Vegan Whipped Cream The Perfect Plant Based Dessert Topping Recipes
VEGAN WHIPPED CREAM
With this easy step by step guide you can make homemade vegan whipped cream in just minutes! It's super fluffy, decadent, and perfect for vegan desserts!
Provided by Sina
Categories Dessert
Number Of Ingredients 2
Steps:
- Chill a can of coconut milk in the fridge overnight.
- On the next day, place your mixing bowl in the freezer for about 10 minutes before you start making the whipped cream.
- Get your can of coconut milk out of the fridge. Be careful not to shake it. Carefully scoop out the hard part in your cooled mixing bowl and leave the watery part at the bottom of the can behind.
- Use a hand mixer and whip the coconut cream until it's fluffy. Sweeten it with sweetener of choice (start by adding 1/4 cup of powdered sugar).
Nutrition Facts : Calories 29 kcal, Carbohydrate 7 g, Sugar 7 g, ServingSize 1 serving
VEGAN WHIPPED CREAM: THE PERFECT PLANT-BASED DESSERT TOPPING!
Provided by Meredith James
Time 10m
Yield 16
Number Of Ingredients 7
Steps:
- Place all of your ingredients into a high-powered blender or food processor - firm tofu, pure maple syrup, lemon juice, vanilla extract, sea salt, and almond extract.
- Blend the sweet cream ingredients until they reach a smooth, creamy consistency.
- If the mixture is too thick, add soy milk 1 tsp at a time, and blend for 5 secs. Continue until your soy whip cream reaches your desired thinness.
- Place the vegan whipping cream in a sealed container in the fridge.
- Once fully chilled, serve and enjoy your vegan whipped cream; no coconut required!
Nutrition Facts : ServingSize 16
VEGAN WHIPPED CREAM
This lovely vegan cream uses exotic coconut cream for a delightful flavor that is suitable for decorating a vast array of cakes, cupcakes or desserts.
Provided by Fioa
Categories Desserts Frostings and Icings
Time 10m
Yield 10
Number Of Ingredients 3
Steps:
- Place a mixing bowl in the freezer for 5 minutes. Remove from the freezer.
- Combine coconut cream and vanilla extract in the chilled bowl; beat with an electric mixer until smooth and creamy. Gradually add the sugar while beating until thick and creamy, about 5 minutes.
Nutrition Facts : Calories 150.9 calories, Carbohydrate 23.4 g, Fat 6.4 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 6.1 g, Sodium 14.2 mg, Sugar 22.7 g
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- When you’re ready to make it, open the coconut milk and remove the hardened coconut cream on top. It will be in the top half of the can; take care because the liquid will all have separated and be on the bottom half of the can.
- Place only the hardened coconut cream into the bowl of a stand mixer (or a bowl to use with an electric mixer); discard the coconut liquid or use it for another recipe. Add the maple syrup and vanilla extract.
- Attach the whisk attachment to your mixer and mix on high for 1 to 2 minutes until light and fluffy, scraping down the bowl and mixing again as needed.
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- 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!
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