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Dairy-Free Recipe for Whipped Soy Cream for Sweets
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cookpad.japanDairy-Free Recipe for Whipped Soy Cream for Sweets
While I'm staying away from dairy products, gelatin, or beef, it's too tragic to give up creamy sweets. I'm not a fan of the trans fats and additives found in store-bought goods, so I made this cream from soy milk for use in cakes and crêpes, reducing the smell of the soy milk as much as possible.
Ingredient
Food ration :
1 serving
150 ml
Additive-free soy milk
10 grams
to 25 grams Sugar
1 1/2 tbsp
Coconut oil
Cooking instructions
* Step 1
Use the kirschwasser to eliminate the soy milk odor. Microwave for about 30 seconds to evaporate the alcohol. Rum also works well.
* Step 2
Add all of the coconut and almond oil, and 1/2 teaspoon lemon juice to the kirsch. Mix lightly, but let it stay separated.
* Step 3
You can find coconut oil and almond oil from a top-grade supermarket or online. Use the coconut oil in a liquid state.
* Step 4
Add sugar to the soy milk and whip until soft peaks form. Add to a bowl with ice water to cool, and beat with a hand mixer starting on the medium setting, then reducing it to the low setting.
* Step 5
Add the mixture from Step 2 to the soy milk a little at a time and whip. Be sure to incorporate air as you whip to create peaks. The mixture should become yellow.
* Step 6
If it's still a bit watery, add lemon juice and whip. However, if you add too much lemon juice, it will turn sour and go flat.
* Step 7
Stir in the vanilla essence last, and it's complete.
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