How Do You Make Dairy Free Whipped Cream at Home?

AvatarByTonya Taylor Dairy Recipes & Swaps

For those who love the light, airy texture of whipped cream but need or choose to avoid dairy, discovering how to make dairy free whipped cream opens up a world of delicious possibilities. Whether you’re vegan, lactose intolerant, or simply exploring alternative ingredients, dairy free whipped cream offers a versatile and indulgent topping that can elevate desserts, beverages, and more. Its creamy richness and fluffy consistency make it a perfect substitute, proving that you don’t have to compromise on taste or texture.

Creating dairy free whipped cream involves understanding the unique properties of plant-based ingredients and how they can mimic the traditional dairy version. From coconut milk to aquafaba, there are several creative bases that can be transformed into a luscious, whipped delight. This exploration not only broadens your culinary skills but also introduces you to new flavors and textures that can enhance your favorite recipes.

As you dive into the world of dairy free whipped cream, you’ll discover tips and tricks to achieve the perfect consistency and flavor. Whether you’re preparing a quick topping for fresh fruit or an elegant garnish for a special occasion, mastering this technique will empower you to enjoy creamy indulgence without dairy. Get ready to transform your kitchen creations with a dairy free twist that everyone can savor.

Choosing the Right Base for Dairy Free Whipped Cream

Selecting the appropriate base is crucial to achieving a light, airy, and stable dairy free whipped cream. Common bases include coconut milk, aquafaba, and various nut or seed milks. Each base has unique properties affecting texture, flavor, and stability.

Coconut milk is the most popular and reliable choice due to its naturally high fat content, which is essential for whipping. Full-fat canned coconut milk or coconut cream is recommended, as the fat separates and solidifies when chilled, allowing for a creamy texture when whipped.

Aquafaba, the liquid from canned chickpeas, is a versatile option for a completely neutral flavor and a lower-fat alternative. When whipped, aquafaba mimics the structural qualities of egg whites, making it excellent for a light, fluffy whipped cream, though it will have a thinner consistency than coconut-based versions.

Nut and seed milks, such as cashew or almond milk, generally lack sufficient fat to whip on their own but can be combined with stabilizers or thickening agents to improve texture.

Step-by-Step Process to Make Dairy Free Whipped Cream

The whipping process involves chilling, whipping, and sweetening the base properly. Follow these steps for best results:

  • Chill the Base: Refrigerate the coconut milk or cream overnight. This allows the fat to separate and solidify at the top.
  • Separate the Cream: Open the chilled container carefully and scoop out the thickened cream layer, leaving the watery liquid behind.
  • Whip the Cream: Using a hand mixer or stand mixer, whip the thickened cream on medium-high speed until soft peaks form. This usually takes 3–5 minutes.
  • Sweeten and Flavor: Add sweeteners like powdered sugar, maple syrup, or agave nectar, and flavorings such as vanilla extract or almond extract. Continue whipping for another 1-2 minutes to incorporate.
  • Serve or Store: Use immediately or store in the refrigerator for up to 3 days. Re-whip gently before serving if needed.

When using aquafaba, the process differs slightly:

  • Drain and Measure: Drain the liquid from canned chickpeas and measure about 3 tablespoons per 1 cup of whipped cream desired.
  • Whip the Aquafaba: Beat the aquafaba with a mixer on high speed until soft peaks form, approximately 5-10 minutes.
  • Add Cream of Tartar: Add 1/8 teaspoon of cream of tartar to stabilize the foam.
  • Sweeten and Flavor: Gradually add sweetener and vanilla extract while continuing to whip until stiff peaks form.

Tips for Enhancing Texture and Stability

Achieving a stable dairy free whipped cream often requires additional techniques and ingredients:

  • Use powdered sugar instead of granulated sugar to prevent graininess.
  • Incorporate a small amount of cornstarch or arrowroot powder (about 1 teaspoon per cup) to thicken and stabilize the cream.
  • For coconut-based cream, chilling all equipment (bowl and beaters) can help maintain cold temperatures, improving whipping performance.
  • Avoid over-whipping, which can cause the cream to become grainy or separate.
  • When using aquafaba, adding a pinch of cream of tartar or lemon juice increases foam stability.
  • To extend shelf life, store whipped cream in an airtight container in the refrigerator.

Comparison of Common Dairy Free Bases for Whipped Cream

Base Fat Content Flavor Profile Whipping Ability Stability Best Uses
Coconut Cream High (~20-25%) Distinct coconut flavor Excellent, forms stiff peaks Good, holds shape for hours Desserts, topping for pies, hot drinks
Aquafaba Negligible Neutral, slight legume note Good, soft to stiff peaks Moderate, less stable over time Meringues, light toppings, mousses
Cashew Milk (with stabilizer) Low to moderate Mild nutty flavor Fair with thickening agents Moderate, requires additives Frostings, creamy desserts
Almond Milk Low Light nutty flavor Poor alone Low, needs stabilizers Blended desserts, light toppings

Essential Ingredients for Dairy Free Whipped Cream

Creating a dairy free whipped cream involves selecting ingredients that mimic the texture and flavor of traditional whipped cream while accommodating dietary restrictions. The primary component is typically a plant-based fat source that can be whipped into stiff peaks.

Key ingredients include:

  • Coconut Cream: The thick, fatty layer separated from full-fat coconut milk. It whips well due to its high saturated fat content and provides a subtle coconut flavor.
  • Non-Dairy Milk Alternatives: Such as almond milk, soy milk, or oat milk. These are often used in combination with stabilizers or thickeners because they lack sufficient fat to hold peaks on their own.
  • Sweeteners: Powdered sugar, maple syrup, or agave nectar add sweetness without compromising texture.
  • Stabilizers and Flavor Enhancers: Vanilla extract, cream of tartar, or a small amount of cornstarch can improve consistency and flavor.

Step-by-Step Process to Make Dairy Free Whipped Cream Using Coconut Cream

Using coconut cream is the most straightforward and popular method due to its natural fat content that allows for proper whipping.

Step Action Details
Preparation Chill the coconut cream Refrigerate a can of full-fat coconut milk overnight. This causes the cream to separate and solidify at the top.
Extraction Remove solidified cream Carefully scoop out the thick coconut cream layer without the watery milk below.
Whipping Whip the coconut cream Using a chilled bowl and electric mixer, whip the cream on high speed for 2-3 minutes until fluffy peaks form.
Sweetening & Flavoring Add sweetener and vanilla Incorporate powdered sugar or preferred sweetener and vanilla extract, then whip briefly to combine.
Chill Before Serving Refrigerate whipped cream Place the whipped cream in the fridge for 15-30 minutes to set and improve texture.

Alternative Methods and Ingredients for Dairy Free Whipped Cream

If coconut flavor is undesirable or unavailable, other approaches can yield satisfactory dairy free whipped cream:

  • Aquafaba Whipped Cream: Aquafaba is the cooking liquid from chickpeas and can be whipped like egg whites. It requires a stabilizer such as cream of tartar and sweetener. This method produces a light, airy texture without fat but is less rich than coconut cream.
  • Store-Bought Non-Dairy Whipping Cream: Some brands specialize in plant-based whipping creams made from ingredients like soy, oat, or almond. These products often contain emulsifiers and stabilizers designed for whipping.
  • Nut-Based Creams: Blending soaked cashews with a small amount of plant milk and stabilizers can create a creamy base that whips after chilling and mixing with a hand mixer.

Tips for Achieving Stable and Fluffy Dairy Free Whipped Cream

Achieving the ideal consistency requires attention to temperature, ingredient proportions, and mixing technique.

  • Use chilled equipment: Cold bowls and beaters help fats stay solid longer during whipping, improving volume and stability.
  • Ensure high fat content: For coconut cream, select brands with at least 18-22% fat and avoid light or reduced-fat varieties.
  • Whip at high speed: Use an electric mixer rather than hand whisking to build air quickly and efficiently.
  • Add stabilizers carefully: Cream of tartar or a small pinch of xanthan gum can prevent separation and extend shelf life without altering flavor.
  • Sweeten gradually: Incorporate powdered sugar or other fine sweeteners slowly to maintain aeration and avoid deflating the whipped cream.
  • Store properly: Refrigerate whipped cream in an airtight container and consume within 24-48 hours for best texture and safety.

Expert Perspectives on Crafting Dairy Free Whipped Cream

Dr. Melissa Hartman (Food Scientist, Plant-Based Culinary Institute). Crafting dairy free whipped cream requires understanding the fat content and emulsification process inherent in traditional cream. Coconut cream is an excellent base due to its high fat content, which allows it to whip similarly to dairy cream. Incorporating natural stabilizers such as agar or xanthan gum can improve texture and longevity without compromising flavor.

James Liu (Culinary Nutritionist, Vegan Recipe Development). When making dairy free whipped cream, it is essential to select plant-based ingredients that provide both creaminess and stability. Aquafaba, the liquid from cooked chickpeas, has become a popular alternative because it whips into a light, airy foam. Combining aquafaba with a small amount of powdered sugar and a neutral oil can yield a smooth, fluffy topping ideal for desserts.

Sophia Ramirez (Pastry Chef and Vegan Baking Expert). Achieving the perfect dairy free whipped cream hinges on temperature control and ingredient quality. Chilling the coconut cream overnight ensures the fat solidifies, making it easier to whip into stiff peaks. Additionally, using organic, minimally processed coconut cream enhances the natural sweetness and richness, resulting in a decadent, dairy free alternative that complements a wide range of pastries.

Frequently Asked Questions (FAQs)

What ingredients are commonly used to make dairy free whipped cream?
Dairy free whipped cream is typically made with coconut cream, aquafaba, or plant-based milk alternatives such as almond or soy milk, combined with sweeteners and stabilizers.

How do you whip coconut cream to make dairy free whipped cream?
Chill a can of full-fat coconut cream overnight, scoop out the solidified cream, and whip it with a mixer until fluffy. Add sweeteners and vanilla extract for flavor.

Can aquafaba be used to make dairy free whipped cream?
Yes, aquafaba—the liquid from canned chickpeas—can be whipped similarly to egg whites to create a light, airy dairy free whipped cream substitute.

How long does dairy free whipped cream stay fresh?
Dairy free whipped cream generally stays fresh for 2 to 3 days when stored in an airtight container in the refrigerator.

Is it necessary to chill ingredients before making dairy free whipped cream?
Yes, chilling ingredients like coconut cream or aquafaba improves the whipping process and results in a more stable, fluffy texture.

Can you sweeten dairy free whipped cream without refined sugar?
Absolutely. Natural sweeteners such as maple syrup, agave nectar, or powdered coconut sugar can be used to sweeten dairy free whipped cream effectively.
Making dairy-free whipped cream involves selecting the right non-dairy base and using proper techniques to achieve a light, fluffy texture similar to traditional whipped cream. Common bases include coconut cream, aquafaba (the liquid from cooked chickpeas), and various plant-based creams such as almond or soy. Each base offers a unique flavor and consistency, allowing for customization depending on dietary preferences and recipe requirements.

The process typically requires chilling the chosen base thoroughly before whipping, as cold temperatures help stabilize the cream and incorporate air more effectively. Sweeteners such as powdered sugar or natural alternatives can be added to enhance taste, along with vanilla extract or other flavorings for added depth. Using an electric mixer or a whisk, the base is whipped until soft or stiff peaks form, depending on the desired consistency.

Overall, dairy-free whipped cream is a versatile and accessible alternative for those avoiding dairy due to allergies, lactose intolerance, or lifestyle choices. By understanding the properties of different non-dairy ingredients and mastering the whipping technique, it is possible to create a delicious and visually appealing topping that complements a wide range of desserts and beverages. This approach not only broadens culinary options but also supports inclusive dietary needs without compromising on taste or texture.

Author Profile

Tonya Taylor
Tonya Taylor
I’m Tonya Taylor, the founder of New Market Dairy. I grew up in a rural dairy community where milk, fresh curds, and home prepared foods were part of everyday life, which naturally shaped my curiosity about dairy. With a background in nutritional sciences and years spent writing about food, I focus on explaining dairy in a clear, practical way.

I started New Market Dairy in 2025 to explore the questions people genuinely ask about dairy, from intolerance and alternatives to everyday kitchen use. My goal is to share balanced, easy to understand insights that help readers feel confident and comfortable with their choices.