Whipping vegetable cream does not have to be more difficult than whipping classic cream. What we want, when we whip cream, is for it to rise and hold. Well, to get a vegetable cream or vegan cream that can last as long as possible It is simply necessary to follow a few simple rules, just as is done when whipping cream with milk of animal origin.

In the market we will find different creams or vegetable whipping creams, usually soy, rice or coconut. It is advisable to choose quality ones, preferably ecological. We can also whip coconut milk, if we make good use of the fat part.

The objective, when whipping vegetable cream, is to create a network of fat droplets that reaches a sufficient consistency. In this way the network of fat droplets can capture the air we generate when whipping the cream. Understanding this objective will help us understand why it is important to follow the following rules:

1. Shake well: Therefore, first of all we have to do is shake the cream container well so that the most solid part of the fat mixes well with the most liquid part.
2. Do not leave anything in the container: If the cream comes in a tetrabrik, it is most advisable, in addition to shaking well, to completely open the packaging. This will allow us to properly extract all the fatty matter, which usually remains adhered to the walls of the container. Then we can mix again so that it is well integrated.
3. Bowl and very cold rods: The next tip is to make sure that the bowl and the whisk with which we are going to beat the vegetable cream are very cold. If it is very hot and necessary, we can cool them for a few minutes beforehand in the freezer.
4. Beat vigorously: This will provide the air we need for the cream to whip.
5. Refrigerate again immediately: Once we have managed to whip the cream and have obtained the consistency we want, we should not rest on our laurels. What you have to do is quickly put it in the refrigerator and leave it rest for a few hours in the cold so that the fat droplets are better compacted and the air is well trapped.

Once you have your vegetable cream rested and ready, you can work it like any other cream: spread it with the spatula, put it in the pastry bag, top your desserts in a glass, add a spoonful to your lattes…

Following these simple tips there should be no problem obtaining a consistent vegan whipped cream that will hold up, but if you are still not satisfied with the result, you have another option that you can try. There are preparations on the market called cream stabilizerswhich are very effective, although you have to read the ingredients carefully because there are many types.

What ingredients to use to stabilize whipped cream

In non-vegan recipes, gelatin is usually used to give it consistency, but gelatin is of animal origin, not suitable for vegetarian diets. Among the vegetable stabilizers The best known is perhaps agar-agar, but agar-agar is of no use to usbecause we would have to heat the cream and we have already seen that maintaining a cold temperature is essential so that it does not crumble.

A very common stabilizer in the kitchen that we can use if we want to make a vegetable whipped cream is cornstarch or cornstarch.

To add itthe only thing you have to do is add this fine flour to the cream, directly, when it is half whipped. Normally it is enough to one level tablespoon of cornstarch for every 350 ml of cream or whipping cream.