View Full Version : Any whipped cream recipe ideas for my new whipper?
06-17-2009, 03:32 PM
As I said in another thread I bought a whipper thing that's like a reusable version of the compressed whipped cream things you can buy at the grocery store.
So far I've tried a few things but all have one slight problem or another:
Blend 1: macadamia nuts, water, coconut oil, agave, agar, vanilla
Problem: The taste of the macadamias was too strong, but I did get these at another store than I usually do and they seem to taste more.
Blend 2: Dried shredded coconut, water, agave, chia seeds, vanilla
Problem: This is almost perfect but it's very grainy from the fiber of the coconut oil
So the dried coconut is not a good idea as it makes a fibrous blend, the macadamia nuts from the 1st blend have a very pronounced taste when whipped (I've read that whipping makes the taste much stronger), so I'm thinking maybe something like the cream recipe from Alissa's crepes.
Does anyone have any other ideas for a whipped cream recipe? Basically it needs to:
-Have an ingredient that will keep it inflated once whipped such as coconut oil which turns solid, and/or chia/agar which forms a sort of gelatin
-Be silky smooth
So far I've got one blend that's the right texture, and one that's the right taste, so I know it's possible to make a good raw vegan whipped cream.
I like to make almond cream with the skins removed. It's dang good. I use less water and more agave or dates than usual. I've been meaning to add chia seeds (one of my advanced raw food students suggested it when we were talking about real whipped cream texture!).
And you definitely need some vanilla.
If it's helpful, when I was a barista at a coffee shop + diner, our homemade whipped cream had lots of vanilla syrup (like maybe 4 ounces?) and about 16-24 ounces heavy whipping cream.
06-17-2009, 10:13 PM
Would you mind giving me the steps of the almond cream? Is it also very thick? I found it needs to be very thick to start with for it to whip well. Also why remove the almond skins?
The skins are lovely for an almond milk, but for a cream the skins are such a strong flavor. The flavor is just more condensed in a cream.
I soak the almonds for a full 24 hours, rinsing as often as I humanly can. I use only filtered water.
After the last rinse, I soak them in warm (not hot) water for about 20 minutes. Then I change the water (it's usually cooled off by then) so it's warm again. I put the almond between my thumb and first finger to remove the skin.
I blend it in a high-powered blender (I know you have B-tec, I have V-M, I'm sure both are great) with equal parts water and almonds, 1 chopped vanilla pod, and maybe 5 soaked medjool dates and a pinch of salt. I hope I'm not missing anything. Rattling off from memory now.
Then strain with a nut milk bag.
I just used this mixed in another recipe at a raw dinner party last night. The recipe was HUGE hit. :)
I hope that helps.
Oh yeah, and it is thick.
06-17-2009, 10:45 PM
I would suggest just soaked chia seeds with a few dates. Very the proportion of water to dry seeds until you get the consistancy you are looking for.
06-18-2009, 03:59 PM
I'm still a little to all of this so please excuse if this is a silly question...Wouldn't the Chia seeds make the cream crunchy?
06-18-2009, 04:27 PM
No, the chia seeds are blended in my high speed blender and completely dissapear.
I didn't try the almond cream yet because truly raw almonds here cost a fortune but I will try it soon.
I did however try another recipe and think I've hit the jackpot except it's still chilling (it needs to be very cold before I can whip it) so I'll see the results in a few hours.
What I did was approximately:
3/4 cups of coconut oil (this prevents the grittyness of using the dried shredded coconut)
1/4 cup of macadamia nuts (as a whole food emulsifier to allow the coconut oil and water to combine, I don't like using lecithin as mine smells like chemicals and macadamia nuts are a great emulsifier)
1/4 cup agave
1/4 cup chia seeds (as a gelling agent to further help the cream stay inflated)
1 whole vanilla bean
and water to bring the blender full to 2 cups (the capacity of my cream whipper)
I blended it until perfectly smooth and homogenized, and now it's chilling. I have a very, very good feeling about this one!
06-20-2009, 05:06 PM
Well that recipe I posted above was almost perfect, but I tried it again without the chia seeds with a bit less vanilla bean, half a bean was more than enough and it was almost identical to SAD whipped cream.
So if anyone wants to buy one of these it works great with raw coocnut oil based cream:
06-20-2009, 10:30 PM
YEAH!! Glad it worked for you!!
06-20-2009, 10:37 PM
Hmmm well it works great when its refigerated "just enough", once it's been in the fridge for a few hours it turns solid in the whipper and doesn't work. I think I simply need to lower the amount of coconut oil in my blend.
06-29-2009, 02:48 PM
I read both the posts on this - very interesting. But I am not sure if they say that you solved the problems. You said this last one with the coconut oil became too solid in the fridge. I'm assuming that means it hardens too much while it is being stored in the device and therefore won't go through the little hole? Did using less c-oil make it work better?
06-29-2009, 02:57 PM
Sorry for not updating. Yes, with less coconut oil it stores in the fridge for 2-3 days and still works great without solidifying (I don't trust anything raw past 3 days in the fridge anyway). The other time I used too much coconut oil and it turned solid in the container.
06-29-2009, 03:01 PM
What was the final measurement of Coconut Oil?
Also, did you resolve the strong flavour issue of the mac nuts?
Would cashews work - since they have that sweet sort of flavour already?
06-29-2009, 03:19 PM
What about avocado and cashews?
And because of you, I'm going to get one!!!! My family and I are not vegan, so we will be using some real raw cream, but I also want to try some other things. I thought of this because some of the ads online talked about making mousse....Sur la Table says they have three diff't styles, and each one does something different. Maybe some will only make the mousse and not others. I'll let you all know when I go. Heck, maybe I'll get two....LOL, but I'm not sure if the other models are just different because they're made out of difft materials = plastic or aluminum.....
But aren't you concerned about the stuff being stored in the plastic? I'm going to get a stainless-steel one Not that I'm thrilled with something being stored in ss either, but better than plastic, I'd think......shopped all over online, and finally decided to call a local culinary store called Sur la Table...and lo and behold, they have a ss one for $60. And they have the NO2 cartridges too.
I'm pumped!!!! Thank you ever so much for sharing all your trials and tribulations with us! You RAWK. I would never have known about this.
06-29-2009, 04:51 PM
I did resolve the mac taste by using only 1/4 cup of macs in a 2 cup total blend (the macs act as the emulsifier to blend the oil and water) with about 1/2 cup of coconut oil I think it good but I didn't measure. I then put agave and vanilla bean to taste and fill the blender to the 2 cup line.
I may have tried it with raw cream but I'm in Canada where raw dairy products are strictly prohibited, anyway dairy gives me acne and other health problems and I know when it's pasteurized it's about as dangerous as smoking, but haven't seen health studies done on raw dairy so I don't know about that. Anyway my coconut whipped cream tastes better than dairy cream.
The one I got is actually metal even though it's white but I think it does have a plastic lining inside, the ss one may be the same I don't know.
06-29-2009, 05:04 PM
Interesting to note that most of the "fake creams" have "palm oil" in them, which I understood to mean coconut. We used to stay away from that because we felt that palm oil since it was solid at room temperature, was hydrogenated and therefore BAD. So we stuck more with those refined clear oils which were way worse! Now we're finally back full-circle to NATURALLY occuring oils from the palm.
The irony of it.
06-29-2009, 05:14 PM
Actually palm and coconut oils are very different, I had bought palm oil once and it's red and doesn't taste anything like coconut oil. Coconut oil is salid at most room temperatures (but it turns liquid in summer if you don't have air conditioning) but melts at the temperature of the human body so it doesn't stay solid and clog your arteries inside you. Coconut oil is the healthiest of all oils.
07-02-2009, 09:36 PM
Seriously...are you kidding? I've had one of those isi whippers forever and thought I'd never ever use it again. I never thought of trying a raw recipe in it! You are incredible! I can't wait to try it!
07-02-2009, 11:38 PM
Well, I got one, and I was successful on my first attempt at making a chocolate mousse-like whipped cream. I pretty much just made avocado chocolate (raw cacao) pudding and thinned it a bit. I used raw milk, but you could use almond milk, no prob.
It was a little thin, but I gotta tell you was thicker than regular real cream! Interesting that I kept thinning it because I was figuring it was too thick.
It was warm though (the avocados were at room temp, so I'll bet if I chill it, it'll thicken .....I'll let you know my results tomorrow.
Oh btw, I did use real, raw cream before the chocolate one, just to give it a try. . They say it can fluff it up five times its volume. I'm not sure I'm buying it, because my kids sure did go through it quickly..LOL And even it was a little thin, but I sweetened it with a little honey and maple syrup.
I would think that SAD people who don't really think much about their diet would NEVER buy this. A money saver it ain't!!! Raweater, I'll bet you've gone through your fair share of the cartridges. I didn't get a deal because I didn't buy them in bulk, because I wanted to try it first, so it cost me $1 for each batch, just int he cartridges!
Thanks again. Raweater, would you post your FINAL recipe for us?
07-02-2009, 11:45 PM
I've found that they all come out thin and not raelly "inflated"/whipped unless they've spent a few hours under pressure in the whipper in the fridge, once it's been refrigerated this way you do get about 5 times the volume.
I'll try to make more tomorrow and post the recipe.
07-02-2009, 11:51 PM
Aha, thanks. I'll probably wake up to chocolate whipped mousse cream, because I'm anxious to try it after it's been in the fridge. LOL
07-03-2009, 12:04 AM
Well I decided to do it just now and measured all ingredients this time, I'll post back tomorrow to say whether I got the proportions right and if it stays liquid in the fridge.
07-03-2009, 04:52 PM
I made a new thread for the recipe with a photo:
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