Vegan Whipped Cream Recipe
This vegan whipped cream recipe is the perfect light, fluffy, and dairy-free alternative! With just three simple ingredients, coconut whipped cream is incredibly easy to make and ideal for topping all kinds of vegan desserts.
Servings: 6
Ingredients
- 1 14 oz can full-fat coconut cream (chilled overnight)
- 3-4 tablespoons powdered sugar (maple syrup and agave work too)
- 1 teaspoon vanilla extract
Instructions
- Place the can of coconut cream in the fridge overnight to allow the cream to solidify and separate from the liquid.
- Open the chilled can and carefully scoop the solid coconut cream into a well chilled mixing bowl, leaving the liquid behind.
- Using a hand mixer or stand mixer, whip the coconut cream on high speed for about 1 minute until light and fluffy.
- Add the vanilla and sifted powdered sugar and whip another minute. Feel free to add more sugar if you like.
- Serve immediately or chill in the fridge for a firmer texture. Store leftovers in an airtight container in the fridge for up to 4 days.
Notes
- For best results, make sure your coconut cream is fully chilled before whipping. You should also chill your bowl and beaters in the fridge for about 10 minutes before starting the recipe.
- The leftover liquid from the coconut cream can be used in smoothies or other recipes.
- This is not my recipe. It's one that I adapted from a few other vegan cooks.
Nutrition
Calories: 150kcal | Carbohydrates: 3g | Protein: 1g | Fat: 15g | Sodium: 10mg | Potassium: 150mg | Sugar: 3g | Calcium: 10mg
Tried this recipe?Mention me on Instagram @dances_with_knives and add the hashtag #danceswithknives! Would love to see your yummy creations!