vegan whipped cream

Easy Vegan Whipped Cream with NO coconut! This might be the healthiest and fluffiest whipped topping on the planet. 5 minutes is all you need!

Vegan Whipped Cream (NO coconut!)

aquafaba (liquid from 1 can of chickpeas)

cream of tartar

sugar

vanilla extract

Drain the liquid from a can of chickpeas into a large bowl. Reserve the chickpeas for another use. You should have about 1/2 cup of liquid, but it doesn&#x27;t have to be exact; a little more or a little less is fine.

Add the cream of tartar; this helps with the whipping process. With a hand mixer, start mixing on medium speed. Once it gets a little foamy, increase the speed to high and beat for about 3-4 minutes, until stiff peaks form.

Add the powdered sugar and vanilla and continue to beat about 1 more minute, until fluffy and smooth. That&#x27;s it!

Serve immediately for best results. Store leftover whipped cream in the freezer, it won&#x27;t hold up as well in the refrigerator. It reminds me a lot of cool whip straight from the freezer!

https://content.jwplatform.com/videos/7ozOFuup.mp4

Easy Vegan Whipped Cream with NO coconut! This might be the healthiest and fluffiest whipped topping on the planet. 5 minutes is all you need to make it!

Vegan Whipped Cream

A vegan whipped cream recipe that tastes light and delicious, just like Cool Whip.

Vegan Cool Whip

coconut oil (melted)

water

Tbsp plant based milk (I use soy milk)

Tbsp agave syrup (can sub corn syrup

tsp xantham gum

Blend all ingredients using an immersion blender for 45 seconds, then chill for 2 hours.

Using an electric mixer with a balloon whisk attachment, whisk until fluffy and peaks hold their shape, about 8-10 minutes.

Coconut whipped cream is a delicious dairy-free, vegan and paleo-friendly whipped cream. It&#x27;s fluffy and smooth and perfect to dollop on all your dessert recipes. Watch my step-by-step video above!

How to Make Coconut Whipped Cream (Easy & Fluffy!)

13.5 oz full-fat coconut milk (chilled

tbsp honey, maple syrup or powdered sugar (add more as desired)

tsp vanilla extract

Chill Coconut Milk

Place your can of coconut milk in the refrigerator for 1-2 days.

Chill Bowl

Chill your mixing bowl for 15 minutes in the fridge.

Scoop Out Cream

Open your can of coconut milk and scoop out the hardened coconut cream. Pour the coconut water into a separate storage container and use that in a future smoothie recipe.

Blend

Using a hand mixer, fluff up the coconut cream for one minute. Add your sweetener and vanilla and mix for an additional minute, until smooth and creamy. If it&#x27;s too firm or too soft, see my notes above.

Store

Use the coconut whipped cream right away or store in the refrigerator in a sealed container for up to one week.

https://www.youtube.com/watch?v=DrSBhS_ulYA

Coconut whipped cream is a great dairy-free whipped cream and perfect for those who follow a vegan or paleo lifestyle. In this video I'll show you how easy it is to make coconut whipped cream at home and share a few tips to ensure it turns out beautifully! Use a dollop of coconut whipped cream to top a bowl of berries or your favorite dessert recipe (click "show more" for those links). 

Thank you for watching! Make sure to subscribe for more videos: http://bit.ly/2afhftX

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TOOLS AND HIGHLIGHTED INGREDIENTS USED:
Coconut Milk: http://amzn.to/29XGdiF
Organic Honey: http://amzn.to/2affZa2
Vanilla Extract: http://amzn.to/2aeWnjD
John Boos Cutting Board: http://amzn.to/2av0vhk
Glass Mixing Bowl: http://amzn.to/2abWhbA
Hand Mixer: http://amzn.to/29XGHp6
Spatula: http://bit.ly/2aolNgH

INGREDIENTS:
For the full recipe and backstory on the recipe: http://bit.ly/2avXe0Z

Other recipes that use this coconut whipped cream:
Vanilla Bean Cassava Crepes with Strawberry Chia Jam (gluten-free): http://bit.ly/1oABXZ6
Molten Chocolate Cake with Coconut Whipped Cream and Pistachios (gluten-free): http://bit.ly/2av2XUQ

Music by: Epidemic Sound

HOW TO MAKE COCONUT WHIPPED CREAM | dairy-free, vegan whipped cream

Looking for the absolute EASIEST way to make coconut whipped cream? This is it! Get perfect results each and every time with these easy instructions.

Coconut Whipped Cream

full-fat coconut milk

To start, chill for coconut milk in the fridge upside down for at least 4-6 hours, but preferably overnight or for a couple days. This will cause the coconut solids to separate from the coconut milk and be ready for whipping.

Once your coconut milk is chilled and separated, flip it back over (right side up) and open the can. Scoop the solids that have come to the top off and place them in your stand mixer bowl or the bowl you are using with your hand mixer. Leave the liquid part in the can and save for smoothies or other recipes later.

Fit your stand mixer with the whisk attachment and start to whip on medium speed. Continue to whip for upwards of 2-3 minutes, or until coconut milk starts to look like whipped cream and starts to get more sturdy. This could take longer, depending on how solid your coconut milk is.

Add the vanilla and powdered sugar and whip for another 2 minutes. Make sure the powdered sugar is evenly incorporated.

Stop mixer and detach the bowl and whisk. If you can dip the whisk attachment into the whipped cream and lift it up to see a peak (like a big swoosh of whipped cream on the end) and it doesn&#8217;t fall/get droopy, you are done! If it&#8217;s still liquidy, you might need to chill the whole thing (bowl, whisk, whipped cream) for a few hours and try again.

Chill again for 1-2 hours to make sure coconut whipped cream is solid and ready to serve. If you don&#8217;t have time, that&#8217;s ok! It just might not be as solid as it could be. Still perfect for topping a cheesecake, fruit crisp, or brownie.

Light and fluffy vegan whipped cream made without coconut milk - ideal for cakes, scones and even for topping coffee!

milk

200 g deodorised coconut oil (melted (aka refined coconut oil))

g icing sugar ((aka confectioner's sugar))

Heat the soy milk in 10 second bursts in the microwave until lukewarm (it should feel warm to the touch but not hot). Place the soy milk in the cup of a high speed blender followed by the melted deodorised coconut oil. Blend together on the highest speed until smooth.

Cover and transfer to the fridge and chill for a minimum of 4 hours, but ideally overnight. Alternatively you can blend the cream and refrigerate up to 5 days in advance before moving onto the next step.

With the lid still on, shake up the refrigerated cream to re-homogenise it then transfer to the bowl of a stand mixer. If using a hand-mixer, transfer to a large bowl. Starting with the mixer on low speed and working your way upwards gradually, whip the cream until the texture has thickened and the cream falls from the beaters in ribbons.

Add the icing sugar and vanilla then whisk again on high speed until soft to stiff peaks form. Don't over whisk or the mixture will curdle, like real cream, into butter.

Serve immediately or cover and refrigerate for up to a day.

Make vegan whipped cream from coconut cream. Better than any whipped cream you've had before! Easy step by step instructions.

Can Coconut Cream ((400 milliliters) 1 Can, Unsweetened)

Tbsp Powdered Sugar (Optional)

tsp Vanilla Extract (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 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&#39;re done! OR:

Add some powdered sugar and vanilla for a sweetened cream.

Whisk again until mixed in.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1542397910/yrgqoffgse9rkw8bauyl.mp4

Vegan Whipped Cream - Loving It Vegan. Make vegan whipped cream from coconut cream. Better than any whipped cream you’ve had before. Easy step by step instructions.

Vegan Whipped Cream - Loving It Vegan

Learn How To Make Vegan Whipped Cream in 5 minutes with 2 ingredients: full-fat coconut milk and powdered sugar. It&#39;s delicious, fluffy, and perfect for topping all your favorite desserts.

How To Make Vegan Whipped Cream

coconut milk

vanilla extract (optional)

Chill the coconut milk can in the fridge overnight, or for at least 8 hours.

Before whipping, place a large mixing bowl and the beaters of your hand or stand mixer in the freezer for 10 minutes to chill.

Carefully open the can of coconut milk without shaking it, and remove the lid. You&#39;ll find a thick layer of coconut cream on top. Gently scoop out the coconut cream solids, leaving the liquid behind. You can reserve the liquid for future smoothies or other recipes.

Using a hand or standing mixer,  beat the coconut cream for one minute or until fluffy.

Add the powdered sugar and vanilla extract. To ensure a smooth texture, I recommend sifting in the sugar.

Beat for an additional minute or until smooth and creamy.

https://content.jwplatform.com/videos/g0GTJ5tN.mp4

Learn How To Make Vegan Whipped Cream in 5 minutes with 2 ingredients: full-fat coconut milk and powdered sugar. It's delicious, fluffy, and perfect for topping all your favorite desserts.

Vegan, gluten-free, soy-free whipped cream made with aquafaba.

Aquafaba Whipped Cream - Vegan Whipped Cream

aquafaba ((liquid from canned unsalted chickpeas

cream of tartar (or lemon juice)

vegan powdered sugar ((most organic varieties are vegan))

neutral-flavored oil (like canola or refined melted coconut oil)

Drain and save the liquid from a can of chickpeas or white beans.&nbsp;

Pour 3/4 cup of the liquid in a medium-sized mixing bowl.

Use a mixer and beat the liquid until it starts to get foamy.

Add 1/4 tsp cream of tartar and continue to mix for 5 minutes on high until it becomes very fluffy and forms stiff peaks.

Add 1 tbsp vanilla and continue to beat for another minute. (It will turn light brown for a minute, but then turn white again as it beats in).

Slowly add 2/3 cup powdered sugar while continuing to mix on high until all vanilla and sugar are mixed in and the mixture if very fluffy. Mix for a total of 9-10 minutes for whipped cream that will hold it&#x27;s fluffiness the longest.

Turn off mixer and add 2 tbsps of your choice of neutral oil. (Melted if using coconut oil). 

Turn on mixer to low and beat for 5 -10 seconds to get the oil distributed. (Do NOT over mix once the oil has been added or you will lose the fluffiness)!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1675349614/ix4Yh5UNh.mp4

whipped cream

Perfectly light and fluffy, this Vegan Whipped Cream is super easy to make with only 3-ingredients and a hand mixer. It makes a fabulous topping for pies, cakes, and even hot cocoa!

Vegan Aquafaba Whipped Cream

aquafaba (chickpea liquid

This recipe begins with aquafaba chickpea juice, so you can either use the can variety or make your own which is super easy to do in an Instant Pot. I have found that canned chickpeas have about 3/4 cup of juice which is perfect for this recipe. Anywhere from 1/2 cup to 3/4 cup is great.

Begin by draining the juice from the chickpeas and placing it in a mixing bowl. Save those beans to use later in my Chickpea Avocado Salad that makes the best sandwich ever, or try some of these other Chickpea Recipes.

Next, add the cream of tartar and use a hand mixer to whip the two ingredients together until it gets foamy. This will take about 4-5 minutes to get to the right consistency. See my photos to get a visual of what you’re looking for.

Add in 1/2 cup of powdered sugar and whip another minute or so until it’s nice and fluffy. The longer you whip it, the stiffer the peaks will be.

I know, powdered sugar isn’t a health food, but you can make your own using date, coconut, or other less refined sugars. Personally, I like to use Pure Cane Sugar due to the slightly lighter color.

Dollop onto your favorite desserts or cocoa to turn them into something friends and family will rave about. Then, you can tell them it’s made with bean juice, but I don’t think they’re going to believe you.

Mine keeps in the refrigerator for about a day before it starts to lose its fluff. I haven’t tried freezing it yet but have heard that it will have about the same consistency as frozen cool whip which sounds delicious to me.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1611414877/dupfvpkb6r7uwhd2ofzd.mp4

You don’t have to be plant-based to enjoy these oil-free vegan dessert recipes. Anyone, and I do mean anybody–vegan, vegetarian, omnivore–will love these family favorites!

Oil-Free Vegan Desserts

This Magical Vegan Cashew Whipped Cream is a rich, creamy, and dairy-free alternative perfect for topping desserts and chilled treats. Made from soaked cashews, coconut oil, and a touch of vanilla, it whips up silky smooth with a light sweetness that's perfect for vegan and plant-based diets.

Magical Vegan Cashew Whipped Cream Recipe

raw cashews

water (plus additional for soaking)

melted refined coconut oil (refined to avoid coconut flavor)

1-1 ½ tsp vanilla extract

Tbsp powdered sugar (optional, sifted if clumpy)

Soak Cashews

At least 8 hours before enjoying your whipped cream, place the raw cashews in a heatproof bowl and cover with hot water by 1-2 inches. Let them soak for at least 20 minutes, then drain the soaking water completely to soften the nuts for blending.

Blend Ingredients

In a high-speed blender, combine the soaked cashews, fresh water, and melted refined coconut oil. Blend on high for a minimum of 3 minutes until the mixture is smooth, creamy, and fully incorporated without any graininess.

Refrigerate Mixture

Transfer the cashew cream base into a jar with a lid and refrigerate for at least 8 hours. This chilling step helps the mixture thicken and develop the right texture for whipping.

Whip the Cream

Shake the jar vigorously for 10-15 seconds to start whipping the cream. If this isn&#8217;t sufficient, whisk the mixture by hand for 2-3 minutes until soft peaks form. If still not set, carefully use an immersion blender or electric mixer, watching closely to avoid over-whipping which can separate the fats.

Add Flavorings

Gently whisk in the vanilla extract and the optional powdered sugar just once to incorporate flavors without over-mixing, preserving the creamy texture.

Serve

This vegan whipped cream is perfect atop fresh berries, puddings, mousses, chocolate cakes, key lime pies, or any chilled desserts. Note that it will melt quickly when served on warm or hot items due to the coconut oil.

Store Leftovers

Keep any leftover whipped cream in a sealed container in the refrigerator for up to 3-4 days. If it separates, simply whisk it gently until it recombines to its original fluffy texture.

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