Vegan Whipped Cream Recipe

By Sophia DeSantis, Reviewed by Anjali Shah on July 3, 2025

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My easy 10-minute Vegan Whipped Cream recipe is my go-to topping for all kinds of sweet treats and desserts. I make it with just three simple ingredients: coconut cream, sugar, and vanilla. It’s thick, light, and creamy, just like regular whipped cream, but a little healthier.

Close up of a jar filled with coconut whipped cream

A few weeks ago, I created this vegan whipped cream when one of my boys had a friend over for a playdate and he mentioned he couldn’t have dairy. I wanted to make something sweet they could all enjoy, so I made a batch of vegan coconut flour pancakes and experimented with some leftover coconut cream. I was honestly amazed at how well it whipped up.

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👩🏽‍🍳 Why I Love This Recipe

🍽 Serving Suggestions

🧊 Storage Directions

❓Recipe FAQs

🥣 More Healthy Sauce Recipes!

📋 Recipe Card

Now, I serve it on top of smoothies, French toast, or anything sweet that needs some light, fluffy cream like this indulgent coconut milkshake. My husband prefers my vegan version to regular whipped cream because it’s not as heavy and has a lighter texture, which makes a vegan mom like me very happy!

👩🏽‍🍳 Why I Love This Recipe

What I love about this vegan whipped cream is that it whips up in minutes and tastes just as indulgent as traditional whipped cream. It’s perfect as a topping for ice cream, milkshakes, cakes, and so much more. It’s incredibly versatile and made with ingredients I always have in my pantry.

I’ve made it several times already and discovered that freezing the mixing bowl before whipping the coconut cream gives the best texture. It really helps create a thick and fluffy whipped cream we all love. Then I add the powdered sugar and vanilla for sweetness and just the right flavor to keep it light and delicious. When I don’t have coconut cream on hand, I use full-fat coconut milk and carefully scoop out the thick white layer on top, making sure not to include any of the liquid underneath.

This is hands-down the best dairy-free whipped cream alternative I’ve tried, and trust me, I’ve tested plenty of versions of vegan whipped cream. Whether I’m piping it onto cupcakes or scooping it onto milkshakes, this easy vegan whipped cream holds its structure and does not compromise on taste. It’s so deliciously creamy, and I can’t wait for you to try it!

🥘 Ingredients

Making whipped cream vegan isn’t nearly as tricky as you might think. Traditional whipped cream is made with heavy dairy cream, so to make it vegan, you just need to swap out the cream. Here are the main ingredients I use in this recipe:

Full-fat coconut milk or coconut cream: I use the thick creamy part from a can of full-fat coconut milk or straight coconut cream.

Sugar: I sweeten the cream with powdered sugar or cane sugar. Powdered sugar gives it a super light and fluffy finish.

Vanilla (optional): A splash of vanilla adds a soft and sweet flavor. I sometimes use vanilla bean powder which works fine too.

🔪 How To Make

The process for making vegan whipped cream is pretty much the same as making the dairy kind. Here’s what I do:

Measure the ingredients: I add the coconut cream, sugar, and vanilla to a chilled mixing bowl.

Silver bowl with sugar and coconut cream in it.

Whip the cream: I use a hand mixer or stand mixer to beat the mixture on medium to high speed. I keep whipping until it looks light, fluffy, and holds soft peaks.

Top view of coconut whipped cream in a silver bowl.

Serve and enjoy: I use the whipped cream right away on fruit, pancakes, or desserts. It’s best fresh, but I also save leftovers in the fridge for later.

Top view of a glass jar with vegan whipped cream next to a spoonful of it.

💭 Expert Tips

My #1 Secret Tip for making vegan whipped cream is to start with properly chilled full-fat coconut milk and never skip the separation step. I always put the can in the fridge the night before, and I’m super careful not to shake it when I take it out. One time, I forgot and gave it a little shake out of habit, and the whole thing blended together. I had to start over because it just wouldn’t whip right. Now I always remind myself to handle it gently and only scoop out the thick top layer. That creamy part is what gives the whipped cream its light and fluffy texture, and once you get the hang of it, it becomes second nature.

Other Tips To Keep In Mind:

Use a good brand: Not all coconut milk is the same. Some brands have more cream than others, so I stick to ones I trust like Thai Kitchen or Nature’s Charm. If I’m trying a new brand, I usually test one can before buying more.
Chill your tools: I always pop my mixing bowl and beaters in the freezer for 10 to 15 minutes before whipping. This helps the cream stay cold while I mix and gives it a better texture.
Don’t overwhip: Once the cream gets fluffy and soft peaks form, I stop whipping. If I go too far, it can turn grainy or separate.
Sweeten to taste: I start with the lower amount of sugar and taste as I go. Sometimes the coconut flavor is naturally sweet, so I don’t always need as much sugar.
Use powdered sugar for best texture: When I want it really smooth, I go for powdered sugar. It blends in better than granulated sugar and helps the cream stay airy and light.
Let it chill again if needed: If it’s looking a bit soft after whipping, I just cover it and let it chill in the fridge for 30 minutes.

📖 Variations

I’ve tried so many variations of this recipe over the years, and I can honestly say they all work really well. These are the ones I come back to the most, so I definitely recommend giving them a try.

Chocolate Coconut: I add one to two tablespoons of unsweetened cocoa powder and a little extra sweetener. It turns the cream into a light chocolate mousse that’s amazing on brownies or layered into trifles.

Citrus Whipped Cream: A teaspoon of fresh orange or lemon zest gives the whipped cream a bright twist. I like to serve this version with fresh berries or on top of vegan lemon pancakes.

Cinnamon-Spiced: I mix in about half a teaspoon of ground cinnamon for a warm flavor. This one’s perfect for fall treats like healthy pumpkin pie or baked apples.

🍽 Serving Suggestions

Honestly, I could serve vegan whipped cream on just about anything sweet. From smoothies and shakes to cakes and pies, a touch of cream makes everything better 🙂

Now that summer’s here, I’ve been topping pretty much every cool drink with a big spoonful of whipped cream. My boys go crazy for my peanut butter cup milkshake, so creamy and fun to make. When strawberries are in season, I throw together a chocolate strawberry smoothie that’s thick, rich, and secretly packed with good stuff.

It’s also so good on a minty vegan shamrock shake shake for St. Patrick’s Day or even on a morning mocha latte when I need a little caffeine boost. There are so many ways to use it, I just keep finding more. Ha!

🧊 Storage Directions

Refrigeration: I keep the whipped cream in an airtight container in the fridge if I’m planning to use it the same day. I usually keep it in the fridge for about four or five days.

Freezing: If I want to save it for later, I store it in the freezer. It firms up quite a bit, so I take it out ahead of time and let it sit at room temperature until it softens up again.

Reheating: I don’t reheat it, but I do let it thaw naturally on the counter.

❓Recipe FAQs

Can I use low-fat coconut milk instead of full-fat?

I really don’t recommend it. I’ve tried a few times just to see if it would work, and every time it came out way too runny. Low-fat coconut milk doesn’t have that thick layer of cream you need to get that whipped, fluffy texture. Full-fat is the way to go if you want something that actually holds its shape and tastes good too.

What can I do if the whipped cream turns out too soft?

If it’s too soft after whipping, I stick it in the fridge for 30 minutes to an hour and then whip it again. Most of the time, that does the trick. If it’s still a little too soft, I’ll just use it as a dip for fruit or spoon it over pancakes. Honestly, it still tastes great and the kids don’t complain one bit.

Do I have to use powdered sugar, or can I use something else?

Powdered sugar is my go-to because it blends in super easily and keeps the whipped cream really smooth. But if I’m out, I’ll use cane sugar or even a bit of maple syrup. Maple syrup works fine, but it does make the cream a little softer, so I try to serve it right away when I go that route.

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