Easy Vegan Whipped Cream Recipe for Dairy-Free Desserts

Vegan whipped cream is a dairy-free alternative to traditional whipped cream that is easy to make at home. It is perfect for those who follow a vegan diet or are lactose intolerant, but still want to enjoy the creamy texture and taste of whipped cream. There are several ways to make vegan whipped cream, and each recipe has its own unique twist.

One popular method of making vegan whipped cream is by using coconut milk. By chilling a can of coconut milk in the fridge overnight and then whipping the solid cream that forms on top, you can create a delicious and creamy whipped topping that is perfect for desserts and drinks. Another method involves using aquafaba, the liquid from a can of chickpeas, which can be whipped into a fluffy and stable foam that closely mimics traditional whipped cream. Additionally, some recipes call for using vegan protein powder or other ingredients to add flavor and stability to the whipped cream.

Ingredients

When it comes to making vegan whipped cream, the ingredients are pretty simple. You’ll need a base for the whipped cream and a sweetener if you want to add some sweetness to it. Here are some of the most common ingredients used for vegan whipped cream:

For the whipped cream

• Full-fat coconut milk: This is the most common base for vegan whipped cream. Make sure to use full-fat coconut milk, as the fat content is what will help the cream to whip up properly. Chill the can in the fridge overnight before using it.

• Aquafaba: This is the liquid that comes from a can of chickpeas. It may sound strange, but it works surprisingly well as a base for vegan whipped cream. Just make sure to strain it well before using it.

• Soy milk and coconut oil: This is a great alternative for those who don’t want to use coconut milk. The key is to get the quantities right, which is why it’s recommended to use a set of kitchen scales for this recipe.

For the sweetener

• Powdered sugar: This is the most common sweetener used for vegan whipped cream. It dissolves easily into the cream and adds a nice sweetness to it.

• Maple syrup: If you prefer a more natural sweetener, maple syrup is a great option. Just be aware that it may change the texture of the whipped cream slightly.

• Agave nectar: Another natural sweetener that works well in vegan whipped cream. It has a mild flavor and won’t overpower the other ingredients.

It’s important to note that not all sweeteners will work well in vegan whipped cream. Granulated sugar, for example, will not dissolve properly and will leave a gritty texture. Stick to powdered sugar or liquid sweeteners for the best results.

Instructions

Making the whipped cream

1. Chill a can of full-fat coconut milk in the fridge overnight.
2. On the next day, place your mixing bowl in the freezer for about 10 minutes before you start making the whipped cream.
3. Get your can of coconut milk out of the fridge. Be careful not to shake it.
4. Open the can and scoop out the solidified cream into your chilled mixing bowl, leaving the liquid behind.
5. Using a hand mixer or stand mixer, beat the cream on high speed for 1-2 minutes until it becomes light and fluffy.

Adding the sweetener

1. Once the cream has reached the desired consistency, add in your sweetener of choice. Powdered sugar works best since it dissolves into the cream really easily.
2. Add in 1/2 cup of powdered sugar and whip another minute or so until it’s nice and fluffy. The longer you whip it, the stiffer the peaks will be.

Storing the whipped cream

1. Store the whipped cream in an airtight container in the fridge for up to a week.
2. If you want to freeze the whipped cream, transfer it to a freezer-safe container and freeze for up to 2 months.
3. When you’re ready to use the frozen whipped cream, let it thaw in the fridge overnight and then give it a quick whip with a hand mixer or stand mixer before serving.

Making vegan whipped cream is easy and requires only a few ingredients. With this recipe, you can enjoy a delicious and creamy topping for your desserts without any animal products.

Tips and Tricks

Using a Cold Bowl and Whisk

To achieve the perfect vegan whipped cream, it is important to use a cold bowl and whisk. This helps the cream to thicken faster and hold its shape better. You can chill your bowl and whisk in the refrigerator for about 15 minutes before starting. Alternatively, you can place them in the freezer for about 5 minutes. Just be careful not to freeze them completely as this can cause the cream to become grainy.

Choosing the Right Coconut Cream

When making vegan whipped cream with coconut cream, it is important to choose the right one. Look for a brand that is high in fat content, as this will give you a creamier texture. Also, make sure to choose a can that is not labeled “lite” or “low-fat.” These varieties will not work as well for making whipped cream.

Adding Flavor to the Whipped Cream

If you want to add some extra flavor to your vegan whipped cream, there are many options to choose from. You can add a splash of vanilla extract, almond extract, or peppermint extract for a delicious twist. You can also add some cocoa powder or melted chocolate for a chocolatey flavor. Another option is to add some fruit puree, such as raspberry or strawberry, for a fruity taste.

Here are some additional tips and tricks for making vegan whipped cream:

• Use powdered sugar instead of granulated sugar, as it dissolves more easily.
• Don’t overbeat the cream, as this can cause it to become grainy.
• If using aquafaba, make sure to use a low-sodium variety to avoid a salty taste.
• You can also use other plant-based milks, such as almond milk or soy milk, to make whipped cream.
• Serve the whipped cream immediately or store it in the refrigerator for up to 2 days.