of my Ninja Foodie)… and you have to watch it, just as regular milk, it can boil over.
I have added a little bit mote water: 21/2 C + 21/2 C… then the same 4 cups, but it is just my taste. And when the milk is cooked, I put my pit in the sino with cold water to cool it faster while mixing it with a large spoon. When it is lukewarm, I put it in my pot filtering it again through cotton cheese. Then in the fridge. So nothing added. You can add something when you drink it if you want… but it is so good that you might not. I often add maple syrup, vanilla extract, dried fruit powder… anything you want. I cook with it, just perfect. I also make oat milk… delicious, it takes less than 5 minutes, no cooking needed. But making sauce with oat milk is so wonderfull, it thickens it… so if you make Afredo sauce, no need to add a thickener… I just satar my sauce with garlic and olive oil… then the soymilk, done!
But for the soy milk, here is the recipe I use. I let the beans sit in water overnight. So after supper, I clean the beans in cold water (clean it until you see no more bubbles)… and let it sit until the next day. I buy ecocert certified organic non-OGM beans.
And after you filter the milk, you are left with “okara”… very nutritious. You have to use it the same day they say, freeze it, dry it or cook it and freeze it. Most often, I dry it and add it in all my baking and breads I make… anywhere I can.
I’ve made this a few times with Earth’s Own So Fresh (I’m in Canada!) unsweetened almond milk and it turns out super well, the advice to make a full batch is key though as halved batches just don’t whip as well. I did overwhip it once and it got grainy, but I melted it down and re-blended,re-chilled, and rewhipped it and it was good as new!
Andrea Lynn Sanchez
Hi Gretchen,, my daughter age 12 has an egg allergy, so we can’t wat to try one of your receipes.
She did try the whipped frosting, but it turned out bad. It curtled up.
She is discouraged a d doesn’t want to try again, but I am going to give it a try, to show her it can be done. What brands do you get for this recipe. I can not fined refined cocnut oil.
Oh wow this is not an easy recipe for a first go in the vegan world. That said big THUMBS UP for trying!! I definitely use WestSoy Soy milk as it has no other thickeners or ingredients. Regular coconut oil will be fine, it will just taste more of coconut than the refined as that has no coconut flavor.
If it curdled (and you kept it) you can add a few tablespoons of liquid soy milk to it and gently stir it to smooth, it usually works for me if I have whipped it too much.
I believe on this post, I did add some more info for troubleshooting, such as NOT expecting it to whip like cow cream, it is only to be whipped to SOFT , VERY SOFT peaks and it will thicken as it sits.
(be sure to re or re-read all the troubleshooting for this recipe, it can be very stubborn and also NOT whip at all! So you had the other extreme of too much whipping! LOL)
Martina from Switzerland :)
Thank you sooo much for all our great recipes and inspiration on how to vegan-bake! I haven’t tried the whipped cream yet, I am a bit worried about stability especially when we might be dealing with temperature changes. Do you think it would be possible to add some more xanthan gum, or another thickening agent such as agar-agar or vegan “gelatine”?
Hi Thanks and you’re welcome too. The whipped cream recipe is great the way it is written, however there are some troubleshooting tips to read through before beginning. There is no need to add anything to the recipe, otherwise I would have already done that myself LOL The stability of coconut whipped cream VS cow whipped cream is unmatched, it literally gets MORE stable as it sits!! Refrigerated of course.
Just wondering whether any other sweetener can be used about from granulated sugar for eg; honey?
while I have not tried any other sweetener, I would think it should work! If you try please let me know!
Omg, I’ve been searching for a vegan whipped cream that I liked for over 5 years and this is it! Even with substitutions (I was 150g coconut oil short so I added that amount of margarine + used a tablespoon of cornstarch instead of xanath gum and heated up all the ingredients over the stove on low) it whipped up and tasted amazing with a slight coconut scent. I ended up having to leave the mixed ingredients in my freezer for 2.5 hours, checking on it every 30 minutes, before the mixture was cold enough to be whipped properly. I used this for a Russian Napoleon torte. It set amazingly in the fridge and cut with very clean lines, but was not at all too firm. The nonvegans couldn’t believe it was vegan! Thanks so much for the recipe, I’ll definitely be making this again – next time for Schwarzwälder Kirschtorte!
WOW! Excellent thanks for the detailed feedback! Many have had trouble with this recipe!
Wow, this whipping cream is UN-believable. It tastes EXACTLY like real whipping cream!! Even my omnivore husbands mind was blown when he tried it and he couldn’t believe it wasn’t real whipping cream. I made it for a fathers day breakfast of vegan french toast, strawberries, and whipping cream. I made it the night before using Silk unsweetened soy milk and I added the addition of xanthan gum. In the morning after chilling overnight and after about 6 minutes it was whipped up perfectly to soft peaks and was perfect for topping our french toast. This is going to be my go to recipe for whipping cream for the rest of my life lol! Thank you so much!! I appreciate your recipes so much 🙂
Thank you for your wonderful recipes. They are very inspiring!
I have a question about whipped cream. I am from Denmark where we do eat a LOT of whipped cream. But never sweetened. So I am desperately trying to find a way to make vegan whipped cream without any sweetener or vanilla. Do you have any ide what I could replace the sugar with in your recipe?
Sure, you can leave the sugar out! Ora adjust to your liking
I know, I know, you said not to halve the recipe. But I needed whipped cream on short notice and only had enough ingredients on hand to make one sixth of the recipe, so I decided to just give it a shot. And it worked! I can’t say for sure if it expanded as much as the full recipe would have, but the texture was perfect. I rounded up to 1/8 tsp of xanthan gum instead of 1/12, and used 1/6 the listed amount of everything else. I also used Simple Truth almond milk (which has various added ingredients) instead of soy milk, and that didn’t seem to be a problem.
I wonder if the trick is to blend solid coconut oil. I don’t use coconut oil very often and I keep it in the fridge so it will stay good longer, so it was rock hard to start. I had to microwave it a bit to get it soft enough to blend, and there were still solid chunks floating in the mix. After blending it was already nearly at soft peaks, and then I put it in the freezer for half an hour before whipping with a hand mixer. It came to soft peaks (actually closer to hard peaks, but it didn’t turn grainy) in just a few minutes. The consistency was exactly like whipped coconut cream. Fantastic, thank you, so glad I tried it!
alright! Great thanks for the feedback!
Hi! I don’t have a blender, can i mix all the ingredients together with a hand mixer instead of blending? (Before putting it in the fridge)
Hmm, I have not tried that. This is a very touchy recipe to begin with- it doesnt like to cooperate even with following these directions to the letter. I think the emulsion of a high speed blender is what distributes the fat through the milk – I would hate for you to waste your ingredients trying with the hang blender with no success. BUT if you do try- please let me know!
Hey Gretchen! Would love to try this recipe, I’ve been looking for the perfect vegan whipping cream here in my country and it haven’t been easy, so thanks!!!
I only have one question though, can I use homemade soy milk or homemade almond milk? Since you said that its better using pure soy milk, unsweetened with no added things I thought maybe would be better if its homemade. What do you think?
Cheers from Chile!
Hi Thanks! While I haven’t tried this myself I think it is worth a go! With my experience in making tofu from homemade soymilk compared to the “super pure” store bought brand, I have SO MUCH MORE SUCCESS with homemade!! So now you’ve got me RE-thinking this recipe! I am going to try it too…. (after I move though.. Uggh I’m literally packing the house as we speak to move to Florida!)
Thanks for the reply!!! Yeess, I really prefer my homemade milks than the store bought, and I’ve been making tofu with my soy milk almost every week with no fails, so I’ll definitely be trying this recipe!! I’ll let you know how it goes.
Good luck with the moving!
Will other neutral oils work or coconut oil only?
Coconut oil only here
Thank you so much for this incredible recipe! I’m making this cake for the first time for my boyfriend’s birthday and didn’t have high hopes for the cream….but I hand whipped it and it’s perfect!! I love in an extremely hot and humid climate and usually have no luck with vegan whipped cream (or frosting).
Thank you, you’re brilliant!!
WOW! Hand whipped! YOU are brilliant ! LOL Thank you for the feedback!
Do you think I’d be able to flavor this whip by infusing the soymilk with tea? Would that cause any problems in stability at all?
While I have not tried that, I suspect to infuse you would want to steep the milk correct?
I can’t say that would change the stability of it, but I really think it will work!
My best friend was 15 minutes away from coming over to our backyard for a socially distanced tiny luncheon birthday party of her wife and me and my partner. The whip would just not, even with an hour in the freezer (my guess due to the store not having any single ingredient soy milk). Well, I added just a touch of hi-ratio shortening (1/4 maybe) and it came together perfectly in a minute. So–if you’re failing and it’s just not working, this trick might work and it didn’t adversely affect the taste or the texture.
WOW! awesome tip! thank you!
Hello! Thank you for this advice! But what do you mean exactly with “high ratio shortening, maybe 1/4”… what exactly did you add and the quantity. I am reading all comments before I make it and want to have options in case it does not work.
Hi Gretchen have you even tried adding cocoa to this? think it would work? add in at the end once it’s mostly whipped?
I have not tried but yes I DO think it will work! I would probably add a cooled cocoa paste though, so It is not grainy. Just add equal parts hot water to cocoa & then whisk smooth, cool then add
I live in a very warm, humid climate, and was wondering if I’d need to make any tweaks to the recipe for it to work. Love all your recipes btw, am going to be getting your book for my birthday!
Thank you SO MUCH for this wonderful recipe that changed my life and especially pastry life!
I’ve been looking for a whipped cream recipe for 4 years and this is exactly what I was looking for!
You’re the best!
YAY! Awesome!! thank YOU too!
Made this, and OMG! Didn’t have the gum, used Trader Joe’s organic soy milk, only soy beans and water, and holy cow! I’ve been eating it with a spoon every time I go in the kitchen. Delightful!
This worked very well once for me but I’m trying to do it a second time using a no-additive soymilk and it isn’t working. I even froze it last night and thawed today. Is it possible for xanthan gum to lose potency?
Hi Gretchen. I make many cheesecakes and know would love to make a vegan one for my daughter.
Have you tried using Instant clear jel instead of the xanthan gum?
I use it in dairy whipped cream all the time. It is an amazing thickener, stabilizer, emulsifier and is vegan!
Oops. now not know!!!
I made your coconut oil/soya milk whip to go on a gf black forest gateaux oh my it is incredible!! Am in the uk so no Silk for us but this is definately the best. I love your recipes!
Hi, i am from India, tried making it, but for stability may need to add something more. As climate in India is more on hotter side. can you share what quantity of soya lecithin liquid, xanthan gum, guar gum to be added. Also can I sub water instead of soya milk?
Hi This recipe has to be followed precisely as it is very tricky to get perfect. I use WESTSOY brand soy milk for the best results
Thank you for the quick reply. Can this whip cream be used as topping on coffee? Also, if want to add soya lecithin, xanthan gum, guar gum. What quantity can be used? How about the shelf life? Thank you again!
Dora J. Mose
You mentioned that Soy milk works best for this recipe, if you don’t have soy, would using a brick of silken tofu work the same?
Hi Dora, I also saw your inquiry on facebook. I answered: No, this recipe is already quite tricky even when you follow it to the letter, changing the main ingredient will not work here. Sorry. I do have Myokos recipe linked in that article as well, this may be a better option for you
I made this from start to finish today, I also halved the recipe (I didn’t see the warning not too 😅) and it worked perfectly! I can’t wait to see how it holds up overnight in the fridge! The taste is great too. I will definitely be making it again.
WOW awesome! Great job! this is a tricky recipe for many!
Thank you for the quick reply. Can this whip cream be used as topping on coffee? Also, if want to add soya lecithin, xanthan gum, guar gum. What quantity can be used? How about the shelf life? Thank you again!
Can you use a shelf-stable carton of coconut cream?
if you mean for MY recipe of homemade whipped cream, I have only used shelf stable SOY milk, the most pure one, I write about it in the article
Hi Gretchen, I need a tip on how to corrected over whipped coconut cream whipped cream, the texture it’s semi soft not drastically separating but a tiny bit
there’s a tiny bit of water. I added 1/2 cup of powder sugar, used 2 cans of Thai full fat. I’m making your delicious Chantilly cake for the second time I love it!!! I used Silk heavy cream, my stores were out
Im very sadden, im gifting this cake to my nephew. Thanks is advance
Hi Laura, I’m not sure how far along you are on this cake project, but I just saw this post. Sometimes folding in another can of soft peaked coconut fat can help balance out the over whip part. But I do find that coconut whipped cream gets more stable once it is on the cake and refrigerated.
Hello! I do know of a store that carries the Silk Heavy Whipping Cream, so if I’m able to get my hands on some how would I proceed from there to make whipped cream with it? I’ve never made whipped cream before in my life so I’m totally clueless! Thanks!
You can whip it with an electric mixer! OR by hand with a whisk (this just takes longer) I usually add about 1/4 cup of confectioners sugar per pint if I am using for whipped cream topping/icing etc.
I find that you will only whip to SOFT peaks though, not more or it will get grainy. SILK whipped cream will stiffen up as you work with it and as it sits in the refrigerator on whatever it is you are icing
Would this work with oat milk?
Hmm that’s a good question I have not tried it with oat milk. I think the highest fat milks will perform the best