Easy Homemade Vegan Whipped Cream Recipe
This is the vegan whipped cream recipe that'll stop you from going to the stores in search of vegan whipped cream. I made it to be simple to follow and recreate.
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
Calories: 50kcal
Tried this recipe?Let us know how it was!