Are you looking for a dairy-free alternative to whipped cream?
Look no further than oat milk!
This versatile milk substitute can be whipped up into a frothy topping for your favorite desserts or lattes.
But how do you get it to stand up on its own?
Do you need to add a thickening agent or fat?
And what about storage and substitutions?
In this article, we’ll explore the answers to these questions and more, so you can enjoy the creamy goodness of whipped oat milk in all your favorite recipes.
So grab a carton of oat milk and let’s get whipping!
Can You Whip Oat Milk?
Yes, you can whip oat milk! However, it may require some additional ingredients to get the desired texture.
To create a frothy milk for lattes, you can simply whip oat milk without any additional ingredients. But if you want to create whipped cream for dessert toppings, you’ll need to add a thickening agent or fat.
Agar agar, gelatin, or oil can be added to oat milk to make it stand up on its own. Alternatively, you can purchase “Barista” oat milk that already has these ingredients added.
It’s important to note that leftover whipped cream made with oat milk can be stored in a covered container in the refrigerator for up to 5 days. It can also be frozen if needed.
Why Choose Oat Milk For Whipping?
Oat milk is a great alternative to traditional whipping cream for several reasons. For one, oat milk contains 74% less sugar than whipping cream, making it a healthier option. It’s also high in calcium, which is essential for strong bones and teeth.
While whipping cream contains more thiamin, niacin, pantothenic acid, Vitamin B6, and folate, oat milk contains more riboflavin. Additionally, whipping cream is an excellent source of Vitamin A.
When it comes to whipping, oat milk has a starchy and sturdy texture that makes it easier to froth and whip up for foam or latte art. It’s also a great option for savory dishes like curries since it has a similar consistency to heavy cream.
Furthermore, oat milk is a vegan and dairy-free alternative that is perfect for those with lactose intolerance or who prefer plant-based options. It’s also environmentally friendly since it requires less water and resources to produce compared to dairy products.
How To Whip Oat Milk: Tips And Tricks
Whipping oat milk can be a bit trickier than whipping dairy milk due to its thinner consistency. Here are some tips and tricks to help you achieve the perfect whipped oat milk:
1. Choose the right type of oat milk: Plain or homemade oat milk works best for whipping. Avoid flavored or sweetened oat milk as they may interfere with the texture.
2. Add a thickening agent: To achieve a whipped cream-like texture, you’ll need to add a thickening agent such as agar agar, gelatin, or oil. You can experiment with different types of oils, but make sure to choose one that is flavorless or complementary to the oat milk.
3. Chill the oat milk: Before whipping, chill the oat milk in the refrigerator for at least an hour. This will help it thicken and make it easier to whip.
4. Use a blender: To ensure that the thickening agent is evenly distributed, use a blender to mix the oat milk and oil. Slowly stream in the oil while blending until it emulsifies.
5. Whip it good: Once the mixture is chilled and blended, use a stand mixer, egg beater, or whisk to whip it into shape. Be careful not to over-whip as it may become grainy.
By following these tips and tricks, you’ll be able to whip up delicious non-dairy whipped cream using oat milk in no time!
Adding Thickening Agents And Fats To Oat Milk
If you want to create a thick and creamy oat milk that can be whipped, you’ll need to add some thickening agents or fats. One option is to use agar agar or gelatin, which can be sprinkled over the surface of the oat milk and whisked in until dissolved. Gelatin will require 2 minutes to dissolve, while agar agar will need 5 minutes.
Another option is to add oil to the oat milk. This will not only help thicken it, but it will also make it creamier and richer in flavor. You can use any type of oil you prefer, such as coconut oil or vegetable oil.
If you’re using a homemade oat milk recipe, you’ll need to add these ingredients during the cooking process. Once you’ve blended the water and rolled oats and strained the mixture, pour the oat milk into a large saucepan or Instant Pot. Sprinkle the gelatin or agar-agar over the surface and allow it to dissolve for the recommended time. If using oil, add it at this stage as well.
Heat the mixture until almost simmering for gelatin versions, then remove from heat, cool to warm, and add probiotic. For agar-agar versions, simmer for 5 minutes, then cool to warm and add probiotic. Use an Instant Pot on Yogurt Setting or any yogurt maker to ferment the mixture for 10 to 24 hours depending on desired tartness and probiotic count. Chill for at least 3 hours to set the thick texture.
By adding these ingredients to your oat milk, you can create a thick and creamy texture that is perfect for whipped cream or other dessert toppings. Plus, it’s a great way to avoid the added oils and thickeners found in commercial brands of oat milk.
Storing Whipped Oat Milk
After whipping oat milk, it’s important to store it properly to maintain its texture and flavor. If you have leftover whipped oat milk, you can store it in a covered container in the refrigerator for up to 5 days.
When storing whipped oat milk, it’s important to keep it in an airtight container to prevent air from getting in and causing the texture to change. Additionally, make sure to label the container with the date it was made so you can keep track of how long it has been stored.
If you need to freeze whipped oat milk, transfer it to a freezer-safe container and store it in the freezer for up to 2 months. When you’re ready to use it, thaw it in the refrigerator overnight and re-whip it before serving.
It’s important to note that while storing whipped oat milk is possible, the texture may change over time. The longer it is stored, the more likely it is that the texture will become grainy or separate. To prevent this, try to use whipped oat milk as soon as possible after making it.
Substituting Whipped Oat Milk In Recipes
Whipped oat milk can be a great substitute for whipped cream in recipes, as long as it has been emulsified with fat or a thickening agent. For example, you can use whipped oat milk as a topping for pies, cakes, or even hot chocolate.
To substitute whipped cream with whipped oat milk, you can use the same amount of oat milk as the recipe calls for cream. However, it’s important to add some fat or thickening agent to the oat milk to achieve the desired texture. Grapeseed oil, cocoa butter, or coconut oil are great options for adding fat to oat milk. Alternatively, agar agar or gelatin can be used as a thickening agent.
It’s worth noting that not all oat milks are created equal when it comes to whipping. If you want to create a fluffy and stable whipped cream with oat milk, it’s best to choose a “full-fat” oat milk that contains some added oil. Oatly’s “full-fat” oat milk is a great option for this purpose.
When substituting whipped cream with whipped oat milk in recipes, keep in mind that the taste and texture may be slightly different. Almond or cashew milk can also be used as substitutes for heavy cream in recipes, but they tend to be sweeter in flavor. Adding an extra pinch of salt can help balance out the sweetness. Canned coconut milk is another good option for substituting heavy cream in recipes, especially if the recipe calls for whole milk or half-and-half. Lactose-free half-and-half can also be used instead of heavy cream in recipes.
