【食验工作室】3种纯素奶油（可打发）的配方对比

对于纯素食者，有几件东西会怀念，打发的奶油是其一。所以我尝试了网上几个不同的方法。

if you are vegan, one of the things you are gonna miss might be the vegan whipped cream which is fully, light and creamy with deep flavor and satisfaction. So I made some tests with different formulas and finally got one very similar to real whipped cream. 

1

【鹰嘴豆水】

【AQUAFABA】

Aquafaba实际上就是煮鹰嘴豆的水。你当然可以拿干豆去煮，但是有现成的罐头可以用，谁会愿意费那个时间呢？而且，水的浓度又不容易掌控，所以，拿鹰嘴豆罐头里的水来做实验，比较容易成功。

Aquafaba is just the fancy name for the liquid inside a can of garbanzo beans (there’s usually about 3/4 cup of liquid inside one can). You can make it yourself, but why would you? It is so easy to use tight one of the can.

1量杯 鹰嘴豆水 （用罐头的，确保正确的浓度）

1/3 量杯 糖粉

1 cup aquafaba

1/3 cup powdered sugar

选择没有加调味的鹰嘴豆罐头，过滤出水，大约有1量杯左右。用电动打蛋器在高速下搅打1分钟，会出现比较粗大的泡沫，体积增大8倍左右。加入糖粉，继续搅打3-5分钟，渐渐会形成细腻的泡沫。整个过程和打发蛋白几乎一摸一样。为了增加其稳定性，你可以加入一小勺塔塔粉或者醋（酸性物质）。

Using an electric mixer, whip this liquid on high speed for 1 minute, until it increases about eightfold and is light, white and fluffy. Add powdered sugar and keep whipping for another3-5 minutes until the mixture form stiff peaks. The whole process is just like whipping egg white. You can add 1 teaspoon of cream of tartar or vinegar to increase its stability.

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2

【椰子奶油】

【coconut cream】

 为了得到最佳效果，在使用之前，提前一晚把椰子奶油放在冷藏室。在开始准备打发椰子奶油前，将设备（不锈钢盆和打蛋器的搅拌棒）放在冷冻室内冷冻10分钟。冷藏后的椰子奶油罐头，会有部分的椰子水在底部，打开椰子奶油的罐头，用勺子一勺一勺地挖出椰子奶油，放在冷冻过的不锈钢盆里。特别要注意的是不能有任何水在盆中，也不要把罐头里被分离在底部的椰子水刮入混合物中。

For best result, coconut whipped cream should chill in the refrigerator overnight before serving. Chill the bowl in the freezer for 10 minutes before starting whipping. If they are not very cold, the cream will not shape properly. Skim the solidified coconut cream from the chilled can and transfer the solids to the bowl. Do not include any of the water in the can, even if you have to leave behind a  little margin of  coconut cream, because even a little bit of coconut water can harm your result.

 1罐 椰子奶油

1/3量杯 糖粉

1 can coconut cream

1/3 cup powdered sugar

用电动打蛋器搅打，1分钟后，加入糖粉，继续搅打3-5分钟，直到椰子奶油被打发，整体的体积并不会增加太多，被打发的椰子奶油宛如干性打发后的奶油一样，尖峰呈直立状。把打发的椰子奶油放入冰箱，3-5个小时后会更稳定。厨房和设备的温度越低，出来的效果会越好。

Add the powdered sugar and whip for a few minutes until the mixture begin to stiffen and turn into whipped cream. The volume will not increase much. Chill the whipped cream in a covered container in the refrigerator. It should firm up even more as it sits in the refrigerator for the next few hours or oven night. The colder your kitchen and equipment are, the better your whipped cream will hold up.  

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3

【 MIYOKO版的纯素可打发奶油 】

【 MIYOKO’s better than whipping cream and topping 】

这是我要极力推荐的！！！

 THE BEST VEGAN WHIPPING CREAM FORMULA 

这个方法出来的效果，除了香味以外，口感和动物性打发奶油几乎一样。如果你不喜欢椰子味道，可以把配方里的特级初榨椰子油换成精炼椰子油 （精炼椰子油没有椰子油的味道，但性状和椰子油是一样的,即23摄氏度以下呈固体，以上呈液体），你可以加入喜欢的天然芳香物质（譬如柠檬丝，咖啡粉等）来做一些变化。

The result of the formula just give the exact creamy and fluffy texture like real heavy cream. The only difference lies on different aroma. If you are not a fan of coconut flavor, use refined coconut oil in below formula. And you can always add your favorite natural essence to make a twist.

我尝试了几次才成功的掌握了该有的温度和混合物的黏稠度。正确的温度和黏稠度，非常非常重要。

I tried several times to grasp the right temperature and right thickness of the mixture. 

1量杯 豆奶

1/2量杯 生腰果（原配方为1/4量杯，但几次失败后，我觉得黏稠度不够，所以增加了1/4量杯的量）

1/2量杯 特级初榨椰子油 （融化的）

1/4量杯- 1/3量杯的纯素白糖

1小勺 香草精华

1 cup soy milk

1/2 cup cashews （it is 1/4 cup cashews in the original recipe, however I found it’s just not thick enough)

1/2 cup extra virgin coconut oil, melted

1/4 to 1/3 cup vegan sugar

1 teaspoon vanilla extract.

把所有的食材放入搅拌机内以高速搅拌2分钟，直到混合物非常顺滑。糖的量可以根据个人需求增加或减少。把混合物倒入保鲜盒内，冷藏过夜。第二天，再放入冷冻室内冷冻30分钟到1个小时。拿出后的混合物，其黏稠度应该和动物性奶油一样。用电动打蛋器搅打5-8分钟直到奶油形成稳定的尖峰。如果过度搅打，会出现分离。把打发的纯素奶油放在保鲜盒内，可冷藏保存1周。纯素奶油打发的时候越冷越好（但不要冻住了，冷是为了确保其浓稠度），打发的设备也是越冷越好。如果你操作了5-6分钟，混合物还没有开始变得更稠，那就说明温度不够低，重新放回冷冻30分钟至1个小时后再进行操作。另外，糖越多，越容易打发。

Place all the ingredients in a blender and puree for 2 minutes until very smooth. You can use more or less sugar, depending on how sweet you like it. Pour into a covered container and refrigerate overnight. On the second day, freeze it for 30 minutes to 1 hour. It should be as thick as heavy cream. Using an electric mixer until soft peaks form, 5-8 minutes. The mixture can become quite stuffy if you continue whipping but can separate if over-whipped. Keep the cream in a jar in the refrigerator for up to 1 week. The colder the cream, the easier and quicker it will whip. If the cream doesn’t begin the thicken after 5-6 minutes, freeze for an hour or so. Using a chilled bowl is also helpful. Also, the more sugar, the easier it might whip.

【 总结 】

Conclusion

**鹰嘴豆水Aquafaba

因为缺乏脂肪，所以吃起来很空。另外稳定度也不够，打发后放置一段时间，会出现大的气孔，导致塌陷。打发的鹰嘴豆水更适合当作打发的蛋白来运用。

Due to lack of fat, the “cream” tastes empty. The other problem is its unstablity. The whipped aquafaba will collapse after hours. The better way to use aquafaba is to use it as whipped egg white.

**椰子奶油Coconut Cream

可以用于蛋糕做裱花，但我个人并不推荐。一方面，椰子奶油的后味太过强烈，吃起来有点奇怪。 另一方面，目前中国市场椰子奶油很难购买得到。

You can use it for cake coating. But I will not say it's the best solution. The strong coconut flavor just leads a fake aftertaste. Besides, it's hard to buy coconut cream in China.

**Miyoko的纯素可打发奶油 MIYOKO‘s Vegan Whipping Cream

我失败了两次，在第三次的时候成功了，第一次失败因为黏稠度不够厚以及温度不够低，第二次失败因为调整错了食材，第三次的时候才成功打发了它。当我尝到它的味道时，我知道失败再多次都是值得的，这个方法做出的可打法奶油就是和动物奶油一样的效果，有着打发奶油适当的蓬松感，恰到好处的满足感以及回味。

I failed 2 times when trying this recipe. The first failure was beacuse of the wrong thickness and improper temperature. The second failure was because I adjust the ingredients in a wrong way. I gave myself a thrid try and when I tasted it, it's the Zing, with right fluffy texture, right satisfaction by the cream and a good aftertaste.

完

the end

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