Dairy Free Whipped Cream
Author: Brittany Williams
  • 1 13.5 oz can Coconut Cream refrigerated overnight
  • 1/4 cup Powdered Sugar optional
  • 1 tsp Pure Vanilla Extract optional
  1. Chill can of coconut cream in the refrigerator for at least 12 hours.

  2. Add powdered sugar, vanilla, and chilled coconut cream to a bowl.

  3. Using the whisk attachment on your hand or stand mixer beat until mixture forms

Recipe Notes

1. Coconut Whipped Cream is not as airy as traditional. This will be a thicker whip.
2. Whipped cream keeps well in the refrigerator for 1 week.
3. Do not leave at room temperature for long or it will begin to melt.
4. Refrigerating whisk attachment and bowl before beating may yield better results.