Aug 25, 2010

Coconut Cream in a Can, Win a Whipped Cream Dispenser!

Make your own healthier whipped cream in a can.  Am I dreaming?  Gone are the days of searching high and low for a good vegan store-bought version that didn't either taste funny or cost more than I ever wanted to pay for cream in a can.


Granted, my recipe produced a slightly softer cream than the regular kind, but it has no hydrogenated fat and tastes incredibly good.  Unfortunately (and fortunately), I'll have to finish the cream in my dispenser before starting another recipe, but I'm so looking forward to trying other flavors, ingredients, etc.

Whip-Ittm Whipped Cream Dispenser


So... do you want one of these? 

Excellent.  I just happen to have one to give away, courtesy of The WEBstaurant Store.  I found a plethora of different recipes for sweet and savory creams and foams online, so leave me a comment telling me what you'd like to make with the Whip-It, and I'll choose the most creative one. 

As for vegan versions, sadly there aren't very many to find.  The Whip-It website suggests using coconut cream (separating from the milk), but I wanted to skip that step and use the whole can (hate when I have a partial can of whatever sitting around).  AND, I've been itching to use my guar gum, which I found in the bulk section of my local natural food store.  Now in order to make whipped cream in a can, the liquid has to have at least 30% fat -yikes!  Guar gum, made from guar seeds, is a natural thickener, emulsifier, and often used in ice creams to inhibit ice crystals from forming.  Since I needed to up the fat content of the coconut milk (normally about 17% fat), I needed this ingredient to keep the added oil and coconut milk from separating.

Coconut Cream (for whipped cream dispensers)
Ingredients*:
1 can regular coconut milk (almost 2 cups)
1/3 C. canola oil
1/2 C. confectioner's sugar
1/4 tsp. guar gum
1 tsp. vanilla extract

*You may need to reduce the quantities depending on the size of the dispenser- mine has a max of 1/2 liter, and this recipe worked out fine with one charger.

Spinz:
Blend in a blender until completely smooth (no lumps).  If it has lumps, this will clog the dispenser.  Pour mixture into clean dispenser, cap, insert nitrous oxide charger, and chill dispenser in the fridge until nice and cold before using.  Shake a few times, then hold can upside down when dispensing.


17 comments:

  1. This would be such a cool gadget to have! I'd love to try making an espresso foam to top molten chocolate cakes with. I'd also like to experiment with foams and creams made from various nut milks, probably higher-fat ones like pecan and macadamia. Also, I wonder if, in place of guar gum, a bit of liquid lecithin would help fluff-ify the cream. Great giveaway!

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  2. wow this looks so cool! Such a fun kitchen accessory. Did you watch Top Chef a couple seasons ago with that guy Marcel who made "Foams" to go with everything? I want to make a Strawberry Kiwi Foam to top my smoothies with, i think delish.

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  3. @Amber: Not sure about the lecithin- worth looking into. From what I've read, foams and creams are either made with gelatin or heavy cream (dairy).

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  4. Wow, this is so cool. I would try out my Chai Whipped Cream, or turn my Honey Orange Rosemary Ice Cream recipe into whipped cream.

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  5. Amazing giveaway! I would love to have this gadget. I definiteyl would make the coconut cream for my raw desserts.

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  6. What a fun gadget! the cream sounds delicious!

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  7. I would love to try that baby out! I found a frozen strawberry mousse recipe a while ago I've been dying to try, this would make it a snap! Or blueberry... peach... nectarine... *drool*...

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  8. I'd love to make a whipped cream with a hint of rosemary or thyme in it. I adore desserts with herbs in it!

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  9. I wonder if adding coconut oil in addition to the guar gum would help with fluffiness. Boy, would I love to try it! What a great gadget!

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  10. That is so cool. I would love to have one of those! I need all the tricks in the book to bring the rest of my family over to the vegan side.

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  11. Wow what a cool kitchen gadget! I've made nondairy coconut whipped cream before, but I'm sure with the dispenser it'd be a lot fluffier. Anyway since the coconut cream retains its coconut flavor, I'm curious about trying a savory, Thai-inspired foam--with peanut oil instead of canola, kaffir lime and/or lemongrass, and some spices. I'm not sure with what I'd serve it, but I'm thinking tofu or tempeh.

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  12. Mmm coconut whip cream would be quite delicious. I have so many things that I would like to experiment with this. My boyfriend and I have really been wanting to try making foams. I think a delicious (vegan) spicy corn chowder pureed down, strained, and put into the dispenser would make a delicious foam. Mmmm.

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  13. This would be great to own! I would want to make a spicy black bean Mexican soup as a base. Then try to make an avocado foam to go on top. Basically this would be something to do fun experiments with.

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  14. Wow what a cool gadget! I think I would spray it on some wholemeal waffles with fresh fruits. Yumm.

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  15. Very nifty! I have an iSi whipper and love it, too... Definitely don't use it often enough though, so thanks for the delicious reminder.

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  16. Heya¡­my very first comment on your site. ,I have been reading your blog for a while and thought I would completely pop in and drop a friendly note. . It is great stuff indeed. I also wanted to ask..is there a way to subscribe to your site via email?

    Dispenser

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  17. This is an excellent recipe! I tried it with the Eggless Carob Cake...and it is divine. Thank you so much!

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