Making homemade vegan whipped cream is easier than you think. You simply dump and whip and out comes a fluffy creamy perfectly sweet dessert topping!
I love adding whipped cream to my treats, but it can get expensive. So making this dairy-free version at home is the perfect solution.
Ingredients
Making whipped cream at home isn’t as hard as you’d think. Traditionally, a heavy cream is used, so to make it without dairy, you just need to alter the cream! Here are the main ingredients:
- full fat coconut milk
- sugar
- vanilla (optional)
Using coconut milk allows you to get the perfect whipped topping but dairy free. My favorite brand is That Kitchen because it is consistently creamy. But there are others that work too.
Separating the cream
There is a method to getting this whipped cream to come out perfect, and that starts with separating the coconut cream from the watery part. You need to start with full fat coconut milk, it won’t come out right with low fat.
Put the milk into the fridge overnight, be careful not to shake the container when you take it out, the cream will be floating on top of the water. Then you simply scoop it out!
How To Make Vegan Whipped Cream
- Put the cream add other ingredients in a bowl.
- Whip until fluffy.
- Enjoy!
How to whip
There are few different options when it comes to whipping the coconut cream. Here are all the ways I’ve tried from least energy to most energy:
- Whisk attachment on my Kitchen Aide Stand Mixer
- Electric hand mixer
- Whisk by hand
How to flavor
If you want to flavor your whipped cream, you can add things like extracts and dry flavors. Here are some ideas:
- Cocoa powder
- Vanilla powder or extract
- Peppermint extract
- Blend freeze dried fruit into a powder
- Essential oils certified for food grade use
How to use
This whipped cream can be used on just about anything, but here are some of my favorite ways:
- Tiramisu
- Vegan Trifle
- Strawberry Shortcake
- Peach Cobbler
- Apple Crisp
- Fruit salad
- Hot chocolate
- Blueberry Pancakes
- Pumpkin Pie
- As a frosting for cupcakes
- Pina Colada Smoothies
- Strawberry Cheesecake Smoothie
- Dessert Lasagna
Common Questions
The thickness of the coconut cream is enough to whip up a nice thick fluffy whipped cream without needing to add anything extra. Some coconut milk has gums in it, which can also help.
Homemade whipped cream is best fresh. But you can make it earlier in the day and store it in the fridge or freezer until you are ready to use. The longer it is stored, the less fluffy, smooth and creamy it will be.
You can store any leftovers in an air tight container in the freezer. Set it out on the counter to defrost a bit before you use it.
Homemade Vegan Whipped Cream
Equipment
- Mixer
Ingredients
- 3 cups coconut cream , see note
- 4-6 tablespoons cane or powdered sugar
- 2 teaspoons vanilla extract , or 1 teaspoon vanilla bean powder (optional)
Instructions
- For best results chill your mixing bowl in the freezer before making this.
- If using coconut milk, take it out of the refrigerator and slowly open the cans. Using a spoon, scoop and measure out the top thick white layer and put it into the mixing bowl. Try not to get any of the water that has settled at the bottom.
- If using coconut cream, simple measure it and put it in the mixing bowl.
- You can also add the other ingredients now, or wait to add them after some whipping.
- Using a beater or whisk attachment on a stand mixer, beat the thick coconut cream until nice and fluffy.
- If you didn’t add the sugar and vanilla, add it now and beat again until mixed in.
- Serve on anything and everything!
Notes
- Coconut cream is the top layer from a can of full fat coconut milk, stored in refrigerator for 2-3 days or freezer for 2-3 hours. You need about 1 can of full fat coconut milk to get ½ – 1 cup coconut cream (it varies by brand). Some brands also sell the cream alone (like Thai Kitchen).
- The brand of coconut milk will make a difference as they are all different in flavor and texture. So the end result may be more or less whipped.
- Powdered sugar leads to the lightest texture, but cane sugar works too. You can also use maple syrup or date paste but it will affect the end texture a bit.
- This makes about 4-5 cups, depending on how whipped it gets. Serving size is 1/4 cup.
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.
Nutrition
Nutrition and metric information should be considered an estimate.
Rosina says
Is there an alternative to coconut? Would it be possible to try with almond milk?
veggiesdontbite says
Hi Rosina! The key to thick and creamy whipped cream is the fat content of the milk. Unfortunately with almond milk it will not get thick and whipped.
Chelsee says
Such a great recipe