Due to its more specialized use, Versawhip is a less commonly utilized but important modernist foam ingredient to discover. Versawhip is a soy protein that replaces egg whites or gelatin in the stabilization of various types of whipped foams. Surprise your guests by adding an interesting textural element to your dish!
Versawhip is used similarly to egg whites or gelatin in the stabilization of foams, especially whipped ones. It has greater strength than egg whites and a wider temperature range than gelatin. Even though Versawhip will not work with products containing fat, it does foam well with very acidic ingredients.
Versawhip is best mixed in a standing blender that is running as the powder is sprinkled in. Versawhip must sit to work well, so refrigerating the mixture for several hours helps to create more durable foam. You can foam the mixture either by whipping it or by charging it in a whipping siphon.
By itself, Versawhip will create an airy foam in low concentrations and a creamier, but still airy foam in higher concentrations. To make the foam more springy, dense and stable use xanthan gum in combination with Versawhip. By adding sugar the foam becomes creamier and denser.
Independently, Versawhip tastes bitter and metallic, but since such a small quantity is incorporated, it doesn't have an impact on the food. However, the foam is normally sweetened or made with a strong tasting liquid to mask any chance of those flavors coming through. Versawhip is used with emulsion, foam and thickening techniques.
With its consistent whipping performance this modernist ingredient is widely found in sugar confectionery products. However, Versawhip has been around awhile; it was used as early as the 1950s to fortify non-dairy creamer and whipped creams. Versawhip is a good choice when making vegan meringues, macaroons and foams.
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We know relatively little about Versawhip because it is a proprietary protected formula created by the Kerry Group. However, Versawhip is composed of soy proteins that have been enzymatically treated to give them properties similar to egg whites. Although the white powder is sold under several brand names, it all comes from the same place.
Versawhip is desirable because it has no egg taste and provides double the aerating capability of egg whites. In addition, it has excellent flavor release, cannot be over-whipped, can be used in either hot or cold applications, and has reduced microbial risk.
Versawhip readily disperses and hydrates in any liquid temperature. Versawhip is best mixed in a standing blender that is running as the powder is sprinkled in.
For most applications a 0.5% to 2.0% ratio by weight of Versawhip will be used to make foams if 0.1% to 0.2% xanthan gum is also added. For thick fine textured foam, use 1% Versawhip with 0.15% xanthan gum.
This quick, basic flavored foam recipe can be a great jumping off point for discovering the world of Versawhip! Change the liquid flavoring for an endless array of fun whipped foams.
Place the liquid in a blender, turn it on to form a vortex, then blend in the Versawhip and xanthan gum.
Pour into the bowl of a stand mixer fitted with a whisk attachment. Whisk until soft peaks form, 3 to 10 minutes.
The foam is then ready to be used, or it can be stored in the refrigerator for several days and rewhipped as needed.
This foam resembles bubbles and is made with Versawhip and xanthan gum that has been aerated with an aquarium pump. This is a pretty unique way to make large foam bubbles that are visually interesting and carry a surprising amount of flavor.
I originally wanted to make these to use with a peanut butter panna cotta for a take on a PB&J but it can be used on many different dishes and they are a great topper for cocktails. You can make bubbles using just about any fruit or vegetable juice. So think creative and you too can amaze your guests with fun and flavorful food.
Versawhip and xanthan gum combine to make light
foams that are a great way to add texture to dishes.
It's a great topping for desserts and ice creams or can
even be eaten as an amuse bouche between dishes.
There are many different types of foams you can make using different modernist ingredients and foaming methods. This foam resembles bubbles and is made with xanthan gum and Versawhip that has been aerated with an aquarium pump. It's a pretty unique way to make bubbles and they are very interesting.
This article is by me, Jason Logsdon. I'm a passionate home cook who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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