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Transfer to a sealed container and refrigerate for up to 1 week. I suggest frosting your cake the day before and keeping it in the fridge until the very last minute. Also, note that, unlike regular whipped cream, this one doesn't keep well at room temperature. If you want to use it for decorating cakes and cupcakes, you'll have to scale up the recipe accordingly. It's also great for vegan pancakes and muffins. You can use it to top desserts such as hot cocoa, vanilla pudding, and even vegan ice cream. This is dairy-free whipped cream is the perfect substitution for anything that you would need a dairy-based whipped cream. You may need to whip it up with a mixer until it's light and fluffy again. Let it thaw overnight in the fridge before using. Yes! Transfer it to a freezer-safe bag, or a container and keep it in the freezer for up to 1 month.
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If you try with a certain brand and it doesn't work out, next time try with a different one and see how that goes. It's important to keep in mind that every brand of coconut milk is different and can yield totally different results.Chill the whipped cream before using. If you have overmixed your whipped cream, or it has softened too much - refrigerate for 30 minutes before serving.Stop mixing the moment everything comes together. Don't overmix. The more you mix the cream the softer it gets.Chill your utensils. This further helps with keeping the cream cool for as long as possible.You will need the fat to harden in order to scoop the solid part. Refrigerate the can overnight. This is a key step of this dairy-free whipped cream recipe.The higher the fat, the more coconut cream you'll be able to scoop from the top of the can. Use full-fat coconut milk. You'll need to use coconut milk with at least 70% fat.Add it to a bowl and using a stand mixer or a hand mixer, beat on high speed for a couple of minutes until soft peaks form. Scoop the thick part of a can of coconut milk (reserve the coconut water to add to smoothies).Chill a large bowl and your mixer attachments in the freezer for 10-15 minutes before starting the recipe.Salt: A pinch of salt enhances the flavor of the other ingredients.Vanilla extract: Just a splash of vanilla takes this dairy-free whipped cream recipe to the next level.Powdered sugar: You can add more or less depending on how sweet you want it to be.Light coconut milk or coconut milk from a box won't work.
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Canned coconut milk: You'll need full-fat coconut milk from a can as a heavy cream substitute.Get all the details on these simple ingredients in the recipe card at the post's bottom. Just like my dairy-free cream cheese frosting and my homemade vegan buttercream frosting, this recipe is great for icing cakes and cupcakes! Jump to: I love serving it with fresh berries and some mint for a light snack or dessert. My dairy-free version is made with just 3 ingredients and is great to add to your favorite desserts, use in baking, or top pies. This delicious dairy-free whipped cream recipe is the BEST substitution for heavy whipping cream! The fluffy texture reminds me of Cool whip, but with a nutty hint from the coconut.