A few years back, I shared my recipe for a light, dairy-free, whipped coconut cream frosting using canned full-fat coconut milk. It’s basically a vegan whipped cream recipe but made from coconut. Although it does taste coconutty, I love that recipe. But recently, I discovered a dairy-free, thick, plant-based cream made by a brand called Flora, and it tastes so much closer to heavy cream. It’s dairy-free and vegan, and it whips fast. The result is light and airy, with no coconut flavor. If you miss whipped cream, this new recipe is a must-try. I can guarantee that this is the best vegan whipped cream recipe you will ever make. Damien was in awe when he tried this recipe on top of my vegan strawberry pie. He had been missing whipped cream, one that doesn’t taste coconutty and that is stiff like dairy heavy cream.
Why You Will Love Making Vegan Whipped Cream
It takes under 5 minutes to make Just 3 ingredients Light, fluffy, and no coconut aftertaste Stores well in the fridge for up to 3 days Stiff whipped cream that can frost cakes or pies
Ingredients For Vegan Whipped Cream
Dairy-Free Thickened Plant-Based Cream – Use a dairy-free alternative for heavy cream. One that whips very well and reaches stiff peaks is not easy to find in your grocery store. They are not available everywhere. For example, soy cream from Alpro won’t whip, and it’s written on the packaging. This type of cream is sold in the cold section of your store. The Australian brand I am using is Flora Cream, and it works perfectly. If you don’t find any of these vegan creams, then pop a can of full-fat coconut milk in the refrigerator, or try my whipped coconut frosting recipe instead. Dairy-free whipped cream has a mention on the bottle that says you can beat the cream. Powdered Sugar to sweeten the whipped cream. To make sugar-free whipped cream, use powdered allulose or powdered erythritol. Also note that whipped cream recipes shouldn’t be too sweet, as they intend to top up desserts that are already very sweet. Vanilla Extract for flavor
Pastry Chef Tips for Making The Best Vegan Whipped Cream
I used to work in my parent’s dessert restaurant, and their pastry chef always told me that the secret to whipping cream with either a stand mixer or hand mixer is to:
Chill The Tool And Cream – This means pop the whisk attachment and the mixing bowl in the freezer for 10 minutes or store them in the fridge overnight or for at least an hour. Also, you must store the cream in the refrigerator overnight, especially when using canned coconut cream or coconut milk. The cold bowls and whisk guarantee that the stiff peak forms. Powder Sugar – Don’t use caster or white sugar that will leave a grainy texture in the whipped cream. Add the powder sweetener after you reach the soft peak – don’t add the icing sugar too early or you break the process of whipping cream, and you may end up with a soft floppy cream.
Easy Step-By-Step Instructions To Whip Vegan Cream
Place the cold, plant-based heavy cream in the cold mixing bowl. Set the cold whisk on the stand mixer or hand mixer and whip until soft peak forms – it takes 2 minutes. Add the powdered sweetener, and whip again on high speed for an extra 2 minutes or until a stiff peak forms. Add in vanilla extract for flavor. The whipped cream stays firm for up to 3 days stored in a sealed airtight container in the fridge.
How To Use Whipped Cream
Whipped cream is the best topping for pies, vegan custards, and mousse, but also an excellent way to frost cupcakes or cakes.
Decoration – I use this dairy-free heavy whipped cream to decorate my vegan blueberry pie, vegan pumpkin pie, or chocolate avocado mousse. Frosting with whipped cream – you can frost my vegan cupcakes or vegan pumpkin bars with whipped cream. It won’t pip as well, but it is easy to spread on cake layers and also great for a vegan red velvet cake instead of buttercream frosting. Breakfast topping– French people love to use whipped cream on top of vegan crepes or vegan waffles.
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