1. Melt the coconut oil and warm the soy milk. This recipe only works if the two ingredients are similar temperatures at the point of blending. Using fridge-cold soy milk is a recipe for disaster!
2. Blend the ingredients. This is the point where we emulsify the two ingredients together. You’ll need a high-speed blender ideally, but you can also blend using an immersion blender.
3. Refrigerate the vegan whipping cream. This recipe will only work if the mixture is thoroughly chilled. I recommend chilling for a minimum of 4 hours, but really you should aim for an overnight chill.
4. Whip the cream. It’s finally time! I like to use my stand mixer, fitted with the whisk attachment, but a hand whisk will do the same job! As you’re whisking you’ll add the final two ingredients: sugar and vanilla! Substitue sugar for 1/8 tsp of monk fruit sweetener for a sugar free version!
5. Pour the whipped cream into the whipping siphon and seal the top. Connect the Cosmic Whip nitrous tank and regulator to the siphon and turn on the pressure. Shake the siphon, set down, close the valve and disconnect. You now have soy whipped Cream!
1. Melt the coconut oil and warm the soy milk. This recipe only works if the two ingredients are similar temperatures at the point of blending. Using fridge-cold soy milk is a recipe for disaster!
2. Blend the ingredients. This is the point where we emulsify the two ingredients together. You’ll need a high-speed blender ideally, but you can also blend using an immersion blender.
3. Refrigerate the vegan whipping cream. This recipe will only work if the mixture is thoroughly chilled. I recommend chilling for a minimum of 4 hours, but really you should aim for an overnight chill.
4. Whip the cream. It’s finally time! I like to use my stand mixer, fitted with the whisk attachment, but a hand whisk will do the same job! As you’re whisking you’ll add the final two ingredients: sugar and vanilla! Substitue sugar for 1/8 tsp of monk fruit sweetener for a sugar free version!
5. Pour the whipped cream into the whipping siphon and seal the top. Connect the Cosmic Whip nitrous tank and regulator to the siphon and turn on the pressure. Shake the siphon, set down, close the valve and disconnect. You now have soy whipped Cream!
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