How to Make Stabilized VEGAN Whipped Cream

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#vegan #whippedcream #agar #howto #recipes #baking
They say the best inventions are born out of necessity!
And Stabilized Vegan Whipped Cream is so necessary!
But wait! I thought vegan whipped cream was more stable than cow cream from our past lives!??
While that is true of some vegan whipped creams but more recently I learned not all whipped creams! Be sure to read the article I wrote & watch the in depth video where I am comparing all the vegan whipped creams in 2023 including a homemade recipe in case you can't get any of these store brands!
CLICK HERE FOR ALL THE VEGAN WHIPPED CREAM 2023 www.gretchensveganbakery.com/...
CLICK HERE FOR BULK STABILIZER RECIPE www.gretchensveganbakery.com/...
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Опубликовано:

22 июн 2023

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Комментарии : 93

@GretchensVeganBakery Год назад

I realize that it may seem confusing that I say "let it set" and that's it... That's for making a bulk recipe to be used at a later time, if you are making a single use recipe then you will simply add it immediately after it comes to a boil while you have whipped your vegan whipping cream to firm peaks. Read more and grab the recipe here!www.gretchensveganbakery.com/stabilized-vegan-whipped-cream/

@thskendjeo134 3 месяца назад

Vegans for sure have big hearts❤....just read your story.

@GretchensVeganBakery 3 месяца назад

Thank you for reading it

@davidhensley76 Год назад

Non-vegans use gelatin to stabilize animal cream. This is the vegan version.

@chrisxdeboy 6 месяцев назад

I've used wine or anything acidic, but obviously it won't work on vegan products.

@kuroime7537 Год назад

OMG, I was looking for this everywhere. Thanks so much 🙏

@melissacfreitas1072 Год назад

Thank you so much for sharing this amazing tip, Gretchen! ❤

@IslandGirl40 7 месяцев назад

Looks great! Thanks for sharing this Gretchen! ❤

@rereandersson8889 Год назад

Thank you for the tips. You are a life saviour! 😊

@tamcon72 Год назад

This is a brilliant hack, Gretchen! Thanks for posting!

@Dlekapj 11 месяцев назад

Thank you so much!!!! Just what I needed for my son's birthday cake! He wants a white cake with fruit topping and Whipped cream frosting!

@seththechefnola 11 месяцев назад

thank you SO MUCH

@galitjustme695 4 месяца назад

What a fantastic idea! ❤

@triptripp1873 Год назад

Ok, I need to buy a standmixer

@Wildskatz 5 месяцев назад

This is beautiful. ❤❤❤

@dreadfairy6963 10 месяцев назад

This is brilliant! Thank you SO much! Now I can have dreamy soy-free and dairy-free whipped cream! ❤

@shreyadas8342 20 дней назад

Thank you for the recipy

@GretchensVeganBakery 20 дней назад

Your welcome

@sarahharold1694 Год назад

Just so love all your tips & tricks. Might you do pastry? Either big or tiny shells for apple/peach pies or maybe lemon meringue. For some reason pastry always seems so difficult to get right. Much appreciate all you do thanks again ❤🙏 many blessings

@GretchensVeganBakery Год назад

Hi Thankss! I'm not quite sure what you are asking for? Pastry shells? Or a pie?? Can you clarify as I may have done it already!

@JerryAndJulieMusic 2 месяца назад

Looks good 👍

@picantesworld7723 Год назад

Gretchen this is crazy I was thinking about stabilized whipped cream and boom 😮. 😂

@jharonil 7 месяцев назад

Thank you so much! I prayed to God about it.

@Ashotelkaulitz 4 месяца назад

Thank you so much for a wonderful tip, Gretchen! ❤ I was wondering, can we use this technique to make a more ‘stable’ buttercream?

@GretchensVeganBakery 4 месяца назад

Yes you can! Just be careful when adding because agar likes to solidify as soon as it touches COLD~ and this could be as cool as 75F! So always add it something very warm (like an Italian meringue syrup) and be sure to add it fast!

@byronchandler5000 Год назад

Pure perfection as always, Gretchen. Is it possible to use lemon extract?

@TinaVegan Год назад

do you mean for flavor? I use a few drops of lemon juice together with the cream for a better whip. In terms of flavor I assume you can add some.

@GretchensVeganBakery Год назад

Thanks Byron! Yes you sure can!

@carlybutler3282 2 месяца назад

Would you recommend agar stabilized or chocolate stabilized to hold up the weight of marzipan ? Thanks your videos have been so helpful

@GretchensVeganBakery 2 месяца назад

I prefer chocolate stabilized for the country crock, which is all I can get now… Some have noted that the agar stabilizer was hard to work with, although I have no trouble with it the chocolate addition (cooled ganache) is easier

@1midnightfish 9 месяцев назад

Wow I didn't know you could remelt agar agar

@anuredi6121 8 месяцев назад

Hi, Gretchen! Is it possible to temper hot agar with a small amount of whipped cream so that it would cool just a little bit and wouldn't set immediately when I pour it in with the rest of whipped cream? I do not have a standing mixer, but I do have a hand mixer and also a whisk attachment for a wand mixer, which works very fast. If you think this would definitely not work, then what other options do I have for succesfully piping a cake? Unfortunately I cannot use your whipped cream recipe because of intolerances and I haven't had much luck with coconut cream.

@GretchensVeganBakery 8 месяцев назад

You would have to play around with that because agar does sat at a high temperature like above 80°!! Stay tuned though I do have another option and I just received it in the mail (its Clear Jel, I used it all the time when I was in the bakery I can’t believe I forgot all about it, but someone reminded me of it recently, so I want to set up the video to be able to do this! And test it as a stabilizer! Maybe I can do it this week? I’m not sure though I’m so bogged down 🤪😝

@lindapb6529 Год назад

Looks great thank you for figuring all the (annoying!) maths ;^) What about adding the melted agar to the cream before whipping?

@GretchensVeganBakery Год назад

Because agar sets as soon as it touches, anything cold, that would not be a good idea it has to be added, while the cream is whipping out a very high speed to avoid chunks

@lindapb6529 Год назад

@@GretchensVeganBakery yes, I heard you say that in the video; I guess was assuming room temp cream. Cow cream needs to be cold to whip, but I wonder if vegan cream would require fridging There’s always a blender though, which is how I usually blend hard to incorporate ingredients. I think th idea of ruining cream with agar chunks makes me want to PRE-troubleshoot!

@princess3193 6 месяцев назад

@@lindapb6529 I saw another video where someone made sure the vegan cream was very cold and also chilled the bowl in the fridge or freezer before whipping the cream. I haven't tried whipped cream yet, I've only cooked with the cream lol. What have you found? And how did the agar work out?

@lindapb6529 6 месяцев назад

@@princess3193 Hi 😀 Haven't done any experimenting But still want to try working on stabilising BUT eBay is pretty much foolproof is using. Cream whipper It Will whip almost anything into a stable cream as long as it has enough fat in it Its been working. A little too good, though, because now I want whip cream with everything lol

@lindapb6529 6 месяцев назад

That sentence got mangled because I'm on my phone. Sorry for that. Just saying that a cream whipper is pretty much foolproof

@Dolcevita_bakes Год назад

So this is interesting, because I’ve actually been using agar powder in my whipped coconut cream and my buttercream for quite a while now, but I didn’t do it the way you’re doing it which you’re doing it the right way and I probably did it the wrong way, but I would just throw the powder in there and it seem to thicken it up but it left just kind of a powdery taste behind, but I figured it was better than nothing because at least it got thicker but now I know just melt it!! so when you melt it doesn’t it melt the cream in the bowl and is the cream in the bowl cold or is it at room temperature?

@GretchensVeganBakery Год назад

Ah yes, agar has to be boiled in order for it to activate and thicken, so perhaps the straight powder was just "soaking up" some of the excess moisture not actually thickening? At any rate, this amount of hot agar being added to a large amount of COLD cream will not melt anything. As long as you add it while whipping at high speed to avoid getting chunks of agar since as we know agar likes to set IMMEDIATELY as it touches anything cold.

@Dolcevita_bakes Год назад

@@GretchensVeganBakery yeah, it seem more like it was soaking up stuff and it probably wasn’t in a good way. I am sure your way is the right way I was just trying to find a way to make it thicker besides using like more powdered sugar or by using like a vegan cream cheese or some thing, so I’ll definitely try your way. I’m sure it will work great thanks for the tip.!

@jstamps9578 Год назад

You are a scientist, and vegan creator of deliciousness.

@LiaCooper 5 месяцев назад

Going to give a try when i have some vegan whipping cream on hand. Does the piped whipped cream hold its shape in the fridge for a couple of days?

@GretchensVeganBakery 5 месяцев назад

Yes it did!

@LiaCooper 5 месяцев назад

that's awesome! i'm excited to try cream covered black forest cakes this year with this recipe :D

@SarahGreene-sg2nc Год назад

Hi! Thank you so much for your video. I have been trying to replicate it, but every time I add in the agar mixture it splits immediately. I am using a kitchenaid stand mixer on high speed. I did notice that my agar mixture (3/4 tsp with 3 tbsp water) is a lot thicker than yours from the video. Could it be that my agar powder is somehow stronger? Or do you have any other suggestions for preventing this from happening? Thank you!!

@GretchensVeganBakery Год назад

Hey there~ Yes, it is very possible, which is the one thing that frustrates me the most about buying agar powder is that no one discloses the strength of agar that they are selling and we are buying!! I do make a note of that on my written recipe post in the notes for success section, With a direct link to the specific agar that I use Not to say that you have to buy the one that I am using, but it is the only company that actually discloses the strength!! 😡 grr Also, which brand CREAM are you using? Unfortunately, where I live now I can only get country crock, (which is why I made this video in the first place because I have not needed to stabilize whipped cream until now) At any rate, since we do not know what strength agar you are using, maybe take it down to half teaspoon agar to 3 tablespoons of water for every 2pts cream

@SarahGreene-sg2nc Год назад

@@GretchensVeganBakery Sorry, I read through the written recipe, but must have missed that note! I will go back and check which one I have and see if I can figure anything out with the strength. I was using the country crock one as I try to keep as many things nut free as possible for my business. I also found the Silk brand didn't hold it's shape and cracked all over when I put it in the fridge. When I whipped it, it never got as stiff as yours either. Not sure why I haven't had luck with it like you have. However, I do really enjoy the flavor of the country crock so hoping I can get it to stabilize. Thank you for your help, I appreciate it!

@GretchensVeganBakery Год назад

Ah yes, could be the problem. I have heard from others that the SILK did not work for them either. I loved it though! I found that whipping it really soft was the key and yes it does get much thicker/firmer/harder??? in the fridge so that is the downside but mostly I would eat the cake before the 3rd day! LOL I do love the taste of Country Crock the most though, it's really nice. Have you seen my homemade recipe?? many people SWEAR BY IT! www.gretchensveganbakery.com/vegan-whipped-cream/

@masoomamohseni9173 2 месяца назад

How much do you use again for 500 g cream?

@christineabdelmalek1635 3 месяца назад

Is the agar the same as gelatin powder and what are the ratio to water ?😊

@GretchensVeganBakery 3 месяца назад

So agar is made from seaweed and gelatin is made from the skin and bones of dead animals However, they are interchangeable and the recipe is here on my website www.gretchensveganbakery.com/stabilized-vegan-whipped-cream/ Its 3tsp agar: 12Tbs water (For the bulk recipe. You’ll use 1/4 of that for each 1-2pints of cream

@blerimd3902 6 месяцев назад

Can you mix this with vegan frosting and have the same texture!?

@GretchensVeganBakery 6 месяцев назад

I'm not sure what you mean, but if you mean mix with buttercream? I would not do that~ too different in consistency that would be weird result.

@GK-yh6up 11 месяцев назад

Can this be used to fill and frost cakes?

@GretchensVeganBakery 11 месяцев назад

Yes!!

@graceyap2138 11 месяцев назад

Hi, I would like to know for the homemade recipe for Vegan Whipped Cream How long does it take to melt at room temperature? The temperature in the city where I live is around 35 to 38 degree

@GretchensVeganBakery 11 месяцев назад

It’s recommended to keep all whipped cream products in coolest temps as possible, so I’ll suspect your 38c is outside not inside? In which case in a cool room temp for 3-4 hours will be fine. Outside, not so much

@graceyap2138 11 месяцев назад

@@GretchensVeganBakery Ya is outside. Okay thank you so much for the reply, I will try it for the homemade recipe for vegan whipped cream!!

@eetzdun9613 Месяц назад

So I tried to make a Vegan whipped cream using Aquafaba but it wasn't stable and the longer the time passed the more foamy it started to become. I used 1 cup of aquafaba (ChickPea water) 1/2 cup of powdered sugar and 1 Tsp of cream of tartar. Additionally I added 1 oz of matcha powder because I was trying to make a matcha whipped cream. At first It looked nice, but it didn't hold out. Do you have any tips for me or maybe did I do something wrong?

@GretchensVeganBakery Месяц назад

You didn't do anything wrong, that is the nature of AF~ it's just very unstable I recommend to make an Italian meringue next time~ this is going to give you the strongest AF meringue It's the method I use here for my snowball cakes www.gretchensveganbakery.com/vegan-snowball-cakes/ But essentially you are making an Italian meringue CLICK HERE www.gretchensveganbakery.com/italian-meringue-buttercream-recipe/ without the butter which would then make it buttercream

@Achievemore54 8 месяцев назад

Will this recipe with stand hot weather ?

@GretchensVeganBakery 8 месяцев назад

All whipped cream items need refrigeration stabilized or not. While the stabilizer will help a little, hot weather is the enemy of all whipped cream

@kayseascott7817 4 месяца назад

Could this same technique be applied to aquafaba when making an aquafaba whipped cream?

@GretchensVeganBakery 4 месяца назад

Yes! However, it would be best to boil. The agar directly into the aqua faba liquid.

@kayseascott7817 4 месяца назад

@@GretchensVeganBakery great! Also, I have never worked with agar and it seems a little daunting…. Would corn starch be an okay substitute? (Thank you for entertaining all these modifications to your recipe by the way).

@2007dodi 2 месяца назад

I am sorry didn’t understand So we make it become solid ! ? And if the soya whipping cream isn’t available what’s the answer ?

@GretchensVeganBakery 2 месяца назад

Here is the written instructions, there’s more information on my website with tips & notes for success www.gretchensveganbakery.com/stabilized-vegan-whipped-cream/

@gisetking2693 3 месяца назад

What is the shelf life if refrigeratee?

@GretchensVeganBakery 3 месяца назад

If you mean the final whipped cream (*and not the actual bulk stabilizer) this sort of depends on which cream you are using, since I have found that not all vegan whipping creams perform the same (*check out my COMPARING ALL THE VEGAN WHIPPED CREAM ~ video ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-PsbcB5Dd5C8.html ) But typically I would not keep a whipped cream iced cake longer than 3 days~

@greenacresKingFamilyAdventues 11 месяцев назад

What would I do would you

@barborajogarka Год назад

Hello what Is thé first ingredience please? Powder? Sorry my english is not So good 😂

@GretchensVeganBakery Год назад

Yes, it is. Agar powder mixed with water to make the stabilizer mixture that gets added to the plant cream. Here is the full written recipe with links to everything that I use www.gretchensveganbakery.com/stabilized-vegan-whipped-cream/

@MariaBenjamin-um3zk 5 месяцев назад

Recipe not on the website

@GretchensVeganBakery 5 месяцев назад

www.gretchensveganbakery.com/stabilized-vegan-whipped-cream/

@sexiisarah881 5 месяцев назад

This didn’t work for me I am so frustrated 😣 the only whipping cream I could find was the Califia one. I’ve tried two separate batches using the agar and I just can’t do it. It’s still liquid.

@GretchensVeganBakery 5 месяцев назад

I’ve had horrible results with Califia! Check this out! ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-PsbcB5Dd5C8.htmlsi=GaT3qzi6j06VMumh

@novarossi7 Год назад

What is powdered agar?

@GretchensVeganBakery Год назад

Its a vegetarian alternative to gelatin made from seaweed rather than bones & skin

@gitwitit79 11 месяцев назад

@@GretchensVeganBakery Hi, does Gelatin work in the same way you did in the video as a Stabilizer?

@kdarwish362 9 месяцев назад

Can you use unflavored gelatin as alternative to agar agar?

@madefromtofu 3 месяца назад

What about the Trader Joe’s vegan whip cream?

@GretchensVeganBakery 3 месяца назад

The nearest Trader Joe’s to me is almost 2 hours away, So I have not been able to ever get my hands on that brand The ones that I’ve reviewed in this video are the only ones I could find and even that was a stretch just to obtain those few brands

@carlybutler3282 2 месяца назад

I believe the Trader Joe’s vegan whip is country crock because Trader Joe’s has outside suppliers and slaps label on they have same ingredients

@San11006 Год назад

🩵🩵🩵

@lilabukvic4216 6 месяцев назад

Where is recept

@GretchensVeganBakery 6 месяцев назад

Linked here in comments & in the description box below video or direct click on the screen at end of video or do a quick search on my website @ gretchensveganbakery.com

@Fabby47 Год назад

I live in Ecuador and there are no fake anything here for vegans. Oh well.

@TinaVegan Год назад

Not really fake and in this case, vegan whipping cream is MADE for whipping (unlike cows milk). A big baking channel here on YT (Cakes by MK) uses a vegan whipping cream for her recipes.