The other day I was making a vegan apple crisp (will post recipe soon!), and realized some whipped cream would be amazing on top. I grabbed some coconut milk cans from my pantry, popped them in the fridge. A few hours later, I added the chilled cream from the top along with some powdered sugar into my Thermomix®, whipped it up with the butterfly whisk attachment and magic happened. Fluffy vegan whipped cream was born! to make it pretty, I added it to a cake decorating bag (a plastic zip lock baggy also works fine) and used a Wilton M2 tip to pipe it onto my apple crisp portions.
The key to making a vegan whipped cream that holds well is making sure to use only the cream, not the milk, from the can, and making sure it is well chilled and whipped in a chilled bowl. The powdered sugar also keeps it stiff.
Enjoy!
Vegan Whipped Cream
Course: DessertDifficulty: Easy4
servingsIngredients
2 cans coconut milk
1 tbsp powdered sugar
Directions
- Chill the cans of coconut milk for at least 4 hours (overnight is ideal).
- Scoop the coconut cream into a Thermomix® mixing bowl after adding the butterfly whisk attachment, then add the powdered sugar.
- Whip on speed 3.5 for 30 seconds.
Disclaimer: I am a Thermomix® USA consultant and sell them as an independent business. “THERMOMIX,” “VORWERK,” “COOKKEY,” and “COOKIDOO” are a registered trademark of VORWERK (or its affiliates). VORWERK does not support, authorize or endorse this site.
Our kids love helping make these for the holidays! They taste so good too! This looks absolutely delicious! Thank you for you recipes!