With only 3 ingredients and a hand mixer, this vegan whipped cream comes out perfectly light and fluffy. It’s an excellent addition to pies, cakes, and even hot cocoa!
No one will ever suspect that this is a dairy-free alternative to the traditional, fatty whipped cream because it is so delicious.
The majority of dairy-free whipped creams use cashew milk, but this version, which was inspired by NoraCooks, uses aquafaba, which is the chickpea juice from a can (or you can make your own in an Instant Pot), is much lower in fat. Table Of Contents.
My fat free whipped cream is fresh, ready in minutes, and all natural. I’m positively giddy and ready to start dolloping.
It’s a healthier substitute for one of life’s greatest pleasures—whipped heavy cream—rather than a substitute for a substitute. Use it on cakes, pies, and fruit in the same way that you would whipped cream. With that said, there are a few restrictions. I don’t believe you can use this to make icebox pies and cakes or as a cooking ingredient; it works best as a topping. Additionally, it doesn’t keep well in the refrigerator, so it’s best to prepare it right before serving.
I don’t frequently find myself drawn to low-fat or diet recipes, but since this one is made with whole foods, I was curious. It’s not exactly the same as whipped cream, but I believe it can stand in for it.
The high fat content of heavy cream is important for the structure and stability of whipped cream (3).
In order to thicken and stabilize the finished product when making whipped cream from whole milk, you must add the necessary ingredients. One way to do this is to use unflavored gelatin.
Although it’s simple to make homemade whipped cream, heavy cream can be pricey and not always available. Additionally, you might be looking for a lighter or dairy-free substitute.
Whipped cream can also contain powdered sugar, vanilla, coffee, orange zest, or chocolate for added flavor.
It’s important to keep in mind that even though the suggested heavy cream substitutes have fewer calories than standard whipped cream, it’s still best to consume this delectable treat in moderation as part of a balanced diet.
How to make vegan whipped cream
The entire ingredient list, along with measurements and instructions, is listed on the recipe card at the bottom of the page.
This perfectly light topping is incredibly simple to make and elevates many other dessert recipes, such as chocolate mousse and crockpot lava cake, to a whole new level. Add some to your favorite vegan pies, a cup of herbal coffee, and even some vegan hot cocoa!
You can use canned aquafaba chickpea juice for this recipe’s initial ingredient, or you can make your own in an Instant Pot very easily. For this recipe, I’ve discovered that canned chickpeas have about 3/4 cup of juice. Anywhere from 1/2 cup to 3/4 cup is great.
Drain the chickpea juice first, then pour it into a mixing bowl. You can either try one of these other chickpea recipes or save those beans to later use in my chickpea avocado salad, which makes the best sandwich ever.
Then, add the cream of tartar and combine the two ingredients with a hand mixer until foamy. For this to reach the proper consistency, it will take about 4-5 minutes. See my photos to see what you’re looking for in person.
When it’s nice and fluffy, add in 1/2 cup of powdered sugar and whip for an additional minute or two.
I realize that powdered sugar isn’t a healthy food, but did you know that you can make your own powdered sugar using date, coconut, or other less refined sugars? Just be aware that this whipped topping won’t be as white because of the darker sugars. Pure Cane Sugar is what I prefer to use because of its slightly lighter color.
To make your favorite desserts or cocoa into something that your family and friends will adore, add a dollop. You can then tell them it’s made with bean juice, but I doubt they’ll be convinced.
Mine lasts about a day in the fridge before it starts to lose its fluff. Although I haven’t tried freezing it yet, I’ve heard that it will have a consistency similar to frozen cool whip, and that sounds delicious.
FAQ
Can you make whipped cream with fat free milk?
Even though it won’t be as rich and creamy as whipped cream made from heavy cream or whole milk, skim milk can be used to make whipped topping. Skim milk and cornstarch should be combined, and the mixture should be whipped in a food processor fitted with an emulsifying disk for a thick, airy texture.
What happens if you whip low-fat milk?
Air and fat give whipped cream its fluffiness; you whip the air into it, and milk fat stabilizes it. Low-fat milk can be whipped into a creamy substitute by adding an emulsifier because it lacks the necessary fat to aerate and stabilize.
Can I use low-fat milk instead of heavy cream?
To reduce the amount of fat and calories in your recipe, you can use skim milk in place of whole milk. This alternative works well in the kitchen but may change the texture of baked goods and does not whip as well as heavy cream.
Can you turn milk into whipping cream?
The milk mixture should be whisked with an electric mixer until it becomes extremely thick and doubles in volume. You can see it growing in size as you whisk. Store in the fridge and use within 2 days. It will not freeze.
