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Vegan whipped cream on top of raspberries.
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5 from 1 vote

Vegan Whipped Cream Recipe

Delight in the pure joy of indulgence with Vegan Whipped Cream – a dreamy, plant-based alternative that whips up as effortlessly as traditional cream, featuring the creamy richness of canned coconut cream.
Prep Time10 minutes
Total Time10 minutes
Course: Dessert
Cuisine: American
Servings: 4 Servings
Calories: 355kcal
Author: Aimee Mars

Equipment

  • Electric Stand Mixer

Ingredients

Instructions

  • 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.

Notes

    • 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.
    • 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.
    • Stabilize with Tapioca Starch: To ensure extra stability, you can mix in a small amount of tapioca starch during the whipping process.

Nutrition

Serving: 1serving | Calories: 355kcal | Carbohydrates: 13g | Protein: 4g | Fat: 34g | Saturated Fat: 31g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 4mg | Potassium: 324mg | Fiber: 2g | Sugar: 6g | Vitamin C: 3mg | Calcium: 11mg | Iron: 2mg