• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Renana's Kitchen - Kosher Food Blog With Easy Recipes
  • Recipe Index
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Recipe Index
  • Parve Desserts
  • Holidays
  • Vegan
  • Gluten Free
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Vegan whipped cream

    Published: Jan 20, 2019 · Modified: Mar 1, 2022 · by Renana · I may get commission for purchases made through links in this post at no extra cost to you.

    Jump to Recipe Print Recipe
    Home » Recipes » Vegan » Vegan whipped cream

    Since the vegan diet has become very popular, there are many innovative recipes all over the internet with ingredients you never thought could be used for creating certain dishes. For example, Merengue made from chickpeas water, (stay with me, I know it sounds odd 🙂 ) Flax seeds to replace eggs, wheat protein called seitan, tempeh and so on.

    In this post, I want to explain all about vegan whipped cream made with coconut cream. After reading this post, you will know the easy way to creating this delicious cream for cakes, cupcakes and any other dessert you are making.

    vegan whipped cream in a small cup

    I write a lot about coconut milk, coconut oil and coconut butter in my blog as substitutes for dairy products to make a recipe parve (non-dairy) or vegan and this post completes all of them with a cream substitute. Check out all my recipes on my recipe index.

    Coconut products are all made from the coconut fruit. Coconut water, coconut liquid, coconut cream, coconut oil and coconut butter. The difference between them is the water quantity and fat levels. Coconut cream has the highest fat levels and that is why it can replace heavy cream in order to create stiff peaks of a whipped cream. There are of course dry coconut products too, like coconut flakes and coconut flour but in this post, I am focusing on cream and liquid products.

    When buying coconut cream, it is important to read the label (it usually comes in tins, don't use carton boxes that some coconut creams come in for making whipped cream). Make sure to buy coconut cream with more than 20% fat, any lower amounts of fat will be hard to whip into stiff peaks cream and you will end up a runny cream instead.

    The process of making the cream requires separating the fat part of the cream from the watery part. In order to do that, you simply place the coconut cream tin in the fridge for an entire night. When opening the tin, you will see that the water sank and the coconut solids with fat float to the top. For the whipped cream, we only need the top part, the water can be used for other recipes like chia pudding or any recipe that calls for coconut milk / water.

    Simply scoop only the top part from the tin, when you see the transparent liquid, stop and leave it in the tin. If the cream and water did not separate, it will be almost impossible to whip the cream, it can happen sometimes but it’s not likely.

    Whipping the coconut cream can take less time than whipping heavy cream so be aware and do not leave the kitchen. The coconut cream can be over whipped, just like regular heavy cream that can be turned into butter.

    Different brands can create different outcomes of whipped coconut cream so experiment and check what brand works best for you.

    Lastly, I like to add 3 tablespoons of powdered sugar to the cream and ½ teaspoon of vanilla extract / paste; if you want, it can also work without sugar at all, and without vanilla extract. That way the cream will be a bit blend but can work perfectly for a very sweet dessert.

    Enjoy this easy vegan whipped cream, here is the recipe:

    vegan whipped cream in a small cup

    Vegan whipped cream

    Simple recipe for a vegan whipped cream. Use this delicious cream for cakes, cupcakes and any other dessert you are making. Make any dessert non-dairy.
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 0 mins
    Total Time 10 mins
    Course Dessert
    Cuisine American
    Servings 12 servings

    Ingredients
      

    • 1 can 14 oz. coconut cream (20% fat or more)
    • 3 tablespoon powdered sugar
    • 1 teaspoon  vanilla extract / paste

    Instructions
     

    • Cool the coconut cream tin in the fridge overnight.
    • Scoop out the top fat part of the coconut cream into a mixer bowl.
    • Add the powdered sugar and vanilla.
    • With the whipping attachment whip the cream to a stiff peak stable cream.
    • Transfer the cream to a piping bag or use a tablespoon to garnish with it.
    • Pipe the cream on your dessert or garnish as you like.
    • Enjoy!

    More Vegan Recipes

    • Vegan Hamantaschen Cookies on a marble surface
      Vegan Hamantaschen Cookies
    • Beer bread loaf on a cutting board
      Easy Homemade Beer Bread
    • beet hummus dip with vegetables
      Quick Pink Beet Hummus
    • red and green apple near a bowl of honey
      23 Best Rosh Hashanah Desserts

    Filed Under: Desserts, Gluten Free, No-bake desserts, Parve Desserts, Vegan

    Subscribe

    for your weekly recipe fix.

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar



    Renana Spiegel Levkovich

    Hello!

    I'm Renana and I share kosher recipes for Shabbat, yummy parve desserts, and Jewish holiday recipes - and so much more. I share easy kosher recipes for the whole family, along with some pretty great photographs, and easy-to-follow instructions. Enjoy!

    Contact me for any question →


    Parve Desserts

    lemon crinkle cookies on a plate

    Lemon Crinkle Cookies (GF)

    Silan Date Syrup Cake on a platter

    Silan Date Syrup Cake

    Vegan Ice Cream in a small bowl

    Vegan Ice Cream

    Pumpkin Energy Balls on a plate

    Pumpkin Energy Balls

    Pretzel Chocolate Cake on a tray

    Pretzel Chocolate Cake

    Footer

    ↑ back to top

    About

    • About
    • Disclaimer

    Newsletter



    Contact

    • Contact
    • FAQ

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Renana's Kitchen