Vegan Whipped Cream Recipe

Say goodbye to expensive, nut-filled vegan whipped toppings! This incredible recipe uses readily available soymilk powder and vanilla sugar to create a luxuriously light and fluffy whipped cream that's both affordable and allergy-friendly. Perfect for topping cakes, pies, hot chocolate, or enjoying on its own!

Prep Time 10 mins
Cook Time 250 mins
Calories 204.4 kcal
Protein 1g
Rating 3.6 (5 Reviews)
Vegan Whipped Cream 14

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Vegan Whipped Cream

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How to Make Vegan Whipped Cream

  1. In a medium bowl, whisk together the soymilk powder, sugar, and vanilla sugar until well combined.
  2. Add the chilled full-fat coconut milk and gently whisk until just combined.
  3. Using an electric mixer (handheld or stand mixer), beat the mixture on medium speed for 2-3 minutes, until it starts to thicken.
  4. Increase the speed to high and continue beating for another 5-7 minutes, or until stiff peaks form. Scrape down the sides of the bowl as needed.
  5. Gently fold in the lemon juice and vanilla extract.
  6. Serve immediately or transfer to an airtight container and refrigerate for up to 3 days. For best results, serve chilled.

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

126g

Fat

40g

Carbs

10g