|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 24g||30%|
|Saturated Fat 21g||105%|
|Total Carbohydrate 10g||4%|
|Dietary Fiber 2g||8%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This dairy-free whipped cream recipe is really simple and easy to make. It sacrifices nothing in the way of texture or taste in comparison to good old fashioned whipped cream—it just happens to not have any dairy, which makes it suitable for anyone who follows a vegan diet or needs to drop dairy for other reasons.
This vegan whipped cream is prepared with coconut milk instead of heavy whipping cream—the kind of coconut milk that comes in a can and is very thick, not the type that's typically sold in cartons alongside other non-dairy milk options at the grocery store. Look for a brand without guar gum or other thickeners. To use the milk for this recipe, you'll need to separate the cream from the coconutty liquid, which you can discard or use in smoothies.
If there's one thing to stress here to ensure the most success: chill everything you need. This includes the cans of coconut milk, the bowl of a standing mixer or whatever mixing bowl you're using), and the whisk attachment. If you can chill these things overnight, or at least 8 hours, the coconut milk will do just what you want: separate from the liquid and then whip up, with a little bit of confectioners' sugar, into a beautiful creamy cloud. Use that fluffy cream to top fruit, pies, cakes, cobblers, or hot drinks or any way you'd use regular whipped cream.
- 2 (14-ounce) cans coconut milk (full-fat)
- 1/3 cup plus 2 tablespoons confectioners' sugar
Gather the ingredients.
Place the canned coconut milk along with the mixing bowl and whisk attachment from a standing mixer in the refrigerator for 8 hours, or overnight.
Work quickly to keep your ingredients from getting warm. Attach the whisk attachment and mixing bowl to the standing mixer immediately before preparing your whipped cream.
Puncture the coconut milk cans with the pointed end of a can opener and drain and discard the liquid from the cans. (Or save it for smoothies.)
Once the liquid is drained, open the cans and scoop out the coconut fat from the cans into the chilled mixing bowl.
Whip the coconut fat on high speed for about 15 to 20 seconds, or until just smooth.
Add the confectioners' sugar and mix for about 20 seconds more, starting at a low and quickly moving up to high, or just until incorporated. (Do not overmix!)
Use vegan whipped cream immediately or store in the refrigerator for up to 3 to 4 hours before use.
- To make a successful batch, make sure that your coconut milk is full fat (not light) and that when refrigerated, the fat separates from the liquid part. Otherwise, you will just end up with a soupy mess.
- Make sure that your mixing bowl, beater, and ingredients are completely chilled beforehand because refrigerated cream will help to create better stiff peaks. Essentially, the fat globules stick together to support the foam created by whipping air into the cream.
- When you find a brand that works for you, stick with it. Coconut milk can be wildly inconsistent—even within the same brand sometimes. But the odds are in your favor if you stick with brands you like.
How to Store Vegan Whipped Cream
You can keep this in the fridge for 1 to 2 weeks, keeping in mind that it will harden and set the longer it is refrigerated. However, this just means you can make it once, and use it as needed. It might just need a little coaxing, so remove it from the fridge and rewhip as necessary.
You can also freeze coconut whipped cream. Place it in a sealed, freezer-safe plastic bag or other container and thaw in the fridge when it's time to use. Then, rewhip as needed.