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Vegan Whipped Cream

Vegan Whipped Cream Recipe

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Prep Time 5 minutes
Total Time 5 minutes
Servings: 6 servings
Calories: 150
Ingredients Method Notes

Ingredients
  

  • 1 (13.5 oz) can full-fat coconut milk, chilled upside down overnight
  • 2 to 3 tbsp powdered sugar
  • 1 tsp vanilla extract

Method
 

  1. Refrigerate the can of coconut milk upside down overnight. Open, drain the liquid, and scoop the solid cream into a chilled bowl (about 1 cup).
  2. Whip on medium-high with a hand mixer for 1 to 2 minutes, until fluffy and soft peaks form.
  3. Add 2 tbsp powdered sugar and vanilla, beat on low for 30 seconds. Taste, add more sugar if needed. Serve immediately or refrigerate.

Notes

Chill the can for at least 12 hours for the best separation. If your can doesn’t firm up, try a different brand next time; coconut milk varies widely. The whipped cream holds well in the fridge for up to 5 days.