Vegan Whipped Cream
Vegan Whipped Cream
Ingredients
- 2 full-fat coconut milk
- 1/3 cup plus 2 tablespoons confectioners' sugar
Instructions
- 1
Gather the ingredients.
- 2
Place the canned coconut milk along with the mixing bowl and whisk attachment from a stand mixer in the refrigerator for 8 hours, or overnight.
- 3
Work quickly to keep your ingredients from getting warm. Attach the whisk attachment and mixing bowl to the stand mixer immediately before preparing your whipped cream.
- 4
Puncture the coconut milk cans with the pointed end of a can opener and drain and discard the liquid from the cans.
- 5
Once the liquid is drained, open the cans and scoop out the coconut fat from the cans into the chilled mixing bowl.
- 6
Whip the coconut fat on high speed for about 15 to 20 seconds, or until just smooth.
- 7
Add the confectioners' sugar and mix for about 20 seconds more, starting at low and quickly moving up to high, or just until incorporated.
- 8
Use vegan whipped cream immediately or store in the refrigerator for up to 3 to 4 hours before use.
Nutrition
Per serving (based on 10 servings)

