So, searching the internet and my cookbooks to find the most delicious homemade whipped cream led me to these two recipes here… one is made using tofu and one is made using coconut milk. One is a little healthier (tofu) and one is a little fattier (coconut)… but which one will prove itself to be better?? Well, I think only an old-fashioned taste test is in order!!
Not that there is anything wrong with the store-bought soy whipped cream – it’s seriously good! – but this is great if you prefer making things from scratch 🙂
Both of these “whipped cream’s” should keep for roughly 5 days in the fridge. Just chill until ready to use, just like regular whipped cream!
VEGAN WHIPPED CREAM -USING TOFU
1 block silken tofu (I usually have Mori Nu extra firm silken tofu around, so that is what I primarily use, though I think lite, soft, firm, or xtra firm would all work okay!)
2 Tbsp agave nectar (amber or raw) OR use real maple syrup
1/2 tsp lemon juice
pinch of salt
1 1/2 tsp vanilla extract
> 1 Tbsp canola oil
1 Tbsp cornstarch to help thicken
Blend all ingredients in food processor or mixer and whip until thoroughly mixed. Dont forget to occasionally scrape down the sides! (Add a splash of water if necessary to help mix but remember you want it to as thick as possible.) Store and serve as you would real whipped cream!
(I usually use silken tofu for making silky soft pudding, which is why I thought it’d be the best kind of tofu for making this whipped cream, though I bet regular soft or firm tofu would work well too, though you’d have to use a bit less as the silken tofu blocks are smaller than regular blocks of tofu, and adding a little water may be necessary. Please let me know if you try using something different than silken tofu! I’m curious to know how it works out!)
I love the healthy benefits of the tofu whipped cream… It was sweet, perfect for dipping fruit, and also contains zero cholesterol and little fat.
VEGAN WHIPPED CREAM – USING COCONUT MILK
can of regular coconut milk (NOT low-fat!!)
1 tsp vanilla extract
1 Tbsp maple syrup (opt)
1 Tbsp cornstarch
scant 1/4 cup powdered sugar (This ingredient is debatable – it may not be necessary to add!)
** First, it is best if you have chilled your can of coconut milk for several hours or overnight. I also like to chill my mixing bowl in the freezer for a few minutes before mixing. **
1) Without shaking or flipping over your can of coconut milk, open the can carefully and scoop out all the fatty stuff on top – this is your cream! You can save the rest of the coconut water for another recipe. (I tried poking a hole into the bottom of the can to let the liquid drain into a bowl, but found this method a bit more complicated. I’d recommend just opening the can normally and skimming the cream off the top.)
2) Whip the coconut cream on high-speed, about 4-5 minutes until it you can see your beater making track marks through it. Scrape down the sides and add each ingredient, stopping to scrape the sides and beat again after each one. Once the mixture is nice, thick & creamy, chill until needed!
Well, the kids were practically doing back flips over the coconut version, I think because of the powdered sugar (which I don’t really think was necessary to add)… It wasnt quite as fluffy as I wanted, but I’m pretty sure that was totally my fault – Some of the watery stuff got into my cream because of the way I tried to open the can from the bottom. Next time, it will be perfect!!
I am happy to say the kids both really enjoyed the tofu version as well!! The tofu version proved not only to be delicious… but healthier… I see myself making this often to use as a fruit dip for the summer! Mmmm!
However, when it comes to strawberry shortcakes, honestly, both these whipped creams made the grade in my book! They were both great and I will make them both again.