This Dairy-Free Whipped Cream recipe is essential for every dairy-free kitchen! It's light and fluffy and creamy and offers all the delightful goodness of finding that dollop of classic whipped cream on your favorite dessert.
While there are many recipes for this treat, you'll find this vegan whipped cream is best with just the right amount of sugar without destabilizing the coconut cream. It's thick and resistant to melting -- a recipe you're sure to make over and over and keep as a staple on your refrigerator shelf. Perfect in place of whipping cream or as a dairy-free coffee creamer, we find endless tasty uses for it!
This is a recipe I make all the time, so you know it's tried and true! Add too much sugar and you destabilize the cream, turning it into a wet mess. Add too little, and it misses the delightful texture of true whipping cream. This post includes the step-by-step recipe plus all the tips you need to get the perfect batch on your first try!
Can I simply use coconut cream instead of whipping cream?
Whipping cream cannot be replaced directly with coconut cream because natural cream contains natural sugars. Coconut cream, however, has a much lower sugar content. Whipping coconut cream with vanilla extract and a sweetener makes the best substitute for whipping cream.
If you're really adverse to making your own, Veg Out magazine ranked several store-bought versions to find the best vegan whipped cream. However, I think you'll find this recipe is too easy to pass up!
Does whipped coconut cream taste like coconut?
Coconut whipped cream does taste like coconut, but only slightly. The refining process removes some of the coconut flavor. After adding vanilla, sugar, and a pinch of salt, only the most sensitive taste-testers will find a notable coconut flavor.
I find that Native Forest coconut cream has less coconut taste compared to Thai Kitchen brand. These are the two brands I use most frequently.
How do you keep coconut whipping cream from melting?
You can keep coconut whipping cream from melting by storing it in the refrigerator before use or serving. A recipe with confectioners sugar also helps stabilize the whipping cream in warmer temperatures because it contains starch.
How do you thicken coconut whipped cream?
Coconut whipped cream can be thickened by placing it in the refrigerator. This allows the cream to solidify and maintain a sturdy texture. Using a recipe with confectioners sugar also helps to thicken the coconut whipped cream because it includes a little starch.
And now your new favorite meal prep recipe, the perfect essential coconut whipped cream!
Let’s make Dairy Free Whipped Cream
To make this dairy-free whipped cream, you need four simple ingredients:
Canned Coconut Cream
Coconut cream is the base of this delight! You want to use only the solid part, scooping it out and leaving the liquid behind. This is usually possible at room temperature. However, if your home is very warm, you may need to place it in the refrigerator first.
Brands I recommend: I prefer Native Forest brand coconut cream. I also often use Thai Kitchen brand. Both are gluten-free and easy to find.
Minimalist Baker ranked coconut creams for whipping and found Savoy, Arroy-D, and Nature's Charm brands worked well too.
I do not recommend Trader Joe's brand coconut milk or coconut cream for whipping.
Pro tip: Open the can upside down and pour off the liquid to make separating the cream even easier.
The texture and starch in confectioner's sugar helps stabilize the cream at warmer temperatures. This ingredient gives your dairy-free whipped cream a light and fluffy texture.
The small amount of vanilla extract blends nicely with hints of coconut to make a more traditional cream flavor.
Salt is an expert at bringing out flavors, and the pinch of salt in this recipe does its job well! You can leave out the salt, but I recommend it.
To make dairy-free whipped cream, mix coconut cream, confectioner's sugar, vanilla extract, and a pinch of salt together in a bowl using an electric mixer with whisk attachment.
It's that easy!
Tips to know before you start
The cream needs to be solid.
While you do not need to chill the coconut cream ahead of time, it does need to be solid and separate from the water layer so you can scoop it out. Coconut cream melts at 75 degrees F (24 degrees C). If your cream layer has melted, place it in a cooler location for several hours until it solidifies.
Don't add extra sugar.
While it may be tempting to add extra confectioners sugar to thicken or sweeten, 4 tablespoons is the maximum amount one can of coconut cream can hold before the texture deteriorates and it become a wet mess. If you add too much confectioner's sugar, you can resolidify the whipped cream by adding more coconut cream (it’s best to have an extra can around, just in case).
Use an electric whisk.
For best texture, you need an electric mixer with whisk attachment for this recipe. It helps remove any chunks for a super smooth whipped topping.
How to use dairy-free whipped cream
Add it to your coffee or tea as a homemade dairy-free creamer or put it on pancakes or waffles. For breakfast, the sky is the limit!
I also think it's an amazing topping for these dessert recipes:
- Chocolate Chia Pudding
- Pumpkin Spice Chia Pudding
- Mocha Chia Pudding
- Paleo Brownies
- Paleo Blondies
- BEST Soft Almond Flour Chocolate Chip Cookies
- Crustless Gluten-Free Pumpkin Pie
If you love this whipped cream, it's very similar to the cream in our super popular Impossibly Authentic Dairy Free Tiramisu!
Dairy-Free Whipped Cream RecipePrint
Essential Dairy Free Whipped Cream in 5 minutes
This Dairy-Free Whipped Cream Recipe uses only four easy-to-find ingredients and levels up desserts and coffees! Perfect for meal prep and ready in 5 minutes.
- Prep Time: 5
- Total Time: 5 minutes
- Yield: 10 1x
- Category: Baking, Dessert
- Method: No cook
- Cuisine: Vegan
- Diet: Vegan
- 1 can coconut cream, solid cream only
- 4 tablespoons confectioners sugar
- ¼ teaspoon vanilla extract
- ⅛ teaspoon salt
- Scoop the solid coconut cream out of the can with a spoon, leaving the additional liquid behind. If your cream layer has melted, see notes.
- In a small mixing bowl, combine cream, confectioners sugar, vanilla, and salt. Blend with an electric mixer until smooth.
Storage: Store in an airtight container in the refrigerator for up to 6 days.
The cream needs to be solid. While you do not need to chill the coconut cream ahead of time, it does need to be solid and separate from the water layer so you can scoop it out. Coconut cream melts at 75 degrees F (24 degrees C). If your cream layer has melted, place it in a cooler location for several hours until it solidifies.
Don't add extra sugar. While it may be tempting to add extra confectioners sugar to thicken or sweeten, 4 tablespoons is the maximum amount one can of coconut cream can hold before the texture deteriorates and it become a wet mess. If you add too much confectioner's sugar, you can resolidify the whipped cream by adding more coconut cream (it’s best to have an extra can around, just in case).
Use an electric whisk. For best texture, you need an electric mixer with whisk attachment for this recipe. It helps remove any chunks for a super smooth whipped topping.
Keywords: Coconut Whipped Cream, Gluten free dairy free whipped cream, vegan whipped cream
Get ready to level up your desserts and coffee with this easy meal prep recipe!