Updated: Jul 13
There are two new vegan whip creams out on the market that recently came available in Canada. I have seen them on social media and have been excited to try them both and see how they perform and taste. Is it too good to be true?! Does it whip up like normal dairy whipping cream?!
The Silk brand is well-known to vegans, as they have a plethora of different dairy-free milk alternatives from soy, coconut, almond, oat, cashew milk, as well as many different coffee creamers. This particular dairy-free whipping cream alternative is coconut based.
We all know Becel when we spread margarine on toast. B ut they came out with a plant-based whipping cream. So it will be interesting to see the result of this! This whipping cream does have more ingredients, chemicals, and preservatives compared to the Silk one. But this one is... lentil based? I guess similar to aquafaba?
Ok it is time to watch them both in action! I will show you how they whip up, which one is able to ice a strawberry shortcake (and how to ice a cake), and our authentic taste-test.
Both of these whipping-creams do not have any instructions on the cartons. So I just emptied the contents in a mixing bowl, added some icing sugar (60g per carton) and began whipping them with my Kitchenaid mixer. I wasn't sure how long to whip them for, but I whipped them until I could achieive stiff peaks.
The Becel had the best results, because it actually did whip up into whip cream unlike the Silk one. The Silk one was a curdled mess, and looked like what I would get if I had a can of coconut cream with a lot of coconut water in it. It was close to expiration when I purchased it, so maybe that had a factor in the result? Becel on the other hand was impressive, as it created a light fluffy whip cream. I had iced the strawberry shortcake with little to no problems, but what astonished me was that it sustained itself in the fridge for a few days. Although there was a little bit of drooping at the top edges of the cake (you can see in the picture too), the cake was still standing in my fridge until I ate all of it. I also had some leftover whip cream that I kept in an air-tight container in the fridge, and it also was standing strong un-deflated for a week. But when I opened up the container and mixed it around, the whip cream quickly deflated.
Although the Becel one did prevail in the ability to ice a cake, I don't think I will be able to ice a cake to sell to customers just for the risk of instability. The whip cream seemed to be very temperature sensitive. I had prepared this whip cream as a condiment for our anniversary parfaits, but it kept melting shortly after making it, probably because the temperature of our sandwich fridge is not as cold as my home fridge. However, it easily whipped up again.
I normally use coconut cream to make vegan whip cream and we use it to ice our signature tiramisu cake. Let me know if you would like to see an indepth post and a video about coconut milk and cream!