This Vegan Whipped Cream Recipe Will Make You Forget About Dairy
Lactose and dairy sensitivity are no walk in the park: either avoid dairy or understand that it comes with a hefty caveat. My partner is an Italian-American who is hesitant to eat cheese. When I offer him dessert with whipped cream, he almost laughs in my face (before crying into his oat milk ice cream). Luckily, you don’t need cows to get a light and fluffy dose of whipped cream.
I was skeptical at first, but if hamburgers could be made from plants, I figured they could also be used to make whipped cream. This vegan whipped cream recipe is super easy. Use chilled coconut cream as a base, then beat it with a little caster sugar and vanilla, as you would whip heavy cream.
Like heavy cream, coconut cream is high in fat. When whipped with a hand mixer, tiny air bubbles are trapped in the fats, gradually changing the texture. After a few minutes of whipping, the once waxy coconut cream in the jar becomes silky and light. Adding powdered sugar and a dash of vanilla completely transforms it into a luxurious dessert filling.
Unlike dairy whipped cream, the success of these coconut whipped cream depends entirely on how cold all the ingredients are. It is important that the coconut cream is as cold as possible (which will help separate it from the water anyway) and that all tools are chilled. The closer the materials are to freezing, the better the whipped cream will hold.
How to Make Coconut Whipped Cream
Place a can of full-fat coconut milk in the refrigerator for at least two hours or overnight. You’ll only be whipping shortening, so you might as well use the full-fat version. The low temperature will cause the saturated fats to solidify and rise to the top, clearly separating from the coconut water.
About 10 to 15 minutes before you plan to beat, place the metal bowl and beaters in the freezer. Once everything has cooled, get ready to whisk. It only takes a few minutes from here. Don’t shake the jar. The fat cap will be easy to remove without getting water. Open the jar and use a spoon to scoop out the coconut cream and place it in a chilled bowl. A 13.5 ounce jar will give you about 12 ounces of coconut cream and about two ounces of coconut water at the bottom of the jar. Discard the water or save it for another use.
Beat the coconut fat with a chilled whisk. I used a hand mixer, but you can use a stand mixer with a chilled whisk attachment. Beat at medium speed for three to four minutes. You’ll see the coconut cream smooth out, then become fluffy and leave a slight trail behind the whippers. Stop here and add the powdered sugar and vanilla. Beat for another minute or two.
The coconut whipping cream will reach a soft peak consistency , ideal for spreading on pies, cakes, puddings or alongside fresh fruit. The coconut flavor is light but present, which I like, and it pairs well with almost any sweet treat. I had mine with banana chunks, which sounds like something a four-year-old ate, but if you ask me (and probably the nearest toddler), it’s a winning flavor combination.
Coconut whipped cream will never be firm enough to cut out pointy rosettes or support cake layers, but if you find it’s very watery, return the bowl of coconut cream to the refrigerator and let it cool for another hour. Most likely it was too warm. Once it has cooled, cool the whisk attachment and try whisking again.
Vegan Coconut Whipped Cream
Ingredients:
- 1 13.5-ounce can full-fat coconut milk, chilled
- ⅓ cup powdered sugar
- ½ teaspoon vanilla extract
Place the mixing bowl and whisks (or whisk attachment) in the freezer for 10-15 minutes. Once they are cool, open the can of coconut milk and scoop out the solid fat. Discard or save coconut water for another use. Place the coconut fat in a mixing bowl. Using the chilled attachment, beat the coconut milk on medium speed for three to four minutes. The cream will be smooth and fluffy, and it should be thick enough that it leaves ripples or marks when whipped.
Add powdered sugar and vanilla. Stir lightly first (so that no sugar remains). Then beat on medium speed for another minute or so. The whipped cream should be thick and spread easily. Immediately place dessert on top. Cover and store remaining whipped cream in the refrigerator.