Vegan Whipped Cream
Ingredients
Instructions
- Place the can of coconut cream into the coldest part of your refrigerator and leave it there overnight.
- When ready to use, remove from the refrigerator and carefully open; do not shake the can.
- The cream part will be separated from the water and will have risen to the top.
- Scoop that out into the bowl of an electric mixer, leaving the water behind; discard water.
- Starting at slow speed, gradually increase speed until you achieve a whipped cream consistency.
- The harder the consistency of the cream when you scoop it out, the quicker the consistency will be reached.
- Once you have whipped cream consistency, stop right there.
- For a sweetened cream, add the confectioners' sugar and vanilla; whisk until thoroughly combined.
Notes
I have heard of cases where the coconut cream and water doesn’t separate and it’s still very liquid inside the can, this would mean you got a dud can. For this reason, have a back up can in the refrigerator – you can always use the dud for making a creamy sauce.
Some brands of coconut cream are all hard cream with very little water left behind after chilling, this is great! If it also whips well then make a note of the brand and stick with that one.
The best results come about in this recipe when the cream is very firm to start off with. If your cream is floppier when you start, you’ll have to whip it for longer, and even then, it might not reach your desired firmness. If you need a ‘fix’ for a batch that won’t firm up enough, you can add ¼ to ½ teaspoon of xanthum gum, just be careful because this can sometimes firm it up more than you want it to! But this works as a fix.