⭐ Light & Fluffy Vegan Whipped Cream

by

(Vegan Heavy Whipping Cream Substitute)
This dairy-free substitute works just like real heavy cream—it whips into a thick, airy, fluffy cream with NO coconut flavor! Inspired by techniques used by Gretchen’s Vegan Bakery, School Night Vegan, Berry Baker, and Miyoko Schinner.

Creamy plant milk + refined coconut oil = magic!
This formula emulsifies into a rich base that chills, thickens, and whips beautifully. Perfect for pies, cakes, hot chocolate, and piping.

🌿 Ingredients (with notes)

  • 1 cup unsweetened soy milk
    Best for creamy results; oat, cashew, or almond also work if high-fat.

  • 1 cup refined coconut oil, melted
    No substitute—this is what makes it whip. Use refined to avoid coconut flavor.

  • ½ cup powdered sugar
    Gives sweetness and structure.

  • ½ tsp pure vanilla extract

🥣 How to Make Vegan Heavy Whipping Cream

1. Blend the base

  • Warm the soy milk (about 1 min in the microwave).

  • Add to a blender with melted coconut oil.

  • Blend on high for 30–60 seconds, until light, emulsified, and slightly bubbly.

2. Chill completely

  • Pour into a bowl.

  • Cover and refrigerate at least 4 hours—overnight is best.
    The mixture must be firm and cold to whip.

3. Whip it!

  • Transfer the chilled mixture to a stand mixer with a whisk attachment.

  • Add powdered sugar and vanilla.

  • Start on low, and increase to high.

  • Whip 5–10 minutes, until fluffy, thick, and airy.
    Do not overwhip, or it can become too dense.

🎂 How to Use It

Use anywhere you’d use dairy whipped cream:

  • Pumpkin pie

  • Banana cream pie

  • Apple crisp

  • Hot chocolate

  • Vegan waffles

  • Tres leches

  • Frosting, piping, and dessert toppings

🧊 Storage

  • Refrigerate: Up to 4–5 days in an airtight container

  • Freeze: OK, but best fresh

📌 Recipe Card (Copy/Paste Ready)

Heavy Whipping Cream Substitution (Vegan)
Servings: 12
Time: 4 hours chilling + 6 minutes prep

Ingredients:

  • 1 cup unsweetened soy milk

  • 1 cup refined coconut oil, melted

  • ½ cup powdered sugar

  • ½ tsp vanilla extract

Instructions:

  1. Heat soy milk until warm.

  2. Blend with melted coconut oil on high until emulsified.

  3. Cover and refrigerate overnight.

  4. Transfer to a stand mixer. Add powdered sugar and vanilla.

  5. Whip 5–10 minutes until thick, fluffy, and smooth.

  6. Serve and enjoy!

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