Dairy Free Whipping Cream

Dairy free whipping cream is so delicious and makes a perfect vegan substitute for traditional whipped cream. It's incredibly easy to whip up and only requires 3 ingredients or less!

Course Dessert

Cuisine American

Diet Low Lactose, Vegan, Vegetarian

Prep Time 10

Total Time 10

Servings cup

Calories 1298

Author Gabby Kislanko

Equipment

Mixer (Handheld or Standing)

Ingredients

1 can full-fat coconut milk or coconut cream (chilled in the fridge overnight) (14 oz can) SEE NOTES
½ tsp vanilla extract
⅛ cup powdered sugar

Instructions

Refrigerate canned coconut cream or milk for at least 8 hours, or overnight. Note that coconut cream will yield more whipped cream and require less mixing time since it is already more solid to begin with and there is less liquid in a can of coconut cream.
Once the coconut cream/milk has chilled overnight and you are ready to make the whipped cream, place a large mixing bowl into the freezer for 10-15 minutes to chill.
After the bowl has chilled, remove the cans of coconut milk from the fridge (do not shake them). Scoop out the thick coconut cream from the top and place it in the bowl, leaving behind the liquid.
Whip the coconut cream for one minute, then add in the vanilla and powdered sugar. Scrape the sides of the bowl until the powdered sugar and vanilla are fully incorporated.
Whip the cream on medium high until stiff peaks form and the consistency is similar to that of whipped cream. This could take around 5 minutes.

Notes

Coconut Cream/Milk Note: Coconut cream will yield more whipped cream and require less mixing time since it is already more solid to begin with and there is less liquid in a can of coconut cream.

It's important to choose the right coconut cream/milk. A few things you should look for are that the first ingredient should be coconut milk/cream, not water. The fewer ingredients there are on the label, the better, and avoid light coconut milk, since you want a higher fat content

Storage and Freezing:

The dairy free whipping cream can be covered and refrigerated for up to two days.

Nutrition