Description
This Vegan Whipped Cream recipe offers a light and fluffy dairy-free alternative perfect for frosting cakes and cupcakes or adding a creamy touch to desserts. Made from chilled full-fat coconut milk, vanilla extract, powdered sugar, and arrowroot starch, it whips up effortlessly in just minutes and stores well in the refrigerator.
Ingredients
Scale
Vegan Whipped Cream
- 500 g full-fat canned coconut milk (or coconut cream; see recipe notes)
- 1 teaspoon vanilla extract
- 40 g powdered sugar (see recipe notes)
- 2 ½ tablespoons arrowroot starch (or cornstarch)
Instructions
- Preparation (at least 12 hours in advance): Refrigerate the cans of coconut milk for at least 12 hours without shaking them. This step is crucial to allow the cream to separate and solidify at the top.
- Separate the cream: Open the chilled cans carefully and scoop out the thick coconut cream from the top. Reserve the watery part for smoothies, soups, or discard it.
- Whip the coconut cream: In a large, clean, dry bowl free of any grease, add the coconut cream. Using an electric whisk, whip for about 2 minutes until the mixture becomes light and fluffy. Scrape down the sides with a rubber spatula to incorporate all the cream evenly.
- Add vanilla extract: Pour in the vanilla extract and continue to whisk briefly to blend the flavor evenly into the cream.
- Incorporate powdered sugar and arrowroot starch: Sift the powdered sugar and arrowroot powder to avoid lumps and add them to the whipped coconut cream. Whisk thoroughly for another 1 to 2 minutes until the mixture is smooth and combined.
- Serving and storage: Use the vegan whipped cream immediately to frost cakes, cupcakes, or other desserts. Alternatively, store it in an airtight container in the refrigerator for up to one week. Note that the cream will stiffen when chilled, so re-whip it briefly before serving to regain its fluffy consistency.
Notes
- Use full-fat canned coconut milk or pure coconut cream for the best whip texture.
- Do not shake the coconut milk cans before refrigerating, as shaking will mix the cream and liquid, making it harder to separate.
- Powdered sugar can be substituted with other sweeteners but adjust sweetness as needed.
- Arrowroot starch helps stabilize the whipped cream and create a smooth texture; cornstarch can be used as an alternative.
- Save the leftover coconut water from the cans for smoothies, soups, or other recipes.
- Prep Time: 12 hours 5 minutes
- Cook Time: 0 minutes
- Category: Dessert Topping
- Method: No-Cook
- Cuisine: Vegan
