On Thursday I thawed and taste-tested my whipped cream samples. I said in previous post that my favourite was #2.
Immediately out of the freezer, all of them were rock solid. I let them sit for about an hour on the counter, and then tasted them. The samples with more cocnut milk took longer to thaw, and had a slightly “greasy” taste that I mentioned before.
My favourite after all was #3. It had a nice texture when semi-thawed, and didn’t collapse too much (Like #4 did). It had the same cocnut cream-Silk creamer proportions as #2, but had a teaspoon more sugar and was whipped for an extra 3 minutes. I could really notice the extra air in it once it was frozen, as it ended up tasting lighter.
I made a full batch of whipped cream that night to use in assembling my bûche de noël.
The recipe is as follows:
1 can high-quality coconut milk, refrigerated
15 mL rum
5 mL vanilla
1.25 mL lemon juice
55 mL powdered (icing) sugar
80 mL Silk soy-based creamer
1. Open the coconut milk and scoop off the hard fatty cream into the mixing bowl. This should take up 90-95% of the can.
2. Add the rum, vanilla, and lemon juice.
3. Beat on high speed for 2 minutes.
4. Add the icing sugar.
5. Beat on high for another minute.
6. Scrape down the mixing bowl and restart the mixer on high.
7. Add the soy creamer in a stream or by the tablespoon while the mixer is running.
8. Beat on high for 2-3 minutes, or until the mixture is fluffy with slightly firm peaks.
TIPS FOR SUCCESS:
– Start with all of your ingredients cold.
– If possible, start with a cold mixing bowl and beater. It’s ok if they’re room temperature, but they should never be warm!
– If you don’t want to add rum on another liqueur, use 5 mL of corn syrup mixed with 10 mL of water, or 1o mL of maple syrup mixed with 5 mL of water.
This is wonderful as a topping on hot chocolate or fresh gingerbread cake.