Description
This Vegan Whipped Cream recipe uses full-fat canned coconut milk to create a light, fluffy, and dairy-free alternative to traditional whipped cream. Perfect for frosting cakes, cupcakes, or topping desserts, it is naturally vegan and can be prepared in just 5 minutes with a simple chilling step beforehand.
Ingredients
Scale
For the Vegan Whipped Cream
- 500 g full-fat canned coconut milk or coconut cream (see notes)
- 1 teaspoon vanilla extract
- 40 g powdered sugar (preferably sifted)
- 2 ½ tablespoons arrowroot starch (or cornstarch)
Instructions
- Preparation (Chilling)
Refrigerate the cans of full-fat coconut milk for at least 12 hours without shaking them. This allows the cream to separate and solidify at the top. - Separate the Coconut Cream
Open the chilled cans and carefully scoop out the thick coconut cream from the top, leaving the watery part behind. Save the liquid part for smoothies or soups if desired. - Whip the Coconut Cream
Place the coconut cream into a large, dry, and grease-free bowl. Using an electric whisk, whip the cream for about 2 minutes until it becomes light and fluffy. Scrape down the bowl sides to ensure even whipping. - Add Flavor
Mix in the vanilla extract and whisk briefly to combine thoroughly. - Incorporate Sugar and Starch
Sift together the powdered sugar and arrowroot starch (or cornstarch) and add them to the whipped coconut cream. Whisk again for 1 to 2 minutes until the mixture is smooth and well combined. - Serve or Store
Use the vegan whipped cream immediately to frost cakes or cupcakes. If storing, place it in an airtight container in the refrigerator for up to one week. It may become stiff when chilled; simply re-whip before serving.
Notes
- Use full-fat coconut milk or coconut cream for the best whipping results; light or low-fat versions will not whip properly.
- Powdered sugar helps stabilize the whipped cream and adds sweetness; you can adjust the amount to taste.
- If arrowroot starch is not available, cornstarch is a good alternative to help maintain the whipped cream’s texture.
- The watery coconut liquid left over can be used in smoothies, coffee, or cooking.
- Ensure all equipment is completely dry and clean to achieve maximum fluffiness.
