Vegan Whipped Cream
Looking for the best way to make vegan whipped cream? There are just a few tips and tricks to making a delicious rich and creamy dessert topping that is completely dairy free.
The operative word for making really good whipped cream is "chill" - as in chill everything that you will be using, starting with your base.
The best base for making vegan whipped cream that I have found is coconut milk. It is best to buy it in a can and store it in your fridge about an hour or two prior to making your whipped cream.
Here are some great vegan sweeteners to use in your whipped cream. And check out the Mr. Coffee grinder - it's great for powdering sugars, but it can also be used like a mini-food processor to grind up small amounts of ginger, garlic, nuts and lots of other foods.
|Organic coconut milk is best for making whipped cream. Buying it in a can makes it easier to separate the thicker cream from the clear liquid after chilling for an hour.
||This 12 pack of turbinado is an excellent buy. You will have enough raw organic sweetener to use in your vegan baking and vegan desserts for 6 months to a year!
||Stevia comes in several different forms, but the Sweetleaf brand has the least aftertaste. It is best to get the liquid form because it dissolves well and a little bit goes a long way.
|The Mr. Coffee electric coffee grinder is great because it has its own cleaning system. So you can use it to grind sucanat into a powdered sugar for whipped cream.
||Date sugar can also be ground fine in a coffee grinder for use in vegan whipped cream. Date sugar also contains more vitamins and minerals so it is a healthier sweet choice too!
||India Tree natural vegetable dyes can turn your vegan whipped cream into a colorful way to decorate your desserts. Use the three base colors, red, yellow and blue to create a variety of colors.
About 20 minutes to half an hour before you start your whipped cream, stick your beaters and a metal bowl in your freezer. This will prevent the thickened coconut milk from warming up and liquefying.
When you open your can of chilled coconut milk, you will see that the cream on top has thickened. Scoop that out into the metal bowl and then slowly start to scoop out the cream below, which will be a little less thick.
Eventually you will see a clear liquid about halfway down. Just press the can lid against the side of the can to drain as much of that out as you can and scoop the remaining cream into the bowl.
You will need to whip the cream steadily for about 3-5 minutes until it really thickens up, but you will find that it is very light and fluffy.
Sweetening Your Vegan Whipped Cream
The big problem with sweetening whipped cream is that if you put anything too heavy in it, you will not be able to really create a light and fluffy whipped cream. Some recipes I have seen suggest using powdered sugar, but the problem is that sugar is not vegan!
Your two best bets for sweeteners are stevia, or you can create your own powdered sugar with organic sucanat in a coffee grinder. You can add 1 to 2 tablespoons of the sucanat or a couple of drops of stevia before whipping and that will keep your vegan whipped cream nice and light.
You can also add some India Tree natural vegetable food coloring to your whipped cream to create colorful dessert toppings.