Go to the Recipe: Skinny Whip
Great recipe, the whole family loved it and it is a fantastic substitute for traditional whip cream. Instead of about 108 grams of fat in 300 grams of heavy cream, this has about 9 grams of fat from 300 grams of milk (or only about 80 fat cals in the entire recipe versus about 970 fat cals if made with heavy cream). Its an incredibly healthy way to enjoy whipped cream without a guilty look at the statin bottle.
For those using knox brand gelatin in powder form, 6 grams of 170 bloom converts to 4.5 grams of powdered knox brand gelatin (at 225 bloom), which works equally well in my experience.
I may have actually wee'd myself laughing at the final scene in this video....
In your opinion if using skim milk would you increase the xantham gum or the gelatin? or maybe both
HI! What about replacing gelatin with agar agar? If it should work , what amounts should i use?
What about the pumpkin pie?
This tasted great but had no body or stability. It was very foamy and started to melt in 5 min. I am using a 1 pint whipper. To get more body and stability, should I have used only one charge or should I use more gelatin or more xanthum??
I would only increase the gelatin, Xanthan Gum is only acting to thicken the milk slighty and stabilize the emulsion, but gelatin is thickening also and helping emulsify, so if you add too much xantham you will end up with a really dense foam
My wife and nephew are both allergic to milk, so I used this same recipe and instead of whole milk I used soy milk. Both their eyes lit up with excitement when I told them they could both have it on their pie. Thanks guys!
Would it be possible to make a hot foam using agar-agar or Methylcellulose instead of gelatin? And also on another note; if using high fat cream; does the use of Xanthan Gum help to get a hot whipped cream as well?
Tried this using vanilla flavored kefir, and damn if it's not close to Chantilly. It's rougher, but amazing and delicious. Crowd of naysayers ate their words when they tasted it.
Why isn't the video playing?
If anyone's making this with Knox powdered gelatin or equivalent (gold / 225 bloom) dry reducing the gelatin quantity to 4.5g. I think it gives a more natural texture.
hahha thanks
Agreed!
Have you tried/experimented with the amounts?
Paul, if I use knox powdered gelatin, would I use 4.5 g? Thank you.
Is this recipe for the 1 pint or 1 quart whipper? The recipe calls for two N2O cartridges and I believe maximum capacity for the 1 pint whipper is 1 cartridge. Thanks!
hi, thank you for the tip.. did you adjust gelatin or xanthan?
Do I need to hydrate the gelatin sheet (soaking in cold water) before using it?
Yep, this will make it melt and distribute more evenly and keep you from having to heat your mixture for too long.
You just charge it twice. Put in your first N2O, screw it down until it is used, and do a second one. Watch the video for their 10 minute cake as an example.
Could you switch the gelatin for agar agar?
Sorry Jamie you can not, agar and gelatin are not interchangeable for this recipe.
We are working on an update at the moment that will give you a new formula to use instead of gelatin. Keep your eyes out in the next few months.
I’d love a totally vegan recipe if you can figure it out! Maybe utilizing the horchata ya’ll have been developing?
Can this be made in advance? Serving it with your yeasted waffle recipe in the AM and not entirely sure which step of the process to pause overnight.
You can go all the way to putting it in the ISI. Just refrigerate and have it ready in the am.
It's been 3 months I'm just curious where the update is? Thank you Kyl! :-D
Hmm, this is exactly what I did but unfortunately came out a bit scrambled eggy. It also had that xanthan texture and mouth feel. Maybe just better served right away.
Jump on over to the new skinny whip page here. It should help you out.
https://www.chefsteps.com/activities/skinny-whip-2-0
its been active for a bit.
Can I use a Nut Milk instead of regular milk? I am looking to do a dairy free recipe not vegan... I want to use gelatin instead of gellan I have seen 2.0 version which is completely vegan.
I heard Grant say in 2.0 video its macadamia nut milk, Does that have the best taste? (compared to cashew, almond, walnut?)
Why not. Macadamia and Cashew milks are superior in flavor and body.
I make it as prescribed but finally i think i need it to be more satble and firm whipping cream. What ingradient that i have to increase to reach that point
You may increase gelatin bit by bit. Remember to keep mixture very cold for fully gelled gelatin.
Thank you. I will do that.
Is freezer enough or it should be ice bath?
