Easy Vegan Whipped Cream
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.
Equipment
- Electric hand mixer (or stand mixer)
- Mixing bowl
- Spatula
Ingredients
- 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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