ObiEasy Homemade Vegan Whipped Cream Recipe
Every vegan knows how difficult it can be sometimes to go shopping for some vegan products, sometimes they’re idea not of the best quality(too sweet, too runny, or has a weird aftertaste) or just straight up overpriced. This in my opinion is especially true for vegan whipped cream and it is what prompted me to explore making my own homemade vegan whipped cream. I’ve been trying it for a while until I got a perfect recipe that produces what I think is indeed the best vegan whipped cream. And I will share my simple steps with you in this article.
This my vegan whipped cream recipe accomplished the tasks I want it to; the product has the right thickness, right level of sweetness(not too much), has no strange aftertaste but tastes amazing. With just the 4 ingredients you very likely have right now in your pantry, you’re ready to make the best vegan whipped cream of your life.
I can guarantee that after following this simple recipe, you won’t go back to the stores in search of vegan whipped cream again because this recipe has accomplished that for you.
The key to getting that perfect texture is starting with a can of full-fat coconut milk. It has to be the full-fat and not the light version. It has to be left in the fridge overnight to let the thick cream rise to the top and solidify.
Anyway, there’s no point explaining the process when the guided recipe below can do the job perfectly.
Easy Homemade Vegan Whipped Cream Recipe
Equipment
- Mixing bowl preferably chilled
- Hand mixer or stand mixer with whisk attachment
- Spatula
- Airtight container for storage
Ingredients
- 1 can 13.5 oz full-fat coconut milk or coconut cream chilled overnight
- 2-3 tablespoons powdered sugar or maple syrup, to taste
- 1 teaspoon vanilla extract
- Pinch of salt this is optional and it enhances flavor
Instructions
Chill the Coconut Milk:
- Place the can of full-fat coconut milk in the refrigerator overnight. This allows the cream to separate from the liquid.
Scoop the Cream:
- Open the chilled can without shaking. Scoop out only the thick coconut cream at the top into a chilled mixing bowl. Discard or save the liquid for smoothies or other recipes.
Whip It Up:
- Using a hand mixer or stand mixer, beat the coconut cream on medium-high speed for 2–3 minutes until it becomes light and fluffy.
Sweeten & Flavor:
- Add powdered sugar (or maple syrup), vanilla extract, and a small pinch of salt. Continue whipping for another minute until fully combined and smooth.
Taste & Adjust:
- Adjust sweetness or flavor as needed. If it’s too thick, add a teaspoon of the reserved coconut liquid and whip again.
Serve or Store:
- Serve immediately over pies, fruit, coffee, or desserts.
- For later use, store in an airtight container in the refrigerator for up to 5 days. Re-whip before serving if needed.
Nutrition
Obi
Cindy
