It looks like whipped cream and
tastes just as sweet. It has a heavenly light and fluffy texture. It is free
from artificial flavors, colors and fillers. It is rich in satisfying healthy
fats. It takes less than five minutes to make, uses one ingredient and is
completely dairy-free. No, it's not a dream- this is coconut
whipped cream! In fact, it is so
simple and decadent I often eat the stuff by the spoonful. No
Chemical Additives/Emulsifiers Not only do these compounds act as gastric
irritants, but they will make it impossible for you to separate the coconut
cream from the milk. Full Fat Avoid strained, watered-down or “lite”
versions that have been sadly stripped of the fats that make coconut milk so
delicious and nourishing. Low-fat coconut milks won't yield enough cream to
make this recipe
Light and airy as a cloud,
there’s nothing quite like a spoonful of freshly whipped cream.Whether you’re
topping berries fresh from the garden or a late-night slice of pie, whipped cream you’ve made yourself is miles above store-bought non-dairy who-knows-what
topping. Adding a touch of sugar or a drizzle of vanilla can gild the lily, but
it’s the cool creaminess and the billowy texture that really makes homemade
cream shine.
We’ll show you our tips for whipping cream to soft, medium,
and stiff peaks, plus our favorite method for making stabilized (read: longer
lasting) cream to use for fillings, spreads, etc. We’ll even show you what we
do when things have gone a little overboard with the mixer and your cream
becomes… well, we’ll get to that later.
Because you’re relying on the fat
in the cream, you need to ensure it stays in a solid, albeit microscopically
solid, state. Chilling your bowl, cream, and beaters beforehand means things
will stay colder longer during the whipping process. Colder cream = loftier
peaks.
Using a lower speed to begin your whipping will also be
helpful. The cream won’t warm too quickly and you’ll build up smaller bubbles,
for a more stable foam.The whipped cream you get in restaurants is often
stabilized to help busy chefs turn out desserts ahead of time, or to assist
with serving pillowy, creamy desserts in higher heat situations.
For home bakers, the advantage of stabilized cream is that
you can make it ahead of time and stash it in the fridge until you are ready to
serve, or top a pie that needs to travel to its final destination. As long as
you keep it cool, your cream will last at least 24 hours without deflating.We’ll
show you one of our favorite methods for stabilizing here, to start the
discussion off. Instant
Clearjel is a modified food starch made from corn that thickens
instantly when it comes into contact with liquid. By mixing a small amount in
with the sugar for your whipped cream, you can sweeten and strengthen the cream
at the same time.
