This 5-ingredient vegan whipped cream is easy to make, stable AF, and freezer-friendly. It’s a fantastic addition to sundaes, pancakes, or a big bowl of strawberries – the PERFECT treat!
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I love whipped cream.
On sundaes, in my morning coffee, on a slice of pie. Nothing else could liven up an ordinary meal quite like it.
And while using coconut cream to make vegan whipped cream is nothing new on the interwebs, in the past few months, I’ve been experimenting with a few out-of-the-box ideas to really level-up this classic treat.
After many, many flops, a few not-quite-there-yets, and one overly salty batch (yes, it was as gross as it sounds), I am so proud to share this vegan whipped cream recipe with you today!
I’ve been making this vegan cool whip every single week for my meal prep because it actually gets me excited about eating my summer fruits! No lie, I used to love dipping strawberries in Cool Whip when I was a kid. I mean, who didn’t?! And this stuff totally brings me back there.
It’s become an essential in our kitchen, and I hope it does in yours too!
Vegan Whipped Cream Ingredients
Unlike most coconut whipped creams, you do not need to chill your cans of coconut milk before using them here. Honestly, I always forget to do that anyway, so this method works like a charm!
Just open each can, pour into a high-speed blender with some melted coconut oil (go for the refined kind unless you really want a coconut-flavored whip….I do not), powdered sugar for sweetness, and some vanilla protein powder for a little flavor. Finish by adding the tiniest pinch of salt to bring all the flavors together, and blend that baby up!
When you blend all the ingredients together and allow them to completely emulsify, the result is epic. But you’re not there just yet. Pour that dreamy mixture into a big mixing bowl and set it in the fridge overnight to chill completely.
The next morning, it’s time to whip your cream! You can use a hand or stand mixer for this. We have some old hand mixer that is straight outta the 1980s and worked like a charm in this recipe. No fancy equipment required here!
Just whip on a medium speed for about 5 minutes and set it back in the fridge for a few hours to finish the job. From there, you can scoop, top, and dip away!
How to Freeze Vegan Whipped Cream
You can also freeze this whipped cream which has come in handy MANY times for us already. Freeze it in an air-tight container, leaving room for some expansion. Defrost it in your fridge for a few hours. The texture will seem kind of weird at first, but whip it up with a fork a few times and it’s as good as new.
While I love using this vegan whipped cream as an every-day staple for strawberry dipping + scooping into my coffee, it’s also perfect for holidays + special occasions!
Serve it next to a big bowl of berries or in a waffle bar for a family brunch or use it to top pies or turnovers at the holidays + ice cream sundaes for a kids’ (or grown up) birthday party. It’s also FANTASTIC on these sauteed cinnamon apples.
However you use it, we totally wanna know what you think! You can rate the recipe and leave us a comment below or tag us in your tantalizing photos on Instagram. If you’re not already following along, we’re @theplantpowercouple with the “the”.
Three cheers for vegan whipped cream; enjoy! 🙂
This 5-ingredient vegan whipped cream is easy to make, stable AF, and freezer-friendly. It’s a fantastic addition to sundaes, pancakes, or a big bowl of strawberries - the PERFECT summer treat!
5 based on 2 review(s)
- 2 14-oz. cans full-fat coconut milk (room temperature / NOT chilled)
- 1/2 cup refined coconut oil , melted
- 1/2 cup powdered sugar
- 1/4 cup unsweetened vegan vanilla protein powder
- 1/8 tsp sea salt
- Add all ingredients to a high-speed blender or food processor + blend on high for 1 minute until everything is combined and a nice thick texture is achieved.
- Pour the contents of your blender into a large mixing bowl and place in the fridge overnight or until completely chilled (several hours).
- When chilled, use a hand or stand mixer on medium speed to whip the cream until stiff peaks form - about 4-5 minutes. Be careful not to over-whip! Throw the bowl back in the fridge for another 3 hours or overnight to finish the job.
- Serve on vegan ice cream, use as a dip for strawberries, or throw a scoop in your coffee. Use this vegan whipped cream however you use whipped cream! Store in an air-tight container for up to a week or the freezer for up to a month. Enjoy!