This Vegan Whipped Cream is made with simple and inexpensive ingredients. It’s ready in a couple minutes, super creamy, fluffy and delicious! Perfect for frosting cakes, as topping on pies, ice creams, pancakes and more.
Preparation, the night before: Put cans of coconut cream in the fridge overnight.
Gently take cans of coconut cream out of the fridge and let warm for a couple of minutes. Don't shake them around. Open cans, then with a spoon gently take out the hard part of the coconut cream and add to a mixing bowl. There may be some liquid on the bottom, so be careful when spooning. You want to keep the liquid away from the cream.
Whip with an electric mixer with the whisk attachment until smooth. Weigh and sift powdered sugar into the mixing bowl. If you want your cream sweeter, add more sugar. Beat until smooth. Add vanilla extract and whip until extract is blended in. If you're planning on using the coconut whipped cream as a cake frosting add ½ teaspoon of vegan butter imitation flavor too. Cover and refrigerate until ready to use. It will firm up a bit more in the fridge!