Who doesn't love whipped cream? Also known as Creme Chantilly, it is a sweetened whipped cream with a lovely vanilla flavour. This non-dairy coconut whipped cream is light and is oh-so-fluffy.
Mixing with pastry cream to make Diplomat cream creates a beautiful structure filling for the inside of your cakes, tarts and pastries, and also makes a light and luxurious vanilla pudding or mousse.
See my video tag in the above to make my French pastry cream. Pipe this wonderful whipped cream to garnish your cakes. Scoop it on top of pancakes, and even add a dollop to your weekend coffees... so many possibilities.
If you would like the full recipe, you can click the link below to learn more about my monthly tutorial recipes. https://mailchi.mp/bakerlita/sales-baking-academy
Watch my full video tutorial here: https://youtu.be/qr7gDrDNrxU?s
Instructions To make the perfect coconut whipped cream, place canned full-fat coconut milk in the refrigerator for 12-24 hours. (don't place it in the freezer; it does not work)
For best results, chill your mixer bowl and whisk in the fridge for 1 hour or in the freezer for 15 minutes before making your whipped cream.
Depending on the brand, sometimes the texture is not desirable to create a perfect coconut whipped cream. My favourite and easy-to-find brand in your local grocery store is AROY-D Coconut milk.
Using your chilled coconut milk from the refrigerator, flip it over and open it from the bottom. Drain coconut liquid in a bowl.
You may need to use some if the whipping cream is too thick and dense to lighten the consistency. Scoop out the solid cream in a chilled bowl.
Using the chilled whisk attachment, beat on high speed for 3-4 minutes until it becomes voluminous, thicker and fluffy.
Turn the mixer off and sift in powdered sweetener and pure vanilla. Turn on low, and gradually increase the spread so the powdered sweetener doesn't fly everywhere. Another pro-tip is adding 1 tablespoon of tapioca flour to smooth the consistency if your coconut cream is slightly lumpy.
Mix on high speed until it becomes extra fluffy. If it becomes too thick, gradually add 1 tbsp of coconut liquid until you get the perfect consistency, creating soft peeks.
You can use it immediately or place it in the fridge for an hour to make it more stable. Keep in an airtight container in the fridge for up to a month.
If you would like the full recipe, click the link below to learn more about my monthly tutorial recipes. https://mailchi.mp/bakerlita/sales-baking-academy
Blessings, and bake the bakerlita way!
Andrea Witthoeft
Author