Baking and desserts

Whipped cream

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1 teaspoon cornflour 1/2 cup of soymilk (preferably white So Good) 100 grams dairy-free margarine (e.g. Olivani) 3 teaspoon icing sugar A few drops vanilla essence


In a small bowl blend the corn flour into a paste with a little of the soymilk. Put the rest of the soymilk into a saucepan and bring to the boil. Pour it into the cornflour mixture, stir continuously (to make thick white sauce) and return to the pan. Make sure mixture doesn't have any lumps. Stir over the heat for a minute or two until the mixture thickens, then remove from the heat and leave until completely cold. In another bowl, beat the margarine until it's light and creamy, then gradually whisk in the cooled cornflour mix. It's important to add the cornflour mix gradually, whisking well as then you will produce a beautifully light whipped cream. Add the icing sugar towards the end, a teaspoon at a time, tasting the mixture after each addition until it tastes just right. Finally, add the vanilla essence


This makes a stiff cream, suitable for topping cakes. The secret for this cream is the beating. Use an electronic beater if possible

Source: NZ Dairy -