The Best Vegan Heavy Whipping Cream Substitute You Can Whip Up at Home

Whipped cream is a beloved topping on everything from pies to hot chocolate, but if you avoid dairy, finding the perfect vegan substitute can be tricky, a challenge noted by nutrition experts. This homemade vegan heavy whipping cream substitute whips up beautifully, with a fluffy texture and just the right sweetness — and it doesn’t taste like coconut!

In this guide, you’ll learn why this recipe works, pro tips to get it right every time, troubleshoot common problems, and ideas for how to use your vegan whipped cream. Whether you’re just starting your plant-based cooking journey or a seasoned vegan cook, this recipe is a game changer for dairy-free desserts.

Why This Is the Best Vegan Whipped Cream Substitute

Unlike many vegan whipped creams that rely solely on canned coconut cream or aquafaba, this substitute combines plant milk and refined coconut oil to create a rich emulsion that whips up light and fluffy without strong coconut flavor. Soy milk is favored for its higher protein content, which helps stabilize the cream, while refined coconut oil adds the needed fat that solidifies at room temperature to create structure.

Powdered sugar sweetens and further stabilizes the texture, and a touch of vanilla elevates the flavor. This method is inspired by expert vegan chefs like Miyoko Schinner and tested extensively for consistency and taste, drawing on techniques from respected plant-based culinary sources.

This cream pipes easily, holds its shape well, and is perfect for topping pies, cakes, and hot drinks. It’s a versatile ingredient for anyone seeking a realistic dairy-free whipped cream alternative.

The Science Behind the Creamy Texture

This vegan whipped cream works because of the interaction between fat and protein molecules creating an emulsion that traps air and adds volume, a process detailed in food science studies. The refined coconut oil, one of many healthy plant-based fats, is solid at room temperature (around 76°F or 24°C), so when melted and blended with warm soy milk, it emulsifies into a creamy base.

Once chilled, the fat re-solidifies giving the cream structure. Meanwhile, soy milk contributes proteins and lecithin, which stabilize the air bubbles during whipping.

Powdered sugar plays a dual role: it sweetens and its fine texture helps absorb moisture, contributing to a sturdier final cream. This balance of fat, protein, and sugar mimics dairy heavy cream’s properties closely, which is why it whips with such familiar results.

Top Tips for Success Every Time

• Use refined coconut oil that is solid at room temperature; liquid coconut oil or ‘MCT oil’ variants won’t emulsify properly and cause separation.
• Warm the soy milk slightly (about 100°F or 38°C) before blending to help emulsify the fat and liquid.
• Blend the coconut oil and soy milk thoroughly until light and bubbly before chilling.
• Chill the emulsified mixture in the refrigerator for at least 4 hours, preferably overnight, to let the fat solidify.
• Whip with a stand mixer or hand mixer, gradually increasing the speed, for 5-10 minutes until stiff peaks form.
• Add powdered sugar and vanilla during whipping, not before, for better texture.
• Avoid overwhipping, or the cream may become grainy and start to separate.
• Store leftovers in an airtight container refrigerated for up to 4 days, or freeze for longer storage but re-whip after thawing if possible.

Troubleshooting Common Issues

Even simple recipes can run into issues, so understanding these fixes can save your batch:

• Separation or grainy texture: Often caused by using liquid coconut oil or not chilling long enough. Use solid refined coconut oil and chill overnight.
• Cream doesn’t thicken: Check if ingredients were blended thoroughly while warm. Also, the type of milk matters; soy milk works best because of its protein.
• Overwhipped cream: Causes your cream to harden or look curdled. Stop whipping immediately and fold the mixture gently to rescue it.
• Coconut flavor: Use refined coconut oil to avoid this. Unrefined coconut oil will add a distinct coconut taste that some may not prefer.

If problems persist, try switching brands of coconut oil and milk, as additives can affect emulsification.

How to Make Vegan Heavy Whipping Cream Step by Step

1. Warm 1 cup unsweetened, unflavored soy milk until about 100°F (38°C).
2. Melt 1 cup refined coconut oil but do not overheat.
3. Pour the warm soy milk and melted coconut oil into a high-speed blender and blend on high until the mixture emulsifies and becomes light and bubbly, about 30 seconds to 1 minute.
4. Transfer mixture to a bowl, cover, and refrigerate overnight or for at least 4 hours to let it thicken.
5. Using a stand or hand mixer with a whisk attachment, whip the chilled cream on low speed, gradually increasing to high.
6. After it begins to thicken (5-10 minutes), add 1/2 cup powdered sugar and 1/2 tsp vanilla extract and continue whipping until stiff peaks form.
7. Serve immediately, or store in the fridge for up to 4 days. Re-whip before serving if needed.

Delicious Ways to Use Your Vegan Whipped Cream

This vegan whipped cream is incredibly versatile and can replace dairy whipped cream in almost any recipe. Use it to top seasonal pies like pumpkin and apple crisp, dollop on a vegan apple upside-down cake, swirl in hot cocoa, or pipe decorative rosettes on cupcakes.

It’s also fantastic for fresh fruit parfaits and gluten-free vegan cheesecakes. Because it holds shape well, it’s perfect for piping and layering in fancy desserts.

For a fun twist, flavor it with a few drops of almond or peppermint extract, or sprinkle with cinnamon or cocoa powder.

Frequently Asked Questions and Troubleshooting Tips

• Q: Can I use other plant milks?
  A: Soy milk is best due to its protein content, a factor that cooking experts emphasize when choosing non-dairy milks for recipes, but you can experiment with unsweetened cashew or oat milk. Avoid coconut milk here as it tends to harden too much.
• Q: Why won’t my cream whip?
  A: Make sure your coconut oil is refined and solid at room temp, and your soy milk is slightly warm when blending. Chill sufficiently and whip with a powerful mixer.
• Q: Can I use liquid coconut oil?
  A: No, liquid versions won’t solidify and create the structure needed.
• Q: How do I fix separation?
  A: Blend again and chill longer. Using solid coconut oil and warming soy milk before blending will greatly reduce separation.
• Q: Can I use this cream in recipes like ganache or frosting?
  A: Yes! Use it unwhipped for ganache or whip it for frosting and toppings.
• Q: How long does it keep?
  A: Refrigerated up to 4 days. Freeze unwhipped cream for longer storage but reblend and whip after thawing.

Conclusion

This vegan heavy whipping cream substitute is a reliable, delicious option for anyone avoiding dairy but craving that perfect fluffy topping. With just four simple ingredients and a straightforward method, you can whip up a light, creamy, and stable vegan cream that rivals dairy versions without the coconut flavor.

Follow the pro tips and troubleshooting advice to ensure success every time, and enjoy elevating your desserts, drinks, and more with this versatile plant-based whip.