This Vegan Whipped Cream Recipe has just 4 ingredients and is so easy to make!
Plus, the serving size is huge! Mostly because I like to enjoy it as a dessert over berries, but also because it’s both healthy and low calorie. You can cut the serving size from 1/2 cup to 1/4 cup or less.
This healthy vegan whip cream is packed with good for you ingredients and 100% plant based! And I have included a nutrition label for you to check out as well as a printable recipe card!
Vegan Whipped Cream Recipe
- Vegan Whipped Cream Ingredients
- How to Make Vegan Whipped Cream
- Homemade Vegan Whipped Cream Recipe
- Nutrition in Vegan Whipped Cream
Vegan Whipped Cream Ingredients
This is so important! Do not shake the coconut milk can, and be sure to chill it for at least 12 hours! So once you get back from the store, just pop it in the fridge until you’re ready to use it.
Shopping List for Vegan Whip Cream:
- 1 (13-ounce) can full-fat canned coconut milk (chilled in the fridge for 12 hours minimum)
- ½ teaspoon vanilla extract
- 2.5 tablespoons powdered sugar
- 1 tablespoon corn starch (or arrowroot starch)
How to Make Vegan Whipped Cream
You will need a handheld whisk or standing mixer to make this whip cream recipe. Hand whisking is possible, but it’s quite the upper body workout!
How to Make Homemade Vegan Whipped Cream:
- Refrigerate the cans of coconut milk for at least 12 hours or more before making the whipped cream. Handle with care and do not shake.
- Once chilled, open the can and scoop out the thick coconut cream from the top of the cans. Remove the the watery part and discard.
- To a standing mixer or large bowl (with a hand mixer) add the coconut cream and whisk for 2-3 minutes until light and fluffy.
- Scrape down the sides of the bowl with a rubber spatula. Add the vanilla extract and whisk to combine.
- Sift the powdered sugar and corn starch into the whipped cream and whisk again for another 1-2 minutes until combined.
- Use immediately– if you store for later (in the fridge) you may need to re-whip it again as it can stiffen once chilled.
Homemade Vegan Whipped Cream Recipe
This simple vegan whipped cream recipe is great on anything you crave! And the serving size is 1/2 cup. Of course you can have less, but why skimp when the whipped cream is this good and this low calorie?!
Serve this Whipped Cream With:
- The Best Vegan Waffles
- Banana Vegan Pancakes
- Vegan Pumpkin Pie Recipe
- Low Calorie Vegan Vanilla Latte Recipe
- Vegan Pancakes
Vegan Whipped Cream (4 INGREDIENTS)
Equipment
- Standing Mixer or Handheld Electric Mixer
Ingredients
- 1 (13-ounce) can full-fat canned coconut milk (chilled in the fridge for 12 hours minimum)
- ½ teaspoon vanilla extract
- 2.5 tablespoons powdered sugar
- 1 tablespoon corn starch or arrowroot starch
Instructions
- Refrigerate the cans of coconut milk for at least 12 hours or more before making the whipped cream. Handle with care and do not shake.
- Once chilled, open the cans and scoop out the thick coconut cream from the top of the cans. Remove the the watery part and discard.
- To a standing mixer or large bowl (with a hand mixer) add the coconut cream and whisk for 2-3 minutes until light and fluffy.
- Scrape down the sides of the bowl with a rubber spatula. Add the vanilla extract and whisk to combine.
- Sift the powdered sugar and corn starch into the whipped cream and whisk again for another 1-2 minutes until combined.
- Taste and add more powdered sugar as needed 1 teaspoon at a time.
- Use immediately– if you store for later (in the fridge) you may need to re-whip it again as it can stiffen once chilled.
Nutrition in Vegan Whipped Cream
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