Soymilkwhippedcream Recipes
SOY MILK
Provided by Food Network
Time 26m
Yield 3½ c (840 ml)
Number Of Ingredients 3
Steps:
- 1.Clean whole soy beans and soak for 4-8 hours. Steam for about 15 minutes.
- 2.Drain soy beans and let cool.
- 3.Measure 1½ cups of cooked beans. Place beans, sugar, and water into the Vitamix container in the order listed and secure lid.
- 4.Select Variable 1.
- 5.Turn machine on and slowly increase to Variable 10, then to High.
- 6.Blend for 1½ minutes until smooth.
- To obtain a commercial style soy milk, strain through a filtration bag. Flavor soy milk with ½ teaspoon table salt and ½ teaspoon pure vanilla extract or sweeten to taste with your favorite sweetener. Store extra soaked and steamed beans in the refrigerator for a few days or freeze in their cooking liquid for longer storage.
EASY WHIPPED CREAM
Better than the whipped cream that comes in the squirty canisters! Spread on crepes, fruits, pies or your favorite desserts.
Provided by THYMEKEEPER
Categories Desserts Fillings Cream Fillings
Time 5m
Yield 6
Number Of Ingredients 4
Steps:
- Combine the cream, sugar, sour cream and vanilla in a medium bowl. Use an electric mixer to whip to stiff (but not grainy) peaks. Chill until using. Use within one day.
Nutrition Facts : Calories 130.8 calories, Carbohydrate 6.6 g, Cholesterol 35.6 mg, Fat 11.4 g, Protein 1 g, SaturatedFat 7.1 g, Sodium 17.8 mg, Sugar 5.2 g
WHIPPED COCONUT CREAM (VEGAN WHIPPED CREAM)
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
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
SOYMILK WHIPPED CREAM
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
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.
WHIPPED CREAM RECIPE BY TASTY
Here's what you need: heavy whipping cream, sugar
Provided by Betsy Carter
Time 30m
Yield 4 servings
Number Of Ingredients 2
Steps:
- Add the cream to a large bowl. Using a hand mixer, beat the cream until soft peaks form.
- Add the sugar and continue to beat until stiff peaks form.
- Enjoy!
Nutrition Facts : Calories 229 calories, Carbohydrate 6 grams, Fat 25 grams, Fiber 0 grams, Protein 1 gram, Sugar 6 grams
SOY WHIPPED CREAM
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
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
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