Honestly, the magic of this vegan whipped cream is that it only really requires two ingredients! Soy milk and coconut oil! The key is to get the quantities right (which is why I really recommend using a set of kitchen scales for this recipe). Show It's also a good idea to use unsweetened and unflavoured soy milk. Ideally also use deodorised or "refined" coconut oil! This way your vegan whipped cream won't taste like coconut! As always, the full recipe with quantities etc is at the bottom of the page! InstructionsThe process is simple to make my vegan whipped cream but you need to pay attention to a few specifics, otherwise it won't whip. I've broken everything down into 4 steps to make things easier to follow. 1. Melt the coconut oil and warm the soy milk. This recipe only works if the two ingredients are similar temperatures at the point of blending. Using fridge-cold soy milk is a recipe for disaster! 2. Blend the ingredients. This is the point where we emulsify the two ingredients together. You'll need a high-speed blender ideally, but you can also blend using an immersion blender. 3. Refrigerate the vegan whipping cream. This recipe will only work if the mixture is thoroughly chilled. I recommend chilling for a minimum of 4 hours, but really you should aim for an overnight chill. 4. Whip the cream. It's finally time! I like to use my stand mixer, fitted with the whisk attachment, but a hand whisk will do the same job! As you're whisking you'll add the final two ingredients: sugar and vanilla! Hint: If your vegan whipped cream heats up too much while you're whipping it, it won't pick up the bubbles necessary to get all light and fluffy! Fro. this reason, make sure your mixing bowl or the bowl of your stand mixer are chilled before use! Guaranteed success! Substitutions and swapsI haven't tested any subs or swaps for this recipe. However, I'm told by followers that the following worked in their personal experimentations!
I love to hear about your experimentations, so if you do try any subs or swaps while making my vegan whipped cream, let me know! Can't wait to hear what you get up to! Vegan Whipped Cream VariationsYou're now free to use this vegan whipped cream in any way you'd like! It works just like real cream and can be flavoured and piped etc!
If you're looking for things to serve your new favourite vegan whipped cream with, here are my all time faves! Start with my vegan scones (see below for a beauty shot), then work your way up to my vegan chocolate cake, which has a whole layer of whipped cream in the middle! EquipmentThere are two pieces of must-have equipment for this recipe. First, you'll need some sort of blender! Ideally a high-speed blender like a Ninja or Nutribullet but if you don't have one, a stick blender/immersion blender will do the job! Secondly you'll also need a way to actually whip the cream. A stand mixer is my equipment of choice, fitted with the whisk attachment. Alternatively you can use an electric hand whisk. Storing Vegan Whipped CreamThe best thing about the recipe (besides how great it tastes) is how well it stores. You can either keep it sealed and unwhipped in the fridge for a week (just give it a good shake before whipping). Alternatively, you can whip the cream and store in the fridge. It will keep its whip even longer than regular double cream if refrigerated and stored in a sealed container! Pro tip!When whipping, make sure that the bowl and whisk you use are spotlessly clean! Give them a good wash in hot soapy water (even if you're using them straight from the cupboard) then wipe a wedge of lemon around the bowl and around the bars of the whisk. The acidity of the lemon juice will break down any residual grease and allow the cream to whip to its full potential! SNV FAQQ: What is vegan whipped cream made of? Many people use whipped coconut cream in place of dairy cream. This is famously unreliable and tricky to master. This recipe uses a blend of soy milk and coconut oil which is much more stable and reliable. Q: Can I use vegan whipped cream on coffee? Yes! This recipe can be used however you'd use dairy whipped cream. Vegan Whipped CreamRichard MakinLight and fluffy vegan whipped cream made without coconut milk - ideal for cakes, scones and even for topping coffee! 4.99 from 175 votes Print Recipe Pin Recipe Prep Time 7 mins Total Time 7 mins Course Dessert Cuisine All Servings 4 Calories 469 kcal IngredientsMetricUS Customary 1x2x3x
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