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Vegan Whipped Cream

5 from 36 votes
This vegan whipped cream is a dairy-free alternative to traditional whipped cream. It can be used to top desserts like cakes or pies or enjoyed on its own as a sweet treat.
Prep Time10 minutes
Chill Time4 hours
Total Time4 hours 10 minutes
Course: Condiment
Cuisine: American
Diet: Gluten Free, Vegan
Servings (Adjustable): 2
Calories: 430kcal

Ingredients

  • 1 cup coconut cream
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla extract

Instructions

  • Place the can of coconut cream into the fridge for several hours or overnight.
  • Open the can, and scoop only the solid white cream off the top. Leave any liquid in the can. This should give you about half a cup of solid coconut cream.
  • Add the coconut cream to a mixing bowl chilled in the freezer for 5-10 minutes.
  • Beat the coconut cream along with the powdered sugar and vanilla until it is light and creamy with the consistency of whipped cream.
  • Serve immediately, or store in an airtight container in the fridge.

Notes

  • Use full-fat coconut milk that has been chilled in the refrigerator overnight. The thick cream will separate easily from the watery liquid when cold.
  • Whip the mixture using an electric mixer until stiff peaks form that hold their shape when scooped up with a spoon. Be careful not to over-whip, as this will cause the mixture to become dense rather than fluffy.
  • Chill your mixing tools in the refrigerator or freezer beforehand. This includes your bowl and beaters. A colder environment helps create more air pockets in the mixture, resulting in that light and airy texture we associate with whipped cream - even without any dairy products!
  • Use a high-quality coconut milk brand with a high-fat content for the best results.

Nutrition

Calories: 430kcal | Carbohydrates: 16g | Protein: 4g | Fat: 42g | Saturated Fat: 37g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Sodium: 5mg | Potassium: 392mg | Fiber: 3g | Sugar: 8g | Vitamin C: 3mg | Calcium: 13mg | Iron: 3mg

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