Quest for the Perfect Vegan Whipped Cream . . . Anybody in?
Fellow Vegans and Non-Dairy Whippers:
I'm on the quest for the perfect vegan whipped cream. I bought a dispenser (Whip-It brand) and have been experimenting with different variations using a coconut cream base, but each batch has had at least one major flaw.
One batch had perfect taste but the texture was runny and not fluffy at all. One batch was fluffy but the taste was bland. One batch was sputtery—sometimes fluffy, sometimes just NO2 making a mess.
I've also realized that the cream is very sensitive to temperature in the dispenser. If I don't leave the canister in the fridge overnight, it seems to have very unreliable results.
Has anyone had success with a dispenser?
I'm going to try some experiments with different emulsifiers, different sweeteners, and see how the addition of oil might affect the final result.
Thanks for the suggestion Ferret--I've heard a lot about Mimicreme, but after speaking with several vegan restauranteers in Portland, it appears they may be going out of business or experiencing other finacial difficulty--the company has put a halt on making new product. What's on the shelves is all there is for the time being.
Also, while I'm sure it makes a delicious whipped cream (I want some so very badly), I contacted the company rep a few months ago and was told that Mimicreme is not for use in dispensers . . .
I have a super nice dispenser from my non-vegn days that I would love to continue to use. Also, whipped cream in a dispenser can last 10 days or so, which is a nice thing to have in the fridge for morning green-tea lattes :p Also, i love the way dispensers twirl the cream over a mug or sundae for a nice presentation.
according to their Facebook page they were doing a relaunch of their creamers in addition to packaging changes and starting distribution to 2 new large regions....so i think they might have fallen down on production. but they do say that everything is now back up & running and that orders were shipped out this week.
the products are hugely popular with vegans, people with dairy allergies *and* the kosher population, so unless there's some serious mismanagement happening on the accounting end i wouldn't believe rumors about financial trouble.
I found this post recently:
The blogger mentions that it was key to refrigerate for at least 8 hours, and afterwards to leave the dispenser out at room temperature for 10 minutes before dispensing. There is also egg in the recipe, which won't work for a vegan version, but it gives me some idea about how an emulsifier may be necessary for the right texture. I may try lecithin this week if I can get my hands on some. More updates to come . . .
Dairy-Free Coconut Whipped Cream
Original Recipe by Patty
1 can Native Forest Organic Coconut Milk
2 Tbsp. Nutiva Coconut Oil, Extra Virgin, Organic
1 Large Organic Pastured Egg
1 tsp. Organic Vanilla Extract
28 drops NuNaturals Pure Liquid Clear Stevia
1. Add all ingredients to a high-powered blender or VitaMix.
2. Whiz on the highest speed for 30 seconds, no more, no less.
3. Pour cream into iSi whipper and charge.
4. Before dispensing, refrigerate for 8 hours or overnight until well chilled.
I have had some luck whipping coconut cream (not milk) just by itself (just whipping it like cream in a stand mixer with a whisk attachment). It's a little temperamental, but it can be done.
You can also make a coconut topping stabilized with a small amount of agar. I haven't done it myself, but I've seen methods for doing it online.
I'm not a vegan and don't have a recipie, but wanted to add that success with real dairy whipped cream also depends on having your bowl and beaters well chilled. It is possible without but results are better with the cold. Also, I don't know if you have ever tasted plain real whipped cream, some consider it bland without sugar or vanilla.
At last, some results worth sharing (is anybody even reading this?): a solid, creamy, stable whipped cream that can hold a cherry's weight with no problem.
My only dilemma now is to figure out how to properly dispense it. The cream came too quickly out of the dispenser, like liquid shrapnel. It was hard to control and I couldn't get a nice perfect swirl. Did I overcharge the dispenser? I might have. Only subsequent experiments will tell . . .
VEGAN WHIPPED CREAM IN AN ISI DISPENSER
2 Cans coconut milk (chilled overnight, water extracted)
1 tsp vanilla extract
1tsp almond extract
2tbsp coconut oil
2tbsp Maple syrup
Heat everything together on the stove until the coconut oil is mixed in, then let it chill overnight.
The problem I still had with this recipe was that it came out wayyy too fast and was more like a whipped cream grenade. The picture I have posted is of the cream after several messy sprays, when it seemed to calm down for a few moments. Perhaps there was too much no2 in the container? I will continue to do more experiments.
I don't use a dispenser like the one that you sound like you are using, What I do is whip up this great vegan whipped cream which I learned how to create, and that is always perfect. I fill my frosting bag with it, and use the star tip on it. I keep it chilled in the fridge until I need it than squirt it onto my desert. Tastes perfect, can carry any sweet flavor I desire for it to, and it stays whipped perfectly. Here is the Recipe I have. It doesn't break down either. For softer peaks you can use a slight amount more of your non dairy milk. It works.
Vegan Mock Whip Cream
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 4 cups
1/2 Cup Earth Balance Buttery Spread (soy)
1/2 Cup Crisco Shortening (soy)
1 Cup super fine granulated sugar
1 Cup super hot Silk Soymilk (soy)
1/4 tsp salt
1 tsp vanilla
Cream butter, shortening and sugar together.
Make sure its nice and fluffy and then add the salt and vanilla.
Mix again until really fluffy.
Add about 1/4 of the hot soymilk and fully incorporate.
Must be hot to help break down sugar granules and achieve the right texture for the whip cream.
Add the other 1/4 cup hot soymilk and keep doing the same until the entire cup has been incorporated. This should take about 6-7 minutes from start to finish.
coconut milk from a can
chill it in the fridge. scoop out the solid, white part with a slotted spoon. Whip it like it was real cream - add a little sugar. 1 can makes 3to 3 servings.
Pricey, but delish.
I have made a very simple recipe last year, and worked like a charm. The only problem is that it doesn't hold long, so it's great for serving on pancakes or fruit salads and eat immediately. I basically added agar (or kanten) to a can of full fat coconut oil, a bit of sugar, and a dash of vanilla, chill, then add to the cream dispenser. I'll try doing that again soon to get exact recipe.
I will also experiment with the cashew cream