Vegan Whipped Cream
Disease will never overwhelm you if your determination to be healthy is strong enough.
Vegan Whipped Cream
Make vegan whipped cream from coconut cream. Better than any whipped cream you’ve had before! Easy step by step instructions.
Servings: 4 Servings
Ingredients
- 14 ounce Can Coconut Cream (400ml) 1 Can, Unsweetened
- 3 Tbsp Powdered Sugar Optional
- 1 tsp Vanilla Extract Optional
Instructions
- Place the can of coconut cream into the coldest part of your refrigerator and leave it there overnight.
- The next day, take it out and carefully open it (don’t shake it around!).
- You’ll see that the cream part has separated from the water and risen to the top.
- Scoop that out into the bowl of an electric mixer, leaving the water behind. You can use the water in a smoothie or throw it out.
- Starting at slow speed gradually increase speed until you achieve a whipped cream consistency.
- The harder the consistency of the cream when you scoop it out, the quicker this will be.
- Once you have whipped cream consistency, you can stop right there. You're done! OR:
- Add some powdered sugar and vanilla for a sweetened cream.
- Whisk again until mixed in.
Notes
I have heard of cases where the coconut cream and water doesn’t separate and it’s still very liquid inside the can, this would mean you got a dud can. For this reason, have a back up can in the refrigerator – you can always use the dud for making a creamy sauce.
Some brands of coconut cream are all hard cream with very little water left behind after chilling, this is great! If it also whips well then make a note of the brand and stick with that one.
The best results come about in this recipe when the cream is very firm to start off with. If your cream is floppier when you start, you’ll have to whip it for longer, and even then, it might not reach your desired firmness. If you need a ‘fix’ for a batch that won’t firm up enough, you can add ¼ to ½ teaspoon of xanthum gum, just be careful because this can sometimes firm it up more than you want it to! But this works as a fix.
I’ve done it with a hand whisk (no electric mixer) and it is possible, but generally only in cases where the cream is quite firm and hard to start with. Even then it uses a lot of arm power.
The cake in the photos with the whipped cream on top is our vegan apple cake and the brownies in the recipe video are our simple vegan brownies.