Recipes for Vegan Whipped Cream

Vegan whipped cream is a delightful and easy-to-make topping for desserts, perfect for adding a light and fluffy texture to your favorite dishes. This recipe uses easily purchased ingredients and can be made in just a few minutes.

Ingredients

• 1 can (13.5 oz or 400 ml) full-fat coconut milk (chilled overnight)
• 2 tablespoons powdered sugar (or to taste)
• 1 teaspoon vanilla extract

Instructions

1. Chill the Coconut Milk: Place a can of full-fat coconut milk in the refrigerator overnight. This allows the cream to separate from the liquid.
2. Prepare Your Tools: Chill your mixing bowl and beaters in the freezer for about 10-15 minutes to ensure they are cold, which helps the cream whip better.
3. Scoop the Cream: After chilling, open the can of coconut milk. Carefully scoop out the solidified coconut cream into your chilled mixing bowl, leaving the liquid behind.
4. Add Sweetener and Flavor: Add the powdered sugar and vanilla extract to the coconut cream.
5. Whip It Up: Using an electric mixer, beat the mixture on medium speed until it becomes light and fluffy, usually about 2-3 minutes. Be careful not to over-whip, as it can become grainy.
6. Taste and Adjust: Taste your whipped cream and add more powdered sugar if you prefer it sweeter.
7. Serve or Store: Use immediately as a topping for desserts like pies, cakes, or fruit, or store it in an airtight container in the refrigerator for up to a week.

Tips

• For a variation, you can add cocoa powder for chocolate whipped cream or other flavor extracts like almond or peppermint.
• If you want a lighter version, you can use aquafaba (the liquid from canned chickpeas) instead of coconut cream.

This vegan whipped cream is not only simple to make but also deliciously creamy and perfect for enhancing your plant-based desserts! Enjoy it on your Vegan Pumpkin Pie or Apple Crisp for a festive touch.

Recipe for Almond Milk Whipped Cream

Almond milk whipped cream is a light and fluffy vegan alternative to traditional whipped cream. It’s perfect for topping desserts, pancakes, or enjoying on its own. This recipe uses easily accessible ingredients and can be prepared quickly.

Ingredients

• 1 cup unsweetened almond milk (240 ml)
• 2 tablespoons powdered sugar (adjust to taste)
• 1 teaspoon vanilla extract
• 1 tablespoon cornstarch (optional, for thicker consistency)

Instructions

1. Chill the Almond Milk: Place the almond milk in the refrigerator for at least 1-2 hours before whipping. This helps it whip better.
2. Prepare Your Equipment: Chill your mixing bowl and beaters in the freezer for about 10-15 minutes to ensure they are cold, which helps the cream whip up nicely.
3. Combine Ingredients: In a mixing bowl, combine the chilled almond milk, powdered sugar, vanilla extract, and cornstarch (if using). The cornstarch helps stabilize the whipped cream.
4. Whip the Mixture: Using an electric mixer, beat the mixture on medium-high speed until it becomes frothy and starts to thicken. This may take about 3-5 minutes.
5. Check Consistency: If you want a thicker consistency, continue whipping until you reach your desired texture. Be careful not to over-whip, as it can turn grainy.
6. Taste and Adjust: Taste your whipped cream and add more powdered sugar if you prefer it sweeter.
7. Serve or Store: Use immediately as a topping for desserts like pies or cakes, or store it in an airtight container in the refrigerator for up to 3 days.

Tips

• For added flavor, consider incorporating a pinch of cinnamon or cocoa powder.
• If you want a richer flavor, try using almond cream instead of almond milk.
• This whipped cream is best used fresh but can be stored in the fridge for a short time.

Enjoy this delightful almond milk whipped cream as a perfect topping for your plant-based desserts!