Vegan Whipped Cream
Ingredients
- Soy Milk 2 cups 474ml
- Refined Coconut Oil melted 2 cups 454g
- Granulated or Powdered 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
Instructions
- 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
Video
Notes
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
Tried this recipe?Let us know how it was!