Whisk the agar-agar with the soy cream in a small saucepan.
Bring the mixture to a boil and simmer for about 2 minutes. Remove from the heat and let cool.
Make sure that the heat is not too high, since the mixture thickens considerably and can burn at high temperatures. Be sure to keep an eye on the pan.
As soon as the cream has cooled, it is ready to be whipped. Whip until it reaches the desired consistency.
An immersion blender is most efficient for quick and easy whipping, but you can also use an electric mixer. You can also use a whisk, but the whipped cream won’t turn out as well.
Our soy whipped cream recipe, which uses canola oil and agar-agar for texture, offers an alternative to conventional whipped cream. Vegan!
Soy whipped cream: The texture of soy whipped cream makes it a better accompaniment for cakes or other desserts than plain soy cream. It allows people who are lactose intolerant to enjoy whipped cream without worrying about side effects.
Whipped texture: This soy whipped cream will not whip as well as conventional cream. After whipping, you will find that it sets a bit more so that it has a slightly different consistency or texture than conventional whipped cream. It is more like a light whipped cream or a mousse.
Agar-agar: This ingredient is a natural thickener that is extracted from the cell walls of certain species of algae. This property makes agar-agar much like pectin, so it is a good alternative to gelatin for vegetarians and vegans. Like pectin, agar-agar requires heating to develop its binding properties. You can learn even more about agar-agar by reading the information we have provided for this ingredient.
Test your agar-agar: Variations in the agar-agar can affect the final texture of your whipped cream. Since agar-agar products fluctuate in their ability to thicken food, we recommend that you test your agar-agar before you make the whipped cream. You can check its ability to thicken foods by boiling the agar-agar in a little water for at least 2 minutes. When cooled for about 3 minutes, the mixture should have a gel-like consistency; otherwise, you will have to adjust the cooking or cooling time accordingly.