There are many different reasons why you might wish to make soy whipped cream. Vegans may favour it for environmental or ethical reasons, lactose-intolerant people may need it to meet their dietary requirements and health-conscious individuals might just want a more wholesome alternative to dairy.
Whatever the motive, there’s no reason why anyone should miss out on the light and fluffy goodness of whipped cream, whether it’s enjoyed with a dessert, breakfast or atop a coffee. With that in mind, this handy guide should give you all the tips you need to make delicious soy whipped cream and some suggestions on which foods (and drinks!) to pair it with.
How to make soy whipped cream
The proteins in soy milk make it a much better substitute for cow’s milk than other non-dairy alternatives like oat and almond. Having said that, it can still be a tricky recipe to master, but if you follow these steps to the letter, you should be golden:
- Difficulty – Medium
- Servings – 5
- 2 cups soy milk (also known as soya milk)
- 2 cups refined coconut oil (melted)
- ½ cup granulated sugar
- 2 teaspoons vanilla extract
- ½ teaspoon xantham gum (not essential, but very helpful as a stabiliser)
- Mix all the ingredients together thoroughly. You can either do this in a bowl with a manual or electric whisk or in a blender to save time and effort.
- Pour the mixture into a container, cover with a lid and refrigerate overnight. If pressed for time, you can put it into the freezer for around one hour, but you should check it regularly to ensure it doesn’t freeze completely as this will mean it can’t be whipped effectively.
- Once the mixture is as cold as can be without having solidified, pour it back into a large bowl and whip it using a manual or electric whisk for several minutes until it begins to thicken and soft peaks form. Do not expect to achieve the same consistency of stiff peaks as you would with dairy cream, but it should still thicken to an acceptable degree.
- Take care not to overwhip or the mixture will become grainy. If that does happen, you can remedy it by adding a tablespoon of soy milk at a time until it reaches the desired consistency.
- Serve immediately, or chill in the refrigerator for up to four days. You can also store the pre-whipped mixture in the fridge for as long as a week.
- For best results, ensure you use 100% soy milk (a brand which contains soybeans and filtered water as the only ingredients, with no additives)
- Do not be tempted to reduce the volume of ingredients, since it seems that a smaller amount of soy milk is not as conducive to whipping as the stated amount
- If you find that the mixture just won’t whip, you can freeze it until it’s completely solid, thaw it in the refrigerator and then try to whip it once more
Once you’ve created your soy whipped cream, it’s ready to use on your preferred pudding of choice. Some great dairy-free dessert ideas include these vegan cherry and almond brownies, this epic vegan chocolate cake or these ingenious sweet potato muffins. It’s also sensational atop your favourite hot chocolate or coffee!