They say the best inventions are born out of necessity!
And stabilized vegan whipped cream is one of those necessities.
But wait — isn’t vegan whipped cream already more stable than dairy?
Some vegan whipped creams are indeed very stable, but not all. I discovered that recently when the only product I could find locally was Country Crock Vegan Whipping Cream. It whips beautifully and tastes great, but it didn’t hold up as a filling in my multi-layered cake. That prompted me to develop a reliable stabilizer so I can use this product successfully in more recipes.
My solution: an agar-based stabilizer for vegan whipping creams
New vegan products keep arriving
In recent years the market has seen a steady stream of vegan alternatives, and over the past year the pace feels like an explosion. That’s excellent for choices and accessibility, but it also means quality can vary. From my testing of several vegan whipped creams, not every new product performs the same.
For example, I used Country Crock Whipping Cream in my Chocolate Cream Pie Cake. The flavor and whipping were excellent, but the filling failed to remain stable inside a layered cake. I also had a disappointing experience with Califia Farms and won’t purchase that brand again.
*No brands mentioned here sponsor this article.
Notes for success
The main point to understand is that not every vegan whipping cream requires a stabilizer. Some brands and homemade recipes perform well on their own.
For example, SILK whipped cream (when available) doesn’t need stabilizer, and my homemade vegan whipped cream recipe also holds up without it. Likewise, whipped cream made from canned coconut milk typically doesn’t need extra stabilizing.
Test before you add agar
Before using this agar stabilizer, test your chosen whipped cream or recipe. If it already holds peaks and remains stable in your intended use, you don’t need to add anything. If it softens or weeps under refrigeration or inside layered desserts, a stabilizer will help.
Pay attention to the agar strength when following any recipe. I typically use powdered agar with a 900 bloom strength in my recipes. The method below produces a bulk portion you can store in the refrigerator for months. Each quarter of the finished disc is the ideal amount to stabilize 2 cups of liquid whipping cream.
For a single use to stabilize 2 cups of liquid whipping cream, divide the bulk stabilizer into four equal pieces, or prepare a small batch using 3/4 teaspoon powdered agar and 3 tablespoons water.
When integrating the melted agar into whipped cream, a high-speed mixer with a whisk attachment is essential. Agar will set quickly on contact with cold ingredients, so using a powerful mixer helps incorporate the warm stabilizer smoothly.
Bulk Stabilizer for Vegan Whipped Cream
Pin Recipe
Ingredients
- Powdered agar — 3 teaspoons
- Water — 12 tablespoons
Instructions
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Combine the powdered agar and warm water in a small saucepan and whisk until the agar dissolves.
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Over high heat, stirring frequently, bring the mixture to a rolling boil. Continue whisking and boil for 20 seconds to activate the agar fully.
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Pour the hot solution into a heatproof glass or bowl and let it cool completely until it becomes firm and cold.
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When set, it will form a firm, rubbery disc.
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Unmold the disc and cut it into four equal portions.
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Store the portions in a clean container or zip-top bag in the refrigerator until needed; the bulk stabilizer keeps for up to three months.
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To stabilize 2 cups of liquid whipping cream: melt one portion (equivalent to 3/4 teaspoon powdered agar and 3 tablespoons water) in a small saucepan or microwave until liquid and hot. Whip your cream to medium-firm peaks with a high-speed mixer, then pour the hot agar mixture into the cream and continue whipping for about 30 seconds to incorporate. This will give the cream lasting stability for fillings and decorations.
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Important: use a high-speed whisk attachment. Agar sets instantly when it contacts cold ingredients, so a powerful mixer is necessary to avoid any lumps.
Notes