Best 4 Soymilk Whipped Cream Recipes
Soymilk whipped cream is a delicious and versatile dairy-free alternative to traditional whipped cream. Made with just a few simple ingredients, it can be used to top desserts, add richness to soups and sauces, or simply enjoyed on its own. Whether you are lactose-intolerant, vegan, or simply looking for a healthier option, soymilk whipped cream is a great choice. With its light and fluffy texture and creamy flavor, it is sure to be a hit with everyone who tries it.
Check out the recipes below so you can choose the best recipe for yourself!
SOYMILK WHIPPED CREAM
And you thought you'd never get to eat anything this scrumptious again. (This recipe is from the cookbook "How It All Vegan").
Provided by mielhollinger
Categories Dessert
Time 1h
Yield 3/4 cup
Number Of Ingredients 5
Steps:
- In a blender or food processor, blend together the milk, sweetener, vanilla, and cornstarch.
- Slowly drizzle in the oil while the blender is running.
- Blend until smooth and creamy.
- Chill for 1 hour before using.
SOY WHIPPED CREAM
Make and share this Soy Whipped Cream recipe from Food.com.
Provided by justineinitaly
Categories Dessert
Time 10m
Yield 3/4 cup, 12 serving(s)
Number Of Ingredients 5
Steps:
- Place all the ingredients in a blender or food processor. Process until the mixture is completely smooth creamy. I usually use a blender but a food processor actually worked better.
- Store the topping in a covered container in the refrigerator.
Nutrition Facts : Calories 16.3, Fat 0.8, SaturatedFat 0.1, Sodium 0.3, Carbohydrate 2.3, Sugar 2
WHIPPED CREAM
How to make basic whipped cream. For best results make sure whisk and bowl are ice cold.
Provided by Paula
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 5m
Yield 16
Number Of Ingredients 3
Steps:
- In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like.
Nutrition Facts : Calories 53.9 calories, Carbohydrate 0.9 g, Cholesterol 20.4 mg, Fat 5.5 g, Protein 0.3 g, SaturatedFat 3.4 g, Sodium 5.7 mg, Sugar 0.5 g
WHIPPED COCONUT CREAM (VEGAN WHIPPED CREAM)
Here in the Northwest many friends are a) vegan b) avoiding dairy c) lactose-intolerant or d) all of the above. This recipe makes sure they don't miss out on one of the best parts of dessert: whipped cream! Keep a can or two of coconut milk in your fridge so that you're always ready to make this recipe! Variations on this basic version abound: add citrus zest, matcha (green tea) powder, cocoa, almond extract, pumpkin pie spice, mmm...! Plan ahead, because the coconut milk needs to chill overnight.
Provided by Karen Gaudette Brewer
Categories Desserts Frostings and Icings
Time 8h10m
Yield 4
Number Of Ingredients 3
Steps:
- Refrigerate can of coconut milk, 8 hours or overnight.
- Place metal mixing bowl and beaters in the refrigerator or freezer 1 hour before making whipped cream.
- Open can of coconut milk, taking care not to shake it. Scoop coconut cream solids into cold mixing bowl. Reserve remaining liquid for another use.
- Beat coconut cream using electric mixer with chilled beaters on medium speed; turn to high speed. Beat until stiff peaks form, 7 to 8 minutes. Add sugar and vanilla extract to coconut cream; beat 1 minute more. Taste and add more sugar if desired.
Nutrition Facts : Calories 220.4 calories, Carbohydrate 9.1 g, Fat 20.9 g, Fiber 1.1 g, Protein 2 g, SaturatedFat 18.5 g, Sodium 12.8 mg, Sugar 6.4 g
Tips:
- Use chilled soy milk and a chilled bowl: This will help the whipped cream to thicken faster and hold its shape better.
- Beat the soy milk on high speed: This will incorporate air into the soy milk and help it to become fluffy.
- Add sugar or sweetener gradually: This will help to prevent the whipped cream from becoming too sweet.
- Add flavorings, such as vanilla extract or cocoa powder, to taste: This will add depth of flavor to the whipped cream.
- Use soy milk whipped cream immediately or store it in the refrigerator for up to 24 hours: Soy milk whipped cream will not hold its shape as well as dairy whipped cream, so it is best to use it fresh.
Conclusion:
Soy milk whipped cream is a delicious and versatile dairy-free alternative to whipped cream. It can be used in a variety of desserts, such as pies, cakes, and mousses. It can also be used as a topping for coffee or hot chocolate. With a little practice, you can easily make soy milk whipped cream at home. So next time you're looking for a dairy-free whipped cream, give soy milk whipped cream a try.
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