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5 from 1 vote

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.
Prep Time10 minutes
Total Time10 minutes
Course: 30 Minutes or Less, Condiment, Dessert
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Servings: 16
Calories: 157kcal
Author: Anjali Shah

Equipment

  • Mixer , either hand mixer or a stand mixer work

Ingredients

US Customary - Metric

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