Make low-fat or vegan whipped cream from scratch! | Skinny Whipped Cream | ChefSteps
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- Опубликовано: 29 авг 2024
- Get the skinny on this whip 👉 chfstps.co/3pd...
We’ve heard your whipped cream comments and cries! While our originally Skinny Whip recipe is beloved by many, we’ve collected lots of requests over the years for gelatin- and dairy-free alternatives. We donned our research-and-development caps and created this low-fat, low-sugar alternative that we love even more than the original.
This is an easy formula to follow with whatever milk you like-the recipe below calls for 2% dairy milk, but we also achieved great results with store-bought Oatly brand oat milk and homemade nut milk. Note that your results may vary depending on the nut milk you use-many store-bought varieties are over-engineered with added gums, starches, or other stabilizers. (This is why we love using homemade nut milk. It has just two ingredients: nuts and water.)
Gellan gum is our vegetarian- and vegan-friendly gelatin alternative. It has a neutral flavor and its stabilizing properties are pretty amazing. The low percentage in this recipe gives us a fluid gel that’s perfectly balanced for whipping in an iSi siphon and achieving a smooth, light, and fluffy texture. (Any higher and you’ll end up with a whipped cream that’s closer to a meringue.)
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This is awesome!
I specifically can’t have dairy so having a recipe like the gelatine with oat milk is excellent
2025: can you do one just using water? Filtered of course.
Plastic free please.
Would love to see a video comparison of some different gelling agents.
I would too since I don't care if it's vegan, though I'm not against it. I wonder if agar would work
I was trying to discover how to make low fat, low sugar whipped topping for a siphon like what Reddi Wip makes because their stuff is expensive and it is a waste of aluminum. This tutorial gives the procedure which is nice if you don't mind spending half your day in the kitchen. But it is STILL a whole lot easier just buying a can of Reddi Wip 0 fat whipped topping.
Why gellan instead of agar?
This is awesome. Can you whip this with a whisk, or do you need a whipping siphon?
I’ve been trying to figure out how to dupe the sprouts brand oatmilk whipped cream is does have gellan and xthan but it also has coconut oil . Would absolutely love a recipe duping the sprouts oat milk whipped cream or a video that shows how to make it with some oil in it .
Would you do an house tour? It looks like an awesome place. :)
I doubt its a real house
@@calebsousa2650 Oh it is, and his. I think.
Talking hollandaise, would IT be possible to make a vegan hollandaise based on the same technique
One of the tricky things about a hollandaise is that hot foams can be difficult to maintain air
you can use canned chickpea liquid(aqua faba) and that works instead of eggs
In texture, sure! Hollandaise is mostly yolks and butter, though. The hard part will be getting even a remote semblance of flavor.
Hollandaise is basically just eggs and butter. I'm sure you could find a satisfying veggie alternative to egg yolk, and a pretty nice plant based butter substitute, but it would probably taste nothing like hollandaise, and might as well just be called a random veggie sauce.
@@dbfr2017 sounds like soy lecithin, coconut extra virgin oil and few drops of diacetyl.
Can I use agar agar ?
Not even sharing the measurements?
Absolutely love the sound effects. I’m the same in everything I do.
I hated them almost left the video. But good recipe!
how much gellan and xantan gum do I have to use it?
❤thank you for this recipe. What is jalan?please explain about it🙏
Hiii. In my country I can’t find gellan. Can I change it for something else? Thanks!
Could we whip the Gellan mixture with a hand blender?
If you've hydrated the gellan then yes, if you haven't yet then no.
A hand blender isn't powerful enough to heat the mixture to the gellan's hydration temperature. That said, you don't need a blender to hydrate the gellan at all. you can just heat your mixture in a saucepan while stirring constantly, until it hits 200F. That would accomplish the same thing as the blender technique, then you can whip it however you like afterward.
I dont understand. What is the purpose of double blend?
What would happen if you did the same thing but with full fat whipping cream?
that would be Obese Whip, I love the idea
It would be very dense relative to your typical whipped topping. Have you ever made an ice box cake? An ice box cake is made from whipped cream that is stabilized with gelatin which allows the cake to have that whipped-cream like texture while being solid enough to slice and stay in its rectangular shape. The ice box cake was all the rage during the WWII era has it was a staple of housewives everywhere.
Couldn't you let it gel in the blender since you put it back in the blender?
I'm going to guess it's either going to speed up the process, or to avoid the cream gelling into parts of the blender the blades can't reach
Yes, but it would take much longer to cool down. A pan has a nice, big surface area, and the metal conducts heat away better than the plastic of a blender jar, so it speeds up the cooling significantly.
Yes. I did some research on xanthan gum and it is not good for you. What is gellan? And where can I get it?
do u have vid on regular whipped cream full fat?
Just take fit fat cream or whipping cream, place it into a bowl and whisk by hand to make cream. The larger the bowl and whisk the faster it will whip. It takes about 10 mins. Add vanilla or other flavors and powdered sugar just before it develops stiff peaks. If you add it too soon sometimes that won’t allow stiff peaks to form.
I use to pour a small amount of whipping cream into a cereal bowl and whip by hand for 10 mins with a tiny whisk to make a single portion of whipped cream for myself as a dessert.
** nice **
Only at ChefSteps would you see a thermocouple probe in a pot of milk xD. What type thermocouple is that? K, T perhaps?
I was really worried about it! Every time I do stuff like that, I always take it too far and end up grinding up the end of my silicone spatula or wooden spoon into the mixture.
You know what else is good with whipped cream 😏😏😏😏
Pancakes
Ice cream
“Winter time” green leaves and wearing a tshirt
#coolestmanontheplanet
wait what vegan whipped cream with milk?
wait till the end he shows oat and nut milk versions
thumps up
Ah, yes. Jill Anne gum. Everyone's favorite.
Hello
Anyone else curious about the tattoo?
Can you have Breville make a home version of the Paco Jet?
Not a Breville, but Ninja came out with the Creami. It does the job.
Sorry but very cringe...
makes so many irritating sounds while working
Xantham gum is not good for you.
So it's not loaded with fat, but a lot of sugar. Not sure that's so much better for you.
IDK why people hat themselves so much...
reducing fat is not going to do you any good whatsoever. remove the sugar, add erythritol or something
Exactly. I know that not everyone is into sugar substitutes, but if there are really strong flavors involved (like say, dark such as cinnamon and clove), I like to substitute some of the sugar for steevia. A couple drops of steevia allows you to probably replace a quarter cup of sugar or more. I don't think anyone has ever noticed.
@@sundarpichai940 yes some stevia can sub sugar without giving that after taste. i just use solely erythritol but might do partly stevia once i get some
that was too much work. Thanks anyway.
too much talking
Too much work for a non vegan, good effort though!
It's been like a decade and this guy still makes just the worst sounds
This could be the most frustrating video I have ever watched. So many annoying sounds bro could the editor please cut out your humming and bopping and coughing/clearing your throat? So annoying
Shut up
This is just sad
is nothing sacred? just because you can doesn't mean you should. ily
Some people are deathly allergic to ingredients found in milk and traditional whipped cream options and these things help keep us alive and feeling somewhat normal, so yes, they should.
I come here for new ideas. Unless I haven't done it before, I'm not particularly interested in watching how to do things in ways that they've always been done. I want to be inspired and yeah, I've tried the fluid gels at Chefsteps in the past. I'll be honest -- it failed miserably as I could never get it to set but I wanted to try it because the idea of a cake with citrus fluid gel sounded really great to me. You could argue that I should have just made a butter cream like everyone else normally does, but I want to see what's possible in my kitchen.
There’s nothing more sacred than cool whip. Of all the hills I’d die on it’s the one where no one makes an alternative to whipped cream…..
I can’t have dairy without horrible nausea that lasts for a week and I miss whipped cream. Coconut whipped cream isn’t the same, so stuff like this is worth a try. Not everyone gets to enjoy every food and making alternatives doesn’t mean whipped cream doesn’t exist anymore or prevent anyone from making it.
The weird emphasis this chef had on avoiding fat is super outdated but recipes like this are very relevant for people with food allergies.