Heavy Whipping Cream Substitution
Searching for a dairy free substitute for heavy whipping cream? This Heavy Whipping Cream Substitution is made from 4 simple ingredients and whips up into a light and fluffy vegan whipped cream!
Servings: 12 servings
Calories: 180kcal
Ingredients
- 1 cup unsweetened, unflavored plant milk I used soy
- 1 cup refined coconut oil, melted
- 1/2 cup powdered sugar
- 1/2 teaspoon pure vanilla extract
Instructions
- Pour the soy milk in a bowl and microwave until warm, about 1 minute. Place in a blender with the melted coconut oil. Blend until emulsified on high. In my Vitamix this only takes 30 seconds to 1 minute.
- Transfer to a bowl, cover and place in the refrigerator overnight or at least 4 hours. Overnight is best.
- Transfer the cream to a large bowl or the bowl of a stand mixer with whisk attachment. Add the powdered sugar and vanilla. Beat the ingredients together, starting on low speed and increasing to high. It will take 5-10 minutes to start to thicken, but it will happen!
- Beat until it's quite thick, creamy and light, but be careful not to over mix or it can get too thick. Scrape the sides of the bowl as needed.
- Serve anywhere you would whipped cream. It also pipes beautifully. Enjoy!
Notes
- Storage - Leftover whipped cream will keep in a covered container in the refrigerator for up to 5 days. It can also be frozen if needed.
- Milk - Soy works best here, but you can use cashew, almond or oat milk. Choose a higher fat variety for richer whipped cream.
- Oil - There is NO substitution for coconut oil in this recipe, it's what makes it whip!
Nutrition
Serving: 1of 12 servings | Calories: 180kcal | Carbohydrates: 6g | Protein: 1g | Fat: 18g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 10mg | Potassium: 28mg | Fiber: 1g | Sugar: 5g | Vitamin A: 77IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg