I made a similar recipe last night, messing around in my kitchen, it took seconds. I made it in my spice blender (coffee blender) using 1 part Silk Soy Milk (room temperature, by microwaving a few seconds), 2 parts Canola oil (out of other oils, unfortunately), and put the milk in my blender, poured the oil right on top, then blended (in seconds it was thick), and added agave to taste, pinch of salt, and blended a few seconds more. Going to try it today with vanilla, and freeze it a bit. Thanks for this video to give me variations, I always used the coconut milk fat, vanilla, etc before, but coconut milk doesn't always set, of course. Take Care, Amanda
Not Only Carrots It was! It froze to a wonderful, whipped cream/ ice cream kind of texture, even though the humidity turned it a bit thin when I blended it today, (because of your video, the texture didn't alarm me, lol, mistakes, or environmental issues can make the best dishes) you'd never know it when it was done. I had it with a couple fresh peaches I crushed with a bit of agave to sweeten, because they weren't very flavorful, then, froze till slushy and with the cream, it was divine! Thanks for helping me have faith in my thin whipped cream😁! Next time, to throw in cocoa, crushed cookies, nuts, for a bit of ice cream like dessert, or chocolate mouse. etc....!! Take Care, Amanda
Wonderful! Yes, it's good to know that mistakes can still be good lol Peaches and soy cream are delicious. I whipped up a batch and added a couple of dollops to some homemade apple pie. Drool... The funny thing with the video was that it was the first time in years (literally!) that it hadn't worked haha
I'd love to know it, STM :) I've tried room temperature milk, cold milk, organic, regular...you name it. 99% of the time the Soy Whipped Cream is perfectly thick, but the other 1% of the time still baffles me after having prepared it for more than 8 years now. Thanks for your comment. You're most welcome.
Hi Sophia, I wonder if it was perhaps the corn oil. I use rice bran oil and have also used vegetable oil in the past. I haven't used corn oil personally, sorry. You may like to try my Soy Whipped Cream #2 recipe to see if you prefer it? ua-cam.com/video/U-VGqhTfrBE/v-deo.html I'm also working on an oil-free recipe atm!
Hi Leah, I will like to share u a good news. Today I cook the red bean paste and use the leftover plus the soy whipped cream and soy powder milk make the ice cream by tm6! Turn out successful! Thank you so much for your recipe
Thanks For the recipe! I will try it! But can there be added calcium in the Milk, For example? Or should only soy and water be inside? (Excuse me If the english isn't so good, I Hope you understand It!)
I understand you. Yes, the soy milk can contain other ingredients (Mine has soy protein isolate, water, oil, sugar and a few vitamins and calcium.) I hope you enjoy it as much as I do! Thanks for your comment.
Any neutral flavoured oil will work for this cream. Some sunflower oils are stronger flavours than others, so give it a go and let me know how it turns out! Thanks for your comment 😊
The cream will still thicken, but won't be sweet. You can use raw sugar or honey (if you're a bee-gan) or even add a savoury flavour, depending on what you're using it for. Great question.
@@susanabroncas5768 Yes, you're right. Traditional mayonnaise contains eggs, plus it is savoury. This cream is sweet and perfect for dessert, not a sandwich :)
Great question. I have used it in homemade no churn ice cream before, but it's very fatty (2/3 oil (66%)) compared to dairy cream (only 40% fat). It tastes delicious but very rich, so you may not be able to eat as much. I'd have a play with it, perhaps adding a little extra milk to reduce the amount of oil. Let me know how you go!
@@NotOnlyCarrots thanks for your response! I accidentally made something similar to your recipe (around 70% fat) following another recipe a while back. I recently mixed it with another vegan cream i made that's about 36% fat and i combined the two together to make an ice cream. if my math isn't wrong, i think that should bring the average fat to about 50ish percent. hopefully this batch of ice cream turns out!
This appears to have the consistency of yogurt. Doesn’t look fluffy and airy; doesn’t look whipped. Perhaps use a vegetable crisco or coconut oil in your emulsion and then chill it before actually whipping it
Hi Dennis. Thanks for your comment. Ben's right. The cream is actually very much like whipped cream, however, to create an even fluffier consistency, use a cream whipper. You add the soy whipped cream (already whipped and prepared) to the whipper. Check out our Kids React to Unboxing a Cream Whipper video to see how the consistency changes. Good suggestions too!
Hi Alys. Thanks for you question. The soy whipped cream keeps its thickness until you finish eating the whole lot (usually in our house it's finished in 3-5 days). It is perfect. Hope that helps.
doesn't taste like soy milk at all. The cream is basically oil, so yeah, not really healthy food, but very nice in moderation! I am yet to meet someone who didn't like it
Yes, I agree with you! However, you don't need much more than a heaped tablespoon on a bowl of fruit salad or a warm slice of banana cake ;) It doesn't have a soy taste at all. The soy milk just adds a creaminess. I hope you give it a go. Thanks for your comment.
it tastes nothing like mayonnaise and everything like cream. Mayo has garlic powder, onion powder, etc. Try it out, you will be pleasantly surprised. Remember dairy cream is basically just fat and sugar. Mayo is just fat and savory things. So it would make sense for the recipes to have overlapping ingredients
It's actually delicious, creamy and can be sweetened as much as you like. This cream is amazing with vegan cakes and even yummy with fresh fruit salad!
Delicious! Our family’s favourite.
Haha! Soy Whipped Cream is yummy! Thanks, Dan and Alisa :)
I made a similar recipe last night, messing around in my kitchen, it took seconds. I made it in my spice blender (coffee blender) using 1 part Silk Soy Milk (room temperature, by microwaving a few seconds), 2 parts Canola oil (out of other oils, unfortunately), and put the milk in my blender, poured the oil right on top, then blended (in seconds it was thick), and added agave to taste, pinch of salt, and blended a few seconds more. Going to try it today with vanilla, and freeze it a bit. Thanks for this video to give me variations, I always used the coconut milk fat, vanilla, etc before, but coconut milk doesn't always set, of course.
Take Care,
Amanda
Sounds yummy, Debbie!
Not Only Carrots It was! It froze to a wonderful, whipped cream/ ice cream kind of texture, even though the humidity turned it a bit thin when I blended it today, (because of your video, the texture didn't alarm me, lol, mistakes, or environmental issues can make the best dishes) you'd never know it when it was done. I had it with a couple fresh peaches I crushed with a bit of agave to sweeten, because they weren't very flavorful, then, froze till slushy and with the cream, it was divine! Thanks for helping me have faith in my thin whipped cream😁! Next time, to throw in cocoa, crushed cookies, nuts, for a bit of ice cream like dessert, or chocolate mouse. etc....!!
Take Care,
Amanda
Wonderful! Yes, it's good to know that mistakes can still be good lol Peaches and soy cream are delicious. I whipped up a batch and added a couple of dollops to some homemade apple pie. Drool...
The funny thing with the video was that it was the first time in years (literally!) that it hadn't worked haha
Very few people can afford a 1300 dollar piece of equipment (Thermomix). This would be far more interesting if you'd make the regular blender option.
Débora Reece hi, it works fine with any blender. Maybe watch it and Leah explains both
Works for us in a NutriBullet. Add all ingredients and blend for 5 seconds.
Hmm, there must be a logical explanation for the 'sometimes' factor.
I quite enjoyed this video. Thanks Leah :)
I'd love to know it, STM :) I've tried room temperature milk, cold milk, organic, regular...you name it. 99% of the time the Soy Whipped Cream is perfectly thick, but the other 1% of the time still baffles me after having prepared it for more than 8 years now. Thanks for your comment. You're most welcome.
Not Only Carrots, hmm interesting. Sounds like a riddle that's asking to be solved.
BTW, it's Michael G. I'm using my "church" account. ;)
I would think so, but thus far I'm stumped! haha
Hi Lea，I tried today by using TM6, 1:2 ratio of soy milk n corn oil. It succeed but feeling very greasy taste. How to solve it ya
Hi Sophia, I wonder if it was perhaps the corn oil. I use rice bran oil and have also used vegetable oil in the past. I haven't used corn oil personally, sorry. You may like to try my Soy Whipped Cream #2 recipe to see if you prefer it? ua-cam.com/video/U-VGqhTfrBE/v-deo.html I'm also working on an oil-free recipe atm!
@@NotOnlyCarrots thanks leah，after finished that one. I would give it a try! Thanks so much ya n
Hi Leah, I will like to share u a good news. Today I cook the red bean paste and use the leftover plus the soy whipped cream and soy powder milk make the ice cream by tm6! Turn out successful! Thank you so much for your recipe
What a great idea! Congrats, Sophia 😀🍦
Thanks For the recipe! I will try it! But can there be added calcium in the Milk, For example? Or should only soy and water be inside?
(Excuse me If the english isn't so good, I Hope you understand It!)
I understand you. Yes, the soy milk can contain other ingredients (Mine has soy protein isolate, water, oil, sugar and a few vitamins and calcium.) I hope you enjoy it as much as I do! Thanks for your comment.
Cant we use sunflower oil instead ?
Any neutral flavoured oil will work for this cream. Some sunflower oils are stronger flavours than others, so give it a go and let me know how it turns out! Thanks for your comment 😊
@@leahjones3281 Thanks a lot for the reply. Surely i will let you know. 💚
You're welcome! Hope it's just as delicious as the rice bran oil version.
What happens if maple syrup is not added
The cream will still thicken, but won't be sweet. You can use raw sugar or honey (if you're a bee-gan) or even add a savoury flavour, depending on what you're using it for. Great question.
But isn't that the recipe for mayonnaise?
It is similar, but it tastes very different!
Mayo is similar but I use onion powder, garlic powder, lemon juice and salt in place of the sweetener and vanilla.
@@NotOnlyCarrots If I remember correctly, mayonnaise from scrach includes eggs, right?
@@susanabroncas5768 Yes, you're right. Traditional mayonnaise contains eggs, plus it is savoury. This cream is sweet and perfect for dessert, not a sandwich :)
Can this recipe be used as heavy cream for no churn ice cream?
Great question. I have used it in homemade no churn ice cream before, but it's very fatty (2/3 oil (66%)) compared to dairy cream (only 40% fat). It tastes delicious but very rich, so you may not be able to eat as much. I'd have a play with it, perhaps adding a little extra milk to reduce the amount of oil. Let me know how you go!
@@NotOnlyCarrots thanks for your response! I accidentally made something similar to your recipe (around 70% fat) following another recipe a while back. I recently mixed it with another vegan cream i made that's about 36% fat and i combined the two together to make an ice cream. if my math isn't wrong, i think that should bring the average fat to about 50ish percent. hopefully this batch of ice cream turns out!
This appears to have the consistency of yogurt. Doesn’t look fluffy and airy; doesn’t look whipped. Perhaps use a vegetable crisco or coconut oil in your emulsion and then chill it before actually whipping it
We found out the thermomix scales had failed. When you measure it out right it is very fluffy
Hi Dennis. Thanks for your comment. Ben's right. The cream is actually very much like whipped cream, however, to create an even fluffier consistency, use a cream whipper. You add the soy whipped cream (already whipped and prepared) to the whipper. Check out our Kids React to Unboxing a Cream Whipper video to see how the consistency changes. Good suggestions too!
Also, Dennis, I noticed that after the cream is chilled the consistency is lighter (it has some air bubbles in it).
what r the ingredients
Soy milk, rice bran oil, vanilla, salt and maple syrup. Specific measurements are mentioned in the video 👍
Hi, I think your username is cute and clever!😊😎
Awww fanks!
Do you think this would work with almond milk or oat milk?
Hi Annie, Sadly this cream doesn't work with anything except soy milk. The flavour will still be delicious, but it doesn't thicken. Thanks for asking!
Not Only Carrots oh ok, thanks so much for responding🤗
My pleasure! Have a great week, Annie.
how long does the thickness last?
Hi Alys. Thanks for you question. The soy whipped cream keeps its thickness until you finish eating the whole lot (usually in our house it's finished in 3-5 days). It is perfect. Hope that helps.
can i use this as whipping cream for cakes?
Sure you can, and my soy whipped cream #2 recipe is even thicker!
can i use sunflower oil
rojina P any oil will work... Just the flavour will change significantly.
Wow two cups of oil. That a lot. But interesting. Not too sure if I’ll try it. But I don like soy milk and am vegan.
doesn't taste like soy milk at all. The cream is basically oil, so yeah, not really healthy food, but very nice in moderation! I am yet to meet someone who didn't like it
Yes, I agree with you! However, you don't need much more than a heaped tablespoon on a bowl of fruit salad or a warm slice of banana cake ;) It doesn't have a soy taste at all. The soy milk just adds a creaminess. I hope you give it a go. Thanks for your comment.
This will create meyonese . Not cream
it tastes nothing like mayonnaise and everything like cream. Mayo has garlic powder, onion powder, etc. Try it out, you will be pleasantly surprised. Remember dairy cream is basically just fat and sugar. Mayo is just fat and savory things. So it would make sense for the recipes to have overlapping ingredients
It's actually delicious, creamy and can be sweetened as much as you like. This cream is amazing with vegan cakes and even yummy with fresh fruit salad!
Mayonnaise contains EGGS. Major difference.
🙏🏻❤️
Thanks, Steffano!
All that oil may be vegan, but, it's sooooooooooooo 💓 unhealthy!
You're right, John haha Thankfully it's not an everyday treat and usually you only add a dollop or two to your dessert. Thanks for your comment.
remember guys that 6 pinches of salt equals 5 tablespoons of salt.....
Man, you must have epically big fingers! Lol
Wastage of time
?
Not at all :D
You're in denial! :D :D
?
About what?
Not sure what you mean, Margot.