Finally, the perfect vegan whipped cream

[Blue Plastic Straw]

remilard and I have been experimenting with a whipped cream canister that he bought a while back. Tonight we tried using coconut milk, just the white cream at the top of the can, not the clear liquid. It came out perfectly, just like whipped dairy cream. The coconut flavor was very subtle, and added more of a richness. Next time we're going to add sweetner of some kind (either corn syrup or super-fine sugar) and more vanilla. I'll post the recipe when we have it perfected.

Even though we used the canister, it should be possible to do this with a hand mixer or even a whisk if you've got some muscle.

[Walter]

Oh man, that sounds so tasty!

[Morticia]

Oh cool...thanks. We've been trying forever to find a whipped cream substitute that wasn't scary.

[remilard]

It is good on hot chocolate!

[MollyGoat]

It's quite easy to do with just a whisk. It's best if you refrigerate the coconut milk first so all the thick cream will rise to the top. A little powdered sugar, powdered soymilk, and vanilla makes it wonderful!

[Tofu-N-Sprouts]

I have this in my recipe box - I use it with good results and much yumminess... maybe it'll give you some ideas - or head you in the right direction for equally yummy success....

1 can unsweetened coconut cream or coconut milk
1/3 cup powdered sugar
1/4 cup soymilk powder
2 tsp vanilla powder OR
1 tbsp vanilla sugar (if used, decrease sugar slightly)

1 Put can of coconut cream/milk in fridge for 4 hours.
2 Open can, and remove the thick part at the top. Save the rest for other uses.
3 Put thick coconut cream into a chilled metal bowl.
4 With electric beaters, beat cream until thick and fluffy.
5 Gently beat in remaining ingredients.
6 Cover bowl, and chill for a bit.
7 Use on fruit, cakes, pies, etc., just before serving. Store in fridge.

[shagginabit]

[missleigh]

Whoa. I really have to try this.

[Cherry Head]

[Foxy]

I have this in my recipe box - I use it with good results and much yumminess... maybe it'll give you some ideas - or head you in the right direction for equally yummy success....

1 can unsweetened coconut cream or coconut milk
1/3 cup powdered sugar
1/4 cup soymilk powder
2 tsp vanilla powder OR
1 tbsp vanilla sugar (if used, decrease sugar slightly)

1 Put can of coconut cream/milk in fridge for 4 hours.
2 Open can, and remove the thick part at the top. Save the rest for other uses.
3 Put thick coconut cream into a chilled metal bowl.
4 With electric beaters, beat cream until thick and fluffy.
5 Gently beat in remaining ingredients.
6 Cover bowl, and chill for a bit.
7 Use on fruit, cakes, pies, etc., just before serving. Store in fridge.

Just wanted to day that I get the best results with this when I chill the beaters in the freezer first