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!
Prep Time5 minutes mins
Cook Time1 minute min
Chilling time4 hours hrs
Total Time4 hours hrs 6 minutes mins
Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 180kcal
- 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
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!
- 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!
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