To Oil or Not to Oil [whipped cream]? THAT is the Question!

[xseitanistx]

I want to try cashew whipped cream, but I am torn as to how to approach it. Essentially, there are two recipes I keep encountering

Comments

[blinddogs]

Couldn't you try it the first way and if you're not satisfied, add in the 1/4 cup water, oil and 3 T maple syrup?

[xseitanistx]

Most definitely. I'm just lazy, ha.

[a_cherry_on_top]

I've tried a recipe similar to the first one, and I'd describe it as more of a heavy cream sauce. It was good in a fruit parfait, but it was definitely not as light as whipped cream

[xseitanistx]

I've always suspected cashew creams would be runny. Did you refrigerate yours at all? Did that make a difference?

[a_cherry_on_top]

It's not actually runny at all, but I'm at a loss as to how to described the texture... maybe more like sour cream, but the mouthfeel is all wrong. It's heavier, if that makes sense. I've had it straight out of the food processor and refrigerated overnight. The latter is definitely stiffer, but both are delicious. It's just not whipped cream, you know?

[xseitanistx]

This is very helpful. Thank you.

[zaftigvegan]

i think the second recipe is your best bet, especially if you're emulsifying it (adding the oil very slowly as the other ingredients are being whipped).

[zaftigvegan]

i do think that it's going to make an incredible amount of whipped "cream" though. whipped cream wrestling? :p

[xseitanistx]

Yeah, I definitely don't want that much. I'll likely halve or quarter the recipe - especially with that much fat. Yikes!