The Best Ever Dairy-Free Whipped Cream
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I am FINALLY dedicating a whole blog post to my BEST EVER Dairy-Free Whipped Cream! I love this recipe so much and I use it sooo often in sooooo many different recipes, that I felt it deserved it’s own blog post. I have always had a true love affair with whipped cream in all forms… cream pies, whipped cream on ice-cream, or even straight out of the can :) So when I went fully dairy-free I was determined to recreate the perfect dairy-free version of whipped cream! And after years of trial and error, I’ve worked out all of the kinks and created The BEST EVER DAIRY-FREE WHIPPED CREAM!
This whipped cream is super simple to make, with only 4 ingredients! It starts with a chilled can of coconut cream, left in the fridge for at least 24 hours. Then we add in vanilla extract, grade- a raw maple syrup, and granulated monk fruit sweetener, and whip with an electric hand mixer. (P.S.A. When I first used a hand mixer, I was intimidated by it, but it’s much easier than you think, I promise you! You can also use a stand mixer.)
When making dairy-free whipped cream, I only use one brand of coconut cream, which is Nature’s Charm Coconut Whipping Cream. I have tried TONS of different brands, and Nature’s Charm is the only one that provides consistent results every time. The key to this recipe working is making sure the coconut cream hardens and separates from the coconut milk in the can. We do this by leaving the can in the back of the fridge overnight to chill. I cannot stress enough that this step CANNOT be skipped or sped up! If the coconut cream doesn’t harden or separate it will be too liquidy and it will not whip into a cream because it will be too watery. I have never had an issue with Nature’s Charm not hardening enough! Also it’s the only brand that I’ve found that you can add the entire contents of the can including the coconut milk portion... Other brands don’t harden as much so you have to scoop out the hard cream on top and discard the liquid, with Nature’s Charm you don’t have to waste anything!
For the vanilla extract and maple syrup, you can use any brand you want. I usually buy mine at Trader Joe’s because they use high quality ingredients at a super affordable price. Lastly, I add in a small amount of granulated monk fruit sweetener from the brand Lakanto. This step is optional, if you like your whipped cream less sweet you can skip the added sweetener but I like mine extra sweet :) Lakanto Monk Fruit Sweetener is really good because it naturally sweetens and you can use it place of regular cane sugar with a 1:1 swap ratio in recipes. There is also no chemical aftertaste that you sometimes get from artificial sweeteners.
There’s unlimited ways I use this whipped cream! And you will see me using it or referencing it in a ton of recipes on this blog. I use it in a lot of my dairy-free cheesecakes, parfaits, trifles, cream pies, and as a topping for desserts and ice-cream. I also like to make a big batch of it and keep it in the fridge to dip fresh fruit into or to add on top of my protein shakes and smoothie and coconut yogurt bowls. If you love whipped cream like I do, you will become addicted to the BEST EVER DAIRY-FREE WHIPPED CREAM! Promise :)
ingredients:
-1 can coconut cream (chilled in fridge at least 24 hours)
-1 tbsp 100% grade-a raw maple syrup
-1 tsp vanilla extract
-1 tbsp granulated monk fruit sweetener
instructions:
1. Empty contents of chilled coconut cream to a large mixing bowl.
2. Add in vanilla, maple syrup, and granulated sweetener.
3. Using an electric hand mixer, beat the ingredients together until they are well blended, and there are no chunks.
4. Continue to beat at a higher speed until peaks form and you’re left with a whipped cream consistency.
MAKES 5 (1/4 c.) SERVINGS / APPROX. 170 CALS PER SERVING
DAIRY-FREE/ VEGAN/ REFINED SUGAR-FREE/ GLUTEN-FREE/ PANTRY INGREDIENTS
