Learn how to make Vegan Whipped Cream with only three ingredients, and no coconut cream is the best. With a light and fluffy texture and delicious vanilla flavor, this dairy-free whipped cream is perfect for pies, cakes, waffles, and frosting cupcakes.
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.
While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, my cooking tips, and step-by-step shots!
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Vegan Whipped Cream
Ingredients
- 1 ¾ cup Plant-Based Thickened Cream - (note 1)
- ½ cup Powdered Sweetener - (note 2)
- 1 teaspoon Vanilla Extract - optional
Instructions
- In a cold mixing bowl, add the plant-based cream.
- Whip on medium-high speed until a soft peak forms, then add the powder sweetener, and whip again until a stiff peak forms. Whisk in vanilla extract to flavor at the end if you like.
- Serve on top of cakes, pudding, or desserts.
Notes
Nutrition
Why You Will Love Making It
- 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 and Substitutions
- 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
Carine’s Tips
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.
How to Make Vegan Whipped 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.
Serving Suggestions
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.
Not for publication, just FYI:
Something weird with this recipe: I see the coconut whipped cream at the start of the instructions, then it changes to the Flora cream instructions…
I am so glad you noticed this glitch, I fixed it!
Hello
My daughter wants an ‘icecream’ cake with ‘piped rosettes’ on top for her birthday. Just wondering if you could recommend a vegan icing / frosting or that would be suitable for freezing?
Thank you
Maybe my vegan frosting would work well
Silly question but does it taste like coconut?
Not at all! If you use the cream I suggested (my fav is Flora Thickened Cream), there’s no coconut at all!
If you use instead canned coconut cream, it has a mild coconut taste.
Just wanted to drop a quick note of appreciation. This whipped cream is my go-to now. Perfect for my vegan desserts. It’s so light and fluffy, just the way I like it. Thank you! I missed whipped cream so much on my vegan diet
Tried this vegan whipped cream for my daughter’s birthday cake, and it was a hit! Light, fluffy, and not too sweet. Thanks for making our celebration extra special!