Soy with whipped cream – There are numerous reasons why you strongly want to make soy whipped cream. Vegans may prefer it for environmental or ethical reasons, people with lactose intolerance may need it to meet their dietary needs, and health-conscious people may want a healthier alternative to dairy.
Whatever the reason, there’s no reason anyone should deprive themselves of the light and fluffy goodness of whipped cream, whether it’s enjoyed with dessert, breakfast or over coffee. Also, with that in mind, this handy guide should give you all the advice to whip up delicious soy whipped cream and some pointers on the foods (and drinks!) to pair it.
How to Make Soy Whipped Cream?
The protein in soy milk makes it a much better substitute for cow’s milk than non-dairy alternatives like oatmeal and almond. That said, it can still be a delicate recipe to master. But if you follow these steps to the letter, you should be golden:
Vital information
Difficulty – Medium
Servings – 5
Ingredients
2 cups soy milk (also known as soymilk)
2 cups refined coconut oil (melted)
½ cup granulated sugar
Two teaspoons of vanilla extract
½ teaspoon xanthan gum (not essential, but very useful as a stabilizer)
We use the popular Alpro soy milk, which you can find in your local supermarket Asda, Sainsbury’s, Morrisons etc.
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Method
1.Mix all the ingredients well. You can do this in a bowl with a hand or electric mixer or in a blender to save time and effort.
2. Pour the mixture into a container, cover with a lid and refrigerate overnight. If you’re short on time, you can put it in the freezer for about an hour, but you should regularly check that it’s not entirely frozen, which means it can’t be churned effectively.
3. Once the mixture is as cold as possible without solidifying, pour it into a large bowl with a hand mixer or electric mixer for several minutes until it begins to thicken and form soft peaks. Don’t expect the same consistency of stiff peaks as dairy cream, but it should concentrate to an acceptable degree.
4. Be careful not to overmix, or the mixture will become grainy. If this happens, you can fix it by adding soy milk a tablespoon at a time until you get the consistency you want.
5. Serve directly or refrigerate for up to four days. You can also store the premixed mixture in the refrigerator for up to a week.
Grades
For best results, use 100% soy milk (a brand that contains soy and filtered water as the only ingredients, with no additives).
Don’t be desirous of reducing the volume of ingredients, as a smaller amount of soymilk isn’t as conducive to churning as the amount listed.
If you find that the mixture isn’t whipping, you can freeze it until it’s excellent, warm it in the fridge, and then try switching it one more time.
Once you’ve shaped your soy whipped cream, it’s ready to use in your favourite pudding. Some great dairy-free dessert ideas include this vegetarian cherry and almond brownies, this epic vegan chocolate cake, or these clever sweet potato muffins. It is also excellent for your hot chocolate or your favourite coffee!
