My Homemade Recipe for Vegan Whipped Cream is here
Once you master it ~ it is a dream come true!
You’ve probably seen the old trick with canned coconut milk
Where you basically take a can (or ten cans) of full fat coconut milk and refrigerate it overnight.
The fat will separate to the top and the liquid will stay at the bottom.
Scoop out the fat and use that for whipping just like whipped cream and it is truly wonderful!
In this video for Peaches and Cream Cake you will see the making of the whipped cream~ skip to 2:28
Notes for Success:
Xanthan gum adds thickness and stability to the cream and also acts as an emulsifier.
If you do not have it you can leave it out or use guar gum in the same amount.
Strangely I do not recommend to HALVE this recipe. There is some truth in the saying “strength in numbers”?
It seems the people having problems with this recipe are the ones who have halved the recipe.
Just make the full amount, trust me you will love it so much it will not go to waste!
Also be sure you are using pure soy milk, unsweetened with the only ingredients being soybeans & filtered water
Vegan Whipped Cream
Be sure to read all the notes for success above the recipe before beginning!
Ingredients
- 2 cups Soy Milk 474ml
- 2 cups Refined Coconut Oil Melted 454g
- ½ cup Powdered Sugar 100g
- ½ teaspoon Xanthan Gum or Guar Gum
- 2 teaspoon Vanilla Extract 10ml
Instructions
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Combine everything in a high speed blender and blend for about 20 seconds
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Pour into a clean container and refrigerate until cold (I freeze it for under an hour just before whipping, but not so it is getting hard- if you freeze it to the point is starts to get chunks of frozen cream, this is too much)
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Whip with a balloon whip attachment for about 3 minutes until soft peaks form
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If you over whip the cream it will get grainy so be careful. I find that we are so used to whipping cow cream that we are looking for the same results, this is not the case here, you will get very soft peaks & it WILL thicken over time in the refrigerator & on the finished cakes.
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If you DO over whip though, you can add a tablespoon or two of soy milk & gently fold it in to loosen
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**For the stubborn occasion where it just will not whip, I have put the entire container back into the freezer and froze solid. Thawed in the refrigerator and then re-whipped with good results. This of course is not convenient when you need it NOW! So I am now in the habit of preparing the cream 1 day ahead, freezing sold and then thawing to whip just to play it safe
Video
Notes
Storage Whipped cream liquid can be stored in the refrigerator for up to 1 week before whipping. Once it is whipped it is best to use right away on your cakes or desserts, but will stay firm in the refrigerator for up to 4 days
My first success with vegan whipped cream was with Miyoko Schinners recipe
But I decided it needed some tweaking so below is my revised Miyoko Schinner recipe
Soy Milk 1 cup (237ml)
Melted Coconut Oil ¾ cup (177ml)
Soaked & Drained Raw Cashews ¼ cup (50g)
Granulated Sugar ¼ cup (50g)
Vanilla Extract 1 teaspoon (5ml)
Combine all of the ingredients in a high speed blender and blend until perfectly smooth and there are no traces of nuts.
Transfer to a mixer bowl and refrigerate until ice cold (several hours)
I find this whips best when it is as cold as possible and I have sped the process by freezing for just under an hour, just be careful not to freeze solid or you will have to wait until it thaws to whip.
If you over whip the cashew cream it will get grainy so be careful to just whip to soft peaks.
If you DO over whip though, you can add a tablespoon or two of soy milk and gently fold it in to loosen
