Vegan Whipped Cream

This vegan whipped cream is a luscious and fluffy treat infused with vanilla and delicately sweetened with powdered sugar. It’s given a full-bodied texture from full-fat coconut milk and coconut oil for a texture that emulates regular whipped cream.

This vegan whipped cream is unbelievably easy to prepare and requires only a handful of ingredients, making it the ideal option for anyone looking to enhance their desserts in a cost-effective way. For another kitchen staple, check out my vegan custard.

Why I love this recipe

Vegan cream is notoriously finicky and tricky to whip. For one reason or another, the results are always inconsistent at best. Don’t worry, though — I’ve solved that problem with the addition of coconut oil and cream of tartar!

This recipe has been carefully crafted to turn out perfectly fluffy every time. It offers a billowy texture and slightly sweet taste, just like traditional whipped cream.

You’ll be shocked at the light, creamy, and airy consistency you can achieve through a blend of coconut milk and oil, powdered sugar, and vanilla. You can use it to top off your favorite desserts, garnish fruit salads, or dollop onto hot chocolate or milkshakes.

Ingredient notes

The great news is you only need 5 ingredients for this vegan whipped cream recipe! Find full a breakdown and suitable substitutes below.

Coconut milk
I recommend Thai full-fat coconut milk. These cans generally have the highest fat content, which results in a better texture. Also, try to source coconut milk with real coconut as an ingredient, not coconut extract.

Refined coconut oil
It’s best to use refined (flavorless) coconut oil unless you don’t mind a light coconut flavor. Check for refined coconut oil online if you can’t find any in stores.

Powdered sugar
The cornstarch in powdered sugar helps to thicken and add structure to vegan whipped cream. Plus, powdered sugar adds a delicate sweetness and doesn’t alter the color.

Substitute: If you don’t have powdered sugar, make your own by blending 1 cup of cane sugar with 1 tablespoon of cornstarch.

Vanilla extract
Adds a sweet, creamy flavor that really enhances the whipped cream. I recommend pure vanilla extract for the most aromatic taste.

Cream of tartar
Cream of tartar helps stabilize the whipped cream, making it stay stiff for longer.

Substitute: If you don’t have cream of tartar, you can replace it with a small amount of lemon juice or vinegar. You can also omit it, but the whipped cream won’t hold its shape as long.

For a complete ingredient list and step-by-step guide, scroll down to the recipe card.

How to make

Learn the foolproof way to make vegan whipped cream with my straightforward, easy-to-follow instructions. Look for the tips in green throughout this section for consistent and successful results!

Assembly

Step 1
Melt the coconut oil and warm the coconut milk in a pot or microwave until lukewarm. When both are warmed, add them to a high-speed blender and mix on high until the mixture is smooth and frothy.

You want the coconut milk and oil to be at similar temperatures. This helps them emulsify better, creating a more stable base for the whipped cream.

Step 2
Transfer the blended coconut milk and oil mixture to a mixing bowl, then cover and refrigerate it for at least 6 hours until it’s thickened and chilled.

I suggest blending the mixture the night before and leaving it overnight.

Step 3
Add the powdered sugar, vanilla, and cream of tartar to the chilled bowl of coconut milk and oil. Whip the chilled mixture with a beater on high until it becomes light and fluffy and forms stiff peaks. Happy eating!

Make sure to use the same chilled bowl to prevent the mixture from warming and melting as you whip it.

Serving suggestions

The versatility of this vegan whipped cream never ceases to amaze me! Add a dollop on top of fresh fruits like strawberries, raspberries, blueberries, peaches, or mangoes for a classic pairing.

It also complements treats like vegan peach cobbler, vegan apple crisp, chocolate chip mug cake, or chocolate gluten-free mug cake. Or, serve some with your favorite drinks, such as mango pineapple smoothies, dirty chai lattes, milkshakes, and more.

Cooking tips

Clean tools: Before use, make sure all your utensils are completely clean and free of water or grease, as this can prevent the cream from whipping up properly.

Sift the sugar: Sift your powdered sugar before adding it to the mixture to avoid any lumps in your whipped cream.

Add cream of tartar early: Mix in the cream of tartar when you start whipping. It stabilizes the whipped cream and helps maintain its structure.

Adjust the sweetness: If the whipped cream is too sweet, reduce the amount of sugar. If you want it sweeter, simply add more. Just note that the consistency will vary as you increase or decrease the powdered sugar.

Don’t overwhip: Watch your time carefully. Overwhipping can cause the coconut oil to separate, leading to a grainy texture. Stop as soon as you see stiff peaks.

Frequently asked questions

Storing

If you don’t finish all your vegan whipped cream or are preparing it for later, you can store it in the fridge to keep it stable.

Fridge
Keep the whipped cream in an airtight container for up to 3 days in the fridge.

Freezer
I don’t recommend freezing dairy-free whipped cream since the texture will change too much when thawed.

Re-whip
If the whipped cream becomes too firm in the fridge, let it sit on the counter for 5-10 minutes and re-whip it before using.

More vegan basics

Vegan Buttermilk

Vegan Condensed Milk

Dairy-Free Sour Cream

Vegan Heavy Cream

Recipe

Easy Vegan Whipped Cream

Justine Drosdovech

This fluffy vegan whipped cream is infused with vanilla and sweetened with powdered sugar. It has a full-bodied texture from full-fat coconut milk and coconut oil, perfectly emulating regular whipped cream.

5 from 105 votes

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Prep Time 5 minutes mins

Total Time 5 minutes mins

Course Dessert, How-to

Cuisine American, Gluten-Free, Vegan, Vegetarian

Servings 12 servings

Calories 193.7 kcal

Equipment

• Electric hand mixer (or stand mixer)
• Mixing bowl
• Spatula

Ingredients

 

1x2x3x

US Customary – Metric

• ▢ 1 cup full-fat coconut milk (lukewarm)
• ▢ 14 tablespoons refined coconut oil (melted)
• ▢ ½ cup powdered sugar
• ▢ ¾ teaspoon vanilla extract
• ▢ ½ teaspoon cream of tartar

To serve

• ▢ Fresh berries

Instructions

 

• Melt the coconut oil and warm the coconut milk in a pot or microwave until it is lukewarm. Add both to a high-speed blender and mix on high until the mixture is smooth.
• Transfer the blended mixture to a mixing bowl, cover, and refrigerate it for at least 6 hours, or until it’s thickened and chilled (it’s best to leave it overnight).
• Add the powdered sugar, vanilla, and cream of tartar to the chilled bowl of coconut milk and oil. Using an electric hand mixer or stand mixer with a whisk attachment, whip the chilled mixture on high speed until it becomes light, fluffy, and forms stiff peaks, about 3-5 minutes.
• You can use the whipped coconut cream immediately, or store it in the refrigerator for up to 3 days. If it becomes too firm in the refrigerator, re-whip it before using it to achieve the desired texture. Happy eating!

Notes

Clean tools: Before use, make sure all your utensils are completely clean and free of water or grease, as this can prevent the cream from whipping up properly.

Sift the sugar: Sift your powdered sugar before adding it to the mixture to avoid any lumps in your whipped cream.

Add cream of tartar early: Mix in the cream of tartar when you start whipping. It stabilizes the whipped cream and helps maintain its structure.

Adjust the sweetness: If the whipped cream is too sweet, reduce the amount of sugar. If you want it sweeter, simply add more. Just note that the consistency will vary as you increase or decrease the powdered sugar.

Don’t overwhip: Watch your time carefully. Overwhipping can cause the coconut oil to separate, leading to a grainy texture. Stop as soon as you see stiff peaks.

You want the coconut milk and oil to be at similar temperatures. This helps them emulsify better, creating a more stable base for the whipped cream.

I suggest blending the mixture the night before and leaving it overnight.

Make sure to use the same chilled bowl to prevent the mixture from warming and melting as you whip it.

Nutritional information is a rough estimate and should not be taken as health advice.

Nutrition

Serving: 1serving | Calories: 193.7kcal | Carbohydrates: 5.8g | Protein: 0.4g | Fat: 20.2g | Saturated Fat: 17g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1.2g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 2.6mg | Potassium: 62.5mg | Sugar: 4.9g | Vitamin C: 0.2mg | Calcium: 3.6mg | Iron: 0.6mg

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Note: I’ve updated this post to include new information and helpful tips about the recipe.

Justine Drosdovech

Food writer at Broke Bank Vegan | Website |  + postsBio

Justine Drosdovech is a food writer, photographer, and one of the founders of Broke Bank Vegan. She is a self-taught plant-based chef but uses her healthcare background to craft dishes that are both delicious and nourishing.

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