Vegan Whipped Cream Recipe

Ligia Lugo

Published:

December 18, 2025

Last Modified:

February 18, 2026

Jump to Recipe

Jump to Recipe Pin Recipe

Rich coconut cream is whipped to an airy fluff, then sweetened with silky powdered sugar and swirled with vanilla. This melt in your mouth vegan whipped cream is the perfect finishing touch to any treat.

a spoon rests next to a bowl of swirled vegan whipped cream

This vegan whipped cream recipe is one that gets a lot of mileage in my kitchen. In fact, I make a batch every Thanksgiving to serve with whatever desserts (yes, plural!) we have.

Whether you’re a multi-dessert maker like me or you prefer to focus on one sweet treat at a time, this whipped cream recipe is going to be your new staple too. You’ll bring it together in just a few short minutes, but the list of things you pair it with always be a mile long.

For us this year, it was thick slices of Pecan Pie, chilled wedges of Sweet Potato Pie, and warm scoops of Vegan Bread Pudding, each topped with a soft cloud of gently sweet vegan whipped cream.

Its subtle vanilla flavor and velvety texture perfectly complimented the rich pecans, enhanced the creamy sweet potato filling, and contrasted cooly against the warm bread pudding all at the same time!

Ingredient Notes

ingredients needed to make vegan whipped cream

Coconut cream – This extra-rich coconut product has the perfect fat content for whipping up into a light and fluffy topping. I speak from experience when I say that regular coconut milk will not work in its place! One holiday, it was the only can left in our pantry so I gave it a shot, but found that its lower fat content means it doesn’t incorporate air as readily. The unique fat content of the coconut cream is what enables it to hold air when beaten, giving your vegan whipped cream its fluffy, airy body that will float atop your favorite hot beverages and desserts.
Vanilla extract – This chameleon of flavoring extracts is complimentary to almost any dessert, making it the perfect addition to your vegan whipped cream. You’ll notice that my whipped cream starts out snowy white, but then turns a very pale yellow once the vanilla is swirled in. If you want to keep your whipped cream a pure white color, you can use clear vanilla extract, just keep in mind that it will probably be an artificially flavored extract. Personally I prefer the clean, strong taste of pure vanilla and don’t mind the off-white color it produces.
Powdered cane sugar – Also known as confectioner’s or icing sugar, this ingredient creates a sweetly smooth and velvety whipped cream when incorporated into your coconut cream. Once you start to whip the mixture, you’ll notice that the powdered sugar dissolves instantly. Granulated cane sugar takes longer to dissolve (and sometimes never completely does!), so powdered sugar is definitely the sweetener of choice here.

Step-by-Step Instructions

Remove coconut cream. When you open the can of coconut cream, you’ll see it has separated into 2 parts: the buttery thick cream component and the watered down milky liquid. Carefully scoop only the thick coconut cream out and into a mixing bowl, leaving the watery part behind. (Psst: save it and toss it into your next smoothie–it’s delicious!) Using only the coconut solids is what makes your whipped cream as thick and decadent as possible! Use an electric hand mixer (or electric stand mixer with a whisk attachment) to beat the coconut cream for 1-2 minutes until smooth, when the beaters start trailing thick ribbon-like swirls behind them.
Add sugar and vanilla. Time for flavor! Sprinkle the powdered sugar and drizzle your vanilla extract into the whipped coconut cream.
Continue whipping. Keep beating the mixture with your electric mixture for a couple more minutes. As you do, the coconut cream will take in air, growing in volume and becoming fluffier. It will also look smoother now that you’ve added a bit of liquid vanilla and you’ll notice it has a glossy sheen thanks to that snowy powdered sugar. Once you’re happy with the texture, have a taste! If you want it sweeter or more floral, add more sugar or vanilla accordingly.
Chill and serve. Transfer your vegan whipped cream to a serving bowl or airtight container and cover tightly. Chill for at least an hour before serving, then dollop and dunk to your heart’s delight!

Tips From Ligia

Keep it cold.
Since coconut fat melts at room temperature, your vegan whipped cream will lose some volume if it warms up too much. Try not to leave it at room temperature for longer than 1 hour. If it does end up flattening out a bit, just chill it and then re-whip to refresh its texture.

If your powdered sugar looks lumpy:
Pass it through a fine mesh strainer before mixing it into your coconut cream. This will help it blend more easily and save you a little time, as you won’t have to whip the cream as long waiting for the lumps to dissolve.

How To Store

Refrigerating Pack your vegan whipped cream into an airtight container and refrigerate it for up to 5 days. When you go to use it again, you’ll notice that it will be quite firm because coconut fat solidifies when cold. Just transfer it to a bowl and re-whip it for 10-20 seconds to bring the texture back to life.

Freezing You can freeze vegan whipped cream, but the texture will change quite a bit and you won’t be able to re-whip it back into an airy fluff. The good news is, you can enjoy it as a frozen topping instead! To freeze, just pipe or spoon dollops of your whipped cream onto a parchment-lined tray. Freeze until solid, then repackage the frozen dollops into a freezer-safe container or zip-top freezer bag; freeze for up to 2 months. To serve, enjoy them as an iced coffee topping or on top of vegan ice cream or other cold desserts.