This is a work in progress!
2 Egg Yolks
1 1/2 Cups White Sugar
1/3 Cup Cold Water
1 tsp Vanilla
1 1/2 tsp Light Corn Syrup
Mix egg whites, sugar, water and syrup in top of double boiler. Beat with a hand mixer until mixed well. Place over rapidly boiling water. Beat constantly while it cooks for 7-12 minutes or until it will stand in peaks when beater is raised. (this felt like an eternity.)
Remove from heat.
Use sparingly as it’s super, super sweet.
Why I can’t just use store-bought coconut whipped cream?
Ever since going gluten and dairy-free I have missed old-fashioned whipped cream.
I tried making it once out of coconut cream, and it was a no go for my body. The short explanation is that while eating it, I will immediately need to use the bathroom. No joke, fork still in hand, and the need for a bathroom. The struggle is real.
Since then I have tried to find an alternative.
I tried making it out of tofu, which let’s face it, still tastes like tofu with sugar added.
I tried to locate raw cashews (as I believe this would be a viable option, but couldn’t in my remote town)
So I tried this. And it works.
I am looking at trying a few different options in the future to get rid of some of the grittiness, but it’s white and fluffy and full of sugary goodness.