Looking for a vegan whipped cream to slather all over your favorite dessert? Look no further! This vegan whipped cream is a breeze to make, requiring only three ingredients and taking less than five minutes to make. It’s a dream come true!
The fluffy vegan whipped cream of your fantasies
Just in time to go on top of that delicious apple pie recipe I just released last week : vegan whipped cream!
This whipped cream is light, cool, creamy, and perfect for topping any sweet treat imaginable.
It’s nut free, gluten free, soy free, dairy fee, oil free, and raw.
So odds are, it’s perfect for you.
This recipe only takes 5 minutes to throw together, 3 ingredients, and an electric mixer of some sort. (… or some killer arm stamina and a whisk)
The cool coconut cream is light and refreshing, and much healthier than using actual cream. It imparts little to no coconut flavor, and whips up even quicker than heavy cream.
This stuff is so good, you can honestly eat it straight up by itself.
It’s quick, easy, and so satisfying and delicious. (and somewhat healthy!)
It’s simply the perfect dessert in a pinch.
Chilly Coconut Cream is key
In order to get big, stiff, fluffy peaks, you need to have cold coconut cream.
This is because as the coconut cream chills, the solids separate out from the liquids. This makes it easier for us to get to the stuff we really need (solids), and prevent the whip cream from getting soupy (liquids).
If you just mix room temperature coconut cream on the mixer, your going to realize fast that it isn’t going anywhere.
It needs to be cold to whip up, simple as that.
After you’ve made it though, because we only really used the solids and have already separated out the liquid, it will remain thick in your refrigerator.
Which Sweetener to choose
You definetly don’t have to use powdered sugar to make this delicous whipped cream work.
It does help to use it for added stability, but the difference between the variety of sweeteners I’ve tried has been pretty minimal. Plus, you can always add a pinch of cream of tartar to your vegan whipped cream if you’re ever having trouble with stability.
Maple syrup, coconut sugar, or brown rice syrup are great alternatives if you’re looking for something less refined and low glycemic.
Keep in mind, different sweeteners will add different textures, colors, and flavors.
They also sweeten at different level. For example, stevia you may only need to use 1/4 tsp of to get an equivalent sweetness to 3 tbsp of coconut sugar.
Sweeten it to taste, and I’m sure it will turn out lovely.
Great on pie, cake, breakfast, and much, much more!
I can not have a piece of pie without this amazing stuff smeared all over it.
Yeah, I was always one of those kids that had twice as much which cream on my pie than there was actual pie… I still am.
It’s also great in oatmeal… or pancakes… or french toast… or even smoothie bowls.
Heck, it’s great on everything!
The list of potential recipes to pair this with go on and on. I added a couple of recommendations down below of recipes to pair this with that are on the blog already, so be sure to check them out.
Show me how you use your vegan whipped cream by posting up some photos and tagging @alderspirit or using #alderspirit. That way, I’ll be notified when you post it.
Give me your feedback in the comments section below and reach out if you have any suggestions or questions. I love hearing from you!
Hopefully this yummy, nummy, easy whipped cream will bring you some comfort in these crazy times, and bring your dessert up to the next level.
Easy Vegan Whipped Cream
Ingredients
- 1 14 oz can coconut cream
- 2 tbsp powder sugar (or agave, coconut sugar, cane sugar, etc.)
- 1/2 tsp vanilla bean paste, or extract
Instructions
- Place the can of coconut cream deep in your fridge to chill over night. (the fats need to be completely solid and separated from the liquids. You'll know your coconut cream is ready when you open it and the top is solid, firm, and not liquidy at all.)
- Once the coconut cream has chilled, scrape the solid cream off the top of the can and place it in the bowl of a stand mixer (or medium bowl if you have a hand mixer). Add 1 tbsp of the coconut cream liquid to the bowl for a lightly looser fluffier whip, or leave just the solids in the bowl for a thicker whip.
- Add the powdered sugar (or sweetener of choice) and vanilla to the mixing bowl. Whip on high for 3 – 5 minutes, or until you reach the desired fluffiness. (be careful not to over whip)
- Serve immediately and keep cool. This vegan whipped cream will keep in the fridge for 5 days, and will need to be rewhipped before each use.
Notes
This post may contain affiliate links through which I will earn a small commission should you purchase anything. As always, I only recommend product I know, love, and trust. Thank you for your support!
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