How to Make Vegan Whipped Cream: Easy Recipes for Fluffy, Dairy-Free Topping at Home

I’ve always loved the light fluffy magic of whipped cream on my desserts but finding a vegan version that’s just as dreamy used to feel impossible. Luckily I discovered it’s actually super easy to whip up a plant-based alternative right at home with just a few simple ingredients.

Whether you’re topping off a slice of pie or adding a dollop to your morning coffee vegan whipped cream brings that same creamy joy without any dairy. I can’t wait to share how I make mine so you can enjoy all your favorite treats with a delicious cruelty-free twist.

What Is Vegan Whipped Cream?

Vegan whipped cream means a dairy-free topping that’s light, fluffy, and often indistinguishable from traditional whipped cream. I create vegan whipped cream using plant-derived ingredients like coconut cream, aquafaba, or store-bought non-dairy alternatives. Common bases include coconut cream sourced from chilled coconut milk, aquafaba whipped from the liquid in canned chickpeas, and sometimes blends of plant-based milks and oils.

Plant-based whipped creams offer a creamy texture without animal ingredients, making every bowl, cake, or coffee completely vegan. My recipes avoid dairy, eggs, and animal by-products for a 100% plant-based result. Coconut cream varieties provide richness for pies or fruit, while aquafaba-based recipes add lightness to mousses or hot cocoa.

Vegan whipped cream can suit those with allergies or intolerances to dairy, as well as people choosing a vegan lifestyle for health, ethics, or sustainability. I prefer to make fresh batches at home, controlling sweetness and flavor—like adding vanilla extract, a pinch of salt, or maple syrup. Each version complements classic desserts and lets you enjoy creamy toppings with full peace of mind.

Essential Ingredients for Vegan Whipped Cream

1. Coconut Cream (Full-Fat)

I always reach for canned, full-fat coconut cream when I want thick, reliable vegan whipped cream at home. Coconut cream (not coconut milk) separates when chilled and whips up into a stable, fluffy texture. Brands like Thai Kitchen and Native Forest stay consistent for me.

1. Aquafaba (Chickpea Brine)

I use chilled aquafaba—liquid from canned chickpeas—when I want a lighter and airy vegan whipped cream. Three tablespoons of aquafaba equals one egg white in volume. This ingredient makes a surprisingly fluffy whip and works for those who avoid coconut. I suggest using BPA-free cans.

1. Powdered Sugar (Organic, Vegan-Certified)

I sift in powdered sugar to sweeten and stabilize my vegan whipped cream. Organic, vegan-certified sugar—such as Wholesome Sweeteners—ensures no animal bone char gets used in processing. This gives my desserts a smooth, consistent taste.

1. Vanilla Extract (Pure or Alcohol-Free)

I add pure vanilla extract for a classic whipped cream flavor. Alcohol-free vanilla also works if you want a delicate taste. Real vanilla brings out sweetness from coconut or aquafaba.

1. Stabilizers (Optional: Cream of Tartar or Xanthan Gum)

I fold in a pinch of cream of tartar for aquafaba or ⅛ teaspoon xanthan gum for coconut cream to help hold the structure. These stabilizers keep the whip airy and prevent quick deflating, especially if I prepare desserts in advance.

Methods for Making Vegan Whipped Cream

My favorite vegan whipped cream recipes always use simple ingredients and trusted techniques for the fluffiest texture. I rotate these methods based on what I’m making, the flavor I want, and what’s on hand in my kitchen. Each method suits different preferences and offers rich texture without dairy.

Using Coconut Cream

I get rich, stable vegan whipped cream by using full-fat coconut cream. I chill a can overnight, scoop out the solidified cream (about 200g from a standard 400ml can), and whip it with a hand mixer. I add 2-3 tablespoons of organic powdered sugar and a teaspoon of pure vanilla extract for sweetness. Coconut cream whips quickest when cold and yields a dense, pipeable topping. This method works perfectly for layer cakes, pies, and fruit parfaits.

Using Aquafaba

Aquafaba creates a surprisingly light, airy vegan whipped cream. I use 6 tablespoons of chilled liquid from canned chickpeas (aquafaba), pour it into a mixing bowl, and whip it on high for 5-8 minutes. Once soft peaks form, I sprinkle in 3 tablespoons powdered sugar and 1/2 teaspoon vanilla extract. Adding 1/4 teaspoon cream of tartar helps stabilize the foam. The result looks just like classic whipped cream but feels lighter and lower in fat. I use this on mousses, hot cocoa, and fresh berries.

Using Store-Bought Vegan Whipping Cream

Store-bought vegan whipping creams provide fuss-free consistency. I generally prefer options based on coconut, soy, or almond—for example, brands like So Delicious Heavy Whip or Silk Dairy-Free Whipping Cream. I chill the carton, pour the amount I need, and whip according to package instructions. These products come pre-formulated for structure and sweetness, so they work well for decorating cupcakes, topping pancakes, or finishing sundae bowls. This option helps when I’m short on prep time but still want a decadent finish.

Step-by-Step Guide: How to Make Vegan Whipped Cream

Making light, fluffy vegan whipped cream at home always impresses my students and adds the perfect touch to desserts. I follow these essential steps for consistently delicious results.

Tips for Achieving the Perfect Texture

• Chill everything first—coconut cream, mixing bowl, and whisk. This helps the cream whip up faster and hold stiff peaks.
• Scoop only the solids from a can of full-fat coconut milk, not the watery part. I use at least 1 chilled 13-ounce can for reliable volume.
• Whip at medium-high speed using an electric mixer for 3-5 minutes until soft peaks form. For aquafaba, I whip the strained liquid with a pinch of cream of tartar to stabilize foaming.
• Avoid overwhipping—once smooth and pillowy, stop mixing. Overwhipped cream separates quickly.
• Use powdered sugar, not granulated, since it dissolves easily and keeps the whipped cream silky.

Flavor Variations and Add-Ins

• Stir in 1–2 teaspoons of vanilla extract for classic richness.
• Add ½ teaspoon of almond or peppermint extract to complement fruit or chocolate desserts.
• Sift in 1 tablespoon of unsweetened cocoa powder for chocolate whipped cream.
• Fold in ¼ cup of fresh berry puree for a fruity twist.
• Sprinkle with cinnamon or espresso powder for a hint of spice or coffee flavor.

These methods let me play with flavors and textures, so every batch feels like a treat customized for the recipe or occasion.

Serving Suggestions and Uses

I use vegan whipped cream to add creamy, airy texture and flavor to both classic and modern recipes. Here are my favorite ways to serve and enjoy it:

• Topping for Desserts: I spoon vegan whipped cream onto fruit salads, vegan cakes like chocolate or carrot cake, brownies, and lemon tarts. Strawberries, blueberries, and peaches pair especially well.
• Beverage Enhancer: I swirl it over hot vegan cocoa, dairy-free lattes, and iced coffee drinks. Matcha, chai, and even milkshakes also get a fluffy upgrade.
• Breakfast Dishes: I add dollops to vegan pancakes, waffles, or crepes. Strawberry compote, banana slices, or maple syrup balance the flavor.
• Parfaits and Trifles: I layer vegan whipped cream with granola, jelly, or lemon curd to build parfaits or trifles. Chilled glass cups or jars work best for presentation.
• Pie and Tart Finish: I pipe or spread it onto pumpkin pie, key lime tart, or pecan bars. Whipped coconut cream balances tart or rich fillings.
• Frosting Alternative: I use stabilized coconut cream for frosting cupcakes or cookies. Cooled cakes and cookies prevent melting.

Creative use of vegan whipped cream keeps my recipes indulgent yet light and always fully plant-based.

Storing and Reusing Vegan Whipped Cream

I store vegan whipped cream in an airtight container to keep its light texture and natural flavor. Refrigeration keeps coconut-based whipped cream firm for up to 5 days, while aquafaba versions stay fresh for around 3 days. If I notice any separation or loss of volume, I simply whisk the cream again for a few seconds to restore its fluffiness.

I avoid freezing coconut whipped cream since ice crystals break down its texture, making it watery when thawed. For batches I won’t use in a couple of days, I prepare smaller amounts. When I make unique flavors—like chocolate or berry—I label them for easy recognition when reaching for toppings for my vegan cakes, pancakes, or drinks.

Here’s a quick table summarizing storage methods:

I reuse vegan whipped cream on desserts, in coffee drinks, or as a quick fruit dip. If I want a lighter or sturdier consistency for a new recipe, I’ll adjust the thickness by folding in extra powdered sugar or aquafaba before serving. Each batch stays delicious and ready to brighten up snacks, breakfast treats, or my favorite vegan sweets.

Conclusion

I love how easy it is to make vegan whipped cream at home and how it opens up so many possibilities for both classic and creative treats. Whether I’m topping off a stack of pancakes or adding a dollop to my favorite hot drink it always brings a little extra joy to my kitchen.

Experimenting with different plant-based ingredients lets me personalize each batch to fit my mood or the occasion. There’s something so satisfying about knowing I can whip up a delicious cruelty-free topping any time I want—no compromises needed.