Vegan Whipped Cream
Be sure to read all the notes for success above the recipe before beginning!
Ingredients
- 2 cups Soy Milk 474ml
- 2 cups Refined Coconut Oil Melted 454g
- ½ cup Powdered Sugar 100g
- ½ teaspoon Xanthan Gum or Guar Gum
- 2 teaspoon Vanilla Extract 10ml
Instructions
- Combine everything in a high speed blender and blend for about 20 seconds
- 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. 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 & 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 & 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
Video
Notes
Storage Whipped cream liquid can be stored in the refrigerator for up to 1 week before whipping. 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
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