Knowing some tricks will allow us to assemble vegetable creams easily and that they endure us without falling apart.
Whipping vegetable cream does not have to be more difficult than whipping a classic cream. What we want, when we mount cream, is that it raises us and that it endures us. Well, to obtain a vegetable cream or vegan cream that holds us mounted as long as possible it is simply necessary to follow a few simple rules, as is done when whipping cream with milk of animal origin.
In the market we will find different creams or vegetable creams to mount, usually soy, rice or coconut. It is advisable to choose them of quality, preferably ecological. We can also assemble coconut milk, if we take advantage of the fat part.
The goal, when whipping the vegetable cream, is to create a network of fat droplets that reaches a sufficient consistency. In this way the network of fat droplets will be able to capture the air we generate when beating the cream. Understanding this goal will help us understand why it is important to follow the following rules:
- 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.
- Do not leave anything in the container: In the event that the cream comes a tetrabrik, it is best to shake well, in addition to shaking well, open the packaging completely. This will allow us to extract all the fat well, which usually remains adhered to the walls of the container. Then we can mix again so that it integrates well.
- Bowl and rods very cold: The next tip is to make sure that the bowl and the rods with which we are going to beat the vegetable cream is very cold. If it is very hot and necessary, we can cool them for a few minutes before in the freezer.
- Beat vigorously: This will provide the air we need for the cream to mount.
- Refrigerate again right away: Once we have managed to whip the cream and have obtained the consistency we want, we must not rest on our laurels. What you have to do is put it quickly in the refrigerator and let it rest for a few hours in 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 just like any other cream: spread it with the spatula, put it in the piping bag, crown your desserts in a cup, add a tablespoon to your lattes …
Following these simple tips does not have to be a problem to get a consistent vegan whipped cream that holds us, 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 stabilizers, which are very effective, although you have to read the ingredients well 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 may be agar-agar, but agar-agar does not serve us, because 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 and that we can use if we want to make a vegetable whipped cream is cornstarch or cornstarch.
To add it, all you have to do is add this fine flour to the cream, directly, at the time it is half assembled. Normally it is enough with a level tablespoon of cornstarch for every 350 ml of whipping cream or cream.
