This coconut milk free vegan whipped cream is perfect with lots of classic French desserts.
Course Dessert
Cuisine French
Keyword basics, chantilly, filling, vanilla
Prep Time 10minutes
cooling time 2hours
Servings 600ml of heavy cream for whipping
Ingredients
375g(1 ½ cup)unsweetened soy milk
50g(¼ cup)white caster sugar, adjust to taste and recipe requirements
1vanilla pod
110g(½ cup)deodorized cacao butter, finely chopped or in small disk form
76g(⅓ cup)coconut oil
⅛teaspoonxanthan gum, optional but recommended
Instructions
Simmer 250g (or 1 cup) of soy milk, sugar, vanilla bean pod sliced in half, and the vanilla seeds scraped from the pod for 10 minutes to infuse. Remove the pod from the hot milk.
In a blender, place the coconut oil and cacao butter and pour the simmering soy milk over it.
Let the oils melt for 1 minute and then run the blender at a high speed for 2 minutes.
Add the rest of the soy milk and blend until incorporated.
Refrigerate until very cold, between 2 and 6 hours.
If using xanthan gums,sprinkle on the cream before whipping.
Whip the cold preparation with a handheld mixer, or stand mixer, on medium speed until the whisks leave traces in the preparation and the cream becomes light and airy. Do not overwhip.
Serve spooned next to a desert, or pipe with a pastry bag. Enjoy!
Notes
The vanilla pod can be replaced with ½ teaspoon of vanilla bean paste or 1 teaspoon of vanilla extract.
The heavy (unwhipped) cream can be kept in the fridge for up to 5 days. Do not freeze.
Use deodorized cocoa butter and refined coconut oil for a neutral-tasting whipped cream.
Add 100g of pastry cream for more stable cream that will last longer.
This makes A LOT of whipped cream so feel free to divide the recipe by half.