Finally, the perfect vegan whipped cream - VeggieBoards
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#1 Old 02-21-2005, 12:29 AM
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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.
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#2 Old 02-21-2005, 12:33 AM
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Oh man, that sounds so tasty!
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#3 Old 02-21-2005, 12:51 AM
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Oh cool...thanks. We've been trying forever to find a whipped cream substitute that wasn't scary.
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#4 Old 02-21-2005, 01:35 AM
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It is good on hot chocolate!
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#5 Old 02-21-2005, 01:50 AM
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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!
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#6 Old 02-21-2005, 02:06 AM
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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.
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#7 Old 02-21-2005, 02:54 AM
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#8 Old 02-21-2005, 08:00 AM
 
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Whoa. I really have to try this.
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#9 Old 02-21-2005, 09:13 AM
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#10 Old 02-21-2005, 09:35 AM
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Quote:
Originally Posted by Tofu-N-Sprouts View Post

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
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#11 Old 02-21-2005, 11:19 AM
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Interesting, I wonder what the powdered soymilk adds? We thought the coconut milk was great as is, and a little sweetner (1/4 cup seems like a lot) and vanilla would make it match better with other sweet things. I would try to use super-fine sugar rather than powdered sugar, because powdered sugar contains cornstarch. You can make your own super-fine sugar by grinding regular sugar in a coffee/spice grinder or blender.



The whipped cream canister is a bit of an investment, but it's so worth it.
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#12 Old 02-21-2005, 11:47 AM
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Quote:
Originally Posted by Blue Plastic Straw View Post

I would try to use super-fine sugar rather than powdered sugar, because powdered sugar contains cornstarch.

Why would that be a problem?
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#13 Old 02-21-2005, 12:41 PM
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Why would that be a problem?



We would prefer not to have it if it isn't necessary. Our goal was to get a whipped cream analog that didn't have a lot of ingredients.
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#14 Old 02-21-2005, 12:45 PM
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I should have added that I do chill the beaters.. and bowl, and cream... for best results.



You know, I have no idea if the soy powder is needed? I just always made it that way. Maybe to stabilize it? Thicken? I don't know... try it without (oh, you already are..) it should be fine.

Why is cornstarch bad? I know it's refined like crazy... but we're talking whipped cream here, not flax seed bran nut twig cookies...
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#15 Old 02-21-2005, 12:48 PM
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Quote:
Originally Posted by Tofu-N-Sprouts View Post

I should have added that I do chill the beaters.. and bowl, and cream... for best results.



You know, I have no idea if the soy powder is needed? I just always made it that way. Maybe to stabilize it? Thicken? I don't know... try it without (oh, you already are..) it should be fine.

Why is cornstarch bad? I know it's refined like crazy... but we're talking whipped cream here, not flax seed bran nut twig cookies...



The soy powder isn't needed to thicken or stabilize, the texture of the whipped coconut cream alone is very faithful to whipped cream. Again cornstarch isn't bad per se (well nearly all of it is GMO), but it isn't necessary.



ETA: Thats probably a vegsource chef deb recipe, she puts powdered soymilk in everything, I think she owns stock
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#16 Old 02-21-2005, 01:03 PM
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Any corn product that's not organic is GMO. Unless they sell it at Whole Foods.



Now I'm going to have to make a batch with powdered soymilk and one without to test the difference. Coconut milk is friggin' GOOD, no matter how you treat it.
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#17 Old 02-21-2005, 02:44 PM
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THANK YOU! I've been looking for something like this for ages and NEVER thought of cocoanut milk
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#18 Old 02-21-2005, 03:31 PM
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Originally Posted by MollyGoat View Post

Coconut milk is friggin' GOOD, no matter how you treat it.







Like remilard said, we were really going for the simplest possible recipe. I don't think there's anything wrong with the other ingredients, per se, but if it tastes good without them, there's not reason to go gilding the lily.
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#19 Old 02-21-2005, 03:40 PM
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Like remilard said, we were really going for the simplest possible recipe. I don't think there's anything wrong with the other ingredients, per se, but if it tastes good without them, there's not reason to go gilding the lily.







That's exactly why I make mine *without* the use of nitrous oxide, thank you very much!
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#20 Old 02-21-2005, 05:57 PM
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But I love nitrous!
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#21 Old 02-21-2005, 06:12 PM
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I just bet you do, Missy! Now we know what you really mean when you say you have been "experimenting" with, *cough* a fancy whip-its dispenser!
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#22 Old 02-21-2005, 07:33 PM
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Quote:
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That's exactly why I make mine *without* the use of nitrous oxide, thank you very much!



Well if you really want to minimize the ingredients, nitrous oxide is made of of two elements while air is composed of something like 17, so I think it is superior to use nitrous, from a minimalist standpoint.



Plus they canisters come in ten packs so you can huff five and make whipped cream with five.



Just kidding!
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#23 Old 05-02-2009, 03:10 PM
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Quote:
Originally Posted by Blue Plastic Straw View Post

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.



I found this old post on a google search for vegan whipped cream. I tried it and worked awesome!! Thanks so much for the information, this is the best 'recipe' for a whipped topping I've found yet.



Racquelle
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#24 Old 08-26-2009, 12:37 AM
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Quote:
Originally Posted by Tofu-N-Sprouts View Post

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.



Hi all,

So I made this whipped cream (just used cream and a bit of sugar) and it was fantastic (a million times better than dairy cream) but now I have the left over watery bit sitting in my fridge. I was just wondering what I can use it for?



Thanks very much!
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#25 Old 08-26-2009, 03:11 AM
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Mmmm, sounds delicious..

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#26 Old 08-27-2009, 03:31 PM
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Quote:
Originally Posted by jackdele View Post

Hi all,

So I made this whipped cream (just used cream and a bit of sugar) and it was fantastic (a million times better than dairy cream) but now I have the left over watery bit sitting in my fridge. I was just wondering what I can use it for?



Thanks very much!



Add it to curries or as part of the liquid in baking. It's really just watery coconut milk so use it wherever.
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#27 Old 08-28-2009, 07:43 PM
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Quote:
Originally Posted by Tofu-N-Sprouts View Post

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.



I was never a whipped cream fan but this sounds yummy...thankies for sharing it....I am gonna try it
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#28 Old 08-28-2009, 11:07 PM
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Okay, thanks! My aunt just gave me some homegrown bok choy so it's looking like yummy curry for me!
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#29 Old 08-30-2009, 03:29 PM
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Thanks for bumping this thread!
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#30 Old 08-30-2009, 03:34 PM
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