I haven’t tried this with other “milks” I wonder how it would work?
Special Diet Notes: Soy Whipped Cream
By ingredients, this recipe is dairy-free / non-dairy, egg-free, peanut-free, nut-free, gluten-free, vegan, plant-based, and vegetarian.
Soy Whipped Cream
Author: Alisa Fleming
Ingredients
- ¼ cup soy milk
- ½ cup vegetable oil
- 1 Tablespoon maple syrup
- ½ teaspoon real vanilla extract
Instructions
- Place soymilk and ¼ cup vegetable oil in blender. Blend at highest speed and slowly drizzle in remaining ¼ cup vegetable oil.
- Blend in maple syrup and vanilla, add a little more oil if necessary to thicken.
- This makes enough topping for one pie, or crisp, or angel food cake, or, well you get the picture.
43 Comments
Truth is, this cream doesn’t thinken until you refrigerate it… For those who said it didn’t work, it works very well, just cool it and it’s perfect. I loved it! Thanks.!!!!
Thank you for the feedback Nirca!
Had this today. It was incredibly thick and delicious.
We were actually making a shortcrust savoury tart so omitted the sweet ingredients and added a little bit of mustard and herb de provence.
It baked in the oven really well (without splitting).
Excellent recipe, thank you Alisa!
We will definitely use this again in the future!!
That’s great! Glad it worked out well for you Liz.
Can you use coconut or olive oil instead of vegetable oil?
Yes, I believe so, but olive oil will likely taste off. And if you can use coconut, I recommend coconut whip instead.
I want a thick whip cream, that resembles spray whip cream or cool whip. I used this recipe and have no added in more flour and it is still very runny. How long do you run the blender? Could I use powdered sugar to thicken it? Help? I really want to make this for my daughter.
Hi Misty, is coconut out for you? Coconut whip is much easier and more foolproof to make. You don’t want to add flour to this recipe, but rather it is about the technique and the specific ingredients. I will be testing this recipe shortly and will update. This wasn’t one of my original recipes, so I will fix anything about it to make it work better for all!
Coconut is out for me…..thank you though
How long does this cream last, does it start to flop after a while, how many days in advance can you make it? I am making it to top a trifle.
I’m not sure Rebecca. I’ll be testing it in our kitchens soon and will see.
Hi, I am also curious to know and was wondering if you’ve managed to test it out?
Not as of yet. It’s on my list for next week.
Would it help the thickness of the whip, if either a bit of cornflour was added as powder or heated with water & added?
This would more likely make it into more of a pudding consistency.
Wonder if using an immersion blender would work , I know it makes mayo almost like magic.
I think that could be a very good idea Barbara.
If we wanted this soya cream recipe extra thick to make it usable to top a trifle, would adding cornflour be of any advantage at all do you think? Wondering if adding it to the cream like you would in pure powder form if making a meringue, or adding it to a small amount wlf warm soya milk before whipping into the recipe? Just a thought, as don’t want a sloppy trifle & don’t want coconut cream for this.
I don’t think that would give the desired effect, but it isn’t something that I’ve tested. For more foolproof results, you can use silken tofu to make a cream. I’ll put testing this high on my priority list.
well, now that we know what doesn’t work, can someone tell us what does work? I know it works with the right recipe because I had a friend in Albuquerque,NM. who had a restaurant and she made all her desserts and topping from scratch, and everything was vegan. I had her recipe but I lost it. Everything was so delicious!.
The recipe does work Ingrid, as you can see it was successful for some, but you have to use soy (not other low protein alternatives) and it is fussy! My favorite, easier type of dairy-free whipped cream is coconut whip. This recipe is similar to the one in my book – http://www.godairyfree.org/recipes/easy-dairy-free-whipped-cream
I made this with no problem…do not use a food processor doesn’t work…I used a high speed vitamix and it came out good…I also use soy milk that the ingredient label reads only soybeans and water. If you use soy milk that has a lot of other ingredients on the label it probably will not work. My only concern is the amount of oil used in this recipe. But it is a quick and easy way to whip up some whipping cream in a hurry, but surely meant to use in moderation. Be sure to place in refrigerator for 1 hour before using to help it firm even more.
Your feedback and notes are greatly appreciated Nancy!
Tried this but instead like others tried almond milk and like the comments below It was a DISASTER…. but I added chopped strawberries and it still came out awesome!! Strawberries and cream ….
I tried this with soy milk… an utter disaster! And I am a professional Baker!
I use rice milk and add rice milk powder while blending to thicken, tends to work well.
Hi, I just made this using about a cup of soya milk and 1 cup and a 1/4 of vegetable oil plus 4 dessertspoons of icing sugar and blended in my Vitamix. Didn’t have any vanilla so missed it out but still delicious and creamy,.
Thanks for the tips – very helpful 🙂
I just made this using Westsoy Ogranic Non GMO Plain Soymilk, I used 1 Cup of Soymilk, I used 1 Cup and 1/4 or it might have been 1 Cup and 1/4 of Canola Oil, 1 TBSP Pure Vanilla Extract (the one without alcohol & corn syrup) and I added in about 1/8 Cup Splenda, I put in my Vitamix and Blended and it came out amazing, better consistency then real whipped cream, of course I have some left over which is my fridge now but I am thinking I might want to freeze???
Awesome! Hmm, let me know if you do trial freezing as I’m not sure how it will freeze.
I have not. honestly, never heard of it. 🙂 Will go look for it tomorrow 🙂
Hi Sarah, you simply whip canned coconut cream or the cream skimmed from full fat canned coconut milk that has settled. Recipe in my book for the “whip”.
Hi! I was wondering if this recipe would work as a ‘cool whip’ substitute in a No bake dessert recipe?? It would have to be mixed with a non dairy cream cheese, and ‘firm up’ like normal cream cheese. please tell me this will work…LOL its for my husbands favorite dessert recipe. 🙂
Honestly, I’d be very hesitant Sarah. This is a very tricky recipe as is, and I don’t think the structure would hold up. I’m working on a better “cool whip” (hard to master!), but for now, have you trialed whipped coconut cream?
I tried this recipe three times and no matter what I did, I got a liquid with the consistency of a thin milk shake. It tasted really good – but……. How long are you suppose to let this beat in the blender?
im having this same problem!!!
I think almond milk doesn’t have quite enough protein to work, as soymilk does.
Hi Can you use Soya single cream instead of the soya milk?
That might work well. You can trial it.
Hi,
I am working as a consultant for soy foods in India and want to help those who are allergic to Milk/Milk products. I would like to get your email for some discussion on the same.
I tried this with almond milk and it was a complete disaster.
Sorry to hear that Luciana. This is a tricky recipe and almond milk lacks the protein that soymilk has, which can help a little.
In an attempt to salvage this I added a banana(chopped) and it makes a very nice banana cream!
The soy whipped cream recipe is the consistency of a thin icing and not the desired whipped cream consistency you want to top your favorite desserts with. The above recipe isn’t bad tasting but cannot be used as a non-dairy whipped cream substitute.