Vegan Whipped Cream

5 from 4 votes

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.

Prep Time5

Chill8

Total Time8 5

Course: Dessert

Cuisine: American

Diet: Vegan

Servings:

Calories: 110kcal

Author: Alison Corey

Equipment

Stand Mixer or Hand Mixer

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

Expert Tips

1. 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.
2. Recommended brands include 365 Whole Foods Organic Coconut Milk, Nature's Forest Organic Coconut Milk, or their c oconut cream.
3. Coconut creams that don't work as well include Trader Joe's Cream and Milk and Field Day Classic.
4. 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.
5. Chilling the mixing bowl in the freezer will help keep the cream cold, resulting in a fluffy whipped topping.
6. If the cream is too lumpy, add a bit of the reserved coconut water to help smooth out the texture and add more air.
7. If the cream didn't solidify well, add a tablespoon of tapioca powder or corn starch to help thicken the cream.
8. Keep in the refrigerator for up to 24 hours. It will begin to deflate within the day.

Nutrition