Dairy Free Whipping Cream Recipe
This dairy free whipping cream is soft, light, and perfectly sweet made with full-fat coconut cream for a fluffy, stable, plant-based topping. Ready in minutes, it’s the perfect dairy-free alternative for desserts, fruit, and drinks.
Yield: 4 people
Calories: 210kcal
Cost: $5
Equipment
- Mixing Bowl Chill before using for best results
- Hand Mixer or Stand Mixer For quick and stable whipping
- spatula To scrape the sides and fold the cream
- Measuring spoons For sugar and stabilizer
- Airtight container For storing leftover whipped cream
Materials
- 1 can (14 oz) Full-fat coconut cream Chill overnight; use only the solid part
- 2 tbsp Powdered sugar Add more or less to taste
- 1 tsp Vanilla extract Optional, adds warmth and flavor
- 1 pinch Arrowroot powder or cornstarch Optional, for stability
- 1 pinch Salt Balances sweetness
Instructions
- Chill your mixing bowl and beaters in the freezer for 10–15 minutes.
- Scoop the solid layer of coconut cream into the chilled bowl.
- Beat on low speed, then increase to medium-high until the cream thickens and forms soft peaks.
- Add powdered sugar and vanilla. Continue whipping until smooth and fluffy.
- If needed, mix in arrowroot powder or cornstarch to stabilize.
- Add a small pinch of salt to balance flavor.
- Serve immediately, or refrigerate for up to 3 days. Re-whip before serving if needed.
Notes
Make Ahead Tip: Chill overnight for a firmer texture.
Flavor Variations: Add cocoa, espresso, or maple syrup.
Serving Ideas: Perfect for topping pies, fruit, or vegan hot chocolate.
Substitutions: Use cashew cream instead of coconut for a nut-based version. Try oat or soy cream for a lighter texture.