Searching for a dairy free substitute for heavy whipping cream? This Heavy Whipping Cream Substitution is made from 4 simple ingredients and whips up into a light and fluffy vegan whipped cream! You won’t believe it until you’ve tried it! Show
Light and fluffy vegan whipped creamHeavy whipping cream is the only ingredient you need to make light, airy, and fluffy whipped cream, but what if you don’t eat dairy? That’s where this vegan Heavy Whipping Cream Substitution comes in! It’s a dairy free substitution that whips up into the best vegan whipped cream you’ve ever had. I was inspired by similar recipes like this one from Gretchen’s Vegan Bakery, School Night Vegan and Berry Baker. Miyoko Shinner also has a recipe called ‘better than whipping cream and topping’ in her book The Homemade Vegan Pantry that uses the same technique. So I’m not the first one to discover this amazing way to make whipped cream! I tested it with various milks, refined and unrefined coconut oil, and made it a bit sweeter with extra powdered sugar. Classic whipped cream is made from just one ingredient: heavy cream. Instead of whipping my vegan heavy cream (which is better off in soups and stews), the vegan whipping cream substitute begins with a mix of simple, creamy, and high in fat ingredients:
As a result, the whipped cream turns out with a sweet taste and a sturdy, thick, and fluffy texture. Plus, it skips the coconut flavor that a lot of coconut whipped cream recipes have. It’s the perfect topping on coconut cream pie, apple crisp, pumpkin pie, and more! Can’t get enough of vegan whipped cream? Be sure to try my Aquafaba Whipped Cream and Coconut Whipped Cream next! But this is the best, most realistic dairy free whip I’ve ever had. Ingredients needed (with substitutions)
How to make vegan heavy whipping creamFind the complete recipe with measurements below in the recipe card. Heat the soy milk in the microwave before pouring it into a blender with the melted coconut oil. Next, blend the mixture until it has emulsified and looks light and bubbly. Transfer to a bowl. Cover and chill in the fridge overnight. Whip the cream using a standing mixer with a whisk attachment the next day. To finish, add the powdered sugar and vanilla while continuing to whisk from low speed to high. It should thicken after 5 to 10 minutes. You’ll know the vegan whipped cream is ready when it’s quite thick, creamy, and light. Try not to overmix it. Serve it right away or store it in the fridge for later! Storing and freezingStore the whipped cream in a covered container in the fridge for 2 to 4 days. It can also be frozen but is best when it’s fresh. What to serve with whipped creamUse the whipped cream anywhere you would normally use whipped cream. It can be spread and piped onto all kinds of desserts and treats, such as:
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Serving: 1of 12 servings | Calories: 180kcal | Carbohydrates: 6g | Protein: 1g | Fat: 18g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 10mg | Potassium: 28mg | Fiber: 1g | Sugar: 5g | Vitamin A: 77IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg Course: Dessert Cuisine: American We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Read my full disclosure here. you may also like:Is there a lactose free substitute for heavy cream?Cashew Cream
Blend 1 cup of cashews with ¾ cup of water in a high-speed blender until super smooth, and voilà: You're left with a versatile heavy cream substitute that complements countless dishes.
What can I substitute in place of heavy whipping cream?Regardless of what you're making, the following are the best heavy cream substitutes for cooking, baking, or whipping into dessert.. Half-and-half + butter. ... . Milk + butter. ... . Coconut cream. ... . Milk + cornstarch. ... . Greek yogurt + milk. ... . Alt milk + oil. ... . Heavy cream powder.. |