Introducing the rich, velvety delight of Homemade Vegan Chocolate Whipped Cream. This dairy-free Chantilly cream is a luscious, vegan-friendly alternative to traditional whipped cream, perfect for adding a touch of chocolatey goodness to your favorite desserts.
Table of Contents
Ingredients Used to Make Vegan Chocolate 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.
- Cocoa Powder - any kind (regular or dark) cocoa powder will work.
- 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.
Homemade Vegan Chocolate Whipped Cream (Dairy-Free Chantilly Cream)
- 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 the sugar and vanilla extract Without turning on the machine, use the beaters to quickly swirl the cocoa powder into the liquid so that most of the cocoa powder is wet. This prevents the powder from flying everywhere and making a mess!
- Add cocoa powderWithout turning on the machine, use the beaters to quickly swirl the cocoa powder into the liquid so that most of the cocoa powder is wet. This prevents the powder from flying everywhere and making a mess
- Begin whipping the cream at low speed, gradually increasing to high as it thickens.
- Do a quick taste test and add 1-2 Tbsp 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 dairy-free whipped cream
- Use the freshly whipped cream to top your favorite desserts, such as cakes, pies, fruits, or hot beverages like coffee or hot chocolate.
- 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.