Dairy-Free Recipe for Whipped Soy Cream for Sweets

• 150 ml Additive-free soy milk
• 10 grams to 25 grams Sugar
• 1 1/2 tbsp Coconut oil
• 1 -1 1/2 tablespoons Almond oil
• 1 tbsp dover or 1 1/2 tablespoons Suntory Kirschwasser (liqueur)
• 1 few drops Vanilla essence
• 1/2 tsp or 2 tsp Lemon, tangerine, or yuzu citrus juice

1. Use the kirschwasser to eliminate the soy milk odor.
2. Microwave for about 30 seconds to evaporate the alcohol.
3. Rum also works well.
4. Add all of the coconut and almond oil, and 1/2 teaspoon lemon juice to the kirsch.
5. Mix lightly, but let it stay separated.
6. You can find coconut oil and almond oil from a top-grade supermarket or online.
7. Use the coconut oil in a liquid state.
8. Add sugar to the soy milk and whip until soft peaks form.
9. Add to a bowl with ice water to cool, and beat with a hand mixer starting on the medium setting, then reducing it to the low setting.
10. Add the mixture from Step 2 to the soy milk a little at a time and whip.
11. Be sure to incorporate air as you whip to create peaks.
12. The mixture should become yellow.
13. If it's still a bit watery, add lemon juice and whip.
14. However, if you add too much lemon juice, it will turn sour and go flat.
15. Stir in the vanilla essence last, and it's complete.

soy milk, sugar, coconut oil, almond oil, kirschwasser, vanilla essence, lemon

Taken from cookpad.com/us/recipes/149709-dairy-free-recipe-for-whipped-soy-cream-for-sweets (may not work)