Are you looking for a dairy-free alternative to traditional whipped cream? Look no further than oat milk!
While oat milk may not have the same fat content as heavy cream, there are ways to whip it into a fluffy and creamy consistency.
In this article, we’ll explore different methods for making whipped cream with oat milk, including adding oil or a thickening agent. We’ll also share some delicious and easy recipes for dairy-free whipped cream using coconut milk and powdered sugar.
Whether you’re vegan, lactose intolerant, or just looking to try something new, this guide will help you create the perfect whipped cream with oat milk.
So grab your blender and let’s get started!
How To Make Whipped Cream With Oat Milk?
As mentioned, oat milk doesn’t have enough fat content to be whipped on its own. However, there are a few ways to add fat and create an emulsion to achieve a whipped cream consistency.
One method is to add oil to the oat milk. Coconut oil works best for this recipe, as it helps create a stable emulsion. Simply blend together 1 cup of oat milk with 1 tablespoon of melted coconut oil until it thickens and forms peaks.
Another option is to use a thickening agent such as agar agar or gelatin. Heat up 3 teaspoons of gelatin in 4 ounces of oat milk until it dissolves, then add 12 ounces of cold oat milk to the mixture. Chill the mixture for at least an hour, then add sugar and vanilla extract before whipping it into a fluffy consistency.
For those who prefer a plant-based option, coconut milk can also be used to make dairy-free whipped cream. Simply scrape the cream from a can of full-fat coconut milk and place it in a chilled mixing bowl. Add powdered sugar and whip until it forms peaks.
Why Use Oat Milk For Whipped Cream?
Oat milk is a great alternative to traditional whipping cream for those who are lactose intolerant, vegan, or simply looking for a healthier option. Oat milk has 74% less sugar than whipping cream and is also high in calcium. Additionally, it contains more riboflavin than whipping cream.
While oat milk doesn’t have enough fat content to be whipped on its own, adding a source of fat such as coconut oil can help create a stable emulsion and achieve a whipped cream consistency. Oat milk is also a great option for those who are looking to reduce their carbon footprint, as it requires less water and produces fewer greenhouse gas emissions than dairy milk. Overall, using oat milk for whipped cream is a versatile and sustainable choice that can be enjoyed by many.
Method 1: Adding Oil For A Creamier Consistency
If you’re looking for a creamier consistency for your oat milk whipped cream, adding oil is a great option. Here’s how to do it:
1. Gather your ingredients: 1 cup of oat milk and 1 tablespoon of melted coconut oil.
2. In a high-speed blender, blend together the oat milk and melted coconut oil until it thickens and forms peaks. This should take about 2-3 minutes.
3. Once the mixture has thickened, transfer it to a bowl and chill it in the refrigerator for at least 4 hours or overnight.
4. After chilling, add sugar and vanilla extract to taste.
5. Using a hand whisk or a stand mixer fitted with a whisk attachment, whip the mixture until it forms stiff peaks.
It’s important to note that the temperature of the ingredients is crucial for this recipe. Make sure that the coconut oil is melted and the oat milk is at room temperature before blending them together. Also, be sure to chill the mixture thoroughly before whipping it to achieve the best results.
Adding oil to your oat milk whipped cream is an easy and effective way to achieve a creamier consistency without compromising on taste or texture. Give it a try and enjoy your delicious dairy-free whipped cream!
Method 2: Using A Thickening Agent For A Fluffier Texture
If you’re looking for a way to achieve a fluffier texture with your oat milk whipped cream, using a thickening agent such as agar agar or gelatin is a great option. Agar agar is a vegan alternative to gelatin that has a gelatinous texture when mixed with liquid, and it is derived from seaweed.
To start, add one tablespoon of powdered agar agar or gelatin to one cup of oat milk and let it sit for approximately five minutes to allow the mixture to gel. Once the mixture has thickened, heat it to a boil and then bring it down to a simmer to allow the agar agar or gelatin flakes to dissolve fully.
After the mixture has cooled, add approximately one tablespoon of water, a small pinch of salt, and sweetener to taste. Then blend the mixture in a blender until it reaches a whipped consistency. This method will result in a fluffy and airy whipped cream that is perfect for topping desserts or adding to your morning coffee.
Another option for achieving a fluffier texture is to use cornstarch. Combine 1 cup of cold skim milk with 2 tablespoons of cornstarch and 2 tablespoons of confectioners sugar. Use a food processor with an emulsifying disk to blend the mixture on high for 30 seconds. This method will result in an airy topping that can be used as a whipped cream substitute.
Recipe 1: Simple Dairy-Free Whipped Cream With Oat Milk
If you want to make a dairy-free whipped cream with oat milk, whipped oat milk can be substituted for whipped cream as long as the oat milk has been emulsified with fat or a thickening agent. Here’s a simple recipe that only requires a few ingredients:
Ingredients:
– 1 cup of oat milk
– 1 tablespoon of melted coconut oil
– 1/4 cup of powdered sugar
– 1 teaspoon of vanilla extract
Instructions:
1. Chill a mixing bowl and whisk in the freezer for at least 10 minutes.
2. In a blender, blend together 1 cup of oat milk with 1 tablespoon of melted coconut oil until it thickens and forms peaks.
3. Add 1/4 cup of powdered sugar and 1 teaspoon of vanilla extract to the mixture and blend until fully combined.
4. Transfer the mixture to the chilled mixing bowl and whip until it forms peaks.
5. Serve immediately or store in the refrigerator for up to 3 days.
This recipe is quick, easy, and perfect for those who are lactose intolerant, vegan, or following a dairy-free diet. It’s also naturally gluten-free and can be used as a topping for fruit, desserts, cupcakes, cream pies, and more. Give it a try and enjoy the delicious taste of dairy-free whipped cream with oat milk!
Recipe 2: Coconut Milk And Powdered Sugar Whipped Cream
Coconut milk is a great alternative to dairy cream when making whipped cream. To make this dairy-free whipped cream, you’ll need chilled coconut milk and powdered sugar. It’s important to note that not all coconut milk is created equal. To ensure a thick whip, choose a very thick coconut cream, and avoid using coconut milk beverage or runny coconut milk.
To start, give the can of coconut milk a shake to make sure it’s filled with coconut cream. If you hear liquid sloshing around, it may not be thick enough to whip. If this is the case, try a different brand or pick up a can of coconut cream instead.
Once you have the right coconut milk, scrape the solid cream into a chilled mixing bowl. Add powdered sugar to taste and whip until it forms peaks. For an even fluffier consistency, chill the mixing bowl and beaters in the freezer for 15 minutes beforehand.
It’s important to note that unlike dairy whipping cream, coconut cream doesn’t thicken and become voluminous as it’s whipped. So don’t expect it to get much bigger than what you see in the bowl. But with the right technique and ingredients, you can achieve a delicious and creamy dairy-free whipped cream that’s perfect for topping all your favorite desserts!
Tips And Tricks For Perfect Oat Milk Whipped Cream
Making whipped cream with oat milk may seem like a daunting task, but with the right tips and tricks, it can be done easily and successfully. Here are some helpful tips to ensure that your oat milk whipped cream turns out perfectly:
1. Chill your mixing bowl and beaters: Just like with traditional whipped cream, it’s important to chill your mixing bowl and beaters before whipping the cream. This helps the cream whip up faster and more easily.
2. Use full-fat oat milk: To achieve a creamy and rich texture, it’s best to use full-fat oat milk. Low-fat or skim varieties won’t have enough fat content to create the emulsion needed for whipped cream.
3. Add a stabilizer: Oat milk doesn’t contain natural emulsifiers like soy milk, so adding a stabilizer can help create a stable emulsion. Options include cornstarch, arrowroot powder, or xanthan gum. Be sure to use only a small amount to avoid altering the flavor or texture of the whipped cream.
4. Sweeten to taste: Whipped cream is typically sweetened with sugar or another sweetener. Add sugar gradually and taste as you go until you reach your desired level of sweetness.
5. Don’t overwhip: Overwhipping can cause the cream to become grainy and lose its smooth texture. Stop whipping once it forms soft peaks and has a light and fluffy texture.
By following these tips, you can create a delicious and creamy whipped cream using oat milk that’s perfect for topping desserts or adding to drinks.
