Easy step by step guide to making vegan whipped cream using canned coconut cream. Better than any whipped cream you’ve had before!
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!
How to make vegan whipped cream
First you need to refrigerate a can of coconut cream overnight. Place it into the coldest part of your refrigerator and leave it there at least overnight. In fact, if you find a brand of coconut cream that works great for making vegan whipped cream, then just leave a few cans in the top of your fridge permanently. This is what I do, so I’m always ready to whip up a batch of whipped cream on short notice.
Coconut cream is the best to use here, better than coconut milk. Coconut cream has a lower water content, so basically you’ll get more bang for your buck. This can also work with a can of full fat coconut milk but the best results are going to come from using coconut cream.
After your coconut cream has chilled in the fridge for at least 12 hours, then remove the can from the fridge, being careful not to shake it. Open it up and you’ll see the cream should have all risen to the top and hardened.
Depending on the brand of coconut cream you’re using, whether the cream is super hard, or just slightly firmed up, can be quite variable.
Scoop only the cream part out into the bowl of an electric mixer, leaving the watery part behind.
As you can see above, the cream in this can was very solid, and once scooped out, it leaves a fair bit of the separated water section behind.
Once scooped into your electric mixer, start off on slow speed and then gradually increase speed until you have a nice thick whipped cream consistency.
Tips for making the best vegan whipped cream
If the cream is really hard once it’s separated from the water in the can, it can sometimes create more of a thick cream cheese consistency than a whipped cream consistency. You can add a little of the water from the can back into the cream to thin it out ever so slightly and create a better whipped cream consistency.
Some brands of coconut cream can over-whip if you go too long and start to separate. If your cream is quite thick to start off with, you might not need to whip it for long at all, as with the batch you see pictured above.
If your cream is very floppy and barely firm at all when it separates from the water in the can, then it might not whip well at all. In this case, whip it for a longer time to see how firm you can get it, and once you’ve got it as firm as possible, you can add in 1/4 – 1/2 tsp xantham gum and whip that in, it will thicken it up fast and can save it from being a dud batch.
Experiment with different brands until you find a good one. Unfortunately sometimes you find a great one and then the manufacturers change the formula slightly and then it doesn’t work so great anymore (happened to me recently!).
Some brands just don’t work well at all. Some might look like they’re going to work but then when you try and whip them, they start to separate and look all grainy. Experiment until you find a brand that works great for you.
Coconut creams in a carton won’t work for this at all.
Another option you have if you can’t be bothered with experimenting to find a good brand to use is just to get some coconut whipping cream. It also needs to be chilled before it will work, but it works great every time!
This delicious coconut whipped cream is divine on:
- Waffles
- Pancakes
- Hot Chocolate
- Pumpkin Pie
- Scones
- Strawberry Shortcake
- Tiramisu
- Banana Cream Pie
- Banoffee Pie
Keep leftovers in the fridge where it will stay good for a few days and even up to a week.
Making your own vegan whipped cream is one of the most essential skills in vegan desserts!
Vegan whipped coconut cream can be piped onto cakes, cupcakes or vegan pies. As you can see I’ve demonstrated a couple of different types of piping nozzles to show you how it can look on top of a delicious apple cake.
Once you’ve cracked it and know how to make your own delicious vegan whipped cream, you’ll be like me and just have cans of coconut cream permanently in the refrigerator ready to go!
Let us know what you think of this recipe in the comments and please rate it too! Thank you!
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Vegan Whipped Cream
- Prep Time: 10 mins
- Total Time: 10 mins
- Yield: 4
Description
Make vegan whipped cream from coconut cream. Better than any whipped cream you’ve had before! Easy step by step instructions.
Ingredients
- 1 14oz (400ml) can Coconut Cream
- 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
*This is not my original recipe, it’s a staple recipe in vegan baking that I’ve adapted for my own purposes.
*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.
*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 1/4 tsp 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 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.
- Category: Desserts, How To
- Method: Mixer
- Cuisine: Vegan
Nutrition
- Serving Size: 1 Serve (of 4)
- Calories: 246
- Sugar: 7.5g
- Fat: 22g
- Carbohydrates: 9.5g
- Protein: 2g
Keywords: vegan whipped cream
Made this yesterday to go with your vegan scones, lovely! Scones with jam and cream have probably been one of the few things I miss!! No more!
★★★★★