Marvelous! Question re: the cooling. Will putting it in an ice cold bowl with extra ice work? I do htat with my regular custard so I was wondering here. Thanks!
Dear Philip, and all, I would like to share my thoughts on this cream, as I was looking for so long for a reliable home-made vegan cream recipe that could be made with common ingredients. TLDR; Unlike the plant based whipped cream, this one WORKS, with silky smooth texture, akin to a fluffy buttercream and pipes beautifully! I love the home-made vegan "shortening" used in this recipe, and started wondering if it could be used for yeasted dough lamination. General note: I was mainly testing for method, texture and stability. In terms of flavor: When making the shortening, I have used what I had in my pantry because I was too excited to give it a try, so I did not have the deodorized coconut oil and deodorized cocoa butter (which at least where I live is impossible to source). I also used avocado oil instead of sunflower oil. As I do not mind the coconutty flavor, there was some off-flavor coming from the shortening (which impacted the entire batch of cream). I was tasting the cocoa butter which was very mild in flavor and aroma, and I think it had to come from the avocado oil (I will re-test with a different flavorless/odorless oil), so for the people making this- you definitely want to use deodorized ingredients, otherwise the taste is not quite good. For the custard, I'd try using almond milk as I was using soy, and it was quite dominant in flavor. In terms of consistency: As my kitchen is cold these days, the cream curdled during whipping, but a few seconds in the microwave easily fixed it and restored the silky smooth consistency. It is very stable once prepared, and pipes like a dream! I piped two batches of cream and stored one in the refrigerator and another batch was left outside exposed directly to the sun (both for 30 minutes). The refrigerated cream was frozen solid- so of course it kept its shape, but had a crumbly texture. The cream exposed to the sun reached around 28 deg/C, and did not show any signs of melting or deforming. It also kept a nice creamy consistency. I believe cakes or desserts made with this cream should be stored at room temperature, or at least brought to room temperature before serving because otherwise they won't be very pleasing to eat… I can only imagine what it would be like to re-create the recipe with the proper deodorized ingredients, trying to flavor it with fruit purees or chocolate, omg the possibilities are potentially endless. Thank you Philip for sharing your wonderful work and talent with the world!
Thank you so much for you detailed and kind response to this recipe!! I’m pressed by your attention to detail!!! There are more and more brands of high quality vegan stick butters (wrapped in paper - not the spreadable variety usually in a tub) available nowadays! My favourite that I have tried is Naturli block/stick which is available in a number of countries.
Amazing!
Marvelous! Question re: the cooling. Will putting it in an ice cold bowl with extra ice work? I do htat with my regular custard so I was wondering here. Thanks!
Yummmm
Dear Philip, and all, I would like to share my thoughts on this cream, as I was looking for so long for a reliable home-made vegan cream recipe that could be made with common ingredients.
TLDR; Unlike the plant based whipped cream, this one WORKS, with silky smooth texture, akin to a fluffy buttercream and pipes beautifully! I love the home-made vegan "shortening" used in this recipe, and started wondering if it could be used for yeasted dough lamination.
General note: I was mainly testing for method, texture and stability.
In terms of flavor:
When making the shortening, I have used what I had in my pantry because I was too excited to give it a try, so I did not have the deodorized coconut oil and deodorized cocoa butter (which at least where I live is impossible to source). I also used avocado oil instead of sunflower oil.
As I do not mind the coconutty flavor, there was some off-flavor coming from the shortening (which impacted the entire batch of cream). I was tasting the cocoa butter which was very mild in flavor and aroma, and I think it had to come from the avocado oil (I will re-test with a different flavorless/odorless oil), so for the people making this- you definitely want to use deodorized ingredients, otherwise the taste is not quite good.
For the custard, I'd try using almond milk as I was using soy, and it was quite dominant in flavor.
In terms of consistency:
As my kitchen is cold these days, the cream curdled during whipping, but a few seconds in the microwave easily fixed it and restored the silky smooth consistency.
It is very stable once prepared, and pipes like a dream!
I piped two batches of cream and stored one in the refrigerator and another batch was left outside exposed directly to the sun (both for 30 minutes).
The refrigerated cream was frozen solid- so of course it kept its shape, but had a crumbly texture.
The cream exposed to the sun reached around 28 deg/C, and did not show any signs of melting or deforming. It also kept a nice creamy consistency.
I believe cakes or desserts made with this cream should be stored at room temperature, or at least brought to room temperature before serving because otherwise they won't be very pleasing to eat…
I can only imagine what it would be like to re-create the recipe with the proper deodorized ingredients, trying to flavor it with fruit purees or chocolate, omg the possibilities are potentially endless.
Thank you Philip for sharing your wonderful work and talent with the world!
Thank you so much for you detailed and kind response to this recipe!! I’m pressed by your attention to detail!!! There are more and more brands of high quality vegan stick butters (wrapped in paper - not the spreadable variety usually in a tub) available nowadays! My favourite that I have tried is Naturli block/stick which is available in a number of countries.
Do you ever use arrowroot in place of corn starch?
Hey! Not really. They are similar though but some adaptations would need to be made 🥰