This easy vegan whipped cream comes together in one bowl in under 5 minutes using just 4 minimal ingredients. This will be your go-to recipe for coconut whipped cream!
This dairy-free coconut frosting is perfect for icing vegan cakes like Black Forest Gateau. It's so versatile, and great as a simple dessert dolloped over fresh fruit. Or piped or spread over cupcakes and other desserts like this vegan apple tart.
What to expect from this recipe
✔️ Easy to make.
✔️ Made with just 4 ingredients.
✔️ Completely eggless, dairy-free, gluten-free, and nut-free.
🥥 Ingredients Needed
📝 Notes About The Ingredients
Firstly, use full-fat coconut milk, not light coconut milk. Some recipes will tell you not to use coconut milk brands with additives like guar gum. But I can honestly say that I haven't seen this to cause an issue with the whipping process. You can also use coconut cream in place of coconut milk.
Powdered sugar sweetens and stabilizes the coconut whipped cream. Although you can use liquid sweeteners such as maple syrup (in small amounts) this will result in a less stiff whipped cream consistency.
Ground arrowroot is a type of starch and a thickening agent. It adds structure to coconut frosting and helps it become more stable. You can also use cornstarch in its place.
🥣 How To Make Coconut Whipped Cream
(Full ingredient quantities and instructions are in the printable recipe card at the end of this post)
First, add the chilled coconut milk to a large clean mixing bowl that's free from grease. Use an electric whisk to whip the coconut cream for a couple of minutes until light and fluffy with medium peaks. You can also use a stand mixer if you own one.
Scrape down the sides of the bowl using a rubber spatula. Whisk in the vanilla extract until combined before adding in the dry ingredients.
Next, sift the powdered sugar and arrowroot powder into the bowl with the whipped coconut cream. Whisk the ingredients once more for a minute or so, until you have a fluffy whipped vegan cream with stiff peaks.
Stiff or firm peaks hold their shape when the beaters are lifted, as demonstrated on FineCooking.
🍽️ Ways To Use Coconut Milk Whipped Cream
- To frost vegan cakes and cupcakes.
- For topping vegan pancakes and waffles.
- For decorating vegan cheesecakes like blueberry cheesecake, banoffee cheesecake, and black forest cheesecake.
- Serve on top of pies and tarts such as passion fruit tart, mango tart, vegan key lime pie, or as an alternative topping for lemon meringue pie.
- Add a couple spoonfuls on top of vegan chocolate mousse.
- Pipe on top of hot drinks like hot chocolate or latte, or iced frappuccino.
- Serve as is with fresh berries, macerated strawberries, peaches, and other fruit.
You can also alternate the flavor of your dairy-free whipped cream by adding a teaspoon of matcha powder, ground cinnamon, pumpkin pie spice mix, or chai spices. If using liquid flavorings add a little less, go for half a teaspoon of almond extract or orange extract.
👩🍳 Recipe Success Tips
- Do not shake the cans of coconut milk! The goal is to separate that thick coconut cream from the watery liquid part in the cans, so avoid shaking the cans at all costs.
- Refrigerate the milk cans for at least 12 hours, preferably for a couple of days in advance if possible. I usually keep a couple of cans in the fridge at all times so that they're ready to go when needed.
- Don't throw away the coconut water from the cans of coconut milk. You can use leftover coconut water for smoothies, soups, or curries.
- Keep frosted cakes in the fridge until ready to serve. I don't recommend leaving cakes with coconut frosting out at room temperature for more than a couple of hours as the frosting could start to melt. Instead, store the cakes in the fridge and set them out at room temperature for no more than an hour before serving.
💬 Frequently asked questions
You can use 1-2 tablespoons of liquid sweetener such as maple syrup or agave, or erythritol in place of powdered sugar. Note that this will however result in a less stable whipped cream.
Yes, it should be stored in an airtight container in the fridge until ready to use. Vegan whipped cream will stiffen once chilled, so you may need to whip it again briefly before serving.
Once refrigerated in an airtight container, vegan coconut whipped cream will last for up to a week.
🍰 More Vegan Frosting Recipes
Love this recipe? Please leave a 5-star ★★★★★ rating in the recipe card below and consider leaving a comment as well, thanks!
Preparation (at least 12 hours in advance)
- Refrigerate the cans of coconut milk for at least 12 hours or more. Make sure you do not shake the cans! Once chilled, open the cans and scoop out the thick coconut cream from the top of the cans. You can keep the watery part for smoothies or soups, or discard it.
Vegan whipped cream
- Take a large clean bowl, making sure it's completely dry and free of grease. Add the coconut cream and whip with an electric whisk for 2 minutes until light and fluffy. Scrape down the sides of the bowl with a rubber spatula. Add the vanilla extract and whisk to combine.
- Sift the powdered sugar and arrowroot powder and add them to the bowl with the whipped coconut cream. Whisk again for another 1-2 minutes until combined.
Serving and Storage
- Use immediately to frost cakes, cupcakes, or store in the fridge in an airtight container for up to a week. When ready to serve, you may need to re-whip it again as it will stiffen once chilled.
- Full-fat canned coconut milk: Refrigerate the cans of coconut milk for at least 12 hours, and use the thick cream from the top of the cans. This recipe will call for about 2 x 400ml (14oz) cans, depending on the brand. I find Biona and Nature's Charm yield the best amount of coconut cream.
- Some white sugar in the US is not vegan, if in doubt use organic sugar.
- Do not shake the cans of coconut milk!
- Keep frosted cakes in the fridge until ready to serve. I don't recommend leaving cakes with coconut frosting out at room temperature for more than a couple of hours as the frosting could start to melt.
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