Go to the Recipe: Skinny Whip 2.0 (with Vegan Options)
Amazing!!! Thank you for creating a vegan version.
Great fun - this recipe clearly calls for a Thermomix
How long could the siphon be stored in the fridge? Can you serve whip the whole week like this?
I would recommend a week max.
Would this whip at all in a stand mixer? Or is a siphon 100% required?
100% need a siphon.
Is it a good idea to let the mixture cool in a blender in order to avoid dirtying another dish?
I would not recommend that.
1. It will take longer to cool.
2. You will have issues getting it to start to blend.
I have tried this recipe but had some trouble reaching 93 °C in a blender. It took me half an hour of blending to reach that temperature.
It appears the milk just doesn't offer enough shear resistance.
Is there anything I can do to compensate for a weaker blender in the future?
Should I risk the stovetop, or maybe add some sodium citrate to lower the hydration temperature?
Hi Alex, I would recommend bringing it up to 195°f before adding it to the blender. Then add your hydrocolloids.
If i double the recipe for a 1 liter siphon does 2 charges still work?
You will probably need 3 charges.
Would this work with agar agar?
yes, same ratio.
Could you use Soy milk also? same ratio and method?
Yes, same. Although soy will vary from brand to brand and most have hydrocolloids already in them to help with emulsion. You may find that cutting back on the gellan by .5 g will give you the same result.
Used Silk Organic Soy, Didnt modify anything and it came out perfect!!! best vegan whip ever!
Hi guys, need to ask a question. First I have to say I really love your sight and all the great personalities and recipes. I tried this one, though, and when I was on the blending stage it seems as though it melted the grease right out from under my blender blades/gasket, and contaminated my soy milk mixture. I promise you I don't have a cheap blender. It is a Blendtec high-end critter. What did I do wrong? Can you help me?
Wait, isn’t the recipe written for a 1L siphon? Wouldn’t doubling it be too full?
I like this, but I compared the results to the whipped cream in the can and I like the can a little more. It's a little lighter which I prefer. The skinny whip to me resembles more of a light pudding texture instead of a whipped cream texture. I tried another shot of nitrous and that didn't help much. Next time I'm going to try this using skim milk instead of 2% and see what that does. I usually have skim milk on hand anyway and hopefully that will give me that light texture I'm looking for.
So it's been a week and I tried again using skim milk instead of 2%. The result was lighter and I'm much happier with it. It's still not quite where I would prefer it, but I'm just being nit picky at this point. Also I'm not sure what to try next to get this even better. I tried a 3rd No2 charge and that didn't help much again. Should I whip it more before charging it? Should I use less or more Gellan? According to the notes more Gellan would result in more of a meringue texture which sounds closer to what I want so I might try that next. I'm not sure, but I'm pretty happy with just the skim milk swap so I might just call it there.
Thanks everyone at ChefSteps
