How to whip the vegetable cream

Whipping vegetable cream does not have to be more difficult than whipping a classic cream. What we want, when we mount cream, is for it to rise and hold us. Well, well, to get a vegetable cream or vegan cream that can withstand us whipped as long as possible it is simply necessary to follow some simple rules, as is done when whipping cream with milk of animal origin.

In the market we will find different creams or vegetable creams to mount, usually soy, rice or coconut. It is convenient to choose them of quality, preferably organic. We can also mount coconut milk, if we make good use of the fatty part.

The objective, when whipping the vegetable cream, is to create a network of fat droplets that reaches a sufficient consistency. In this way the network of fat droplets will be able to capture the air that we generate when whipping the cream. Understanding this objective will help us understand why it is important to follow the following rules:

Shake well: Therefore, first of all, all we have to do is shake the container of cream well so that the most solid part of the fat mixes well with the most liquid part.Do not leave anything in the container: In the event that the cream comes in a tetra brik, the most advisable thing is, in addition to shaking well, to open the packaging completely. This will allow us to extract well all the fat, which usually remains attached to the walls of the container. Then we can mix again so that it integrates well.Bowl and rods very cold: The next tip is to make sure that the bowl and the rods with which we are going to beat the vegetable cream are very cold. If it is very hot and necessary, we can cool them for a few minutes beforehand in the freezer.Shake vigorously: This will allow us to provide the air we need for the cream to mount.Refrigerate immediately: Once we have managed to whip the cream and have obtained the consistency we want, we must not rest on our laurels. What you have to do is quickly put it in the refrigerator and leave it stand for a few hours in the cold so that the droplets of fat are better compacted and the air is well trapped.

Once you have your vegetable cream rested and ready, you can work it the same as any other cream: spread it with the spatula, put it in the piping bag, crown your desserts in a glass, add a spoonful to your lattes…

By following these simple tips, there should not be any problem to obtain a consistent vegan whipped cream that will last us, but if you are still not satisfied with the result, you have another option that you can try. There are preparations on the market called cream stabilizerswhich are very effective, although you have to read the ingredients well because there are many types.

What ingredients to use to stabilize whipped cream

In non-vegan recipes, gelatin is usually used to give it consistency, but gelatin is of animal origin, not suitable for vegetarian diets. Between the vegetable stabilizers the best known is perhaps agar-agar, but agar-agar does not work for usbecause we would have to heat the cream and we have already seen that maintaining a cold temperature is essential so that it does not crumble.

A very common stabilizer in the kitchen and that we can use if we want to make a vegetable whipped cream is cornstarch or cornstarch.

to add it, all you have to do is add this fine flour to the cream, directly, at the moment it is half assembled. Normally it is enough with a level tablespoon of cornstarch for every 350 ml of cream or whipping cream.