Dairy-Free Whipped Cream

This 5-minute Dairy-Free Whipped Cream is light and fluffy and creamy with coconut cream, powdered sugar, vanilla extract, and salt. It's perfect for meal prep and makes a good dairy-free coffee creamer in addition to a whipped cream topping.

Course Dessert, Baking

Cuisine vegan

Keyword Coconut Whipped Cream, vegan whipped cream, dairy free whipped cream, lactose free whipped cream

Prep Time 5

Total Time 5

Servings

Calories 103kcal

Author Jamie

Ingredients

1 can coconut cream , solid cream only
4 tablespoons confectioners sugar , sifted
¼ teaspoon vanilla extract
⅛ teaspoon salt

Instructions

Coconut Cream: 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.
Mix: In a small mixing bowl, combine cream, sifted confectioners sugar, vanilla, and salt. Blend with an electric hand mixer until smooth. Be careful not to over-whip, since this can cause it to separate (see the Expert Tips section for help if this occurs).

Notes

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.

Nutrition