I decided to try making desserts without dairy cream. There are tons of options in stores now - oat, soy, coconut. Which of these actually whip up into foam and hold their shape, or is it still not the same as real cream?
Did you check the fat content on the package? That's the main thing! They only whip properly if they have high fat content - minimum 20%, better if 30% and higher. Canned coconut cream is ideal in this respect if you get the full-fat version, not the light one. Oat and soy creams also come in different fat percentages - look for packaging that says "for whipping" or just check the fat percentage. Low-fat options will stay a thin liquid no matter how much you whip them.
As for the results - they genuinely whip worse than dairy cream, it's not an illusion! The consistency comes out less dense, they hold their shape but not as confidently. If you chill the cream, use dry beaters and whip patiently, the result is better. Coconut cream works the easiest actually - it turns into foam faster. But with oat cream you often get it separating or not holding air for long.
My tip - try different brands because the quality really varies! Some cream whips on the first try, others from the same store are total garbage. Maybe it's the stabilizers and thickeners they add. And don't forget to chill everything before whipping - that's critical!
I tried canned coconut cream - it really does whip up the best, but there's a catch. Make sure it's actually coconut cream (the thick layer from the can), not coconut milk, which is liquid. When the can's been sitting in the fridge, that top layer is exactly what you need to whip. I had this one time where I bought it just by the label without looking properly - turned out to be milk, and I couldn't get any foam at all.
Yeah, I totally agree about the fat content. Oat and soy creams are usually thinner, even if it says 20% - they hold their shape worse and can separate. I tried oat cream a few times, and it tastes more watery even when it does whip up. Canned coconut cream is closest to regular cream in consistency, though the flavor's obviously different. The main thing is to chill everything beforehand: the bowl, the mixer, the can itself. Cold helps way more than room temperature.
If you really want to use liquid plant-based creams, add some cornstarch or agar-agar to thicken it - then they'll hold their shape better. But for simple whipping, canned coconut cream is your best bet.
The main tip about fat content is correct, but there's a catch: almost all plant-based creams need to be pre-chilled beforehand - the bowl, the mixer attachments, the liquid itself. Dairy cream whips fine at room temperature, but plant-based ones without cold either won't whip at all or you just get thin foam that collapses quickly.
From my own experience: canned coconut cream really does work better, but make sure the label says "cream" and not "milk" - those are different things. Oat and soy ones are thinner, even if they've got 20% fat; they hold foam worse than coconut or nut creams (almond, cashew) with similar fat content.
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