If your cream is very floppy and barely firm at all when it separates from the water in the can, then it might not whip well at all. If your cream is quite thick to start off with, you might not need to whip it for long at all, as with the batch you see pictured above. Some brands of coconut cream can over-whip if you go too long and start to separate. You can add a little of the water from the can back into the cream to thin it out ever so slightly and create a better whipped cream consistency. If the cream is really hard once it’s separated from the water in the can, it can sometimes create more of a thick cream cheese consistency than a whipped cream consistency. Tips For Making The Best Vegan Whipped Cream Once scooped into your stand mixer, start off on slow speed and then gradually increase speed until you have a nice thick whipped cream consistency.
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