A discussion on thickening agents.

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Joined Jan 28, 2017
Recently, I have been experimenting lightly with different thickening agents to find the best substitute for whipped cream. 

In the first few trial attempts, I have used mainly almond and macadamia nut milk with some sort of combination of powdered sugar, xanthan gum, cornstarch, and arrowroot.

What have been your experiences with using these, or other ingredients, and how have you found their properties change when used in different ranges of temperature?

Also, what flavor nuances do you find intriguing, off-putting, or neutral for use in a multitude of applications?
 

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