Vegan Whipped Cream

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a stand mixer whisk with dairy-free whipped cream stiff peak

5 from 2 votes

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www.theconsciousplantkitchen.com

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.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/vegan-whipped-cream/ or scan the QR code here ➡️

Prep Time10

Total Time10

Servings: cupcakes/One 8-inch cake

Calories: 138.4kcal

Author: Carine Claudepierre

Ingredients

1 ¾ cup Plant-Based Thickened Cream (note 1)
½ cup Powdered Sweetener (note 2)
1 teaspoon Vanilla Extract optional

US Customary - Metric

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

Note 1: Ensure that your plant-based cream is cold and has been stored in the fridge overnight. Also, ensure your dairy-free cream is suitable for whipping; some brands, like Alpro soy cream, are intended for cooking, not for dessert, and therefore won't whip.

Note 2: If you prefer using canned coconut cream, use my other recipe coconut cream frosting.

Storage: Store the whipped cream up to 2 days in the fridge in a sealed, airtight container.

Use: This whipped cream can be eaten by the spoon, spread on top of cakes, strawberry pies, or pudding.

Nutrition