Dairy Free Whipped Cream Recipe by Nourishing Gourmet Blog
You’re as proud as the parent of a new born baby, and you pull your dairy free whipped cream out of the fridge, and horrors! Oh no!
Your whipped cream has developed some solid globules. The fat content has separated and ruined your whipping efforts. So how do you prevent this from happening? What is the secret, especially if you are using an ISI dispenser?
In this article Kim Harris shares her Coconut Cream Whipped Cream secrets with us.
- 1 14 ounce can of Coconut Cream full fat, unsweetened coconut milk (Consider using Ceres Organics Coconut Cream – 22% Fat, with Guar Gum)
- 2 tablespoons coconut oil, gently melted
- 1 ½ teaspoons of high-quality vanilla extract (gluten-free, if needed)
- ¼ cup of pure maple syrup (or sweetener of choice)
Here is the official The Nourishing Gourmet blog recipe.