How to make soy cream with only three ingredients

The difficulty when making a vegan cream is getting it to hold firm. To achieve this, it is necessary to take into account, among other things, the fat percentage of the chosen vegetable milk and which are the dominant fatty acids in its composition.

In general, the unsaturated fatty acids found in non-dairy milks do not favor consistency. However, if you experiment a bit with the proportions of the ingredientsyou can turn any soy milk into a vegetable cream.

Soy cream recipe

Ingredients (for 250 grams of homemade soy cream):

150 ml soy milk 50-75 g deodorized coconut oil 6-8 g soy lecithin (approximately 3 level teaspoons of granules)

Elaboration:

Melt the coconut oil and soy lecithin in a water bath. In another bowl, heat the soy milk to a similar temperature. Pour the liquid fat into a tall glass, add the warm soy milk and mix with a hand mixer, which is placed on the bottom and moved slowly up and down. down until a fine emulsion forms. Allow the emulsion to cool. Stir occasionally. The soy cream is ready to whip and will keep in the fridge for a few days.

The best way to store homemade soy cream is in a jar with a screw-top lid and a fairly large opening. So you can easily remove the whipping lid if the cream has hardened a bit in the fridge due to the coconut oil.

Whip the soy cream

To whip homemade cream until it is light, airy and firm, it is worth take seriously the following tips:

Only use soy cream to beat when it is very cold.Work with very clean utensils (without grease). Therefore, clean the stirring rods and the bowl well. If you want to make sure that the consistency will not fail you under any circumstances you can add 20 to 25g of a homemade thickener (made with 25 g locust bean gum and 50 g icing sugar). Add the thickener very slowly while beating. Always check the consistency to use only the amount needed to get the desired consistency. Vegetable cream doesn’t happen like cow’s milk, which separates the fat when over-whipped, so you can always beat it a little more.

How to regulate the consistency of homemade vegetable cream

Depending on how the soy whipped cream is processedit may make sense to use a little more or less coconut oil.

If you want a cloud consistency to put in the hot chocolate or if you want to serve it with a homemade fruitcake, a lighter cream (meaning less coconut fat, about 50 grams per 150 milliliters of soy milk) is better.If you want to use it as a cream cover for denser cakes that are left in the fridge for a while before being served, a firmer cream is recommended, which is achieved by using more coconut oil (at least 75 grams per 150 milliliters of soy milk).

Additional Tips

The soy milk you use is must have at least 8% soybeans.Refined and deodorized coconut oil is odorless and tasteless, so it won’t give you any additional flavor.Granulated soy lecithin is particularly easy to dose.

That is why all these ingredients are perfect for making a vegetable cream.

What ratio of ingredients works best for you?

Since each soy milk and emulsifier is a bit different, the best way to find out which ratio is best for you is to give it a try.

If the result is too firm, use a little less coconut oil next time.If it’s too runny, use a little more coconut oil.If the ingredients separate then you should add a little more soy lecithin.if you want it sweet before beating add a little icing sugar.