By Chef Linda
One of my great loves in life is whipped cream. Fluffy, billowing puffs of sweetness on top of Sweet Potato Cranberry Crisp, Pancakes, Waffles…pure bliss. I realized early on in my vegan days that compassionate choices would not keep me from the things I loved, including Whipped Cream. I use coconut cream for the base. I’ve seen other recipes that use non-dairy milk, but for me, this seems to have the best consistency with the simplest preparation. I’ve tried this without the vanilla, which yields a whiter result, but tastes more like coconut. The vanilla really rounds out the taste. Keeps in the fridge for several days, too!
Vegan Whipped Cream
I use coconut cream for the base. I've seen other recipes that use non-dairy milk, but for me, this seems to have the best consistency with the simplest preparation.
Ingredients
- 1 (14 ounce) can coconut cream, chilled
- 1/4 to 1/2 cup powdered sugar
- 1 teaspoon vanilla
- Pinch of salt
Instructions
- Scoop out the chilled coconut cream into a blender, reserving the coconut water for another use (like in a smoothie), add remaining ingredients and blend till smooth. Chill for about an hour for a firmer cream, or serve immediately.
