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    You are in: Home / Recipes / Vegan "whipped Cream" Recipe
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    Vegan "whipped Cream"

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 10 mins

    4 hrs

    10 mins

    mandamandsweetpetite's Note:

    Many vegan whipped toppings are expensive or have nuts in them-- a no-no at our house. I found the soymilk powder and vanilla sugar at Whole Foods.

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    Units: US | Metric


    1. 1
      Refrigerate can of coconut milk, metal mixing bowl and beaters for at least 4 hours.
    2. 2
      When ready to prepare recipe, open coconut can and remove only the thick "cream" at the top of the can. Reserve the "milk" for another recipe.
    3. 3
      Place chilled cococunt "cream" in chilled bown and beat with chilled beaters until thick and fluffy.
    4. 4
      Slowly beat in rest of ingredients until smooth.
    5. 5
      Cover and keep chilled until ready to serve.

    Ratings & Reviews:

    • on August 15, 2011


      It is very important to not include any coconut water (not even a drop) in this recipe or the whipped cream won't turn out at all. Also, don't go for the lite coconut milk as it won't turn out and honestly it you're going to make vegan dessert, you might as well make it worth it. I generally don't use the soy milk powder (I don't buy it because it's not something I would use very often) and increase the powdered sugar to 2/3 cup. Don't ignore cooling the beaters and bowl, though I've always had success putting them in the freezer for 30 minutes before making the whipped cream. This whipped cream is fluffier than most vegan whipped cream recipes and definitely not runny if you make it right:) Try it with a vanilla bean (split, seeds scraped) as opposed to the vanilla sugar...divine! As others suggested, this is much better if made the day or night before and allowed to set in the fridge to firm.

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    • on December 08, 2008

      I'm sorry... I'd have to give this a very low rating, so I won't use stars. I followed the recipe exactly, but it didn't turn out whatsoever as past reviews indicated. It never got thick and fluffy; I had to at least triple the sugar to give it any sweetness at all, and the soymilk powder gave it a bizarre flavor. This turned out good as a coffee creamer, actually!- but not as whipped cream. I wish I knew what went wrong.

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    • on November 28, 2008


      This was good but I couldn't find soy milk powder so I had to leave it out. I'm sure that my consistency was off with it as a result. The flavor was great though. I was confused as to how much cream I should have expected to get off the top of the coconut milk. Also I'd recommend beating the mixture over an ice bath.

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    Read All Reviews (5)


    Nutritional Facts for Vegan "whipped Cream"

    Serving Size: 1 (54 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 204.3
    Calories from Fat 76
    Total Fat 8.4 g
    Saturated Fat 8.0 g
    Cholesterol 0.0 mg
    Sodium 18.7 mg
    Total Carbohydrate 32.5 g
    Dietary Fiber 0.1 g
    Sugars 31.5 g
    Protein 0.6 g

    The following items or measurements are not included:

    soymilk powder

    vanilla sugar

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