Vegan Whipped Cream

With this easy step by step guide you can make homemade vegan whipped cream in just minutes! It’s super fluffy, decadent, and perfect for vegan desserts!

I used to love whipped cream with strawberries! Especially in the summer, this was one of my favorite desserts. Now that I’m vegan, I don’t eat regular whipped cream anymore. Fortunately, there are so many vegan whipped cream alternatives! 

I love soy-based store-bought whipped creams, but this coconut whipped cream is even better! And much cheaper too!

Can vegans eat whipped cream? Or can you make vegan whipped cream?

No, vegans don’t eat regular whipped cream as it’s made of cow’s milk and is not plant-based. So only vegetarians eat whipped cream.

However, it’s super easy to make vegan whipped cream. My favorite is vegan coconut whipped cream that is made with canned coconut milk. But you can also find store-bought vegan coconut whipped cream or soy-based vegan whipped cream at many stores.

What Is Coconut Whipped Cream?

Can you believe that you can make fluffy, decadent vegan whipped cream out of canned coconut milk? It really works! All you need is a can of coconut milk that you chill in the fridge overnight.

On the next day, carefuly separate the hardened part from the watery part at the bottom of the can.  Then just grab a hand mixer and whip the coconut cream until it’s fluffy.

How to Make Vegan Whipped Cream

1. STEP: Chill a can of coconut milk in the fridge overnight.

2. STEP: On the next day, place your mixing bowl in the freezer for about 10 minutes before you start making the whipped cream.

3. STEP: Get your can of coconut milk out of the fridge. Be careful not to shake it. Carefully scoop out the hard part into your cooled mixing bowl and leave the watery part at the bottom of the can behind.

4. STEP: Use a hand mixer and whip the coconut cream until it’s fluffy. Sweeten it with the sweetener of choice (start by adding 1/4 cup of powdered sugar or use maple syrup).

Vegan Whipped Cream – Recipe Tips

1. It’s super important to chill your canned coconut milk over night in the fridge. Otherwise the coconut cream won’t harden enough and it will be too soft to whip properly. So don’t skip this step.
2. When you remove your can of coconut milk from the fridge, be careful not to shake it. The cream should all be at the top of the can and it should be hardened. Carefully scoop out the hard part and leave the watery part at the bottom of the can behind.
3. I tried storing the coconut milk in the freezer for a shorter time instead of storing it in the fridge overnight. However, I wouldn’t recommend it. Personally, I wasn’t happy with the results.
4. Before you start whipping your coconut cream, place the mixing bowl in the freezer for about 10 minutes.
5. It really depends on the brand of coconut milk you use how your coconut whipped cream turns out. Some brands are great while others don’t separate properly. Coconut cream in a carton doesn’t work at all.
6. Sometimes the coconut whipped cream gets a bit too hard and it resembles a thick cream cheese. In the case, just add a little bit of the watery part that you left in the can to thin it out a bit. But be careful not to add too much.
7. Other times, the coconut whipped cream won’t firm up. This happens most likely when the cream and the water in the can don’t separate properly. In this case, you could try to save your coconut whipped cream by adding 1/4 teaspoon of xantham gum. Then whip it up again and it should thicken up. If it doesn’t thicken up enough, try adding a bit more of the xantham gum.
8. Some brands work better than others, so it makes sense to experiment a bit until you find the best one.

How can I sweeten the vegan whipped cream?

There are different ways to sweeten the whipped cream. You could either add powdered sugar, which works pretty well. Start by adding 1/4 cup and then adjust the amount of sugar to your personal liking. Just add more if you want it to be sweeter.

Besides, you could also sweeten your coconut whipped cream with maple syrup or agave. Or if you want to keep it sugar-free, add a little bit of stevia.

What To Serve This Vegan Whipped Cream With:

• vegan waffles 
• apple strudel puff pastry waffles 
• vegan crepes 
• vegan French toast 
• apple cake with almonds
• vegan carrot cake 
• vegan chocolate cake 

I LOVE TO HEAR FROM YOU GUYS!

I hope you like this vegan whipped cream as much as we do around here.

If you give it a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!

You like my recipes and want to see more? Then follow me on Facebook, Instagram, or Pinterest! 

Sina

Vegan Whipped Cream

With this easy step by step guide you can make homemade vegan whipped cream in just minutes! It’s super fluffy, decadent, and perfect for vegan desserts!

• 1 can of coconut milk
• 1/4 cup powdered sugar ((add more if you want it sweeter))

1.  Chill a can of coconut milk in the fridge overnight.

2. On the next day, place your mixing bowl in the freezer for about 10 minutes before you start making the whipped cream.

3. Get your can of coconut milk out of the fridge. Be careful not to shake it. Carefully scoop out the hard part in your cooled mixing bowl and leave the watery part at the bottom of the can behind.

4. Use a hand mixer and whip the coconut cream until it’s fluffy. Sweeten it with sweetener of choice (start by adding 1/4 cup of powdered sugar).

1. It’s super important to chill your canned coconut milk over night in the fridge. Otherwise the coconut cream won’t harden enough and it will be too soft to whip properly. So don’t skip this step.
2. When you remove your can of coconut milk from the fridge, be careful not to shake it. The cream should all be at the top of the can and it should be hardened. Carefully scoop out the hard part and leave the watery part at the bottom of the can behind.
3. I tried storing the coconut milk in the freezer for a shorter time instead of storing it in the fridge overnight. However, I wouldn’t recommend it. Personally, I wasn’t happy with the results.
4. Before you start whipping your coconut cream, place the mixing bowl in the freezer for about 10 minutes.
5. It really depends on the brand of coconut milk you use how your coconut whipped cream turns out. Some brands are great while others don’t separate properly. Coconut cream in a carton doesn’t work at all.
6. Sometimes the coconut whipped cream gets a bit too hard and it resembles a thick cream cheese. In the case, just add a little bit of the watery part that you left in the can to thin it out a bit. But be careful not to add too much.
7. Other times, the coconut whipped cream won’t firm up. This happens most likely when the cream and the water in the can don’t separate properly. In this case, you could try to save your coconut whipped cream by adding 1/4 teaspoon of xantham gum. Then whip it up again and it should thicken up. If it doesn’t thicken up enough, try adding a bit more of the xantham gum.
8. Some brands work better than others, so it makes sense to experiment a bit until you find the best one.

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source https://veganheaven.org/recipe/vegan-whipped-cream/