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Home » Recipes » Desserts

Vegan Whipped Cream

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vegan whipped cream

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!

vegan whipped cream
Jump to:
  • Vegan Whipped Cream Ingredients
  • Instructions
  • Substitutions and swaps
  • Vegan Whipped Cream Variations
  • Equipment
  • Storing Vegan Whipped Cream
  • Pro tip!
  • SNV FAQ

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!

soy milk
coconut oil

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.

coconut oil

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!

vegan whipped cream

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.

refrigerated

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.

vegan whipped cream

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!

vegan whipped cream

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

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!

vegan scones

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.

vegan scones with vegan whipped cream

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!

vegan chocolate cake

SNV FAQ

Q: 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 cream

Vegan Whipped Cream

Richard Makin
Light and fluffy vegan whipped cream made without coconut milk - ideal for cakes, scones and even for topping coffee!
4.97 from 193 votes
Print Recipe Pin Recipe
Prep Time 7 mins
Total Time 7 mins
Course Dessert
Cuisine All
Servings 4
Calories 469 kcal
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.

Nutrition

Serving: 1gramsCalories: 469kcalCarbohydrates: 9gProtein: 2gFat: 51gSaturated Fat: 41gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 30mgPotassium: 84mgFiber: 0.2gSugar: 8gVitamin A: 231IUVitamin C: 4mgCalcium: 83mgIron: 0.3mg
Keyword vegan whipped cream
Love this recipe?Let me know on Instagram!

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    Recipe Rating




  1. F.C.

    January 19, 2022 at 10:24 pm

    5 stars
    will you do a similar rexipe for egg whites without aquafaba ecause i hate the bean taste

    Reply
    • Richard Makin

      February 26, 2022 at 3:25 pm

      5 stars
      That sounds like a challenge!

      Reply
      • Sabina

        March 01, 2022 at 12:43 pm

        Hi, does it taste anything like coconut?. Cause I absolutely hate coconut flavours haha .

        Reply
      • Laurel

        June 07, 2022 at 4:46 pm

        Yes please.

        Reply
      • Simran

        October 23, 2022 at 11:44 am

        Can I ask if I can covert this into cake icing by adding more icing sugar? Thanks. Love vanilla chantilly cream.

        Reply
    • Rebecca

      July 13, 2022 at 12:10 am

      You can boil flax seeds to get a whippable egg white sub. There’s instructions in Miyoko Shinner’s Homemade Vegan Pantry

      Reply
  2. F.C.

    January 19, 2022 at 10:24 pm

    5 stars
    will you do a similar rexipe for egg whites without aquafaba ecause i hate the bean taste

    Reply
  3. F.C.

    January 19, 2022 at 10:24 pm

    5 stars
    will you do a similar rexipe for egg whites without aquafaba ecause i hate the bean taste

    Reply
  4. Roxy Ling

    January 22, 2022 at 11:23 am

    5 stars
    vegan whipped cream that whips like normal double cream, definitley recomend this recept

    Reply
    • Richard Makin

      February 26, 2022 at 3:25 pm

      5 stars
      Thanks Roxy! It blows my mind whenever I make it too!

      Reply
  5. Roxy Ling

    January 22, 2022 at 11:23 am

    5 stars
    vegan whipped cream that whips like normal double cream, definitley recomend this recept

    Reply
  6. Roxy Ling

    January 22, 2022 at 11:23 am

    5 stars
    vegan whipped cream that whips like normal double cream, definitley recomend this recept

    Reply
  7. B

    January 24, 2022 at 11:11 am

    5 stars
    Can we give you an a ward for this because its realllly good

    Reply
  8. B

    January 24, 2022 at 11:11 am

    5 stars
    Can we give you an a ward for this because its realllly good

    Reply
  9. B

    January 24, 2022 at 11:11 am

    5 stars
    Can we give you an a ward for this because its realllly good

    Reply
  10. SM

    January 25, 2022 at 11:22 am

    5 stars
    im going to trythign this on hot chocolate. do you think it'll hold up with the heat?

    Reply
    • Richard Makin

      February 26, 2022 at 3:24 pm

      5 stars
      OOh what a great idea! I haven't tried that yet but I can't imagine it'd be anything other than pure bliss!

      Reply
  11. SM

    January 25, 2022 at 11:22 am

    5 stars
    im going to trythign this on hot chocolate. do you think it'll hold up with the heat?

    Reply
  12. SM

    January 25, 2022 at 11:22 am

    5 stars
    im going to trythign this on hot chocolate. do you think it'll hold up with the heat?

    Reply
  13. Jan Smyth

    January 28, 2022 at 1:01 pm

    5 stars
    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

    Reply
    • Richard Makin

      February 26, 2022 at 3:24 pm

      5 stars
      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!

      Reply
      • Elvina

        October 22, 2022 at 1:42 am

        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.

        Reply
        • Stephanie

          January 20, 2023 at 8:05 pm

          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.

          Reply
          • Nadine

            January 30, 2023 at 2:09 pm

            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.

  14. Jan Smyth

    January 28, 2022 at 1:01 pm

    5 stars
    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

    Reply
  15. Jan Smyth

    January 28, 2022 at 1:01 pm

    5 stars
    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

    Reply
  16. Chris D

    January 29, 2022 at 12:12 pm

    5 stars
    Unbelievable

    Reply
    • Richard Makin

      February 26, 2022 at 3:23 pm

      5 stars
      Thanks Chris!!!

      Reply
  17. Chris D

    January 29, 2022 at 12:12 pm

    5 stars
    Unbelievable

    Reply
  18. Chris D

    January 29, 2022 at 12:12 pm

    5 stars
    Unbelievable

    Reply
  19. Laura

    February 01, 2022 at 6:43 pm

    5 stars
    Richard can this be used in a cake like a swiss roll? That would make my vegan heart sing!

    Reply
    • Richard Makin

      February 26, 2022 at 3:23 pm

      5 stars
      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!

      Reply
  20. Laura

    February 01, 2022 at 6:43 pm

    5 stars
    Richard can this be used in a cake like a swiss roll? That would make my vegan heart sing!

    Reply
  21. Laura

    February 01, 2022 at 6:43 pm

    5 stars
    Richard can this be used in a cake like a swiss roll? That would make my vegan heart sing!

    Reply
  22. Kiresh

    February 02, 2022 at 7:30 pm

    5 stars
    Only vegan whipped cream ill be using from nowon

    Reply
    • Richard Makin

      February 26, 2022 at 3:22 pm

      5 stars
      Thanks Kiresh! So glad it's become a staple for you!!

      Reply
  23. Kiresh

    February 02, 2022 at 7:30 pm

    5 stars
    Only vegan whipped cream ill be using from nowon

    Reply
  24. Kiresh

    February 02, 2022 at 7:30 pm

    5 stars
    Only vegan whipped cream ill be using from nowon

    Reply
  25. Kelly

    February 06, 2022 at 11:18 am

    5 stars
    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

    Reply
    • Richard Makin

      February 26, 2022 at 3:22 pm

      5 stars
      So bloody happy to read this! Thanks Kelly!

      Reply
  26. Kelly

    February 06, 2022 at 11:18 am

    5 stars
    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

    Reply
  27. Bianca

    February 08, 2022 at 11:58 am

    5 stars
    What happens if you use sweetened soymilk? 😅
    Revolutionary😭😭😭 easy cheap whipping cream made vegan. What else does the future hold?

    Reply
    • Richard Makin

      February 26, 2022 at 3:21 pm

      5 stars
      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!!

      Reply
      • Annie

        February 27, 2022 at 8:21 pm

        5 stars
        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 🙂

        Reply
    • Steph Folkman

      November 22, 2022 at 10:23 pm

      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

      Reply
  28. Bianca

    February 08, 2022 at 11:58 am

    5 stars
    What happens if you use sweetened soymilk? 😅
    Revolutionary😭😭😭 easy cheap whipping cream made vegan. What else does the future hold?

    Reply
  29. Michelle

    February 14, 2022 at 2:15 am

    5 stars
    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.

    Reply
    • Richard Makin

      February 26, 2022 at 3:18 pm

      5 stars
      Ahhh yeeey! So glad you loved it! So many exciting uses for this recipe!

      Reply
    • Brooke

      April 18, 2022 at 2:24 am

      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!

      Reply
    • Anita

      July 29, 2022 at 5:36 am

      5 stars
      Michelle. Do you have a proven and tested Black Forest Cake recipe? I'm looking to do a few test runs for Christmas!
      Thanks

      Reply
  30. Michelle

    February 14, 2022 at 2:15 am

    5 stars
    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.

    Reply
  31. Mary

    February 18, 2022 at 6:33 am

    5 stars
    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+++

    Reply
    • Richard Makin

      February 26, 2022 at 3:19 pm

      5 stars
      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!!!

      Reply
    • Aly

      March 18, 2022 at 2:50 pm

      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!

      Reply
  32. Mary

    February 18, 2022 at 6:33 am

    5 stars
    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+++

    Reply
  33. Nina

    February 25, 2022 at 1:04 am

    5 stars
    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.

    Reply
    • Richard Makin

      February 26, 2022 at 3:20 pm

      5 stars
      I'm so proud of this recipe so I can't tell you how much your comment made me smile! Best day ever!!

      Reply
  34. Nina

    February 25, 2022 at 1:04 am

    5 stars
    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.

    Reply
  35. Nina

    February 25, 2022 at 1:05 am

    5 stars
    Such rookie move to forget the stars

    Reply
    • Richard Makin

      February 26, 2022 at 3:19 pm

      5 stars
      Haha! I don't mind! Glad you came back - thanks so much Nina!

      Reply
  36. Nina

    February 25, 2022 at 1:05 am

    5 stars
    Such rookie move to forget the stars

    Reply
  37. Richard Makin

    February 26, 2022 at 3:18 pm

    5 stars
    Ahhh yeeey! So glad you loved it! So many exciting uses for this recipe!

    Reply
  38. Richard Makin

    February 26, 2022 at 3:19 pm

    5 stars
    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!!!

    Reply
  39. Richard Makin

    February 26, 2022 at 3:19 pm

    5 stars
    Haha! I don't mind! Glad you came back - thanks so much Nina!

    Reply
  40. Richard Makin

    February 26, 2022 at 3:20 pm

    5 stars
    I'm so proud of this recipe so I can't tell you how much your comment made me smile! Best day ever!!

    Reply
  41. Richard Makin

    February 26, 2022 at 3:21 pm

    5 stars
    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!!

    Reply
  42. Richard Makin

    February 26, 2022 at 3:22 pm

    5 stars
    Thanks Kiresh! So glad it's become a staple for you!!

    Reply
  43. Richard Makin

    February 26, 2022 at 3:22 pm

    5 stars
    So bloody happy to read this! Thanks Kelly!

    Reply
  44. Richard Makin

    February 26, 2022 at 3:23 pm

    5 stars
    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!

    Reply
  45. Richard Makin

    February 26, 2022 at 3:23 pm

    5 stars
    Thanks Chris!!!

    Reply
  46. Richard Makin

    February 26, 2022 at 3:24 pm

    5 stars
    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!

    Reply
  47. Richard Makin

    February 26, 2022 at 3:24 pm

    5 stars
    OOh what a great idea! I haven't tried that yet but I can't imagine it'd be anything other than pure bliss!

    Reply
  48. Richard Makin

    February 26, 2022 at 3:25 pm

    5 stars
    Thanks Roxy! It blows my mind whenever I make it too!

    Reply
  49. Richard Makin

    February 26, 2022 at 3:25 pm

    5 stars
    That sounds like a challenge!

    Reply
  50. Ericka

    February 26, 2022 at 5:59 pm

    5 stars
    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!!!!

    Reply
  51. Ericka

    February 26, 2022 at 5:59 pm

    5 stars
    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!!!!

    Reply
  52. Annie

    February 27, 2022 at 8:21 pm

    5 stars
    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 🙂

    Reply
  53. Annie

    February 27, 2022 at 8:25 pm

    5 stars
    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 🙂

    Reply
  54. Annie

    February 27, 2022 at 8:25 pm

    5 stars
    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 🙂

    Reply
  55. Susan

    March 12, 2022 at 3:23 am

    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!!!!!!

    Reply
  56. Evelyn

    March 15, 2022 at 3:15 am

    5 stars
    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.

    Reply
  57. Anna

    March 22, 2022 at 8:12 pm

    10/10 recipe!! Do I have to use Soymilk, or can I use another plant/nut milk? I have digestion issues with soy.

    Reply
    • Julia Johanna

      March 24, 2022 at 9:55 pm

      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.

      Reply
  58. Alysa

    March 27, 2022 at 9:47 am

    Mine stayed liquid, what'd I do wrong! 😭

    Reply
    • Nicole

      April 12, 2022 at 4:22 pm

      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!

      Reply
    • Laura

      June 26, 2022 at 7:23 pm

      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 !!

      Reply
  59. Meagan

    March 28, 2022 at 7:17 pm

    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

    Reply
  60. Mor

    April 11, 2022 at 1:28 pm

    Hey, the recipe sounds amazing! I'm wondering if I can use whipped cream dispenser.
    Does anyone try it?

    Reply
  61. Brooke

    April 18, 2022 at 1:24 am

    5 stars
    You are a genius! This recipe is perfection.

    Reply
  62. Anna

    April 21, 2022 at 4:03 am

    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.

    Reply
  63. Wendy

    May 02, 2022 at 5:06 pm

    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?

    Reply
  64. Kalyna

    May 08, 2022 at 6:12 pm

    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!!!

    Reply
  65. Quiltin Jenny

    May 10, 2022 at 12:47 am

    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.

    Reply
  66. Gina Erskine

    June 03, 2022 at 6:26 pm

    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!!

    Reply
  67. Laurel

    June 03, 2022 at 7:05 pm

    5 stars
    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.

    Reply
    • raina

      July 20, 2022 at 1:56 pm

      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 ?

      Reply
  68. Verona Barnes

    June 06, 2022 at 4:49 pm

    5 stars
    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.

    Reply
  69. David

    June 09, 2022 at 8:32 am

    5 stars
    This vegan whipped cream recipe is phenomenal! Exceed my expectation.
    The color, texture and taste are exactly like the real cream...amazing!

    Reply
  70. neet

    July 03, 2022 at 9:16 am

    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 ?

    Reply
  71. Eva

    July 06, 2022 at 12:16 am

    5 stars
    Can I make this without coconut oil? What is a good replacement? Allergies: dairy, egg, coconut, nuts. Thanks!! Sounds delicious!

    Reply
  72. sofi

    July 10, 2022 at 11:25 pm

    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

    Reply
  73. Jane

    July 12, 2022 at 1:23 pm

    5 stars
    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 💚

    Reply
  74. Brenda

    July 16, 2022 at 8:35 pm

    5 stars
    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.

    Reply
    • Annie

      August 03, 2022 at 6:38 pm

      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.

      Reply
  75. Tracey

    August 01, 2022 at 7:07 am

    Can I make ganache with it, if I just melt the chocolate in as well before the whipping stage?

    Reply
  76. Heath

    August 03, 2022 at 4:47 am

    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.

    Reply
  77. Bailey

    August 12, 2022 at 3:16 am

    5 stars
    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?

    Reply
  78. Dee Moore

    August 20, 2022 at 8:22 am

    5 stars
    This is the best recipe ever! It was so freaking easy and the taste, oh my dude, super amazing! Thanks so much for sharing!

    Reply
  79. Holly

    August 21, 2022 at 9:22 pm

    5 stars
    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!

    Reply
  80. ManifestStefany

    August 27, 2022 at 9:38 pm

    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!

    Reply
    • ManifestStefany

      September 12, 2022 at 7:23 pm

      *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.

      Reply
  81. Shez

    September 04, 2022 at 6:59 am

    I can only find unrefined coconut oil at the shops. Has anyone tried this?

    Reply
  82. Sarah S

    September 06, 2022 at 6:49 pm

    5 stars
    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!

    Reply
  83. KatieB

    September 17, 2022 at 5:30 pm

    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?

    Reply
  84. Gaby

    September 23, 2022 at 10:19 pm

    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!!

    Reply
  85. Rahne

    November 24, 2022 at 12:31 am

    5 stars
    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.

    Reply
  86. Chefman

    November 24, 2022 at 11:07 pm

    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.

    Reply
  87. Sarah

    November 25, 2022 at 6:35 am

    4 stars
    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!

    Reply
  88. Elizabeth

    November 27, 2022 at 3:39 am

    5 stars
    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!

    Reply
  89. Doug

    November 28, 2022 at 10:50 pm

    5 stars
    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!

    Reply
  90. Aria

    December 12, 2022 at 8:18 am

    4 stars
    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!!

    Reply
  91. Alice

    December 22, 2022 at 5:20 pm

    5 stars
    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!

    Reply
  92. David V Altobell

    December 25, 2022 at 5:58 pm

    I made the emulsion and it looks like regular cream but now it wont whip up, any idea whats wrong?

    Reply
  93. Babs Greaves

    January 11, 2023 at 8:22 pm

    Genius

    Reply
  94. Penny

    January 12, 2023 at 10:24 pm

    Hi! Looks amazing! 😍 Does it work with unrefined coconut oil?
    Thank you!!

    Reply
  95. Anita

    January 28, 2023 at 10:41 pm

    1 star
    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!

    Reply
  96. Nadine

    January 30, 2023 at 2:22 pm

    5 stars
    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%?)

    Reply

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Richard Makin is the School Night Vegan.

Richard has been exploring the world of plant-based cuisine since November 2017 when he switched from life-long vegetarian to full-time vegan!

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