Whip it...whip it good...

 

-Written by Elin

When a problem comes along...You must whip it....Before the cream sets out too long....You must whip it....When something's goin' wrong...You must whip it...-Devo

Click HERE for some music to whip it to!

Whipped goodness

 

Whether applying this moniker to CrossFit, Roller Derby, life at large or the bowl of heavy cream in front of you this snappy 80's tune just plain fits.  So click on the link above, and hum a few bars as you read on...

I have found several ways over the years to accomplish a whipped cream style topping none of which involve dairy, they do however require you to sing Devo while working.

Try all 3 and see which one suits your fancy the best.

Whipped coconut cream, whipped unsalted, unroasted cashews, and a blend of whipped coconut oil and coconut butter 

 

Whipped coconut cream

 

  • One 15-ounce can full-fat coconut milk**
  • 1 tablespoon sweetener of choice or more to taste (optional)
  • 1 teaspoon vanilla, almond, coconut.... or more to taste (optional)

 

Place the can of coconut milk in the refrigerator and leave it there until well-chilled; I left mine in overnight. Open the can of coconut milk. There will be a firm, waxy layer on top.

Scoop out this firm layer coconut cream that has solidified at the top of the can.

Stop as soon as you reach the water at the bottom of the can; don't include anything but the solid cream. (You can use the water in smoothie, or just drink it straight.)

Place this cream in the bowl of a stand mixer, or a large bowl.

Turn your mixer or hand beaters to high speed, and whip the coconut cream for 3 to 5 minutes.

Whip until it becomes fluffy and light, with soft peaks. Mix in sweetener or vanilla, if using.

** Depending on the size of your mixer bowl you may need to use 2 or even 3 cans for the best result.

Whipped cashew cream

  • 1 cup raw cashews
  • 2 cups water, fruit juice, or coconut milk
  • 2 Tbsp melted coconut oil
  •  sweetener of choice to taste
  • 1 tsp vanilla, ginger or cinnamon depending on application

Directions:

  1. Bring the cashews and water or juice to a simmer for 10 minutes.
  2. Cover, and leave to cool completely.
  3. Drain the cashews, reserving the liquid
  4. Blend the cashews with the oil and vanilla, adding a small amount of the reserved juice as needed to help things along. Use as little liquid as possible - the cream should be thick
  5. Add any sweetener gradually, testing until it has the right amount sweetness for you then add flovoring extracts.

Whipped coconut oil/butter

  • 1/3 cup coconut butter (made from whole coconut flesh, this is a whole food, not just oil)
  • 1/3 cup coconut oil
  • 1 tablespoon citrus zest (lime, lemon or orange)
  • 1/2 teaspoon fresh ginger
  • 1/2-1 Tablespoon sweetener of choice to taste

With butter and oil at room temperature whisk vigorously until light and airy.  Whisk in remaining ingredients and enjoy by the spoonful atop virtually everything under the sun.  Bananas, and almond butter, pancakes, chocolate squares, your favorite crossfitter : )

 

CrossFit AllStar