Here's a simple vegan vanilla whipped cream that whips up beautifully to create fluffy clouds of delight for your favorite plant-based desserts - rich and sweet, all without a hint of dairy! Whether you're already vegan or exploring dairy-free options, Dairy Free Whipped Cream is your go-to choice for creating heavenly whipped toppings for pies, cakes, and more.

How to Make Vegan Vanilla Whipped Cream (Chantilly Cream)

Ingredients Used to Make Vegan Vanilla Whipped Cream

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Vegan Heavy Cream, such as Silk Dairy Free Whipping Cream: In this recipe, you'll need a dairy free heavy cream alternative. I used the Silk brand which is plant-based, dairy free and vegan-friendly.

Sugar of Choice - in this recipe, you can use regular cane sugar, white sugar, brown sugar or other granulated sugar of choice. For a lower carb option, replace sugar with a sugar-free substitute such as granulated monk fruit sweetener or erythritol. If using stevia powder, be sure to convert the amount of stevia according to package directions. You can also use 3 Tbsp of powdered sugar instead of 2 Tbsp of sugar in this recipe.

Pure Vanilla Extract - this ingredient adds a touch of warm and aromatic flavors to your whipped cream, but not required. You can also use other extract of choice, such as almond extract, coffee extract or peppermint extract.

Equipment

Hand mixer or stand mixer - these tools will help you whip the cream efficiently. A hand mixer is easier for smaller batches (for whipping 2 cups of heavy cream or less), while a stand mixer is great for bigger ones.

How to Make Vegan Vanilla Whipped Cream (Dairy-Free Chantilly Cream)

All Purpose Veggies

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Prep Time 5

Cook Time 5

Course Dessert

Cuisine American

Servings cups

Calories 457 kcal

Equipment

1 Electric Hand Mixer

Ingredients

1 cup vegan heavy whipping cream , such as Silk® Dairy-Free Heavy Whipping Cream Alternative
2 to 3 Tbsp granulated sugar , or a sugar of choice*
1 tsp vanilla extract , optional for more flavor

Instructions

For best results, chill mixing bowl in the fridge for 15 minutes before whipping. Keep heavy cream cold in the fridge until then.
Pour the cold heavy cream into the chilled mixing bowl. If you're using a stand mixer, use the whisk attachment. You can also use a hand mixer with beaters.
Add 2 Tbsp of sugar and vanilla extract
Begin whipping the cream at low speed, gradually increasing to high as it thickens.
Do a quick taste test and add more sugar if you want it sweeter
Whip the cream until it thickens and reaches stiff peaks, or until the beater starts to leave tracks in the cream (see pics)
Note: Be careful not to over-whip, as it can turn into butter.
Yields approximately 2 cups of whipped cream

How to Store

If you have leftover whipped cream, store it in an airtight container in the refrigerator. It will keep well for 1-2 days. You may need to re-whip it for a few seconds to restore the desired consistency.

Notes

*For a lower carb option, replace sugar with a sugar-free substitute such as granulated monk fruit sweetener or erythritol. If using stevia powder, be sure to convert the amount of stevia according to package directions.

You can also use 3 Tbsp of powdered sugar instead of 2 Tbsp of sugar in this recipe.

Nutrition

Calories: 457kcalCarbohydrates: 16gProtein: 3gFat: 43gSaturated Fat: 27gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 134mgSodium: 32mgPotassium: 116mgSugar: 16gVitamin A: 1749IUVitamin C: 1mgVitamin D: 2µgCalcium: 79mgIron: 0.1mgZinc: 0.3mg***Net Carbs: 16g

Keyword chantilly cream, whipped cream

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