Vegan whipped cream – ooh la la!
Before I was vegan I was a bit of a fan of the old whipped cream. I mean I’m betting you probably were too!
But I can confidently say that whipped coconut cream – is better!
And I’m going to show you two ways of making it, the plain delicious whipped cream way, or the sweetened whipped cream way.
Really depends on what you’re eating it with.
Eating it with a super sweet dessert? Then no need to sweeten your cream.
Eating it on something relatively plain? Then you may want to sweeten your cream!
Wherever you would have used regular whipped cream – use this instead!
See the step by step video below or keep scrolling for some step by step photos.
Now in these photos below, you’ll see I have a hand whisk featured quite prominently.
I did, in fact, whisk this up by hand. I actually don’t know how I did that. And I really don’t recommend it.
It can sometimes take AGES to whip and that’s using an electric mixer. Your arm would have fallen off by then!
The more you make whipped coconut cream, the more you’ll notice that the consistency it is when you take it out of the can will determine how fast or slow it will be to whip it.
If the cream is very solid in consistency when you scoop it out of the can, then it might only take a short while to whip, but if it’s still quite runny then you’re in for a bit of a long whipping session.
But as long as you’re using an electric whisk, this is no biggie, just put it on and let it go!
Making your own vegan whipped cream is one of the most essential skills in vegan desserts!
Once you’ve cracked it, you’ll be like me and just have cans of coconut cream permanently in the refrigerator ready to go!
- 1 can Coconut Cream (400ml or 14 ounces)
- 3 Tbsp (30g) Powdered Sugar (Confectioners sugar) (optional)
- 1 tsp (5ml) Vanilla Essence (optional)
- 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 a bowl, leaving the water behind. You can use the water in a smoothie or throw it out.
- Using an electric whisk (I've done it with a hand whisk but it's major arm power) whisk the cream until it thickens into perfect whipped cream consistency!
- This can really take anything from a few minutes to 15 minutes, depending on the consistency of the cream when it begins.
- I have heard of cases where the coconut cream and water doesn't separate, this would mean you got a dud can. It has never happened to me, and I believe it's rare! But for this reason, have a back up can in the refrigerator - you can always use the dud for making a creamy sauce.
- For the best results you must use coconut CREAM though which is the full fat, intensified version of coconut milk.
- Once you have whipped cream consistency, you can stop right there. You're done! OR:
- Add your powdered sugar and vanilla.
- Whisk again until mixed in.
- Sweetened whipped cream at your service!
*This recipe usually takes about 10 minutes but in some cases can take longer, up to 15 minutes or even longer if you have a stubborn can of coconut cream that takes a long time to whip.
*I've done it with a hand whisk (I actually did it by hand for these photos) so its certainly possible, but depending on the consistency of the cream to begin with, it could be extremely difficult. So if you have an electric whisk, this is definitely the way forward.