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I've cracked the code on the dreamiest, creamiest Vegan Whipped Cream, and let me tell you, it's a game-changer! We're talking about a silky, cloud-like creation that's as easy as pie. No fancy gadgets, no bullshit ingredients. Just a smooth, tangy perfection that'll make you question why you ever settled for less.
Recipe tips tailored to what matters most to you:
Not a speck of wheat anywhere, so this one's already gluten-free.
The active work is only about 8 minutes. Start it early, then let that 2 hour chill run while you deal with the rest of dessert.
4 pantry ingredients make 2 cups of this, so you can quit paying tub prices for store-bought coco whip.
The powdered sugar here doubles as a thickener, so dial it back if you want less sweetness, but know you'll get a looser whip.
Refined coconut oil is just coconut oil with the flavor stripped out. Unrefined works too, you'll just get a coconut undertone in the finished whip.
Make sure the coconut oil reaches a liquid state without bubbling. If it gets hot to the touch, give it a few minutes to cool so it doesn't cook the milk.
For a store-bought coco-whip consistency, freeze the whipped cream for 30 minutes. If it stiffens too much, just thaw it in the refrigerator.
No blender? No problem! Use a stand mixer with a whisk attachment. Start on low speed, gradually increasing to high during the emulsion step.
Oodles more tips, step-by-step recipe photos, info on weird ingredients, and FAQs are all still here. I just tucked 'em out of the way so you can start cooking sooner.
This plant-based whipped cream journey wasn't a stroll in the park. I needed it to be easy, and fast. I wanted to make it without relying on cashews, tofu, and dairy products. And guess what? Boom! Crushed it. This is it - the undefeated champion of Vegan Whipped Cream, waiting to elevate your desserts to legendary status.
It is as sexy sliding down a slice of vegan lemon pound cake, or on vegan cinnamon babka, as it is dolloped on top of Malaysian banana donuts. Your journey to vegan decadence begins now!
Absolute perfection the first time I tried!! Thank you!
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🥰Why you'll adore this cocowhip recipe
🌱 Vegan AF and GF: Like all of my vegan dairy recipes, this whipped cream is made without any animal products, I mean, of course, right? It also just happens to be one of the simplest gluten-free recipes in the galaxy, calling for just four ingredients you probably already have on hand!
🕍Kosher: Well, obviously, this has no meat or dairy in it, making it naturally pareve. Unlike traditional whipped cream, if you are kosher, you can serve this dairy-free version with anything you like!
⚖️ Perfectly Balanced Blend: Achieving the ideal emulsification (the combining of liquid and fat) is an art, and this recipe is your masterclass. The meticulous balance of unsweetened plant-based milk, coconut oil, vegan powdered sugar, and a pinch of salt results in a creamy perfection that's foolproof every time.
Tested and Approved Worldwide: Like all of the vegan recipes on my blog, this plant-based whipped cream recipe has undergone meticulous testing and tweaking to achieve perfection. In addition to my own work on it, a dedicated team of recipe testers from kitchens all over the planet have given it their kiss of approval.
I'm on my knees staring weirdly into your eyes, asking you in a soothing voice to be my taste-testing partner in crime. Sign up for the recipe testing crew and get early access to new recipes before they're published.
🥛 Cocowhip Ingredients
Refined Coconut Oil
Alright, so here's the lowdown on refined coconut oil - we're talking about a process called "dry milling". The coconut oil is typically subjected to high heat and filtering, removing the characteristic taste and fragrance associated with unrefined coconut oil. And bam, you've got yourself a refined coconut oil that has the same tendency to stiffen at cooler temperatures as natural unrefined coconut oil does, but without the coconut taste, or fragrance - just a clean slate ready to be transformed into a versatile whipped cream!
If you plan to put this onto a coconut dessert, such as my steamed coconut pandan cakes, you can use unrefined coconut oil. But for most purposes, I think the whipped cream is better with refined coconut oil's more neutral flavor.
Plant-Based Milk
The natural lecithin present in soy milk, aids emulsification, providing a creamy texture. It's a great general vegan milk to use, which is why I go for it in everything from Vietnamese banh flan to vegan apple cider donuts. Almond milk or oat milk can also be used in this recipe. Any unsweetened and unflavored non-dairy milk that is available at your favey grocery store should work. Just steer clear of non-dairy milk varieties that have a strong flavor, like hazelnut or pistachio milk.
Vegan Powdered Sugar
The powdered sugar in this recipe not only gives whipped cream its typical slightly sweet flavor but also acts as a thickener (the same reason why I use it in the glaze for my vegan apple fritters). Not all powdered sugar is vegan because some brands employ bone char from animal bones to bleach and filter the sugar during production. This is less frequently done with beet sugar than cane sugar, but it's best to do the research yourself or just go with this powdered sugar that I know is vegan.
*See the recipe card at the bottom of the page for exact quantities, nutritional info, and detailed cooking directions.
🤯Variations
Matcha Cocowhip:
I know, all you had to do was read that, and you are psyched as heck to make this. Toss in two teaspoons of top-notch ceremonial-grade matcha powder while blending for a lovely green tea twist. It's now the raddest thing to top your matcha latte with. Even trendier than putting two fidget spinners, an AirPod, and a slice of avocado toast in your darned latte…
Vanilla Cocowhip Recipe:
Rather than using vanilla extract, use half a teaspoon of vanilla powder (the same stuff I use in my suman recipe) to add fragrant flecks of vanilla throughout your whipped cream. It's super classy, and I know YOU ARE CLASSY. You never eat three-bean chili straight out of a sneaker on the NYC subway! Nope. Like I said, you are classy!
A Cocowhip Recipe That's HEAVY on the Coconut!
I know, I have already been going on and on like a broken record about using refined coconut oil to AVOID the coconut flavor. But what if you want to have a pronounced coconut-tasting cream for use on pumpkin pie etc? Well, that is where I'd suggest you swap out the milk for full-fat coconut milk! Using coconut cream (like I use for making Kem Chuoi, Vietnamese coconut-banana ice cream) is another option if you want a more intense coconut flavor. The coconut whipped coconut cream goes great on everything from bubur cha cha to kolak biji salak, so try those recipes if you mess with this variation.
Grab my easy-yo-use app that builds your whole week with real, chef-tested vegan dinners in 30 seconds, customized to your budget, time, and taste, with a shopping list sorted by aisle.
📖How to make this cocowhip recipe like a pro
Nail this perfectly on your first shot by following these step-by-step instructions with helpful tips. Or you can follow along with the easy-to-print recipe card towards the bottom of this page.
Step One
Melt Down:
Gently heat coconut oil until liquid. Don't go crazy here. You don't want it to be HOT, just no longer solid.
If the temperature is above 85°F (29.4°C) in your home, and the coconut oil is already liquid, you can skip this step.
Step Two
Blending The Milky Symphony:
Place the unsweetened plant-based milk into a blender and start it running on medium speed. Over the course of 60 seconds, very slowly drizzle the melted coconut oil into the moving milk in the blender.
Slowly drizzling the oil in is made a lot easier if you are pouring it out of something with a spout or placing it into a container with a square corner that you can easily pour out of with control.
Step Three
Emulsification Sensation:
Once all the oil has been added, increase the blender speed for a couple of minutes to thoroughly emulsify the fats and liquids together.
Step Four
A little bit Sweet & Salty:
Add vegan powdered sugar and salt, and blend for 20 seconds until smooth and yummy.
Step Five
The Iceman Cometh:
Refrigerate for at least 2 hours before using to stiffen it up.
If you want it even stiffer, pop it in the freezer for 30 minutes or so.
Step Six
Use it on your Favey Pies and Whatnot:
It has a luscious, soft consistency. This whipped cream will not be pipeable, but if you turn it into a whipped cream frosting with the addition of more powdered sugar, it sure will be. Enjoy!
This photo shows it on the pumpkin pie recipe from my super-fun, filled-with-bad-jokes cookbook.
💡Serving Ideas
To me, the no-brainer is to serve this on a hot slice of vegan babka. There's almost nothing better in the galaxy.
This stuff is amazing either to go on top of, or get piped into muffins to make them even moister. You can take it for a spin on my vegan blueberry muffins, vegan banana nut muffins, vegan pumpkin muffins with pistachio streusel, or these fast and easy-as-heck vegan sweet potato muffins.
Dollop onto coconut panna cotta and vegan apple pie, stuff eggless bomboloni or zeppole with it, or use it in other recipes that you love the living daylights out of!
👉Top tips
- Temperature Precision: Ensure the coconut oil reaches a liquid state without bubbling. If it gets hot to the touch, give it a few minutes to cool to room temperature before using it so it doesn't cook the milk, which could cause a weird, curdled texture.
- Freeze If You Please: For a store-bought coco-whip consistency, freeze the whipped cream for 30 minutes. If it stiffens too much, just thaw it in the refrigerator to your desired consistency.
- Don't use a BS Blender you Found in a Tree: Invest in a quality high-speed blender for smooth consistency. A great blender is an essential item. Weak blenders may struggle to emulsify the fats and liquids, resulting in a sad separating mess that is guaranteed to make a grown man cry! And that grown man will be me. I will cry.
- Patience is Whipped Cream: When blending, don't rush the emulsification process. Allow the mixture to reach its full creamy potential, even if it takes a couple of extra minutes.
- Mixer Marvel: No blender? No problem! Use a stand mixer with a whisk attachment for stellar results. Start on low speed, gradually increasing to high during the emulsion step. Keep a close eye for that creamy magic! An electric hand mixer can also work, but it will likely take even more time. Just add everything to a large mixing bowl (to prevent splatters and mess), and keep whipping until stiff peaks form.
🤷♀️ Recipe FAQs
Absolutely! While soy, oat, and almond milk are commonly used because of their neutral flavors, feel free to experiment with your preferred plant-based milk. Keep in mind some plant based milks might flavor the whipped cream strongly, but that might be cool depending on what you are gonna use it on. For instance, whipped cream made from hazelnut milk might be super lovely on hot chocolate, right?
Here's the thing though: soy milk contains naturally occurring lecithin which helps a lot in emulsification. It's possible that the other milk you use will not emulsify as nicely, but you can add a pinch of plant-based lecithin to the blender to help the fat a liquids merge together.
No worries! Simply let it come to room temperature and re-blend before use. Separation is natural and can be remedied by a quick blend to restore the creamy consistency.
Generally, vegan whipped cream can be considered a healthier alternative to regular whipped cream. It tends to be lower in saturated fats, has no cholesterol, and may offer additional nutrients depending on the plant-based milk used.
Soy milk contains naturally occurring lecithin, aiding emulsification for a smoother texture. While other plant-based milks work, soy is recommended for best results.
It's possible, but the refined version is recommended for a neutral flavor. If using unrefined, expect a coconut undertone in the final product.
✌️My faves to serve with this cocowhip recipe:
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Vegan Cocowhip Recipe
Ingredients
- 1 cup refined coconut oil
- 1 cup unsweetened plant-based milk
- ⅓ cup vegan powdered sugar
- ¼ teaspoon salt
Instructions
- Melt the coconut oil over medium heat just until it is liquid, but hasn't started bubbling.
- Place the unsweetened plant-based milk into a blender and start it running on medium speed. Slowly drizzle the melted coconut oil into the moving milk in the blender.
- Once all coconut oil has been added, turn the blender up to high speed and blend the mixture until you achieve a smooth and creamy emulsion. This step might take a couple of minutes, so be patient.
- Once your mixture is thick and well-emulsified, add in the vegan powdered sugar and salt. Blend it again for 20 seconds until everything is fully incorporated and your vegan whipped cream reaches the desired consistency.
- Chill for at least 2 hours before using so that it can firm up a bit. If you want the whipped cream to be thicker, place it in the freezer for 30 minutes. It will not get quite thick enough to pipe, but it's great on scones and pie this way. Depending on what type of milk you use, it may separate and require re-blending before use. Soy milk is best for this recipe because it contains lecithin, which helps support emulsification.
Notes
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Dawn says
Absolute perfection the first time I tried!! Thank you!
Adam Sobel says
Yipee! That's whats up! ❤️