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Dairy Free Whipped Cream

Author: Brittany Williams


  • 1 13.5 ounce Can Coconut Cream refrigerated overnight
  • 1/4 cup Powdered Sugar optional
  • 1 teaspoon Pure Vanilla Extract optional


  • Chill can of coconut cream in the refrigerator for at least 12 hours.
  • Add powdered sugar, vanilla, and chilled coconut cream to a bowl.
  • Using the whisk attachment on your hand or stand mixer beat until mixture forms


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.