Here’s a snack with some science behind it! Travis read that shaking dairy cream rapidly would result in whipped cream, thanks to the addition of air. Could we achieve the same with non-dairy creamer? We had to try two times before we were successful, so read on!
First, we tried a liquid non-dairy creamer, and opted for oat milk. Pour 1/2 cup into a jar with a lid, along with 2 teaspoons sugar and 1/2 teaspoon vanilla extract. Shake for a few minutes (take turns so your arms don’t get tired!) and see if it turns from liquid to solid.
Well, it turned out that the oat milk didn’t work. For a surer bet, we next turned to full-fat coconut cream. Chill a can of coconut milk in the fridge overnight. Scoop off the solid portion of cream; stop scooping when you hit the watery liquid underneath. Repeat with the same process as the oat milk above, adding the sugar and vanilla, and then shaking.
Well, this time the creamer was firm after just moments of shaking! So the answer is yes, it does work if you choose the right non-dairy alternative.
To enjoy the fruits of our labor, we spooned some of the coconut whipped cream into parfait glasses and topped each serving with fresh berries. The perfect reward.
Can you shake other non-dairy creamers into whipped cream? Please share in the comments if you find a successful method!