Light and fluffy vegan whipped cream made without coconut milk - ideal for cakes, scones and even for topping coffee!
Ask anyone who's ever tried to make vegan whipped cream and you're likely to hear a rather traumatic story of loss, pain and sorrow. Countless people have been DUPED by the idea of "whipped coconut cream" - wow how wonderful! You just chill it, stick it in a stand mixer and whip away - great - EXCEPT IT'S NOT GREAT IS IT!!??
In fact, raise your hand if you've ever been personally victimised by a "whipped coconut cream" recipe…A MILLION HANDS RAISE SIMULTANEOUSLY. See! Proof! My vegan whipped cream, on the other hand, is fool-proof and super smooth!
Jump to:
Vegan Whipped Cream Ingredients
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).
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!
Instructions
The 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 swaps
I haven't tested any subs or swaps for this recipe. However, I'm told by followers that the following worked in their personal experimentations!
- Soy milk - instead of soy milk, some people have tried using other plant milks including almond and oat milk. Again I haven't experimented myself, but people tell me these work too!
- Coconut oil - Vegetable oil or sunflower oil ALSO work instead of coconut oil. I always believed that coconut oil works best because it solidifies at room temperature, but turns out this isn't the case!
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 Variations
You'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!
- Boozy - For Christmas, why not try adding a few tablespoons of vegan Baileys to your vegan whipped cream? Ideal for topping a vegan mince pie!
- Coffee - add a tablespoon of instant espresso powder to vegan whipped cream ingredients as it blends. Once whipped you'll have a subtle delicious coffee kick to your whipped cream! Ideal for vegan hot chocolate!
- Almond - Add a dash of almond extract to the vegan whipped cream while whipping! It'll give it a tasty nutty kick!
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!
Equipment
There 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 Cream
The 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 FAQ
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.
Yes! This recipe can be used however you'd use dairy whipped cream.
Vegan Whipped Cream
Ingredients
- 235 g soy milk ((unflavoured and unsweetened))
- 200 g deodorised coconut oil (melted (aka refined coconut oil))
- 25 g icing sugar ((aka confectioner's sugar))
- ½ teaspoon vanilla extract
Instructions
- Heat the soy milk in 10 second bursts in the microwave until lukewarm (it should feel warm to the touch but not hot). Place the soy milk in the cup of a high speed blender followed by the melted deodorised coconut oil. Blend together on the highest speed until smooth.235 g soy milk, 200 g deodorised coconut oil
- Cover and transfer to the fridge and chill for a minimum of 4 hours, but ideally overnight. Alternatively you can blend the cream and refrigerate up to 5 days in advance before moving onto the next step.
- With the lid still on, shake up the refrigerated cream to re-homogenise it then transfer to the bowl of a stand mixer. If using a hand-mixer, transfer to a large bowl. Starting with the mixer on low speed and working your way upwards gradually, whip the cream until the texture has thickened and the cream falls from the beaters in ribbons.
- Add the icing sugar and vanilla then whisk again on high speed until soft to stiff peaks form. Don't over whisk or the mixture will curdle, like real cream, into butter.25 g icing sugar, ½ teaspoon vanilla extract
- Serve immediately or cover and refrigerate for up to a day.
F.C.
will you do a similar rexipe for egg whites without aquafaba ecause i hate the bean taste
Richard Makin
That sounds like a challenge!
Sabina
Hi, does it taste anything like coconut?. Cause I absolutely hate coconut flavours haha .
Abby
Not my recipe obv but as long as you use refined coconut oil or another oil like they said there is no reason it should taste like coconut. I came here as well bc coconut cream tastes weird to me and I find traditional coco whipped cream isn’t anything like normal whipped cream bc it’s not fluffy enough, usually grainy and SO hit or miss ugh. I don’t mind coco cream in recipes but by itself like im homemade coco whip and iced cream it tastes weird to me lol.
Laurel
Yes please.
Simran
Can I ask if I can covert this into cake icing by adding more icing sugar? Thanks. Love vanilla chantilly cream.
Rebecca
You can boil flax seeds to get a whippable egg white sub. There’s instructions in Miyoko Shinner’s Homemade Vegan Pantry
Abby
I’ve been in the vegan baking community for over 7 years so rarely hear any new hacks but you managed to surprise me! I’ve never heard of boiling flax to make a whipable mixture how neat!! I don’t mind aquafaba taste but Hate having to use a whole can of beans whenever I make something with it in there lol. If you don’t mind me asking what are ratios? And do you have explicit instructions? What a cool idea!
F.C.
will you do a similar rexipe for egg whites without aquafaba ecause i hate the bean taste
Maraika Mason
Hi. Have you tried using butter beans (white beans) or even black beans as they have much less of a beany taste than chickpeas. And do you add Vanilla paste (stronger taste than extract)
F.C.
will you do a similar rexipe for egg whites without aquafaba ecause i hate the bean taste
Roxy Ling
vegan whipped cream that whips like normal double cream, definitley recomend this recept
Richard Makin
Thanks Roxy! It blows my mind whenever I make it too!
Roxy Ling
vegan whipped cream that whips like normal double cream, definitley recomend this recept
Roxy Ling
vegan whipped cream that whips like normal double cream, definitley recomend this recept
B
Can we give you an a ward for this because its realllly good
B
Can we give you an a ward for this because its realllly good
Abby
Right??? Like I just wanna know the science behind how this works bc it’s so cool! I could see why coconut oil and soy milk would work bc it solidifies but the fact that it works with any oil is cool as heck and I wanna know why lol
B
Can we give you an a ward for this because its realllly good
SM
im going to trythign this on hot chocolate. do you think it'll hold up with the heat?
Richard Makin
OOh what a great idea! I haven't tried that yet but I can't imagine it'd be anything other than pure bliss!
SM
im going to trythign this on hot chocolate. do you think it'll hold up with the heat?
SM
im going to trythign this on hot chocolate. do you think it'll hold up with the heat?
Jan Smyth
Hi, can I give a warning that the cream overwhips faster than normal cream. Make sure you stop before it looks split otherwise yo'll curdle it. My second attempt was perfect. Jan
Richard Makin
Thanks Jan, yes this is definitely true - it doesn't take anywhere near as long to whip as normal double cream, so my advice is take it slow and steady! Thanks for the review!
Elvina
I tried this last night. followed instructions and measurements to the t.
it's not whipping. I used a hand blended, do not have a stand mixer with a whisk.
I added a tsp sodium alginate and agar to the mixture in the hopes it would thicken, no such luck.
Please help.
Thank you kindly.
Stephanie
Same! I followed everything to a tee with Silk unsweetened soy milk and refined coconut oil. Warmed them up slightly and made a great cream emulsion that tasted wonderful. Chilled overnight and whipped in my Kitchenaid with a chilled bowl and attachment...and nothing! I could probably use this thick, tasty mixture for a creamer... but at a loss as to what went wrong.
Nadine
I had the same issue and had to re-chill the mixture twice during the whipping process (I put the entire stand mixer outside). But it turned out beautiful in the end and will be my go to recipe from now on.
Gemma
Hi Elvina, I had the same issue. I stopped whipping for maybe 2 mins, added in around 20ml extra melted deodorised coconut oil and tried again - it worked almost immediately. Not sure if it was letting it sit, or the extra oil that solved it. Came out perfect though!
Jan Smyth
Hi, can I give a warning that the cream overwhips faster than normal cream. Make sure you stop before it looks split otherwise yo'll curdle it. My second attempt was perfect. Jan
Jan Smyth
Hi, can I give a warning that the cream overwhips faster than normal cream. Make sure you stop before it looks split otherwise yo'll curdle it. My second attempt was perfect. Jan
Chris D
Unbelievable
Richard Makin
Thanks Chris!!!
Chris D
Unbelievable
Chris D
Unbelievable
Laura
Richard can this be used in a cake like a swiss roll? That would make my vegan heart sing!
Richard Makin
I haven't tried it myself but I cant see why not!? Just make sure your sponge is nice and cool (maybe even chilled?) before you layer everything up!
Laura
Richard can this be used in a cake like a swiss roll? That would make my vegan heart sing!
Laura
Richard can this be used in a cake like a swiss roll? That would make my vegan heart sing!
Kiresh
Only vegan whipped cream ill be using from nowon
Richard Makin
Thanks Kiresh! So glad it's become a staple for you!!
Kiresh
Only vegan whipped cream ill be using from nowon
Kiresh
Only vegan whipped cream ill be using from nowon
Kelly
I'm so excited I found this recipe, i don't know how you thought of this vegan whipped cream richard but it's wondeful
Richard Makin
So bloody happy to read this! Thanks Kelly!
Kelly
I'm so excited I found this recipe, i don't know how you thought of this vegan whipped cream richard but it's wondeful
Bianca
What happens if you use sweetened soymilk? 😅
Revolutionary😭😭😭 easy cheap whipping cream made vegan. What else does the future hold?
Richard Makin
it PROBABLY wouldn't make a huge difference but I never have it in the house so haven't tested the recipe with sweetened stuff myself. If you try it, please come back and let me know how it worked out! Thanks for the comment!!
Annie
I’m blown away, this recipe worked perfectly. I’m Japanese and grew up eating fresh cream cakes with strawberries and tbh I missed it quite a bit after I went vegan. I’ve tried making one with the elmlea double cream before but honestly this one is so much better. Thank you so so much for this recipe.
Ps. It worked completely fine with sweetened soy milk 🙂
Leide Galhardo
Hello Richard, how are you? Thanks for sharing your recipes with us.
I wondering if I can use in my Bday cake as a filling between layers. How long it will hold perfect at room temperature?
Thank you!
Steph Folkman
Can you make this in an iSi canister? If so, would you follow instructions as is until the final whipping stage? Then pour all ingredients into canister?
Thanks
Bianca
What happens if you use sweetened soymilk? 😅
Revolutionary😭😭😭 easy cheap whipping cream made vegan. What else does the future hold?
Michelle
My word, so easy and so good! Been looking for a substitute to make Black Forest cake and now my birthdays will be right again!
The cream at the blend stage took me back to the first skim of heavy cream from farm fresh milk we got when I was a kid, never thought I would taste decadence like that again.
Richard Makin
Ahhh yeeey! So glad you loved it! So many exciting uses for this recipe!
Brooke
This. Is. Brilliant.
Absolutely blown away by how delicious and easy this is to make. I've made this multiple times and it gets rave review from vegan/non vegans alike!
Anita
Michelle. Do you have a proven and tested Black Forest Cake recipe? I'm looking to do a few test runs for Christmas!
Thanks
Nomi Lomi
Hi the taste is gorgeous, even without the sugar and vanilla. I'm using almond milk and rapeseed oil as allergic to coconut. But I can't get it to whip up thicker than single cream consistency. Havent got thick enough to get to the adding sugar and vanilla stage. What can I do? I've had it in the fridge for days and kept trying to thicken it. Any advice please? Thanks
Michelle
My word, so easy and so good! Been looking for a substitute to make Black Forest cake and now my birthdays will be right again!
The cream at the blend stage took me back to the first skim of heavy cream from farm fresh milk we got when I was a kid, never thought I would taste decadence like that again.
Mary
This recipe is unreal! As whipped cream it is obviously amazing but I am even more impressed using it as a homemade ice cream base. I used the pre-whipped mixture as a replacement for heavy cream and made the best ice cream I’ve ever had (and I’ve had a lot of ice cream!) I mixed 2 cups of this cream, 1 cup of oat milk, 3/4 cup of sugar, and 1 T of vanilla extract. DIVINE! It is near identical to how I remember Haagen dazs vanilla tasting. What a versatile recipe! A+++
Richard Makin
Genuinely so so pleased to read this! Thank you so much for leaving your review! I've not used it for ice cream but BOY am I going to try it now! Thanks again!!!
Aly
This is the best vegan 🌱 whipped cream I’ve ever had, and I just came back to see if anyone had tried making ice cream from it yet. I have a batch of custard made with Just Egg cooling now and am VERY excited to see this. Hope it turns out as well as yours did, Mary!
Mary
This recipe is unreal! As whipped cream it is obviously amazing but I am even more impressed using it as a homemade ice cream base. I used the pre-whipped mixture as a replacement for heavy cream and made the best ice cream I’ve ever had (and I’ve had a lot of ice cream!) I mixed 2 cups of this cream, 1 cup of oat milk, 3/4 cup of sugar, and 1 T of vanilla extract. DIVINE! It is near identical to how I remember Haagen dazs vanilla tasting. What a versatile recipe! A+++
Nina
Holy holy holy smokes. I very rarely write reviews but wow wow wow, this is revolutionary. Amazing texture, flavor and fluffiness. I found whipped cream to be the hardest thing to give up when I went vegan because we use it so much for desserts in Sweden. Coconut whipped cream is good but this recipe is on another level. Thank you for sharing this incredible dollop of heaven.
Richard Makin
I'm so proud of this recipe so I can't tell you how much your comment made me smile! Best day ever!!
Nina
Holy holy holy smokes. I very rarely write reviews but wow wow wow, this is revolutionary. Amazing texture, flavor and fluffiness. I found whipped cream to be the hardest thing to give up when I went vegan because we use it so much for desserts in Sweden. Coconut whipped cream is good but this recipe is on another level. Thank you for sharing this incredible dollop of heaven.
Nina
Such rookie move to forget the stars
Richard Makin
Haha! I don't mind! Glad you came back - thanks so much Nina!
Nina
Such rookie move to forget the stars
Richard Makin
Ahhh yeeey! So glad you loved it! So many exciting uses for this recipe!
Richard Makin
Genuinely so so pleased to read this! Thank you so much for leaving your review! I've not used it for ice cream but BOY am I going to try it now! Thanks again!!!
Richard Makin
Haha! I don't mind! Glad you came back - thanks so much Nina!
Richard Makin
I'm so proud of this recipe so I can't tell you how much your comment made me smile! Best day ever!!
Richard Makin
it PROBABLY wouldn't make a huge difference but I never have it in the house so haven't tested the recipe with sweetened stuff myself. If you try it, please come back and let me know how it worked out! Thanks for the comment!!
Richard Makin
Thanks Kiresh! So glad it's become a staple for you!!
Richard Makin
So bloody happy to read this! Thanks Kelly!
Richard Makin
I haven't tried it myself but I cant see why not!? Just make sure your sponge is nice and cool (maybe even chilled?) before you layer everything up!
Richard Makin
Thanks Chris!!!
Richard Makin
Thanks Jan, yes this is definitely true - it doesn't take anywhere near as long to whip as normal double cream, so my advice is take it slow and steady! Thanks for the review!
Richard Makin
OOh what a great idea! I haven't tried that yet but I can't imagine it'd be anything other than pure bliss!
Richard Makin
Thanks Roxy! It blows my mind whenever I make it too!
Richard Makin
That sounds like a challenge!
Ericka
My mind is blown. How is this even possible?? It tasted and smelled like cream even before I refrigerated it. I have made this twice and it turned out perfectly each time. Yay!!!!
Ericka
My mind is blown. How is this even possible?? It tasted and smelled like cream even before I refrigerated it. I have made this twice and it turned out perfectly each time. Yay!!!!
Annie
I’m blown away, this recipe worked perfectly. I’m Japanese and grew up eating fresh cream cakes with strawberries and tbh I missed it quite a bit after I went vegan. I’ve tried making one with the elmlea double cream before but honestly this one is so much better. Thank you so so much for this recipe.
Ps. It worked completely fine with sweetened soy milk 🙂
Annie
I'm stupid and somehow replied to someone's comment (and I can't delete it). So now I'm copying and pasting my comment here. Yay!
I’m blown away, this recipe worked perfectly. I’m Japanese and grew up eating fresh cream cakes with strawberries and tbh I missed it quite a bit after I went vegan. I’ve tried making one with the elmlea double cream before but honestly this one is so much better. Thank you so so much for this recipe.
Ps. It worked completely fine with sweetened soy milk 🙂
Annie
I'm stupid and somehow replied to someone's comment (and I can't delete it). So now I'm copying and pasting my comment here. Yay!
I’m blown away, this recipe worked perfectly. I’m Japanese and grew up eating fresh cream cakes with strawberries and tbh I missed it quite a bit after I went vegan. I’ve tried making one with the elmlea double cream before but honestly this one is so much better. Thank you so so much for this recipe.
Ps. It worked completely fine with sweetened soy milk 🙂
Susan
Thank you for creating a recipe without the coconut flavor. It’s a wonderful thing. I followed the recipe exactly as written & had zero problems. I’m now thinking of all the vegan desserts I can make now that I have fabulous whipped cream. Thank you, thank you, thank you!!!!!!
Evelyn
I was shocked that this actually worked. I thought the milk/oil mix would firm up in the fridge into a glorified coconut cream but it was actually a liquid whipping cream! And it whipped PERFECTLY. I used it to top my vegan banoffee pie for pi day today 🙂 It is truly incredible and the only whipped cream recipe I'll ever use from now on.
Anna
10/10 recipe!! Do I have to use Soymilk, or can I use another plant/nut milk? I have digestion issues with soy.
Julia Johanna
Hello! Can I add a little bit of lemon juice to the cream before whipping it? I am wondering if it won't form some sort of reaction with the cream, like the cream not thickening. I like the lemon like taste so that is why I would like it to sour it up a little bit. Thank you.
Alysa
Mine stayed liquid, what'd I do wrong! 😭
Nicole
Over the moon excited to find this recipe. With a child with severe dairy allergies this is going to change her life. Thank you for sharing!
Laura
Mine stayed liquid for a very long time, so long that I was ready to buy Alpro whipped cream (that doesn’t really whip stiff). I had chilled it overnight yet it never Thor to the ribbon stage, even after 20 minutes. What helped was putting it in the freezer for like 10-15 min, then whip, if you still don’t get the ribbon stage put it back in the freezer for 15 more minutes. It will eventually start to thicken and you will have the best vegan whipped cream ever !!
Meagan
I’m so excited to try this recipe! I’ve been trying to figure out how to replicate a whipping cake topping that I got on an almond cake at a bakery a while ago!
Since I want to use this as a cake topping, have you tried this using any sort of stabilizer? Or do you have any recommendations for a good one to try with this recipe? I’d need it to hold its fluffiness during the icing process and at room temperature for up to 2 hours.
I can try things myself, but if someone has already tried some I can learn from other people mistakes and successes first! Lol
Mor
Hey, the recipe sounds amazing! I'm wondering if I can use whipped cream dispenser.
Does anyone try it?
Brooke
You are a genius! This recipe is perfection.
Anna
Not vegan but husband's tummy doesn't like heavy cream and been searching for alternatives. Yup, tried coconut cream and failed. My question is can I add flavorings (like pudding) to the vegan cream and when? Husband's birthday is coming up and would love to make cake with frosting we will all enjoy.
Wendy
Brilliant! Definitely want to use this for Black Forest cake as someone else mentioned. All the vegan recipes I have found so far have frosting!
Also, can this be used in baking where heavy cream is called for? Or is it strictly for whipping?
Kalyna
OMG!!!! This is incredible. I was really nervous because it took mine like 10 minutes to whip to get thick but it worked and is soooo freaking good. Thank you!!!
Quiltin Jenny
Absolutely amazing! I used this to recreate a strawberry shortcake my mom makes with whipped cream frosting that has strawberries folded in. It's so perfect and delicious - I don't think even she could tell that it's not "real" whipped cream. Thank you for all of your amazing recipes.
Gina Erskine
This whipped cream .. SWOON.. thank you so much for creating such an amazing whipped cream that is sturdy, easy, and thankfully does not taste like coconut!!
Laurel
Thank you sir! I am so making ice cream with this because really sweetened condensed coconut cream is expensive and way too sweet. Also, recipe number 2, add cocoa powder to make chocolate mousse. And to whoever wants it stabilized, IMHO heat the coconut oil to boil and add powdered agar agar, stir for a couple of minutes and proceed as directed.
P.S. You are my new favorite Vegan Blogger.
raina
I am making ice cream following these recipe https://www.instagram.com/reel/CcB9xsjpQr1/?utm_source=ig_web_copy_link But it is too sweet for me. Pls , can you reveal the secret of yours ice cream ?
Verona Barnes
I made this wonderful fresh tasting cream to go with my Partner's chocolate Birthday cake. Oh boy. It is fabulous. We loved it, our friends loved it and we can understand why it goes so quickly. My hand held beaters died before the cream got to the ribbon stage, but an old fashioned whisk worked just as well, just took a little longer. I shall be making this again, and sharing the recipe.
David
This vegan whipped cream recipe is phenomenal! Exceed my expectation.
The color, texture and taste are exactly like the real cream...amazing!
neet
I will be making this next cake I make. do you have any advice on how to make it taste like the marscapone in tiramisu ?
Eva
Can I make this without coconut oil? What is a good replacement? Allergies: dairy, egg, coconut, nuts. Thanks!! Sounds delicious!
sofi
hola pede hacerse con la mitad de aceite que usaste? pero misma cantidad de leche? o se puede lograr algo menos calorico ? gracias me encanto la recete
Jane
Thank you Thank you Thank you
I have now made this easy delicious cream several times, it is now my go too recipe. I will be no longer buying supermarket vegan creams. I love the flavour, texture and versatility of your wonderful cream. I love that it does not dissolve into a watery puddle. I recently made it to go onto a forest gateaux, it was perfect and held. Simply divine 💚
Brenda
I'm excited to try this recipe and would like to use it in an icebox cake that I'm trying to veganize for my son. I want to add mascarpone cheese and kahlua to the cream. Can you tell me at what stage of the whipping I can add these? Thanks so much.
Annie
I can attest that almond milk absolutely will NOT work. I had the extra creamy version on hand and sadly have to run to the store for soy milk. It must be the protien content that binds the oils.
Once the "heavy cream" is put together (oil and soy blended and refrigeratorated) I would assume it can be treated just as heavy whipping cream and used for any recipe that calls for it, so the recipe can be followed simply by substituting the creams. I plan on using cocoa powder to make a chocolate version and other flavorings or fruit juices just like I used to with my whipped frosting before going vegan.
Tracey
Can I make ganache with it, if I just melt the chocolate in as well before the whipping stage?
Heath
You magical wizard, you! This is AMAZING! Amazing in my coffee. Amazing on a Black Forest cake that I wowed everybody with. Amazing chocolate flavoured on a layered chocolate cake that dazzled at a dinner party. Thank you for creating & sharing. GAME CHANGING RECIPE!! You should be crazy proud of yourself.
Bailey
Hey, I have a couple of questions. I blended the soy milk and coconut oil and put in the fridge, and it’s now back to solid. Your instructions say to shake it, so I expected it to stay liquid. Do I whip the solid mixture?
Dee Moore
This is the best recipe ever! It was so freaking easy and the taste, oh my dude, super amazing! Thanks so much for sharing!
Holly
Absolutely does what it says on the tin. Love that it basically requires two ingredients. I can make this with stuff I always have on hand, unlike cashew cream recipes etc. This is a great, cheap and easy cream recipe. Thank you!
ManifestStefany
I don't have the words because my mouth is full of amazing and delicious cream. Hands down best recipe for whipped cream I've tried. Cookout elevated, baby!
ManifestStefany
*Update*
I made this again but forgot to check how much oil I had. I use 70 grams of coconut oil and 30 grams of Miyakos cultured plant butter. I ended up with an AWESOME cream cheese for bagels. It's now a staple.
Shez
I can only find unrefined coconut oil at the shops. Has anyone tried this?
Sarah S
So I haven’t made this yet but am so gonna! This is the first time I’ve actually read all the writing before the recipe (and no, my name’s not Elspbeth!) and it totally made me want to make it!
KatieB
I rarely fail in the kitchen but I failed here. I blended in a vitamix and left it in the fridge overnight.
No amount of whipping got ribbons and after 15 min in the freezer it still wouldn't firm up.
It's definitely fluffy but that's it.
I think the issue may be my with my kitchen scale. Could you give cup measurements too for those of us who have jerk scales.
Do you think I could heat it all back up and add more coconut oil?
Gaby
Hello everyone, wanted to share my experience making and experimenting with this recipe 🙂
Planning on making a vegan birthday cake so I wanted to use this as the frosting and tweak it a little. I made 3 batches: the recipe as is, adding vanilla instant pudding, and adding chocolate instant pudding and espresso. So all 3 batches ended up working! For the as is recipe idk why I had a harder time getting it to stiffen. I almost gave up then added a little more powdered sugar, kept whipping it, and that did the trick! For the instant pudding batches I added a heaping tablespoon of pudding along with the powdered sugar and vanilla extract. For the batch that was chocolate pudding with espresso (which has to be my favorite finding because I think it’ll make incredible frosting for my cake) I added a tablespoon of chocolate pudding and a teaspoon of instant espresso powder. I warmed up the vanilla extract (which I eyeballed and probably ended up being more like a teaspoon vs half a teaspoon) and dissolved the espresso in it and then stuck it in the freezer for a minute to ensure it was cool and it wouldn’t mess with the success of the whip cream. Then just did as the recipe states and it was DELICIOUS! Not super sweet or overpowering just a very light taste of chocolate and coffee.
The addition of pudding definitely changes the consistency and makes it stiffer and more frosting like than the original but that’s perfect considering what I plan to use it for! The pudding also adds some sweetness and a hint more of vanilla or chocolate depending on the flavor you add.
I have not used it to frost any cakes since today was meant more for experimenting and learning. I piped a flower on a cake pan and left it out at room temperature and it has pretty much kept its shape and it’s been about 4.5 hrs. I will update once I use it to frost a cake (if I can remember)! Hope this helps others!
Anyway, AMAZING recipe! Thank you so much Richard!!
Rahne
This worked very well with refined coconut oil. It does whip up much faster so watch it carefully. The notes said sunflower oil could also be used. I tried a second attempt with sunflower oil and it was a complete fail. I would not recommend using any oil other than coconut despite what the notes say.
Chefman
Hey,
Just tried making the recipe with success. Haven't eat yet, but small tastes seem to be quite promising!
-At 8,600 ft Co.
Kitchen scale necessary. Good thing we had one.
Sarah
Completely blown away by this recipe. The taste was on point! BUT it would not thicken up. Used a blender. Refrigerated for 5 hours. Then used a hand mixer. Not sure what went wrong. Then tried to freeze it for an hour in hopes it was just a temperature thing. Still no luck. So last minute I added some arrowroot powder, and mixed until it thickened. The arrowroot made it a wee bit chalky but still went perfectly with my pumpkin pie. Hope my comment can help someone!
Elizabeth
Congratulations! This recipe is a true game changer. Thank you so much for working it up and generously sharing it. No whipped topping recipe I've tried has come remotely close to this recipe, nor have any heavy cream recipes. You absolutely nailed it.
Thank You!
Doug
I love the idea, I love the flavor. I admit I did not have success the way the recipe is written. I used the exact ingredients called for, the same process, and a KitchenAid mixer, but I had no whipping action at all. Peculiar. I ended up adding some of the psyllium (an excellent thickener BTW!) and it thickened up nicely. But as written, no luck. Try try again. Love love love this site and all you do, thank you!
Aria
First, I must mention that someone said boiling your coconut oil and adding agar agar could help with stabilizing the whip cream - I definitely DO NOT recommend that. Heating coconut oil, refined or not, will alter the flavor/taste of the oil. Also, this mixture needs to rest in the fridge for a minimum of 4 hours but preferably overnight. This will make the agar agar set and you'll have a jello whipping cream instead of a liquid whipping cream. But if jello is what you're going for, agar agar is your best friend.
This is a great fresh whip cream recipe but, like another person commented, my liquid did not whip up. It would get to the second stage of becoming thick but wouldn't actually whip up even though I followed everything to the T. Including freezing my bowl and whisk! Lucky for me, I was looking into stabilizing this whip cream anyways and bought some "Whip It!". So if you're looking to stabilize this whip cream or you struggled with whipping it up at all, please read on.
Whip It! is a brand of modified corn starch which is often used in instant pudding, stabilized whip cream, cold/unbaked pies, mousse, etc. If you can't find Whip It!, just look for 'clear jel powder' online. Most bakeries use it to stabilize their whip creams for cakes. Neither products add any flavor or color to your cream. For light textured whip cream, use less Whip It! or clear jel powder. For firmer whip cream, ideal for piping, use a bit more Whip It! or clear jel powder. If you're finding your cream is a bit yellow from flavoring or the soy milk, you can offset the color by adding a bit of purple food coloring.
Taste wise, this is so d*mn close to fresh whip cream that my dad, who doesn't believe vegan replacements can taste good/the same, was shocked at not only how good it was but how similar it tasted to fresh whip cream! Five golden stars for taste! The whip cream also holds up well to alcohol. I put in about 2-3 teaspoons of amaretto (it's alcohol, I wasn't being exact lol) and the flavor came through wonderfully.
This would be bomb dot com on hot chocolate, coffee, fresh cream cakes, pumpkin pie, strawberries - or if you're like me, by itself. Don't judge - sometimes my inner child likes to live 😉 If you plan to make this into a mousse or something else, I'd test the recipe first because adding things may cause separation or weeping.
If you use this for cakes, keep in mind that all the rules for a fresh cream cake applies. It will weep in a hot room or under the sun so it should be refrigerated until it's ready to be eaten. This cream does pipe decently with enough stabilizer in it but, because our hands are hot and transfer heat, I wouldn't use this cream for elaborate designs. The cream would melt with too much handling.
Having said all that, I did a test on a COLD day - think 55-60°F cold - and a decent tower of whip cream, piped about 2 inches tall, barely budged for 2 hours on a counter with the same temp. This is with Whip It! added that is. However, once I set it in an area that was closer to 75-80°F, it melted in 20-30 minutes. Hope that helps for those who want to use this for cakes or cupcakes.
To the wonderful magician who made this recipe, THANK YOU!!
Alice
Thank you Richard! I love whipped cream and it has been really tough to find a good homemade recipe. I used soy heavy whipping cream for Thanksgiving and it was horrible. It had a crazy after taste. I made this with flax milk and it tastes great! I did totally make butter but the butter really does taste awesome!
Happy Holidays!
David V Altobell
I made the emulsion and it looks like regular cream but now it wont whip up, any idea whats wrong?
Babs Greaves
Genius
Penny
Hi! Looks amazing! 😍 Does it work with unrefined coconut oil?
Thank you!!
Anita
Had such high hopes for this and it completely flopped - just wouldn’t whip up at all, no different to my attempts with coconut cream. Thankfully I had a chilled carton of Oatly whipping cream as backup which actually worked far better than I could’ve hoped, so for anyone looking for an easily whippable cream I would highly recommend using that plus some icing sugar!
Nadine
This is such a genius recipe! At first, my mixture did not want to thicken, but after re-chilling it twice throughout the whipping process, I had the perfect topping for freshly baked Belgian-style waffles.
I wonder if this could be done with less coconut fat though (e.g. around 30% rather than the almost 50%?)
Jennifer
Wow, this is amazing 👏
Melissa
This whipped cream blew my mind. I can't believe how thick and stable it is! I've never been able to achieve whipped cream with a texture this good with any other vegan recipe or product. I love that it's not too sweet which makes it perfect to use as a frosting. You are a genius!
Starr
Can you put this in a nos canister?
Christi
I'm thinking about using this on a vegan ice cream cake. Does anyone know if it freezes ok?
Shae
I accidentally used unrefined and it didn't whip up! Could that be the reason why? ):
Rno791
Oh my days!!! This was so super easy! Mine stayed stable for about 4 days before it started to break down. One person said it was still coconutty (I used deodorised coconut oil so should be less obvious??) I'd add more vanilla next time, but that's my personal preference. Thanks for another fab creation!!! 🥰
Tina
Thank u so much tastes amazing can i ask if this cream can be freezed or not thank u
Jodi
I followed the recipe exactly, used a stand mixer and it stayed runny. I melted another few TBS coconut oil and added it as the mixer was going and it did the trick almost immediately. So impressed with this recipe. Thank you for sharing it. 😊
Lisa
This recipe 🙌 I made the cream the night before, then whipped up in the morning. An absolute dream. I haven’t had ‘real’ whipped cream in 7 years but I swear it tastes just like the dairy version. I piped this on top of a fancy dessert that is chilling in the fridge. The piped cream got more dense after chilling! Perfect. Then added a scoop to coffee - beautiful and slowly melted. Thank you for this great recipe, it is 100% going to be a staple for me. No more curdled coconut milk whip 😅 thank yoooouuuuuuu
Brooke
This recipe is amazing!! Everyone should know this, I can't believe I'd never heard of this recipe until randomly scrolling through the school night vegan instagram page. I appreciate that you understand the disappointment that is coconut whipped cream and created something that actually tastes and feels exactly like whipped cream! As I was making this I was in so much suspense to see if it really worked and almost had tears of joy when it did and I could taste whipped cream for this first time in years. Definitely gonna use this to veganise heaps of old favourites like eclairs, princess cake, rice cream, cream donuts etc and I'm sure with its firmly whipped texture it will work fantastically in all of them. As someone who lives somewhere without access to store bought vegan whipped cream, I can't thank you enough for this recipe, not to mention it uses ingredients I already had in my cupboard. Thank you!!!
Barry
I tried it with palm kernel oil and it turned grainy/curdled. If I used this oil again I’d add a stabilizer, like xanthan gum.