Vegan Whipped Cream
This is our go-to whipped cream recipe and it’s very easy to make. I find the store-bought “vegan whip creams” taste a bit too sweet or artificial. This one is with fresh ingredients and you can make it as sweet as you want with maple syrup. Depending on what pie or cake I’m making, I add some cocoa to make it chocolatey. Enjoy!
Ingredients
- 1 can 14 ounces whole fat coconut cream, chilled
- 1 tablespoon maple syrup more to taste
- 1 teaspoon vanilla extract
Optional: other flavor extracts
- ground spices (like cinnamon) or cocoa powder
Instructions
- Chill the can of coconut cream at least over night (better yet, 24 hours). The fatty coconut cream will separate from the water in coconut cream. It will accumulate at the top and harden.
- Open the can and scoop out only the hard coconut cream that should have settled on top (Thai Kitchen brand is my favorite). Use a hand mixer or a Kitchen Aid, whip the coconut cream with maple syrup, vanilla extract and other optional flavors until fluffy.
- The whipped coconut cream should be thick enough to ice cupcakes or enjoy on top of pie. Keep refrigerated.
- You can even fill it into a pastry bag with piping tip, to frost cupcakes with fancy swirl patterns.
Notes
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Notes
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