Vegan Whipped Cream Recipe

PUBLISHED: Sep 06, 2023
MODIFIED: Sep 06, 2023 BY Aimee

Relish the sheer joy of indulgence with Vegan Whipped Cream. Experience the creamy dreaminess of a plant-based alternative that whips up just like a traditional cream and uses canned coconut cream.

Vegan whipped cream on top of raspberries.

Is there a vegan substitute for whipped cream?

There are fantastic vegan substitutes for traditional whipped cream, making it easier than ever to enjoy your favorite desserts while staying true to your plant-based lifestyle. One popular option is using coconut cream, which, when chilled, can be whipped into a creamy, luscious topping. Another creative alternative is aquafaba, the liquid from canned chickpeas. Surprisingly, this brine can be whipped into a fluffy, meringue-like consistency, perfect for topping pies, cakes, or hot cocoa.

What’s even better is that you can easily make your own homemade vegan whipped cream. Homemade versions include using ingredients like coconut cream or aquafaba (chickpea brine) as a base.

You can use vegan whipped cream in many vegan recipes such as a Vegan Pumpkin Spice Latte or Vegan Banana Pancakes.

Ingredients Needed

Coconut Cream – When it comes to crafting the perfect vegan whipped cream, canned coconut cream stands out as the top choice, surpassing even coconut milk. The secret lies in coconut cream’s lower water content, which translates to more value for your culinary efforts. While full-fat canned coconut milk can certainly do the job, for consistently exceptional results, coconut cream takes the crown. I like to use the Thai Kitchen Coconut Cream brand.
Powdered Sugar – Adding sweetener to your cream is entirely optional, primarily serving to enhance its flavor. Opt for powdered sugar, as it blends seamlessly into the cream, ensuring a smooth and delightful sweetness. You can also learn How to Make Powdered Sugar if you’re out.
Tapioca Starch – Tapioca starch serves as a helpful thickening agent when making vegan whipped cream with canned coconut cream. It helps stabilize the whipped texture, preventing the cream from becoming too runny or separating. By incorporating tapioca starch, you can achieve a more luscious and stable whipped cream, perfect for topping desserts and adding a delightful creaminess to your dishes.

How to Make Vegan Whipped Cream

Chill the coconut cream overnight. Begin by ensuring your can of coconut cream is thoroughly chilled. Store it in the coldest section of your refrigerator, allowing it to rest for a minimum of overnight, or ideally, a full 24 hours. This step is essential to achieve the best results in your vegan whipped cream preparation.
Remove the coconut cream. Retrieve the chilled can from the refrigerator, exercising caution to avoid shaking the can. Upon opening the can, you will see that the cream has solidified and naturally separated from the liquid below. Gently scoop the creamy portion into the bowl of your stand mixer, being mindful to leave the watery portion behind.

Whisk the coconut cream. After placing it in your stand mixer, start the process on a low-speed setting, then slowly increase the speed until you achieve a desirable thick whipped cream consistency.

Beat in the flavorings. Sift the powdered sugar into the mixing bowl and add the vanilla extract. Beat the flavorings into the whipped cream until just mixed.

Recipe Notes and Tips

Sift in the powdered sugar. In order to avoid clumps in your whipped cream sift the powdered sugar into the mixing bowl before mixing it in.
Don’t whip the coconut cream for too long. Certain coconut cream brands can become prone to over-whipping, potentially leading to separation if whipped for an extended period. When working with cream that begins with a notably thick consistency, you may find that minimal whipping time is required to achieve the desired texture.
What to do if your coconut cream lacks firmness: If your cream is soft and lacks firmness upon separation from the can’s water, it may pose challenges during whipping. In such instances, extend the whipping time to enhance its firmness. Once you reach the maximum firmness, consider incorporating ¼ to ½ teaspoon of xanthan gum. This addition can swiftly thicken the cream.
If the whipped cream is too thick: In some cases, when the cream separates from the water in the can and hardens, it may result in a texture like cream cheese rather than a whipped cream consistency. To fix this, consider adding a small amount of the can’s reserved water into the cream. This small adjustment can help achieve a smoother consistency.
Stabilize with Tapioca Starch: To ensure extra stability, you can mix in a small amount of tapioca starch during the whipping process.
Not all coconut cream brands will work. Certain brands may not whip properly in the whipping process. While some may initially appear promising, they can unexpectedly separate, resulting in a grainy texture. It’s a matter of trial and error to identify the brand that suits your whipping needs best.
Don’t use coconut cream in cartons. Coconut creams packaged in cartons are not suitable for making vegan whipped cream.

Storage Information

To store vegan whipped cream, transfer it into an airtight container and place it in the refrigerator. Ensure the container seals tightly to prevent air exposure. Properly stored, it can be refrigerated for a short time. If it loses its texture, you can re-whip it briefly before serving.

Do not freeze. Vegan whipped cream should not be frozen because it tends to lose its creamy texture and can become grainy or watery when thawed, resulting in an undesirable consistency.

Serving Suggestions

More Vegan Desserts

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Eggless Oatmeal Cookies

Cookie Baked Oatmeal

Vegan Pumpkin Muffins