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Vegan Whipped Cream
Make incredibly fluffy, dairy-free whipped cream in minutes with coconut milk, maple syrup, and vanilla. This vegan whipped cream recipe…
Make incredibly fluffy, dairy-free whipped cream in minutes with coconut milk, maple syrup, and vanilla. This vegan whipped cream recipe creates the perfect topping for desserts, drinks, and more. It’s naturally sweetened and most people can’t even tell it’s vegan!
Looking for a light and fluffy topping for all your vegan desserts? This vegan whipped cream is pillowy, creamy goodness—and it takes 3 ingredients and just minutes to whip up!
Alex and I eat a lot of plant based recipes and this is the perfect topping our vegan dessert recipes. We’ve been making this vegan coconut whipped cream for years and it’s always a hit!
Why this recipe works
The secret to perfect vegan whipped cream lies in full-fat coconut milk. When chilled, coconut milk naturally separates, creating a thick cream that whips up just like heavy dairy cream. We’ve tested countless methods, and this technique consistently delivers light, fluffy results that hold their shape beautifully.
Key tips for success with vegan whipped cream
It could not be simpler to whip up this vegan whipped cream: all it requires is thinking ahead to make sure you’ve got a can of coconut milk in the refrigerator! Here are a few things to keep in mind:
- Use full-fat coconut milk – light versions won’t work.
- Chill the can overnight in the refrigerator (we keep several cans chilled).
- Use only the solid cream that rises to the top.
- A stand mixer or electric hand mixer gives the best results.
- Natural sweeteners like maple syrup complement the coconut perfectly.
What to expect with the flavor and texture
This dairy free whipped cream has a light coconut flavor that adds a delicious complexity to desserts. While some people notice the coconut taste, most people find it adds a nice subtle sweetness. We think the texture is remarkably similar to traditional whipped cream: light, fluffy, and perfect for dolloping.
Best ways to use vegan whipped cream
Ready to eat? Here are our favorite vegan desserts that go perfectly with a dollop of vegan whipped cream:
- Top vegan apple crisp or fruit crisps like peach crisp or strawberry crumble
- Dollop on vegan hot chocolate or coffee drinks
- Add to vegan zucchini brownies or cakes
- Use in parfaits and trifles
Dietary notes
This vegan whipped cream recipe is vegetarian, gluten-free, vegan, plant-based, dairy-free, refined sugar free, and naturally sweet.
Frequently asked questions
While the taste and texture might differ slightly, vegan whipped cream can be just as light, fluffy, and delicious as its dairy counterpart.
Store leftover vegan whipped cream in an airtight container in the refrigerator for up to 2-3 days. It’s best to whip it fresh for optimal texture, but it can be re-whipped if it loses some of its fluffiness.
Yes! When properly whipped, this coconut-based cream holds its shape well and can be used for piping and decorating. The key is using only the solidified cream portion of the coconut milk.
Look for full-fat coconut milk in cans, not cartons. Thai Kitchen and Native Forest brands consistently work well. Avoid “light” coconut milk or cream of coconut.
Some brands include stabilizers that prevent separation. Always check ingredients and stick to pure coconut milk. The can must also be thoroughly chilled – overnight is best.
Vegan Whipped Cream (3 Ingredients!)
Print RecipeThis vegan whipped cream is fluffy and so delicious, perfect for dolloping desserts of all kinds! This is our trusted method for making dairy free whipped cream using a can of coconut milk. Everyone always loves it—and usually can’t guess that it’s vegan!
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 6 to 8
- Category: Dessert
- Method: Whipped
- Cuisine: American
Ingredients
- 15-ounce can full fat coconut milk (refrigerated overnight)
- 1 tablespoon maple syrup or agave syrup
- ½ teaspoon vanilla extract*
Instructions
- Refrigerate the coconut milk overnight (we just store a few cans in the refrigerator).
- When you’re ready to make it, open the coconut milk and remove the hardened coconut cream on top. It will be in the top half of the can; take care because the liquid will all have separated and be on the bottom half of the can.
- Place only the hardened coconut cream into the bowl of a stand mixer (or a bowl to use with an electric mixer); discard the coconut liquid or use it for another recipe. Add the maple syrup and vanilla extract.
- Attach the whisk attachment to your mixer and mix on high for 1 to 2 minutes until light and fluffy, scraping down the bowl and mixing again as needed.
Notes
*Want to try it with a boozy twist? Head to our Infused Alcoholic Whipped Cream for how to infuse whipped cream with bourbon, rum or kahlua.
