Dairy-Free Recipe for Whipped Soy Cream for Sweets
This soy milk whipped cream for cakes and crêpes doesn't use any dairy products. Using solid fats cuts down on the trans fatty acids and helps to eliminate the soy milk smell for a more delicious flavor.
Use the kirschwasser to eliminate the soy milk odor. Microwave for about 30 seconds to evaporate the alcohol. Rum also works well.
Add all of the coconut and almond oil, and 1/2 teaspoon lemon juice to the kirsch. Mix lightly, but let it stay separated.
You can find coconut oil and almond oil from a top-grade supermarket or online. Use the coconut oil in a liquid state.
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.
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.
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.
Stir in the vanilla essence last, and it's complete.
Story Behind this Recipe
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.
The stiffness of the whipped cream will change depending on the oil used, the amount of vinegar, and the timing. Fine tune the recipe according to your ingredients. It's very delicious in cakes and milk crêpes. Soy milk mousse is also delicious as a cake filling. See (Recipe ID: 1308064). If it doesn't work out, mix in 2 egg yolks and 2 egg white meringues, and freeze to make ice cream.