Vegan Whipped Cream

Vegan Whipped Cream
The Spruce
  • Total: 15 mins
  • Prep: 15 mins
  • Cook: 0 mins
  • Yield: About 2 cups (8 portions)
Nutritional Guidelines (per serving)
248 Calories
24g Fat
10g Carbs
2g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: About 2 cups (8 portions)
Amount per serving
Calories 248
% Daily Value*
Total Fat 24g 30%
Saturated Fat 21g 105%
Cholesterol 0mg 0%
Sodium 15mg 1%
Total Carbohydrate 10g 4%
Dietary Fiber 2g 8%
Protein 2g
Calcium 16mg 1%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This dairy-free whipped cream recipe is really simple and easy to make. It's perfect for vegan desserts or for those with a dairy allergy or intolerance to lactose. Prepared with coconut milk instead of heavy whipping cream, this vegan whipped cream recipe is healthier, too! But pay attention to the little details -- they're key to the best results.

Here's a fact that may encourage you to switch over to dairy-free whipped cream today: there are over 400 calories in a cup of sweetened dairy whipped cream, and almost 90 percent of those calories are fat. Two percent is protein.

Incidentally, several of the higher-end grocery chains have now added lines of dairy-free frozen desserts that for all practical purposes come across as delicious ice cream. Trader Joe's, for instance, has a line of coconut milk based frozen desserts in strawberry and chocolate. These, like most desserts, are fairly high in both calories and fat content, but ​they're better for you than ice cream. You can top these frozen desserts with your vegan whipped cream for a truly delicious but slightly less indulgent way to finish a meal. 


  • 2 (14-ounce) cans coconut milk (full-fat)
  • 1/3 cup and 2 tablespoons powdered sugar

Steps to Make It

  1. Gather the ingredients.

    Vegan Whipped Cream Recipe ingredients
     The Spruce
  2. Place the coconut milk (in the cans) along with the mixing bowl and whisk attachment from a standing mixer in the refrigerator for 8 hours or overnight.

  3. Working quickly is key to keep your ingredients from getting warm. Attach the whisk attachment and mixing bowl to the standing mixer immediately before preparing your whipped cream.

  4. Puncture the coconut milk cans with the pointed end of a can opener and drain and discard the liquid from the cans.

  5. Once the liquid is drained, open the cans and scoop out the coconut fat from the cans into the chilled mixing bowl.

  6. Whip the coconut fat on high speed for about 15 to 20 seconds, or until just smooth.

    Vegan Whipped Cream Recipe
     The Spruce
  7. Add the powdered sugar and mix for about 20 seconds more, starting at a low and quickly moving up to high, or just until incorporated. (Do not over-mix!)

    Vegan Whipped Cream Recipe
     The Spruce
  8. Use vegan whipped cream immediately or store in the refrigerator for up to 3 to 4 hours before use.

    Vegan Whipped Cream Recipe
     The Spruce


  • To make a successful batch, make sure that your coconut milk is full-fat (not lite) and that when refrigerated, the fat separates from the liquid part. (If this is not the case, you will just end up with a soupy mess.)
  • Also, make sure that your mixing bowl and all your ingredients are completely chilled before whipping up your vegan whipped cream -- that's really important. The 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.
  • For the very best results, leave both the coconut milk, your mixing bowl, and the whisk attachment in the refrigerator overnight.