A vegan whipped cream recipe is as fluffy and creamy as the original, as you can get coconut milk in a can, which can add thickness, but if you prefer almond or soy milk, you can add oil and extract for a rich flavor.
With this recipe you can use it for a range of vegan desserts, as it pairs nicely with fruit or a cracker crust that covers a pie or tart, so you have some versatility with this recipe.
Read on to find out how to make it and the changes you can add.
What Ingredients Do I Need?
- Two hundred grams of coconut, sunflower, or vegetable oil (melted)
- One to two cups of soy, coconut, or almond milk
- One-third of a cup and two tablespoons of beet, brown, or confectioners’ sugar
- One tablespoon of vanilla extract (optional)
How Do I Make It
Step 1
You can put your milk in the fridge for 8 hours or overnight, where you can keep it chilled to avoid spoiling the consistency. Then prepare your whisk and whip the milk for 20 seconds until it looks thick and smooth.
For almond or soy milk, you can add the oil before you chill it, where the liquid should separate from the milk, so you should have a creamy consistency left over.
Step 2
After this, add your sugar and mix for another 20 seconds, but if you’re using an electric whisk, you can start on low and then quickly move to high, and you should avoid overmixing.
You should be left with a thick whipped frosting, and here you can add the extract for taste.
Step 3
Once you’re happy with the texture, you can either serve it up immediately or store it for up to 4 hours before using it. You can keep the cream up to 4 days before it starts to soften, and it should be left in an airtight container.

Vegan Whipped Cream
Ingredients
- Two hundred grams of coconut, sunflower, or vegetable oil (melted)
- One to two cups of soy, coconut, or almond milk
- One-third of a cup and two tablespoons of beet, brown, or confectioners’ sugar
- One tablespoon of vanilla extract (optional)
Instructions
- You can put your milk in the fridge for 8 hours or overnight, where you can keep it chilled to avoid spoiling the consistency. Then prepare your whisk and whip the milk for 20 seconds until it looks thick and smooth. For almond or soy milk, you can add the oil before you chill it, where the liquid should separate from the milk, so you should have a creamy consistency left over.
- After this, add your sugar and mix for another 20 seconds, but if you’re using an electric whisk, you can start on low and then quickly move to high, and you should avoid overmixing. You should be left with a thick whipped frosting, and here you can add the extract for taste.
- Once you’re happy with the texture, you can either serve it up immediately or store it for up to 4 hours before using it. You can keep the cream up to 4 days before it starts to soften, and it should be left in an airtight container.
What Pairs With This Whipped Cream?
Now you have a nice whipped cream recipe, you might be wondering what desserts would work with this, and there isn’t really an ideal option as this topping can add a lot of richness to any recipe.
Vegan Cobbler

A popular way of using this is through a vegan cobbler, which uses fresh and ripe peaches, granulated sugar, and cornstarch.
You can use melted vegan butter, vanilla extract, all-purpose flour, baking powder, and salt for the batter.
From here, you can prepare the peaches in a bowl, add the batter by sprinkling it over the top, then bake it for up to 35 minutes until the crust is golden brown and the peaches are bubbling.
Vegan Ambrosia
You can change things by using this whipped cream recipe and blending various fruits, including apples, pineapple, orange, strawberries, grapes, and some shredded coconut.
Some recipes use tofu mixed with cornstarch, which gives it consistency and highlights the rich juices that come from the fruit. However, you can skip out the tofu and use maple syrup if you want the fruit sauce to be more pronounced.
Related: Is Cool Whip Vegan?
Vegan Mousse
If you prefer some chocolate in your dessert, you can use this whipped cream on top, and as these are both nice and soft, you can mix it together or serve the whipped cream separately, as you can add some berries on top as a sweetener.
To make the mousse, you just need dark or vegan chocolate, silken tofu, caster sugar, and a garnish of your choice. From here, you can melt the chocolate, put it into a blender with tofu and sugar, and mix it until completely smooth.
You can pour the mixture into small cups and chill for 2 hours until set. You can remove them from the fridge 15 minutes before serving, where they can soften up.
Some Quick Tips
Many of these recipes may have a way of storing the whipped cream, but for it to hold stiff peaks, it’s a good idea to have it chilled for at least 4-8 hours, where you will find that the mixture separates better as well.
For Consistency
An issue with this recipe is that you may not get consistent results, so you may use the same type and result in a liquid mess, or it doesn’t separate properly.
Once you’ve picked out a type you are confident using, there should be less likelihood of this happening.
Another reason for this breakdown is the temperature as the warmer it gets, the faster it can turn liquid-like, so you want to keep it under 50ºF.
If you have the opposite problem where it’s too chunky, it may be down to you over-whiskin it, where you can remove the lumps.
If You Don’t Like Coconut
Even though this recipe relies on coconut milk or extract for its flavor, you can swap this out for drained extra-firm tofu, which can make the whipped cream lighter, fluffier, and a good source of protein, so you still have some options.
As for the extract, you can use almond, lemon, orange, maple, banana, vanilla, or even cinnamon if you want a bit of zing, and it has a good balance with the dessert recipe you use.
So you don’t get any overwhelming flavors, be sure to use half of what a recipe calls for and give it a good stir in your mixture before you whisk it, and you can adjust it to suit your taste if needed.
Closing Thoughts
As you can see, this recipe is super simple to make as it can be made ahead of time, ensuring that it has stiff peaks and blends well with any recipe you pair with it.
This you’ll find can enhance the flavor to a considerable degree, which is important when looking at alternative to dairy-based desserts that can feel out of reach for those on a vegan diet.
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