Vegan Whipped Cream Recipe
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.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.
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.
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.
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.
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.
💭 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.
🥣 More Healthy Sauce Recipes!
Love this plant based sauce recipe? Please leave a 5-star rating 🌟 in the recipe below and/or a review in the comment section further down the page!
You can also FOLLOW ME on FACEBOOK, INSTAGRAM, and PINTEREST to see more delicious, healthy, family-friendly food, and if you have any questions, I’m here to help!
📋 Recipe Card
Vegan Whipped Cream Recipe
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.
Servings: 16
Calories: 157kcal
Ingredients
- 3 cups coconut cream , see note
- 4-6 tablespoons cane or powdered sugar
- 2 teaspoons vanilla extract , or 1 teaspoon vanilla bean powder (optional)
Equipment
- Mixer , either hand mixer or a stand mixer work
Instructions
- For best results chill your mixing bowl in the freezer before making this.
- If using coconut milk, take it out of the refrigerator and slowly open the cans. Using a spoon, scoop and measure out the top thick white layer and put it into the mixing bowl. Try not to get any of the water that has settled at the bottom.
- If using coconut cream, simple measure it and put it in the mixing bowl.
- You can also add the other ingredients now, or wait to add them after some whipping.
- Using a beater or whisk attachment on a stand mixer, beat the thick coconut cream until nice and fluffy.
- If you didn’t add the sugar and vanilla, add it now and beat again until mixed in.
- Serve on anything and everything!
Notes
- 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.
- 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.
Nutrition
Calories: 157kcal | Carbohydrates: 6g | Protein: 1g | Fat: 15g | Saturated Fat: 14g | Sodium: 9mg | Potassium: 158mg | Sugar: 4g | Vitamin C: 1mg | Calcium: 13mg | Iron: 2mg
