This is the best vegan whipped cream recipe I have ever tasted. Looks great on trifle and other desserts.
I think the best vegan whipped cream is one you make yourself and pour into a whipped cream canister. Whipped cream canisters are very useful if you are looking to serve up a frothy and light whipped cream that not only looks impressive but tastes super creamy. If you are looking for a
heavier vegan cream
then you do not need a canister.
To get the most from a whipped cream canister - the cream you put in it has to have a high fat percentage. Most vegan creams are low in fat so we have to add that extra fat to the recipe. If you don't do this, the cream will be fairly runny and you will not get the whirly shapes you are looking for to decorate your foods.
The fat content must be at least 28% so I have found that adding a plant based oil to the mixture works. I prefer to use either almond oil or coconut oil. This is how I do it:
1 carton of coconut cream UHT
2 Tbsps soya cream (optional)
3 Tbsps of coconut oil/almond oil
1 Tbsp of unrefined icing sugar or unrefined powdered sugar
2 tsps vanilla extract
It is very important that the mixture is as smooth as possible as any small lumps will clog up the canister opening. This is why I have omitted the soya milk powder which I normally add to vegan cream recipes.
Add all the above ingredients into a bowl and blend together really well. I always chill the mixture for half an hour before I add to the whipped cream canister. You should then get a lovely whirly whipped effect to squirt over your vegan desserts.
Important note: You know those ready made vegan whipped cream canisters you can buy? You might find the cream doesn't spurt out and all you will get is a load of air. You will probably think this is just your bad luck getting a dodgy product. The reality is that in all probability, the makers of the cream havn't used enough fat in the recipe. You need a high fat content for the cream to disperse properly.
I've also heard that this whipped cream is very good!!