Vegan Whipped Cream Recipes
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
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
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
WHIPPED COCONUT CREAM (VEGAN WHIPPED CREAM)
Here in the Northwest many friends are a) vegan b) avoiding dairy c) lactose-intolerant or d) all of the above. This recipe makes sure they don't miss out on one of the best parts of dessert: whipped cream! Keep a can or two of coconut milk in your fridge so that you're always ready to make this recipe! Variations on this basic version abound: add citrus zest, matcha (green tea) powder, cocoa, almond extract, pumpkin pie spice, mmm...! Plan ahead, because the coconut milk needs to chill overnight.
Provided by Karen Gaudette Brewer
Categories Desserts Frostings and Icings
Time 8h10m
Yield 4
Number Of Ingredients 3
Steps:
- Refrigerate can of coconut milk, 8 hours or overnight.
- Place metal mixing bowl and beaters in the refrigerator or freezer 1 hour before making whipped cream.
- Open can of coconut milk, taking care not to shake it. Scoop coconut cream solids into cold mixing bowl. Reserve remaining liquid for another use.
- Beat coconut cream using electric mixer with chilled beaters on medium speed; turn to high speed. Beat until stiff peaks form, 7 to 8 minutes. Add sugar and vanilla extract to coconut cream; beat 1 minute more. Taste and add more sugar if desired.
Nutrition Facts : Calories 220.4 calories, Carbohydrate 9.1 g, Fat 20.9 g, Fiber 1.1 g, Protein 2 g, SaturatedFat 18.5 g, Sodium 12.8 mg, Sugar 6.4 g
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