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.

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: