Parve Whipping Cream - Not My Healthiest Version

Submitted by Feeding my Family

"Trying to find parve alternatives locally where I live can be frustrating. Ordering it online can be cost prohibitive. I want a solution that did not come out of a chemistry lab, doesn't cost more than gold, and doesn't taste parve. I used this with Recipe #118419 and it got rave reviews."

 

• Ready In: 3mins
• Ingredients: 4
• Yields: 3/4 cup

ingredients

• 1⁄4 cup soymilk
• 1⁄2 cup canola oil, seperated
• 1 teaspoon maple syrup
• 1⁄2 teaspoon vanilla extract

directions

1. Pour soy milk and 1/4 c canola oil into a mixing bowl.
2. Mix with an immersion blender. (If you don't have an immersion blender, you can mix this in a blender.).
3. Slowly add the rest of the oil as you continue to blend.
4. You can drizzle in some more oil if you need to thicken it up.
5. Blend in the maple syrup and vanilla extract.

Reviews

[WI Cheesehead]

I don't know what parve is, but I was looking for a dairy free sub. for whipping cream for my chicken recipe. I used 1/4 coconut oil and 1/4 cup almond milk, nothing else. It turned out well and was easy with the immersion blender. Thanks.

 

[Chef Tweaker]

OK, I made this tonight but I will try again before giving stars. I used almond milk so maybe that was the problem. I have an immersion blender but it seemed like a small amount for using that so I tried first with the regular blender. Could not tell a difference after adding the 2nd set of oil... never thickened up. I stuck my finger in it and it was warm... probably from the heat of the motor. I tried adding soy lecithin but that didn't do anything either. I put it in the freezer for a bit and then tried the immersion blender. Still didn't work so it ended up being "strawberries and cream." Hubby still liked the flavor but I could taste the "fishy" flavor of the canola oil. Not sure what I will do next time... like the idea of coconut oil but I would have to heat it up to make it liquid so not sure how that would work.

 

[andreja.moset.zupan]

Thanks for this easy recipe! The cream holds great for me, I even used it in cakes. Okay, we did eat it in 2 days, so I can only say it holds up well for 2 day. lol I am not measuring oil anymore, I keep adding it until it reaches the consistency I want.

 

[Mirj2338]

I ran out of Rich Whip and this is a mostly good substitute. For some reason it didn't work with ice cream, but it did make a reasonably good whipped cream that I served over fudge pudding. The only problem I had with it is that it doesn't hold up very well, it wilts a bit over time, so use immediately whenever possible.