Vegan whipped cream
Vegan whipped cream is made from plant-based cream, which can be, for example, coconut-, soy-, almond- or oat-based. Vegan whipped cream is as fluffy and soft as regular whipped cream, but contains no milk at all.
Plant-based whipped cream
How to make vegan whipped cream?
To make vegan whipped cream, you need plant-based cream and sugar or other sweetener. You can also add vanilla sugar, lemon juice or other spices according to your taste.
It is recommended to cool the plant-based cream in the refrigerator at least overnight before frothing. Cold plant-based cream foams better. You should add sugar carefully so that the whipped cream does not become too sweet. Plant-based cream is often already sweet in itself. Vegan whipped cream is best achieved with an electric mixer or a blender, but plant-based cream can also be whipped with a whisk.
Using vegan heavy whipping cream is probably the easiest way to make vegan whipped cream. Here’s a step-by-step guide:
- Pour the chilled vegan whipping cream into a bowl and add sugar and other spices.
- Whip the cream until fluffy for about 5 minutes. If using a blender, whip the cream in short bursts and stir with a spoon in between.
- Check the taste and sweetness and add sugar or spices if necessary.
- Move the vegan whipped cream to the fridge to wait for serving or use immediately as you wish, for example in vegan “laskiaispulla”.
How to make whipped cream from coconut cream?
In addition to foaming plant-based creams, coconut cream can also be used to make whipped cream.
- Choose good quality coconut cream or full fat coconut milk.
- Chill the coconut cream overnight in the refrigerator.
- Scoop the hardened coconut cream into a bowl. Leave any clear liquid in the jar (you can use it in smoothies, for example).
- Whip the coconut cream either by hand or with an electric mixer until the texture is fluffy and foamy.
- If desired, sweeten the whipped cream with powdered sugar or stevia. Liquid sweeteners are not suitable for sweetening, as they can spoil the structure of the whipped cream.