• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Simple Vegan Blog
  • Christmas
  • Recipes
  • About
  • Subscribe
menu icon
go to homepage
  • Christmas
  • Recipes
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Christmas
    • Recipes
    • About
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home > Recipes > Desserts

    How To Make Vegan Whipped Cream

    Published: Jul 12, 2020 · Modified: Nov 17, 2023 by Iosune · This post may contain affiliate links · 28 Comments

    Jump to Recipe Video Print Recipe
    Spoonful of vegan whipped cream being lifted from a creamy bowl.
    Bowl of vegan whipped cream with a spoon inside.

    Learn How To Make Vegan Whipped Cream in 5 minutes with 2 ingredients: full-fat coconut milk and powdered sugar. It's delicious, fluffy, and perfect for topping all your favorite desserts.

    Vegan whipped cream in a bowl with a spoon submerged.

    Say goodbye to regular whipped cream and say hello to a heavenly, easy-to-make, healthier, dairy-free alternative that will take your desserts to the next level with just 2 or 3 simple ingredients.

    It's the perfect dairy-free topping for desserts like Vegan Hot Chocolate, Vegan French Toast, or Vegan Pumpkin Pie, adding a delightful flavor and fluffiness upgrade to your treats!

    Looking for more dairy-free alternatives? Check out my Vegan Buttermilk, Vegan Heavy Cream, and Vegan Condensed Milk, and discover new tasty possibilities in your cooking!

    Jump to:
    • 🌟 Why you'll love this recipe
    • 🧾 Ingredient notes
    • 📋 Variations
    • 🔪 Instructions
    • 💭 Expert tips
    • ❓Recipe FAQs
    • 🍦 Other delicious how-to recipes
    • 📖 Recipe

    🌟 Why you'll love this recipe

    1. Quick and Easy: This recipe is incredibly quick and easy to make, perfect for busy weeknights.
    2. Flavorful Ingredients: The use of high-quality, flavorful ingredients ensures a delicious end result.
    3. Satisfying: This recipe is not only delicious but also satisfying, making it a filling and fulfilling choice for your meals.
    4. Healthy Choice: It's a healthy choice packed with nutritious ingredients that are good for your body.
    5. Family-Friendly: Both kids and adults will love the flavors and textures in this recipe, making it a family favorite.

    🧾 Ingredient notes

    Ingredients needed to make vegan whipped cream.

    Full-Fat Coconut Milk: Make sure to use canned full-fat coconut milk for this recipe. It's absolutely essential, as light or low-fat alternatives won't yield the same results.

    Cartons of coconut milk found in the refrigerator section of the store won't work either. The richness and creaminess of canned full-fat coconut milk are what make this recipe a success.

    Some brands give better results when it comes to texture, like Aroy-D, 365 Whole Foods Organic Coconut Milk, and Native Forest (both the classic and simple versions), which work really well.

    Powdered Sugar: Powdered sugar works better than other sweeteners because it easily dissolves into the whipped cream.

    However, you can also use other sweeteners like maple or agave syrup if you prefer.

    Wait to add your sweetener until you've got the cream's texture just right.

    If it's already super soft, adding a liquid sweetener might make it even runnier (no amount of beating will thicken it). In that case, go with powdered sugar.

    But if it's thick and kinda waxy, maple or agave syrup can help make it smoother.

    Vanilla Extract: It is an optional ingredient that can be left out if you want. It adds a subtle hint of vanilla flavor and aroma to the whipped cream, enhancing its overall taste.

    See the recipe card below for a full list of ingredients and measurements.

    📋 Variations

    • Chocolate Coconut Whipped Cream: Add 1-2 tablespoons of cocoa powder or 2-3 (56-85 grams) ounces of melted chocolate for a chocolate-infused delight.
    • Fruit-Infused Whipped Cream: Blend approximately ¼ to ½ cups (60-120 grams) of pureed fruit (such as strawberries, raspberries, or mangoes) to create a fruity twist.
    • Minty Coconut Whipped Cream: Incorporate a few drops of peppermint extract or a few fresh mint leaves for a refreshing mint-flavored whipped cream.
    • Spiced Coconut Whipped Cream: Add a pinch of cinnamon, nutmeg, or Pumpkin Pie Spice to infuse warm, comforting spices into your whipped cream.
    • Lemon or Orange Zest Whipped Cream: Grate the zest of 1 lemon or orange and fold it into the whipped cream for a citrusy and zesty flavor boost.

    🔪 Instructions

    Opened can of full-fat coconut milk.

    Step 1. Chill the coconut milk can in the fridge overnight, or for at least 8 hours.

    Large mixing bowl and beaters.

    Step 2. Before whipping, place a large mixing bowl and the beaters of your hand or stand mixer in the freezer for 10 minutes to chill. 

    Coconut cream solids in a large mixing bowl.

    Step 3. Carefully open the can of coconut milk without shaking it, and remove the lid. You'll find a thick layer of coconut cream on top. Gently scoop out the coconut cream solids, leaving the liquid behind. You can reserve the liquid for future smoothies or other recipes.

    Whipped coconut cream in a large mixing bowl.

    Step 4. Using a hand or standing mixer,  beat the coconut cream for one minute or until fluffy.

    Whipped coconut cream, powdered sugar, and vanilla extract in a large mixing bowl.

    Step 5. Add the powdered sugar and vanilla extract. To ensure a smooth texture, I recommend sifting in the sugar.

    Vegan whipped cream in a large mixing bowl.

    Step 6. Beat for an additional minute or until smooth and creamy.

    💭 Expert tips

    1. Choose the Right Brand: Choose a high-quality full-fat canned coconut milk for the best results. Brands like Arroy-D, 365 Whole Foods, and Native Forest are reliable options.
    2. Chill Everything: Before whipping, chill your mixing bowl and beaters in the freezer for about 10 minutes. This helps maintain a cold environment for optimal whipped cream texture.
    3. Don't Overbeat: Stop beating the cream as soon as it reaches a fluffy and smooth consistency. Over-beating can cause the cream to become grainy.
    4. Adjusting Texture: To adjust texture, blend in reserved coconut water gradually if it's too thick, adding it bit by bit until desired consistency.
    5. Plan Ahead for Best Results: For best results, make the whipped cream a day ahead. Refrigerate in an airtight container and gently stir before serving.

    ❓Recipe FAQs

    How long can vegan whipped cream last in the fridge?

    It is best when used the day it's prepared or the day after for optimal freshness.

    When stored in an airtight container in the fridge, it can typically last for about 5 to 7 days. However, its quality may diminish slightly the longer it's stored.

    Always check for any signs of spoilage before using it if it has been stored for an extended period.

    Can I freeze vegan whipped cream?

    Yes, you can, but it may change in texture and consistency after thawing. It's best to consume it within 1 to 2 months of freezing for optimal results.

    When freezing, place the whipped cream in an airtight container or freezer-safe bag, leaving some space for expansion. Thaw it in the refrigerator when you're ready to use it.

    After thawing, the whipped cream may become slightly less fluffy and might require re-whipping to restore its original texture. W

    While it may not be as perfect as freshly made whipped cream, it can still be used as a topping for desserts. Just keep in mind that the texture may not be as ideal as when it's freshly made.

    Why is my vegan whipped cream not whipping up?

    If it isn't whipping up, it's likely due to inadequate chilling or the presence of liquid in the mixture. Ensure you've properly chilled the coconut milk and equipment as recommended.

    If the issue persists, consider the quality of the coconut milk brand you're using, as not all brands are equally effective for whipping.

    Opt for a reputable brand like Arroy-D, 365 Whole Foods Organic Coconut Milk, or Native Forest for better results.

    Why is my vegan whipped cream grainy?

    If your vegan whipped cream turns grainy, it could be due to a few reasons.

    Over-beating can lead to graininess, so stop whipping once you achieve a smooth and creamy consistency.

    Ensure your sweetener dissolves completely in the whipped cream, as incomplete mixing can cause graininess.

    The quality of your coconut milk matters; some brands with better stabilizers result in a smoother texture.

    Avoid sudden temperature changes during whipping, and watch for liquid contamination in your ingredients or equipment, as even a small amount of moisture can cause graininess.

    Can I use coconut cream instead?

    Yes, you can use coconut cream instead of coconut milk.

    By following the same method of chilling it overnight and scooping out the solids, you'll have more solids available when using a can of coconut cream.

    This means you'll end up with a larger quantity of whipped cream, and you may need to adjust the amount of sugar to achieve your desired level of sweetness.

    Spoon scooping vegan whipped cream from a bowl.

    🍦 Other delicious how-to recipes

    • A frosted vegan vanilla cake with cream cheese frosting.
      Vegan Cream Cheese Frosting (5 Minutes)
    • Photo of a glass jar of coconut yogurt with some strawberries
      Coconut Yogurt
    • Photo of a honey dipper in a little glass of coconut butter
      Coconut Butter
    • Photo of a spoonful of vegan caramel over some sliced apples
      Vegan Caramel

    ⭐️ Did you like this recipe? Please consider giving it a 5-star rating and comment below!

    📖 Recipe

    Whipped vegan cream in a bowl with a spoon inside.

    How To Make Vegan Whipped Cream

    Learn How To Make Vegan Whipped Cream in 5 minutes with 2 ingredients: full-fat coconut milk and powdered sugar. It's delicious, fluffy, and perfect for topping all your favorite desserts.
    5 from 6 votes
    PRINT PIN RATE
    Course: Dessert, How to
    Cuisine: American
    Diet: Vegan
    Prep Time: 5 minutes minutes
    Total Time: 5 minutes minutes
    Servings: 6
    Author: Iosune


    Ingredients 

    US Customary - Metric
    • 1 14-ounce can full-fat coconut milk
    • ¼ cup powdered sugar
    • ½ teaspoon vanilla extract, optional
    Prevent your screen from going dark

    Instructions 

    • Chill the coconut milk can in the fridge overnight, or for at least 8 hours.
    • Before whipping, place a large mixing bowl and the beaters of your hand or stand mixer in the freezer for 10 minutes to chill.
    • Carefully open the can of coconut milk without shaking it, and remove the lid. You'll find a thick layer of coconut cream on top. Gently scoop out the coconut cream solids, leaving the liquid behind. You can reserve the liquid for future smoothies or other recipes.
    • Using a hand or standing mixer, beat the coconut cream for one minute or until fluffy.
    • Add the powdered sugar and vanilla extract. To ensure a smooth texture, I recommend sifting in the sugar.
    • Beat for an additional minute or until smooth and creamy.

    Video

    Notes

    • Choose the Right Brand: Choose a high-quality full-fat canned coconut milk for the best results. Brands like Arroy-D, 365 Whole Foods, and Native Forest are reliable options.
    • Chill Everything: Before whipping, chill your mixing bowl and beaters in the freezer for about 10 minutes. This helps maintain a cold environment for optimal whipped cream texture.
    • Don't Overbeat: Stop beating the cream as soon as it reaches a fluffy and smooth consistency. Over-beating can cause the cream to become grainy.
    • Adjusting Texture: To adjust texture, blend in reserved coconut water gradually if it's too thick, adding it bit by bit until desired consistency.
    • Plan Ahead for Best Results: For best results, make the whipped cream a day ahead. Refrigerate in an airtight container and gently stir before serving.

    Nutrition

    Serving: 1serving | Calories: 151kcal | Carbohydrates: 7g | Protein: 1g | Fat: 14g | Saturated Fat: 13g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 9mg | Potassium: 146mg | Sugar: 5g | Vitamin C: 1mg | Calcium: 12mg | Iron: 2mg
    Tried this recipe?Let us know how it was!

    More Vegan Dessert Recipes

    • Stacked vegan pumpkin muffins with more muffins in the background.
      Easy Vegan Pumpkin Muffins
    • Plate of vegan apple crisp, vegan vanilla ice cream, and spoon.
      Easy Vegan Apple Crisp
    • Photo of a dish with vegan no bake cookies
      Vegan No Bake Cookies
    • Photo of a pile of vegan snickerdoodles
      Vegan Snickerdoodles
    9.4K shares

    Reader Interactions

    Comments

    1. Eva says

      November 18, 2023 at 7:26 pm

      Hi. If you wanted to use maple/agave syrup instead of the powdered sugar, any idea about the amount?

      Reply
      • Iosune says

        November 20, 2023 at 9:09 am

        Hi Eva! It depends on how sweet you want your whipped cream, but you could add the same amount (1/4 cup or 4 tablespoons). Add 1-2 tablespoons at first, then try it, and add more if you want it sweeter. Hope you enjoy it!

        Reply
    2. Kate says

      March 22, 2021 at 1:52 am

      5 stars
      Love it! Another great recipe from Simple Vegan Blog! The hardest part was waiting overnight for the coconut milk to chill 😀

      So happy to have a yummy, HEALTHY desert! I topped it over your chocolatebanana ice cream. Yum!

      Reply
      • Iosune Robles says

        March 22, 2021 at 1:09 pm

        Hi Kate! Sounds so good 🙂

        Reply
    3. Johanna Garbutt says

      August 05, 2020 at 7:41 pm

      Can this be placed inside of a cream whipper? Just discovered this machine, and ibwas wondering if vegan ingredients for whipped cream will work just as well

      Reply
      • Iosune Robles says

        August 11, 2020 at 9:44 am

        Hi Johanna! I'm not sure but I think you can place it inside your cream whipper 🙂 Have a nice day!

        Reply
    4. stuart says

      May 31, 2018 at 4:57 am

      what about making the coconut cream from scratch using coconuts?

      Reply
      • Iosune says

        May 31, 2018 at 10:50 am

        Hi Stuart! I've never tried it, so I can't help you, sorry!

        Reply
      • debbie renae lisle says

        June 18, 2019 at 10:10 am

        no reason why it wouldn't work

        Reply
        • Iosune says

          June 23, 2019 at 10:57 am

          Hi Debbie! Thanks for your comment 🙂

      • debbie renae lisle says

        June 18, 2019 at 10:17 am

        I recently ran out of all supplies of coconut milk/cream/powder so as a little experiment tried making it from dessicated coconut. 300ml boiling water, 1 cup dessicated coconut. Turned out brilliantly! When refrigerated it separated and was pretty solid on top.

        Reply
        • Iosune says

          June 23, 2019 at 10:58 am

          Hi Debbie! Yes, we've posted a coconut milk recipe on the blog and it works amazing 🙂 https://simpleveganblog.com/coconut-milk/

    5. CRISTIN says

      September 24, 2017 at 8:41 pm

      5 stars
      Just made this. Came out amazing! I put the mixing bowl in freezer for 10 mins. Thanks for this recipe! Definitely a keeper!

      Reply
      • Iosune says

        September 26, 2017 at 5:13 pm

        Hi Cristin! So glad you liked it 🙂 Have a nice day!

        Reply
    6. Crystal says

      March 17, 2017 at 1:24 am

      I tried this and my coconut cream solidified so much that it never got soft enough to turn into a cream

      Reply
      • Iosune says

        March 24, 2017 at 1:57 pm

        Hi Crystal! I'm so sorry the recipe didn't work for you. You could try to leave it at room temperature until it gets soft a little bit.

        Reply
    7. Donna says

      March 30, 2015 at 10:22 pm

      This recipe looks SO delicious. I wouldn't expect it to last that long, but will the consistency (fluffiness) stay the same after about 2 days or so? I just wondered if it would turn runny. Thank you!

      Reply
      • Iosune says

        April 01, 2015 at 12:53 pm

        Thanks a lot Donna! The consistency is even better the next day 🙂

        Reply
        • Erin O'Donnell says

          December 16, 2016 at 8:31 pm

          5 stars
          Could one use coconut cream via the can instead of coconut milk?

        • Iosune says

          December 19, 2016 at 5:55 pm

          Hi Erin! I think it could work, but I'm not sure... Have a nice day!

    8. Sharleen says

      March 16, 2015 at 11:29 pm

      5 stars
      I tried the coconut whip cream. It was very good. We made French toast with strawberries and put the coconut whip cream on top. Very delicious. Note: it would be better to put the whip cream on the side and dip the French toast into it, as the French toast was hot and tended to melt the whip cream.

      Reply
      • Iosune says

        March 17, 2015 at 10:33 am

        Hi Sharleen! I've never tried this whipped cream with French toast, but it has to be a delicious combination! I'm so glad you liked the recipe. Have a nice day!

        Reply
    9. Amanda says

      March 16, 2015 at 4:04 pm

      5 stars
      Hi, loved that recipe!
      I live in Brazil and the only coconut milk available have the consistency of milk. (totally liquid) So I guess I won´t be able to do it, right? ahhaha

      Reply
      • Iosune says

        March 17, 2015 at 10:30 am

        Hi Amanda! Unfortunately I think it won't work, but you could try...

        Reply

    Leave a Reply Cancel reply

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

    Recipe Rating




    Primary Sidebar

    Hi, I'm Iosune! Welcome to Simple Vegan Blog, your go-to source for tasty and hassle-free plant-based recipes that everyone can enjoy, whether you're vegan or not. Explore a variety of easy-to-make dishes perfect for everyday cooking.

    More about me →

    Vegan Christmas Recipes

    • Two mugs of vegan eggnog onto a wooden board with some cashews and cinnamon sticks around.
      The BEST Vegan Eggnog
    • Two jars of vegan hot chocolate topped with vegan whipped cream and chopped dark chocolate.
      The BEST Vegan Hot Chocolate (4 Ingredients)
    • Lots of vegan chocolate chip cookies on a marble slab.
      BEST Vegan Chocolate Chip Cookies
    • Lots of vegan peanut butter cookies on a marble slab.
      Easy Vegan Peanut Butter Cookies
    • Photo of a pile of vegan snickerdoodles
      Vegan Snickerdoodles
    • Photo of a spoonful of vegan cookie dough
      Vegan Cookie Dough

    Most Popular

    • Square picture of a dish with marinated tofu garnished with chopped chives.
      Easy Marinated Tofu
    • A bowl with tofu stir fry garnished with some sesame seeds.
      Easy Tofu Stir Fry
    • Close-up photo of tofu scramble
      Tofu Scramble
    • A glass measuring cup with vegan mayonnaise and a spoon.
      The BEST Vegan Mayonnaise (4 Ingredients)
    • Overview of baked tofu cubes onto a lined baking sheet.
      Crispy Baked Tofu (5 Ingredients)
    • Square photo of a dish with crispy pan-fried tofu cubes.
      Crispy Pan-Fried Tofu (20 Minutes)
    • Overview of a plate with several folded vegan crepes topped with fresh blueberries and powdered sugar.
      Easy Vegan Crepes
    • Stalk of vegan French toast on a plate with some maple syrup and vegan butter on top.
      Easy Vegan French Toast

    As Seen In

    Logos of HuffPost, HealthLine, Delish, MSN, Parade, and NBC News.

    Footer

    ↑ Back to top

    About

    • Privacy Policy
    • Terms & Conditions
    • Accessibility

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • FAQ

    Copyright © 2023 Simple Vegan Blog