How to Make Soy Cream with Just Three Ingredients

If you’ve already tried whipping a vegan cream, you know it’s not easy. Not all vegetable milks serve to form a creamy foam and that is maintained. We propose an infallible recipe for cakes, desserts and hot drinks.

The difficulty when making a vegan cream is to get it to stand firm. To achieve this, it is necessary to take into account, among other things, the percentage of fat of the vegetable milk chosen and which are the dominant fatty acids in its composition.

In general, the unsaturated fatty acids found in plant milks do not promote consistency. However, if you experiment a little with the proportions of the ingredients, you can turn any soy milk into a vegetable cream.

SOY CREAM RECIPE

Ingredients (for 250 grams of homemade soy cream):

• 150 ml soy milk
• 50-75 g deodorized coconut oil
• 6-8 g soy lecithin (about 3 level teaspoons of granules)

Elaboration:

1. Melt coconut oil and soy lecithin in a water bath. In another container, heat the soy milk to a similar temperature.
2. Pour the liquid fat into a tall glass, add the warm soy milk and mix with a hand mixer, which is placed at the bottom and slowly moves up and down until a fine emulsion is formed.
3. Let the emulsion cool. Stir from time to time. The soy cream is ready to beat and will keep in the fridge for a few days.

The best way to store homemade soy cream is in a jar with a screw cap and a fairly large opening. Thus, you can easily remove the beating lid if the cream has hardened a little in the fridge due to coconut oil.

Whip the soy cream

To beat homemade cream until it is light, airy and firm, it is worth taking the following tips seriously:

• Use only soy cream to beat when it is very cold.
• Work with very clean utensils (without grease). Therefore, clean the stirring rods and bowl thoroughly.
• If you want to make sure that under no circumstances will the consistency fail you can add 20 to 25g of a homemade thickener (it is made with 25 g of locust bean gum and 50 g of icing sugar). Add the thickener very slowly while beating. Always check the consistency to use only the amount needed to get the desired consistency.
• Vegetable cream does not happen like cow’s milk, which separates the fat when it is beaten too much, so you can always beat it a little more.

HOW TO REGULATE THE CONSISTENCY OF HOMEMADE VEGETABLE CREAM

Depending on how whipped soy cream is processed, it may make sense to use a little more or less coconut oil.

• If you want a cloud consistency to put in hot chocolate or if you want to serve it with a homemade fruit pie, a lighter cream (i.e., less coconut fat, about 50 grams per 150 milliliters of soy milk) is better.
• If you want to use it as a cream topping for denser cakes that are left in the refrigerator a while before being served, a firmer cream is recommended, which is achieved by using more coconut oil (at least 75 grams per 150 milliliters of soy milk).

ADDITIONAL TIPS

• The soy milk you use must have at least 8% soybeans.
• Refined and deodorized coconut oil is odorless and tasteless, so it won’t give it any extra flavor.
• Granulated soy lecithin is particularly easy to dose.

That’s why all these ingredients are perfect for making a vegetable cream.

WHAT PROPORTION OF INGREDIENTS WORKS BEST FOR YOU?

Because every soy milk and every emulsifier is a little different, the best way to figure out what the best ratio is for you is to try.

• If the result is too firm, use a little less coconut oil next time.
• If it’s too liquid, use a little more coconut oil.
• If the ingredients are separated then you should add a little more soy lecithin.
• If you want it sweet before beating, add a little icing sugar.