Are you wondering if making vegan whipped cream at home is possible? Yes, it is, and it’s super easy too! This simple recipe is easy to follow and only has three ingredients. The result is a creamy, fluffy, dreamy vegan whipped topping that will become a staple in your kitchen.
Jump to:
Whipped cream is used in various desserts, from a topping for your ice cream sundaes and pie to a simple frosting for a cake and everything in between. I have encountered numerous situations where a bit of vegan whipped cream would elevate one of my favorite desserts, like on top of aquafaba chocolate mousse and with vegan strawberry shortcake.
But it also turns a simple fruit bowl into a truly special dessert. An easy vegan whipped cream recipe in your back pocket is invaluable, and this recipe is as easy as it gets!
With only three ingredients and about 5 minutes of preparation, you have a fluffy vegan whipped cream for any occasion that calls for it.
💗 Why You’ll Love This Recipe
Simple Ingredients: Coconut cream, powdered sugar, and vanilla extract are all you need. Made with only three ingredients and no added emulsifiers or preservatives, it’s a wholesome alternative to store-bought vegan whipped cream.
Fluffy and Light: This whipped cream whips into soft, fluffy, and light peaks.
Quick and Easy: This recipe comes together in 5 minutes. All you need is a bit of patience to whip the coconut cream.
🥣 Ingredients and Notes
Coconut Cream: I recommend using coconut cream over coconut milk. Coconut milk is not as thick as cream and will yield a smaller final product since it contains less total cream than its counterpart. There are many different coconut creams available on the market. Some whip better than others. I recommend using 365 Whole Foods Organic Coconut Milk or Coconut Cream. See the FAQS section for more information about my recommended coconut creams.
Powdered Sugar: I recommend starting with ½ a cup of powdered sugar. Taste; if you like it sweeter, add an additional ¼ cup.
Vanilla Extract: A touch of vanilla extract adds flavor to the whipped cream. You can change up the extract to alter the flavor profile.
👩🏻🍳 How to Make Vegan Whipped Cream
- Use quality coconut cream. 365 Whole Foods Coconut Cream or 365 Whole Foods Coconut Milk works well. Place the can of coconut cream in the refrigerator overnight. This allows the cream to harden and rise to the top and the water to sink to the bottom.
- Place a bowl in the freezer for ten minutes before you whip the coconut cream. A metal bowl works the best.
- Scoop the hardened coconut cream out of the can, avoiding any liquid falling to the bottom—place it in the chilled bowl.
- Using a stand mixer with the whisk attachment or a hand mixer, whip the coconut cream until stiff peaks form, about 3-5 minutes.
- Add the powdered sugar and the vanilla extract. Whip until combined. Serve immediately.
📝 Expert Tips
- Use one of the recommended coconut creams for the best results. Some types of coconut milk and coconut cream do not whip well because they are either too grainy, thick, or oily.
- You must chill the coconut cream for at least 8 hours to solidify and separate the cream from the liquid. Placing the can in the freezer will not do the trick. The cream will become too stiff.
- Chilling the mixing bowl in the freezer will help keep the cream cold, resulting in a fluffy whipped topping.
- If the cream is too lumpy, add a bit of the reserved coconut water to help smooth out the texture and add more air.
- If the cream didn’t solidify well, add a tablespoon of tapioca powder or corn starch to help thicken the cream.
- Don’t add a liquid sweetener to the whipped coconut cream. Liquid sweeteners like maple syrup or agave tend to deflate the cream.
🍰 Variations
Switch Up the Flavor: Alter the flavor of your dairy-free whipped cream by adding different flavored extracts. Try peppermint, lemon, or orange.
Add Aquafaba: Using a bit of aquafaba will help add air to the coconut cream. Aquafaba is the reserved liquid from a can of chickpeas. Only a touch of aquafaba is needed. I recommend one tablespoon.
Tapioca Starch or Cornstarch: Not all coconut cream or milk cans will work. Sometimes you’ll get a can that doesn’t solidify when refrigerated. If this happens, don’t fear. Add a tablespoon of tapioca flour or cornstarch to help thicken the cream.
🍽 How to Serve
There are so many ways to serve this coconut whipped cream. Here are a few ideas to get you started.
- Pie Topping
- Pie Filling
- Ice Cream Sundaes
- Strawberry Shortcake
- Chocolate Mousse
- Hot Chocolate
- French Toast
- Pancakes
- Waffles
- Fresh Fruit
❓Recipe FAQS
Vegan whipped cream is a dairy-free alternative to traditional whipped cream. It can be store-bought in a can or in a tub in the freezer section or made at home.
Store-bought dairy-free whipped cream is made with various sweeteners and thickeners such as guar gum, sunflower lecithin, xanthan gum, and natural flavor. The homemade version is made with simple ingredients such as coconut cream and sweetener.
I recommend using 365 Whole Foods Organic Coconut Milk or Cream. Other recommended brands include Nature’s Forest Organic Coconut Milk or coconut cream. Their coconut cream comes in a small can, so you must buy two cans. Other options include Nature’s Charm Oat or Coconut Whipping Cream.
I do not recommend using Trader Joe’s Coconut Cream or Coconut Milk for making whipped cream. Although, these are perfect for cooking. Thai Kitchens coconut cream has worked for me on some occasions, but I’ve also had times when it didn’t solidify for me, and I had to add tapioca powder to revive it.
❄️ How to Store
Serve immediately, or refrigerate for up to 4 hours. It will thicken a bit more as it chills. The cream will begin to deflate as the days pass. Use it as soon as possible.
😋 More Vegan Dessert Recipes!
🍴 Serving Size
Using coconut cream instead of coconut milk will make more whipped topping because more cream will rise to the top with coconut cream. If using coconut cream, this recipe will make about 15 servings. Each serving is about two tablespoons each.
🎥 Video
Recipe
Vegan Whipped Cream
Equipment
Ingredients
- 15 ounces coconut cream
- ½ cup powdered sugar organic to ensure vegan friendly
- 1 teaspoon vanilla extract
Instructions
- Use quality coconut cream. Savoy Coconut Cream is my favorite, followed by Nataure's Charm Coco Whipping Cream, but if you cannot find those brands use 365 Whole Foods Organic Coconut Cream. Place the can of coconut cream in the refrigerator overnight. This allows the cream to harden and rise to the top and the water to sink to the bottom.
- Place a bowl in the freezer for ten minutes before you whip the coconut cream. A metal bowl works the best.
- Scoop the hardened coconut cream out of the can, avoiding any liquid falling to the bottom—place it in the chilled bowl.
- Using a stand mixer with the whisk attachment or a hand mixer whip the coconut cream until stiff peaks form, about 3-5 minutes.
- Add the powdered sugar and the vanilla extract. Whip until combined. Serve immediately.
Video
Notes
-
- Use one of the recommended coconut creams for the best results. Some types of coconut milk and coconut cream do not whip well because they are either too grainy, thick, or oily.
- Recommended brands include 365 Whole Foods Organic Coconut Milk, Nature’s Forest Organic Coconut Milk, or their coconut cream.
- Coconut creams that don’t work as well include Trader Joe’s Cream and Milk and Field Day Classic.
- You must chill the coconut cream for at least 8 hours to solidify and separate the cream from the liquid. Placing the can in the freezer will not do the trick. The cream will become too stiff.
- Chilling the mixing bowl in the freezer will help keep the cream cold, resulting in a fluffy whipped topping.
- If the cream is too lumpy, add a bit of the reserved coconut water to help smooth out the texture and add more air.
- If the cream didn’t solidify well, add a tablespoon of tapioca powder or corn starch to help thicken the cream.
- Keep in the refrigerator for up to 24 hours. It will begin to deflate within the day.
Chenee
This is perfect! My sister in law is vegan and I always feel like she misses out when it comes to desserts because so many contain dairy products. I’ll be trying this ASAP!
Gloria
I love coconut milk, and always have some on hand. I will give this a try for my next dessert that needs whipped cream.
Ali
This is a great recipe! I honestly didn’t know there was a vegan substitute for whipped cream. This is perfect to make for my family members who are vegan!
Dina
The perfect topping for fresh fruit!