This works! Just make sure the mixture is cold enough, I needed patience with whisking and for it to be in the freezer till 3 degrees and whisk until it forms. If it doesn’t change within a few minutes, put it in the freezer for 20 mins and try again. I used an electric hand beater and took 3/4 minutes to form well
Im trying this out and commenting again when i do because ive been thinking of ways to make this and th simplest grease+ the grain milk didnt occur to me, if this works cheers to you man!
You can use any sugar, but unfortunately you do need to use coconut oil (there are two options available - refined/deodorised(no coconut flavour) or virgin with flavour) This is due to needing a fat that is sold in the fridge. Some alternatives (for example a mix of oil with shea and cocoa butter) could potentially be used but may not be super accessible.
Wow this actually works?!? I’ve tried a similar thing but without the icing sugar and it didn’t work. It only worked when I used agar agar but it wasn’t great. Are there measurements?
I like your kitchen. About this technique ... I avoid saturated fat. Coconut oil is very high in saturated fat. There is approximately 13.6 grams of saturated fat in one tablespoon of coconut oil. Anyhow - love your kitchen.
thanks for you message! Unfortunately you kinda need to use coconut oil (there are two options available - refined/deodorised(no coconut flavour) or virgin with flavour) This is due to needing a fat that is sold in the fridge. Some alternatives (for example a mix of oil with shea and cocoa butter) could potentially be used but may not be super accessible. Any fats that are solid at cool temperatures tend to be higher in saturated fats by their nature.
Just wanted to share that unfortunately it didn't quite work for me as expected... When I whipped the cream it DID whip, but it got curdled so fast, and I could not rescue it. I hope anyone could share from their experience on why it happened and how to avoid it? Not sure if its the ingredients I used- I am using 100% natural soy milk (no perservatives, oils or those foaming agents they add to the "barista" plant based milk brands), and 100% natural, unrefined coconut oil. I am quite confident in my technique, as I am a very experienced baker, and followed the instructions very carefully. I'd really like to try it again but must first figure out why it failed.. Thank you for this genius recipe though, I hope others had better sucess here ^^
Same thing happened to me. I used Bonsoy and it curdled. I tried it twice, the second time the mix straight from the freezer, and same thing. It’s very humid where I am, and I’m wondering whether that could impact its behaviour?
@@ahsatan_111 I don't think humidity should have an impact tbh (unlike in making a meringue..) I suspect it might either be the way the mixture is emulsified (maybe not a 100% perfect technique, or even the machine's fault), or maybe we are just very used to have more control of whipping as with dairy heavy cream 😅. Perhaps that's why he is whisking it by hand to have more control and avoid curdling? I hope @philkhoury would chime in here for some advise 😊
@ilovemyprs hi you mentioned that you used unrefined coconut oil but the recipe calls for deodorized coconut oil which is refined coconut oil so maybe that's why it didn't work for you?
@@catf3099Hi there, to my best knowledge the only change this oil is going through is steaming, in order to get rid of the aroma (I guess there are other methods of refining the oil). I also mentioned that it did kinda worked for a moment, but the cream rapidly curdled and I couldn't salvage it. Perhaps it is not meant to be stiffly whipped like dairy whipped cream? I am really not sure.. I did recently buy a deodorized coconut oil but haven't got the chance to give it another try, but I will post an update once I do ^^
You kinda need to use coconut oil (there are two options available - refined/deodorised(no coconut flavour) or virgin with flavour) This is due to needing a fat that is sold in the fridge. Some alternatives (for example a mix of oil with shea and cocoa butter) could potentially be used but may not be super accessible.
This works! Just make sure the mixture is cold enough, I needed patience with whisking and for it to be in the freezer till 3 degrees and whisk until it forms. If it doesn’t change within a few minutes, put it in the freezer for 20 mins and try again. I used an electric hand beater and took 3/4 minutes to form well
Im trying this out and commenting again when i do because ive been thinking of ways to make this and th simplest grease+ the grain milk didnt occur to me, if this works cheers to you man!
is it okay to use regular sugar and an alternative oil?
You can use any sugar, but unfortunately you do need to use coconut oil (there are two options available - refined/deodorised(no coconut flavour) or virgin with flavour)
This is due to needing a fat that is sold in the fridge. Some alternatives (for example a mix of oil with shea and cocoa butter) could potentially be used but may not be super accessible.
Hello can we have the quantities please ?
Amen!
Wow this actually works?!?
I’ve tried a similar thing but without the icing sugar and it didn’t work. It only worked when I used agar agar but it wasn’t great. Are there measurements?
Genius!!
Thank you!
Hey Philip! Can i use any plant based milk?
For the whipping cream recipe I recommend soya because it has a good amount of protein. For most of my recipes it can be any milk except this one
THANKS PHIL@@philkhoury
I like your kitchen. About this technique ... I avoid saturated fat. Coconut oil is very high in saturated fat. There is approximately 13.6 grams of saturated fat in one tablespoon of coconut oil. Anyhow - love your kitchen.
thanks for you message! Unfortunately you kinda need to use coconut oil (there are two options available - refined/deodorised(no coconut flavour) or virgin with flavour) This is due to needing a fat that is sold in the fridge. Some alternatives (for example a mix of oil with shea and cocoa butter) could potentially be used but may not be super accessible. Any fats that are solid at cool temperatures tend to be higher in saturated fats by their nature.
Genius
Just wanted to share that unfortunately it didn't quite work for me as expected... When I whipped the cream it DID whip, but it got curdled so fast, and I could not rescue it. I hope anyone could share from their experience on why it happened and how to avoid it?
Not sure if its the ingredients I used- I am using 100% natural soy milk (no perservatives, oils or those foaming agents they add to the "barista" plant based milk brands), and 100% natural, unrefined coconut oil. I am quite confident in my technique, as I am a very experienced baker, and followed the instructions very carefully. I'd really like to try it again but must first figure out why it failed..
Thank you for this genius recipe though, I hope others had better sucess here ^^
Same thing happened to me. I used Bonsoy and it curdled. I tried it twice, the second time the mix straight from the freezer, and same thing. It’s very humid where I am, and I’m wondering whether that could impact its behaviour?
@@ahsatan_111 I don't think humidity should have an impact tbh (unlike in making a meringue..) I suspect it might either be the way the mixture is emulsified (maybe not a 100% perfect technique, or even the machine's fault), or maybe we are just very used to have more control of whipping as with dairy heavy cream 😅. Perhaps that's why he is whisking it by hand to have more control and avoid curdling?
I hope @philkhoury would chime in here for some advise 😊
@ilovemyprs hi you mentioned that you used unrefined coconut oil but the recipe calls for deodorized coconut oil which is refined coconut oil so maybe that's why it didn't work for you?
@@catf3099Hi there, to my best knowledge the only change this oil is going through is steaming, in order to get rid of the aroma (I guess there are other methods of refining the oil). I also mentioned that it did kinda worked for a moment, but the cream rapidly curdled and I couldn't salvage it. Perhaps it is not meant to be stiffly whipped like dairy whipped cream? I am really not sure..
I did recently buy a deodorized coconut oil but haven't got the chance to give it another try, but I will post an update once I do ^^
Hi, what was the ratio of soy milk and coconut oil that you used?
Can you use this mixture in an isi whipper?
Would a different oil work?
You kinda need to use coconut oil (there are two options available - refined/deodorised(no coconut flavour) or virgin with flavour)
This is due to needing a fat that is sold in the fridge. Some alternatives (for example a mix of oil with shea and cocoa butter) could potentially be used but may not be super accessible.
It looks like 50/50 milk and oil and 1/4 cup of powder sugar
Does it have to be a blender? Will a hand mixer work? Thanks!
Hi there! you will need a blender mechanism - an immersion hand blender would work or a blender jug or food processor - hope that helps?!
It does! I have a good processor 😊 thanks so much @@philkhoury