Soymilk Whipped Cream Recipes

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SOYMILK WHIPPED CREAM



Soymilk Whipped Cream image

And you thought you'd never get to eat anything this scrumptious again. (This recipe is from the cookbook "How It All Vegan").

Provided by mielhollinger

Categories     Dessert

Time 1h

Yield 3/4 cup

Number Of Ingredients 5

1/4 cup soymilk
2 -4 tablespoons artificial sweetener
1/2 teaspoon vanilla extract
1 teaspoon cornstarch
1/2 cup oil

Steps:

  • In a blender or food processor, blend together the milk, sweetener, vanilla, and cornstarch.
  • Slowly drizzle in the oil while the blender is running.
  • Blend until smooth and creamy.
  • Chill for 1 hour before using.

SOY WHIPPED CREAM



Soy Whipped Cream image

Make and share this Soy Whipped Cream recipe from Food.com.

Provided by justineinitaly

Categories     Dessert

Time 10m

Yield 3/4 cup, 12 serving(s)

Number Of Ingredients 5

3/4 cup crumbled firm silken tofu
2 tablespoons vanilla protein powder
2 tablespoons pure maple syrup
2 teaspoons hazelnut oil (NOT OLIVE OIL tastes funny) or 2 teaspoons walnut oil (NOT OLIVE OIL tastes funny)
1 teaspoon vanilla extract

Steps:

  • Place all the ingredients in a blender or food processor. Process until the mixture is completely smooth creamy. I usually use a blender but a food processor actually worked better.
  • Store the topping in a covered container in the refrigerator.

Nutrition Facts : Calories 16.3, Fat 0.8, SaturatedFat 0.1, Sodium 0.3, Carbohydrate 2.3, Sugar 2

WHIPPED CREAM



Whipped Cream image

How to make basic whipped cream. For best results make sure whisk and bowl are ice cold.

Provided by Paula

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 5m

Yield 16

Number Of Ingredients 3

1 cup heavy cream
1 teaspoon vanilla extract
1 tablespoon confectioners' sugar

Steps:

  • In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like.

Nutrition Facts : Calories 53.9 calories, Carbohydrate 0.9 g, Cholesterol 20.4 mg, Fat 5.5 g, Protein 0.3 g, SaturatedFat 3.4 g, Sodium 5.7 mg, Sugar 0.5 g

WHIPPED COCONUT CREAM (VEGAN WHIPPED CREAM)



Whipped Coconut Cream (Vegan Whipped Cream) image

Here in the Northwest many friends are a) vegan b) avoiding dairy c) lactose-intolerant or d) all of the above. This recipe makes sure they don't miss out on one of the best parts of dessert: whipped cream! Keep a can or two of coconut milk in your fridge so that you're always ready to make this recipe! Variations on this basic version abound: add citrus zest, matcha (green tea) powder, cocoa, almond extract, pumpkin pie spice, mmm...! Plan ahead, because the coconut milk needs to chill overnight.

Provided by Karen Gaudette Brewer

Categories     Desserts     Frostings and Icings

Time 8h10m

Yield 4

Number Of Ingredients 3

1 (14 ounce) can unsweetened coconut milk
2 tablespoons white sugar, or to taste
1 teaspoon pure vanilla extract

Steps:

  • Refrigerate can of coconut milk, 8 hours or overnight.
  • Place metal mixing bowl and beaters in the refrigerator or freezer 1 hour before making whipped cream.
  • Open can of coconut milk, taking care not to shake it. Scoop coconut cream solids into cold mixing bowl. Reserve remaining liquid for another use.
  • Beat coconut cream using electric mixer with chilled beaters on medium speed; turn to high speed. Beat until stiff peaks form, 7 to 8 minutes. Add sugar and vanilla extract to coconut cream; beat 1 minute more. Taste and add more sugar if desired.

Nutrition Facts : Calories 220.4 calories, Carbohydrate 9.1 g, Fat 20.9 g, Fiber 1.1 g, Protein 2 g, SaturatedFat 18.5 g, Sodium 12.8 mg, Sugar 6.4 g

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