Publised on 19/01/2022. Last Updated on 06/12/2024 by Richard
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! It's perfect for in scones, cream cakes or on my delicious vegan strawberry shortcake!
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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.
Lee
This recipe gave me a headache, but I did manage to make it work for me. For anybody having trouble, I can give some advice. Disregard the recipe saying to refrigerate the cream for a minimum of 4 hours. In order for the cream to whip up it needs to be as COLD AS POSSIBLE. I recommend refrigerating it for 24 hours at least. I ended up refrigerating mine for 5 days because I forgot about it. Freeze your metal bowl and beaters for 15 minutes before pouring the cream in. It can take 10-15 minutes to whip up to a soft peak, so be patient. Also, It helps to put the bowl with the cream in the freezer halfway through the whipping process to ensure it doesn't heat up too much.
Another thing to mention, I used Silk Organic Unsweetened Soymilk and Great Value Organic Unrefined Virgin Coconut Oil. Using unrefined coconut oil gave the whipped cream a slight coconut taste, but I didn't mind it.
esther
I couldnt get it to whip so so sad. if anyone hat tips ill take them. left it in fridge ~6 hours.
Josée Charette
Made this well ahead of time and travelled with it 5 hours in a cooler bag to take to my friend's to top off her birthday cake. It was perfect with stiff peaks. A week later, tried the recipe again for another birthday and it won't whip. Exact same ingredients. Regardless, this still gets 5 stars because it held up better than coconut whip. It's a just a bit of a mystery the second time around.
Kay
Did not whip. Was looking ok until I added vanilla then it went to liquid and stayed that way
Gosia
So like other commenters, I could not get this to whip. Followed all the instructions, weighed everything. The first step went well, it emulsified nicely and stayed emulsified in the fridge overnight. But then nothing happened when I whipped it. I used a hand mixer and tried for 20 minutes - nothing. No idea why this works for some and not others! Wish it had worked for me. 🙁
Dr. Vegan Egan
I was so excited when I saw the headline that proudly said, No Coconut Milk!", only to find that this recipe uses the deadly coconut oil. I just wonder when the vegan community will do their homework and realize they're poisoning themselves with coconut oil.
Emily
Deadly? JFC stop getting your info from youtube.
Courtney Colston
Followed the recipe exactly and it came out perfect! My boyfriend (who eats dairy) loved it. Definitely recommend!
Sheila Lile
I made cashew milk and mixed with coconut oil which then went solid when chilled....of course!. Warmed it slightly to whisk, clearly it was separating. Warmed some Cashew milk, added about 2 tablespoons whilst whisking and it whipped up perfectly. Filled a Matcha 'jelly roll' (no jelly)with the cream, added some rasperries before rolling. It was a big hit of flavours and textures but actually tasted mostly of coconut oil.
Selina
The recipe requires refined coconut, which is neutral tasting so it doesn't end up tasting like just coconut 🙂
Anna
Since I became a vegan, I have been searching for a whipped cream that reminded me of a luxurious dairy whipped cream— this is it! I will be making this again and again.
Pete
Advice please, took mine out of the fridge to shake and it had set solid. Tried whipping in mixer anyway, just got a soft paste. I have Functional Neurological Disorder inc Brain Fog so I may have got the proportions the wrong way round. Is it redeemable? Do I carry on with the icing sugar or should I try adding more milk (I used oat) and reblending?
Ben
In my experience, soya milk cannot be substituted in many recipes due to the protein content and few other plant milks not coming near the same content. This is definitely true with baking cakes anyway.
Ben
Sorry for poor grammar, I can't correct it now.
Simon
I've made this before and its great. Had to buy a diff cheapo soy milk this time and it didnt work out. Anyway not to worry, i added 50g of glucose syrup and bunged in some vanilla seeds and turned it into ice cream. Very nice.
SA RANG MOON
What a brilliant way!
I copied the recipe, and it tastes so good.
But the texture is a pity.
As time passes, moisture and oil separate and cannot maintain their shape.
Is there any way to improve it?