Vegan Baking can be wonderful when you finally master it.
But I must add that Vegan Baking can be super frustrating though if you are new to the arena.
Trust me. I know all about it.
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 few years ago was a shock to the system to say the least.
First of all, if you cannot get commercial vegan butter and cream cheeses then you are adding a whole other layer of frustration to the mix.
Then there is the egg debacle.
The almighty egg was what almost had me throw in the towel when it came to vegan baking; so I got back to my roots.
The way I was taught traditional baking in the first place and then plugged that method into dissecting and learning all about egg replacers in vegan baking.
I created an online course in Vegan Baking Mastery with the focus all around Egg Replacements.
So we can check that nightmare off the list!
But what about Whipped Cream?
After all everything great in baking and pastry needs to be topped with whipped cream right?
If you have done any small amount of vegan baking or even just perused some recipes, you are probably aware of the magical coconut fat that whips up just like cow whipped cream!
You basically take a can or (10) of full fat coconut milk and refrigerate it overnight. The fat will separate to the top and the liquid will stay at the bottom.
When you open the cans you will scoop out the fat and use the excess water in other recipes like I did here where I showed 3 recipes using excess coconut water.
I was using this method when I first transitioned all my recipes to vegan and my first foray was with my Black Cherry Chocolate Mousse Dessert here (if you skip to 2:45 in the video you will see how it is done)
The fat will whip up just like whipped cream and it is wonderful!
You can add sugar to it to sweetened or just use it as the base for mousses and other desserts.
I will warn you though, not all coconut milks are created equally, and you must use the FULL FAT variety, not Lite.
Unfortunately I cannot say what brand is the best since we all live in different parts of the world; but even more than that I will be honest even for those of you who are familiar with the USA brands, like Shop Rite (my personal favorite) or Whole Foods 365 brand or Thai Kitchen and on and on and on; these brands have given me different results on various occasions.
For example my favorite is (was?) the Shop Rite store brand.
Not only is it cheap it had been very consistent, until it wasn’t.
I was touting how great this brand was until one day I opened one up after days of refrigeration and it was still soft and liquid-ous on top!
So needless to say, or perhaps I should say to those who are new to this game Coconut Milk will not whip up unless it is completely separated from teh liquid. The fat is what we are after and even a tablespoon of that liquid will prohibit thick whipping.
So with all that being said it is a hit or miss game when it comes to brands.
The other thing to note is that you do not want to shake the cans before (or ever) refrigerating, this will prevent clear separation of the fat from liquids.
Or leave those pains in the cans to someone else and you can buy this product by Nature’s Charm and it is actually better than scooping the fat from the cans of milk, but it is pricey and you still need quite a few cans.
One can of coconut milk makes such a tiny amount (less than 1 cup!) and if you need to fill and ice a Peaches ‘n’ Cream Cake or a Black Forest Cake for example, well…. prepare to buy about 5 cans of the Nature’s Charm or full fat cans of coconut milk and drink a ton of smoothies to use up all that excess coconut water!
So back to the lab to figure out how to make a more practical, cost effective vegan whipped cream recipe!
My first success, besides using those cans of coconut milk, was with Miyoko Schinners recipe
But I decided it needed some tweaking because I just did not love the cashew base she used for it.
Below is my revised Miyoko Schinner recipe for Vegan Whipped Cream
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
- 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 ion 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
And here is the Miyoko Schinners Cashew Whipped Cream Recipe
- 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