Fresh Whipped Cream

12 May

There comes a time when you have made every non-cream-including pudding out there, and you really are starting to crave some; be it trifle, chocolate-chip cookie log, or cream filled donuts.

You can usually buy a vegan cream from an expensive organic, gluten free, or other such speciality store. But why buy it, when you can make it for a lot cheaper (and without that nasty soy after-taste).

An electric beater would be recommended here, to make the cream light and fluffy and to make it easier on your arm. But they aren’t necessary – I made this whipping everything by hand.

INGREDIENTS

1 tsp Cornflour
1/2 C Soy Milk
100g Margarine
3 tsp Icing Sugar
a few drops Vanilla Essence

INSTRUCTIONS

Combine the cornflour with a tablespoon of the soy milk into a paste. In a pot, bring the remaining soy milk to the boil. Remove from the heat, then pour the boiling soy milk into the paste – beat until well combined. Return this to the pot, and heat for another couple of minutes until the mixture starts to thicken (it should be quite bubbly, but won’t flow around the pot). Remove from the heat and leave to cool.

While the milk mixture is cooling, beat the margarine till it is also light and fluffy. Once the milk mixture has completely cooled, beat it into the margarine part by part. Then beat in the icing sugar one teaspoon at a time. Taste as you go along  to make it as sweet as you want it to be. Finally, beat in a few drops of vanilla essence.

I found it remarkable how much difference the vanilla essence made. Up until it’s inclusion, it tastes like margarine with a small amount of icing sugar. The addition of vanilla essence transforms the mixture into cream. The moral? DON’T MAKE THIS IF YOU DON’T HAVE VANILLA ESSENCE.

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One Response to “Fresh Whipped Cream”

Trackbacks/Pingbacks

  1. Cream Filled Donuts « Naughty Vegan Foods - May 12, 2012

    […] donuts to cool, dust in icing sugar or ice with raspberry icing, and fill with cream. Finally, add a dallop of jam for that authentic […]

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