Finally, the perfect vegan whipped cream - VeggieBoards

Blue Plastic Straw · February 21st, 2005, 03:29 AM

remilard and I have been experimenting with a whipped cream canister that he bought a while back. Tonight we tried using coconut milk, just the white cream at the top of the can, not the clear liquid. It came out perfectly, just like whipped dairy cream. The coconut flavor was very subtle, and added more of a richness. Next time we're going to add sweetner of some kind (either corn syrup or super-fine sugar) and more vanilla. I'll post the recipe when we have it perfected.

Even though we used the canister, it should be possible to do this with a hand mixer or even a whisk if you've got some muscle.

Walter · February 21st, 2005, 03:33 AM

Oh man, that sounds so tasty!

Morticia · February 21st, 2005, 03:51 AM

Oh cool...thanks. We've been trying forever to find a whipped cream substitute that wasn't scary.

remilard · February 21st, 2005, 04:35 AM

It is good on hot chocolate!

MollyGoat · February 21st, 2005, 04:50 AM

It's quite easy to do with just a whisk. It's best if you refrigerate the coconut milk first so all the thick cream will rise to the top. A little powdered sugar, powdered soymilk, and vanilla makes it wonderful!

**Tofu-N-Sprouts** · February 21st, 2005, 05:06 AM

I have this in my recipe box - I use it with good results and much yumminess... maybe it'll give you some ideas - or head you in the right direction for equally yummy success....

1 can unsweetened coconut cream or coconut milk
1/3 cup powdered sugar
1/4 cup soymilk powder
2 tsp vanilla powder OR
1 tbsp vanilla sugar (if used, decrease sugar slightly)

1 Put can of coconut cream/milk in fridge for 4 hours.
2 Open can, and remove the thick part at the top. Save the rest for other uses.
3 Put thick coconut cream into a chilled metal bowl.
4 With electric beaters, beat cream until thick and fluffy.
5 Gently beat in remaining ingredients.
6 Cover bowl, and chill for a bit.
7 Use on fruit, cakes, pies, etc., just before serving. Store in fridge.

February 21st, 2005, 05:54 AM

missleigh · February 21st, 2005, 11:00 AM

Whoa. I really have to try this.

Cherry Head · February 21st, 2005, 12:13 PM

Foxy · February 21st, 2005, 12:35 PM

Quote: Originally Posted by Tofu-N-Sprouts

I have this in my recipe box - I use it with good results and much yumminess... maybe it'll give you some ideas - or head you in the right direction for equally yummy success....

1 can unsweetened coconut cream or coconut milk
1/3 cup powdered sugar
1/4 cup soymilk powder
2 tsp vanilla powder OR
1 tbsp vanilla sugar (if used, decrease sugar slightly)

1 Put can of coconut cream/milk in fridge for 4 hours.
2 Open can, and remove the thick part at the top. Save the rest for other uses.
3 Put thick coconut cream into a chilled metal bowl.
4 With electric beaters, beat cream until thick and fluffy.
5 Gently beat in remaining ingredients.
6 Cover bowl, and chill for a bit.
7 Use on fruit, cakes, pies, etc., just before serving. Store in fridge.

Just wanted to day that I get the best results with this when I chill the beaters in the freezer first

__________________
Go Vegan!

February 21st, 2005, 03:29 AM	#1
Blue Plastic Straw Schmegan .Posts: 3,391 .Join Date: April 10th, 2003	Finally, the perfect vegan whipped cream remilard and I have been experimenting with a whipped cream canister that he bought a while back. Tonight we tried using coconut milk, just the white cream at the top of the can, not the clear liquid. It came out perfectly, just like whipped dairy cream. The coconut flavor was very subtle, and added more of a richness. Next time we're going to add sweetner of some kind (either corn syrup or super-fine sugar) and more vanilla. I'll post the recipe when we have it perfected. Even though we used the canister, it should be possible to do this with a hand mixer or even a whisk if you've got some muscle.

February 21st, 2005, 03:33 AM	#2
Walter 我的中文名字叫青山 .Posts: 7,840 .Join Date: October 11th, 2001	Oh man, that sounds so tasty! __________________ Education taught me that it was a finer thing to be a Napoleon than to create a new potato. --Helen Keller I have no country to fight for; my country is the earth, and I am a citizen of the world. --Eugene Debs

February 21st, 2005, 03:51 AM	#3
Morticia ...always, the hours. .Posts: 300 .Join Date: October 17th, 2004	Oh cool...thanks. We've been trying forever to find a whipped cream substitute that wasn't scary. __________________ "Tous chants sont mortels. Socrates est mortel. Donc, Socrates est un chat." -ionesco

February 21st, 2005, 05:06 AM	#6
Tofu-N-Sprouts [V][Ee]{2,8}[gj?]a+[NnMm] Contributing Member .Posts: 10,745 .Join Date: January 14th, 2005 .Location: United States	I have this in my recipe box - I use it with good results and much yumminess... maybe it'll give you some ideas - or head you in the right direction for equally yummy success.... 1 can unsweetened coconut cream or coconut milk 1/3 cup powdered sugar 1/4 cup soymilk powder 2 tsp vanilla powder OR 1 tbsp vanilla sugar (if used, decrease sugar slightly) 1 Put can of coconut cream/milk in fridge for 4 hours. 2 Open can, and remove the thick part at the top. Save the rest for other uses. 3 Put thick coconut cream into a chilled metal bowl. 4 With electric beaters, beat cream until thick and fluffy. 5 Gently beat in remaining ingredients. 6 Cover bowl, and chill for a bit. 7 Use on fruit, cakes, pies, etc., just before serving. Store in fridge. __________________ God's original plan was to hang out in a garden with some naked vegetarians. ------------ Check out my Blog!! -> ->"Vegan Cooking; More Than Tofu and Sprouts!" ------------

February 21st, 2005, 12:13 PM	#9
Cherry Head roflcopter!! .Posts: 2,059 .Join Date: June 30th, 2004	__________________ the mood was daring so we spent the evening sharing our convictions, uneasy moments quickly shifted conversation back to you

February 21st, 2005, 04:35 AM	#4
remilard Banned .Posts: 5,827 .Join Date: November 16th, 2003	It is good on hot chocolate!

February 21st, 2005, 04:50 AM	#5
MollyGoat Senior Member .Posts: 4,155 .Join Date: September 15th, 2003	It's quite easy to do with just a whisk. It's best if you refrigerate the coconut milk first so all the thick cream will rise to the top. A little powdered sugar, powdered soymilk, and vanilla makes it wonderful!

February 21st, 2005, 11:00 AM	#8
missleigh sweet sangria .Posts: 2,790 .Join Date: April 7th, 2003	Whoa. I really have to try this.

February 21st, 2005, 12:35 PM	#10
Foxy Embrace Vegan Ethics .Posts: 2,026 .Join Date: November 9th, 2004	Quote: Originally Posted by Tofu-N-Sprouts I have this in my recipe box - I use it with good results and much yumminess... maybe it'll give you some ideas - or head you in the right direction for equally yummy success.... 1 can unsweetened coconut cream or coconut milk 1/3 cup powdered sugar 1/4 cup soymilk powder 2 tsp vanilla powder OR 1 tbsp vanilla sugar (if used, decrease sugar slightly) 1 Put can of coconut cream/milk in fridge for 4 hours. 2 Open can, and remove the thick part at the top. Save the rest for other uses. 3 Put thick coconut cream into a chilled metal bowl. 4 With electric beaters, beat cream until thick and fluffy. 5 Gently beat in remaining ingredients. 6 Cover bowl, and chill for a bit. 7 Use on fruit, cakes, pies, etc., just before serving. Store in fridge. Just wanted to day that I get the best results with this when I chill the beaters in the freezer first __________________ Go Vegan!