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Vegan Whipped Cream: Two Healthy Recipes!

Are you looking for a healthy vegan whipped cream recipe? I got you covered!

Whether you’re avoiding dairy because of allergies or you follow a plant based diet, these vegan whipped cream recipes will be sure to fulfill your need.

Avoiding dairy has it’s challenges, especially during the holidays. I’ve used coconut whipped cream successfully for years and love it with so many of my desserts. Lately I’ve been craving something a little lighter and less coconutty that I could use for our pies and meringue. I recently discovered aquafaba and I’m amazed by how versatile it is!

What Is Aquafaba?

Aquafaba is the water from cooked beans, garbanzo beans specifically. All this time I’ve been tossing the liquid from my beans when I could have used it as an egg replacement, to make meringue cookies and to make dairy free vegan whipped cream!

Aquafaba Vs. Coconut Whipped Cream

Aquafaba and coconut whipped cream both taste delicious, but the coconut whipped cream wins in flavor in my opinion. The downside of coconut whipped cream is that it’s thick and dense. It doesn’t fluff the way regular whipped cream does. This is where aquafaba wins. It’s VERY fluffy and whips up beautifully. You can also use aquafaba for meringue pies, which gives it double brownie points in my book.

Vegan Whipped Cream

Vegan Whipped Cream Recipes

Below you’ll find my two favorite vegan whipped cream recipes using real food ingredients. Enjoy!

Aquafaba Whipped Cream

This recipe will make 4 cups of whipped aquafaba. Make sure to use salt free beans. Salted beans alter the flavor of this recipe.

Ingredients

Directions

  1. Drain the liquid from the canned beans and pour it into a stand mixer.
  2. Add cream of tartar, vanilla extract and sugar.
  3. Whip the aquafaba on high speed for 6-10 minutes, or until stiff peaks form.

5.0 from 3 reviews
Aquafaba Whipped Cream
 
Prep time
Total time
 
Author:
Serves: 4 Cups
Ingredients
  • 2 - 15 Once Cans of Garbanzo Beans (Salt Free)
  • ¼ Teaspoon Cream of Tartar
  • 2 Teaspoons Vanilla Extract
  • ¾ Cup of Homemade Powdered Sugar from Coconut Sugar or Regular Granulated Sugar if you prefer.
Instructions
  1. Drain the liquid from the canned beans and pour it into a stand mixer.
  2. Add cream of tartar, vanilla extract and sugar.
  3. Whip the aquafaba on high speed for 6-10 minutes, or until stiff peaks form.

 

Coconut Whipped Cream

Ingredients

  • 1 can of COLD Full Fate Coconut Milk

Instructions:

  1. Open coconut milk and scoop off the coconut cream. The cream will be very thick and should easily scoop off from the top.
  2. Place cold coconut cream into a bowl and whip it with an electric mixer.
  3. Whip until coconut cream is fluffy. Feel free to add vanilla extract or your sweetener of choice to flavor this whipped cream.

5.0 from 3 reviews
Coconut Whipped Cream
 
Prep time
Total time
 
Author:
Serves: 1 Cup
Ingredients
  • 1 can of COLD coconut milk (I use this brand because it is BPA free and additive free)
  • Instructions:
Instructions
  1. Open coconut milk and scoop off the coconut cream. The cream will be very thick and should easily scoop off from the top.
  2. Place cold coconut cream into a bowl and whip it with an electric mixer.
  3. Whip until coconut cream is fluffy. Feel free to add vanilla extract or your sweetener of choice to flavor this whipped cream.

 

 

 

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About the author: Hi! I’m Tiffany – aka Coconut Mama. I’m a real food mama of three coconut babies. I’m passionate about traditional and healing foods. As a true believer in the health benefits of coconut, I use coconut products in all my recipes. You can download my free Coconut Flour Recipes E-book here. Thanks for stopping by!
13 comments… add one
  • Daniela Hermida November 19, 2017, 7:19 pm

    Hi! For the aquafaba, is it possible to do it yourself? I avoid canned goods when possible. Thank you

    Reply
    • The Coconut Mama November 20, 2017, 7:18 am

      Yes, you can use the liquid from home cooked garbanzo beans.

      Reply
  • Jay Williams November 19, 2017, 6:56 pm

    Is COLD the brand of coconut milk or does that mean coconut milk that is cold?

    Reply
  • Chrissie November 19, 2017, 10:48 am

    I have made both kinds of whipped topping. Neither one had just what I was looking for. As you said, the taste of the aquafaba was not so great, the coconut one was heavy. So I compromised! I mixed the two together. After making each one, I gently folded them together and I think I got the best of both in one. 🙂 You might want to try it. Blessings!

    Reply
    • The Coconut Mama November 20, 2017, 7:25 am

      Thank you, Chrissie! I did try this but I didn’t fold the two together. I’ll try that next time!

      Reply
  • Margo November 19, 2017, 10:24 am

    We have canned coconut cream and milk. I have used the canned cream successfully too. You don’t have to skim it off the top… : )

    Reply
  • Darlene November 19, 2017, 8:24 am

    What if you mixed these two recipes 1/2 and 1/2?

    Reply
    • The Coconut Mama November 20, 2017, 7:28 am

      I tried it and the aquafaba didn’t hold up. I just read a comment from Chrissie who said she folded the two together gently and it turned out great. I’m going to give it a try and will report back. 🙂

      Reply
  • Nicole Smith November 19, 2017, 7:29 am

    Hi Tiffany! Will the coconut whipped cream stay “whipped” if I need to prepare it at home and then take it to a second destination?

    Reply
    • The Coconut Mama November 20, 2017, 7:30 am

      Yes it hold up great for some time. The only trouble I’ve had is when it gets on the pie crust it’ll soak in and make it soggy so be mindful about that.

      Reply
  • Marilyn November 19, 2017, 4:43 am

    Why not combine the two? I don’t use cream of tartar in my aquafaba, and it is beautiful for making mousse. I think a cup or so of coconut milk whipped cream with a good amount of aquafaba folded in would give you the perfect whipped topping.

    Reply
    • The Coconut Mama November 20, 2017, 7:31 am

      The cream of tartar is only needful for making whipped cream. For mousse and other desserts you can leave it out. I noticed that when I used cream of tartar I only had to whip it for 4-5 minutes. When I made it without the cream of tartar I had to whip it for over 10 minutes.

      Reply

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