Have you ever wondered how you can make a vegan whipped cream? I did. I was never really that much into whipped cream so I thought I don't have to buy it, plus there's more packaging involved (including plastic) when you get a store bought whipped cream. This is a plastic-free version for all you zero wasters and without soy!
I love my new recipe layout. It means that you get to the recipe straight away and can read all the information later, if you want. I recommend you the read this blog post because you don't want to get icing sugar that's not vegan.
Whipped cream is perfect with any baked goods, desserts and hot drinks.
Servings: 2-4 portions depending on your cravings
Does it keep? 1 week, keep in fridge
Prep Time: 5 min
160ml Coconut Cream
2-3 Tbsp Icing Sugar (make sure it's vegan, read below for more info)
1 tsp Vanilla Extract (optional)
1. Cool your coconut cream in the fridge overnight.
2. Chill a bowl in the freezer for 10 minutes.
3. Without shaking the tin, take out the coconut cream but leave the liquid for another meal. Put the cream in a chilled bowl and beat for 30 seconds to 2 minutes. Be patient, and notice the different in texture. When the coconut cream feels creamy and sticks together more or less, stop beating it.
4. Add the icing sugar and the optional vanilla extract. Mix it all together and aim for a consistency that looks like mine on the pictures shown.
5. Now it's ready to be served. If not served immediately, store in fridge.
Whipped cream can be so delicious! I'm a huge fan of coconut flavoured things and therefore I am in love with this recipe which has coconut cream as the main ingredient. It simply tastes heavenly and for all of you who are allergic to soy, this is totally soy-free. Also, make sure your icing sugar is vegan. Bone char is often used to filter the sugar, but apparently this is something that is more common in the US than the UK. Additionally, icing sugar traditionally contains egg white. Pay attention to what brands are vegan out there. Or if you feel adventurous, you can make your own. The only ingredients you need is sugar and cornstarch (or cornflour, different name, same thing!). Blend it up and voila, you got your vegan icing sugar, no cow and chicken cruelty needed.
You can use your whipped cream on anything really. It tastes yummy in milkshakes, with cake, in hot drinks, chocolate mousse, with ice cream and other baked goods and desserts.
This is by no means a new invention. I've found different whipped cream recipes and I've adapted my own through them. I hope you enjoy making this recipe!
Much love, Viki xx
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