Natural 1-ingredient parve whip! Plus Braun Multiquick hand blender review

As I’m sure you know, one of the features of a kosher kitchen is the total separation of milk and meat ingredients. This means that kosher cooks have two sets of pots, pans, utensils, serving dishes, crockery, cutlery etc. etc. – one for milky food and one for meaty.

However, the vast majority of food falls into a third category – parve (sometimes called parev).

Parve is a sort of gender-neutral, neither-milk-nor-meat catch all category which includes, among other things, eggs, fish, grains, fruits, vegetables, pulses, nuts, seeds… and all their derivatives like oils, flours etc. These foods can all be cooked and eaten alongside either milky or meaty foods. However, if you cook (for example) vegetable soup in a milky pan, you can’t then eat the leftovers with a meaty meal. Somehow the ‘milk-ness’ of the pan leeches into whatever is cooked it in…

If you’re organised like my Mum, you have a large parve pan specifically for making vegetable soups, rice etc. to serve with both meat and milk meals. 

Anyway, when DH and I combined our kitchens, as you might imagine we had a lot of stuff. Fortunately, much of it was complementary – I had virtually no meaty equipment (since I don’t eat meat) while his milky selection was more limited. Unfortunately though, there were some items that we both had, which is how we ended up with two milky stick blenders. 

Now, I love a good stick blender (or hand blender). They are brilliant for liquidising chunky soups, making smooth sauces, and a whole lot of other jobs. And we do use the two milky ones A LOT. 

So, imagine my delight when I received the Braun Multiquick MQ325 Hand Blender to review! At last – a parve hand blender!!

braun hand blender    braun hand blender

We began to put the Braun hand blender through its paces. DH made me a delicious fruit smoothie, and the sharp, steel blades made short work of turning diced fruit into a smooth and refreshing drink. Braun claim that this is because the “Floral bell shape draws food towards the blades for fast blending results.” Whatever the reason, it certainly whizzed up the fruit in no time. DH also commented that the shape of the beaker included with the blender seemed to help the process along. So far, so good!

  braun smoothie

The blender also came with a mini-chopper attachment. If you go to the search box at the top right of this page and search for ‘mini-chopper’ you will see just how often I use one of these. They are fantastic for chopping herbs, mincing garlic, chopping nuts, whizzing up marinades, making dressings, and a whole host of other things besides. I use my milky one to make flavoured butter, so it was definitely milky. What joy to have a parve blender to do all that stuff for parve/meat recipes!

The final attachment included with the Braun MQ325 was a balloon whisk. Now, the whole ‘no dairy desserts after a meat meal’ thing has been taken as something of a challenge by kosher cooks, and there are all sorts of cream alternatives available in the shops – usually sold under the title ‘parve whip’ or ‘parve whip topping’. These chemical confections typically whisk up to a white, fluffy consistency not unlike whipped cream (or shaving foam) but they are IMHO no substitute for the real thing, and further, their ingredients lists look like something out of a chemical catalogue. How else could they have a shelf life of 3000 years?!

long BBE date!

Anyway, in pursuit of something better, I decided to use my new parve electric whisk to try out coconut whipped ‘cream’. I read about this somewhere and couldn’t quite believe it would work, but it really does! A carton of coconut cream, whisked with the new Braun hand blender for a couple of minutes, created a bowlful of softly peaking whipped coconut delight!

whipped coconut cream

Kipper and I had made some very easy tropical fruit jellies and the subtly coconutty fluff was the perfect topping.

I must admit that my amazing, all-natural, 1-ingredient, vegan parve whip wasn’t a universal success. DH was surprised that it tasted of coconut (!) and rather took against it on that basis. Personally, I quite enjoyed the subtle – and it really is subtle – coconut flavour. That said, I think this would work best on desserts made of things which go well with coconut, like tropical fruits, chocolate, rum… this barbecued pineapple for instance. After a night in the fridge the remaining coconut whip had stiffened slightly (much like whipped cream is prone to do) and I was able to dollop it onto a quick fruit salad. Yum. It’s good with strawberries, oranges and mango too, apparently.

tropical jelly with whipped coconut cream

I’d be interested to try making this parve coconut whipped topping with a drop of vanilla added, to see if it hides or highlights the taste of coconut. I’ll be experimenting and posting recipes using more of this wonder ingredient soon! Parve pavlova? Profiteroles? Trifle?! Watch this space…

Take the stress out of meal planning! Get deliciously easy, family-friendly recipes like this delivered straight to your inbox. Click here to sign up. (I’ll never pass on your email address to anyone.)

Tropical jelly with whipped coconut cream
Yields 4
Write a review
Total Time
15 min
Total Time
15 min
418 calories
76 g
0 g
13 g
3 g
12 g
214 g
33 g
42 g
0 g
1 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 418
Calories from Fat 109
% Daily Value *
Total Fat 13g
Saturated Fat 12g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 0mg
Sodium 33mg
Total Carbohydrates 76g
Dietary Fiber 3g
Sugars 42g
Protein 3g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 500ml tropical fruit juice
  2. 1 packet (kosher) lemon jelly
  3. 250ml carton coconut cream
  1. Use the tropical fruit juice to make up the lemon jelly according to the packet instructions, in place of water. Pour into four bowls or glasses and allow to set. Chill.
  2. Pour the coconut cream into a large bowl. Whisk vigorously (or use an electric whisk) until the coconut cream thickens to soft peaks.
  3. When the jelly is set, top with the whipped coconut cream.
  4. Eat immediately or chill until required.
  1. These will keep for a day or two in the fridge. Any unused whipped coconut cream can also be kept refrigerated and used to top fruit salad, cake or other desserts.
I’m entering these delicious summery jellies into this month’s Treat Petite, organised by The Baking Explorer and CakeyBoi, who is also hosting this month. 

Disclaimer: I was sent the Braun Multiquick Hand Blender to try. I was not expected to write a positive review and all opinions are my own.


  1. Pingback:Vegan rich chocolate tart from 3 ingredients! - Family-Friends-Food

  2. Thanks for your post! Do you think that this Braun hand blender can blend something hard like coconut meat or RAW/uncooked squash? Also is it good to blend leafy? I’m into smoothie of all kinds of vegetables.
    Please advise!

    • Hi – thanks for your question. I’m not sure that a hand blender is powerful enough to blend the types of food you suggest. I think you would probably need something like a food processor or a standalone blender like the Kenwood I reviewed here. I hope this helps! Helen.

  3. Sarah Klinkowitz

    I have a Braun similar to this one (mine is several years old) and I LOVE it!

  4. I am so tempted to make whipped coconut cream Helen – you have inspired me! Thanks for taking part in Treat Petite

  5. Jen @ Jen's Food

    The blender looks great. My last hand blender died after I think I got a bit of water in the wrong end of it and I’ve been looking for a good replacement. Really like the sound of the whipped coconut cream too, though my OH is like yours and not much of a coconut fan.

  6. Sounds good, I really need to get one of those.

    We had previously similar Braun hand blender for years (wedding gift) and loved it. Sadly we managed to kill it by soaking it in water… completely our fault. If we buy a new one it will definitely be Braun (!)

    • Yes, they’re brilliant – our old ones are probably twenty years old or more and still going strong. I’ll keep them away from the sink though!!

  7. It’s great isn’t it? I’ve used it on trifle before and to make whipped fruity desserts. It’s perfect for my vegan hubby. So Kosher jelly has no gelatin? That is good to know as I’m always looking for a good veggie jelly.

    • Most kosher jelly is completely vegan, although a very few use fish gelatine, so it’s as well to check the packet. I find they have a better ‘set’ – more wobbly – than things like agar.

Leave a Reply

Your email address will not be published. Required fields are marked *