Dairy-Free Recipe for Whipped Soy Cream for Sweets - soy milk

Method

• Use the kirschwasser to eliminate the soy milk odor.
• Microwave for about 30 seconds to evaporate the alcohol.
• Rum also works well.
• Add all of the coconut and almond oil, and 1/2 teaspoon lemon juice to the kirsch.
• Mix lightly, but let it stay separated.
• You can find coconut oil and almond oil from a top-grade supermarket or online.
• Use the coconut oil in a liquid state.
• Add sugar to the soy milk and whip until soft peaks form.
• Add to a bowl with ice water to cool, and beat with a hand mixer starting on the medium setting, then reducing it to the low setting.
• Add the mixture from Step 2 to the soy milk a little at a time and whip.
• Be sure to incorporate air as you whip to create peaks.
• The mixture should become yellow.
• If it's still a bit watery, add lemon juice and whip.
• However, if you add too much lemon juice, it will turn sour and go flat.
• Stir in the vanilla essence last, and it's complete.