Vegan whipped cream has come a long way in the past year alone!
Not too long ago it was refrigerated cans of coconut milk as the only real option!
*Be sure to read to the bottom re: Monkey Slaves and coconut products as referenced in my video
Now in 2023 it seems every company is jumping on board and this is such great news!
But how good are these products really? Let’s put some of them to the test!
*note I am not sponsored by any of the companies listed below in my reviews
WATCH THE YOUTUBE VIDEO WHERE I AM COMPARING ALL THE VEGAN WHIPPED CREAM!
Where I live in Florida I still have a harder time than most in finding the latest brand of vegan heavy whipping cream to hit the market
Because of this I can only physically review the ones I’ve used although I am listing many more in this video
Not to mention I can only comment about the products used here in the USA
For the best international baking information with professional and home bakers from around the world answering your questions 24/7 be sure to join the Facebook group headed by Sara Kidd
VEGAN CAKE DECORATING, ALL TYPES OF BAKING & RESOURCES
1) My Homemade Recipe for Vegan Whipped Cream
For those who cannot get one single brand name of Vegan Heavy Whipping Cream in the grocery store, this recipe is for you!
I will admit it can be a touchy recipe, so be sure to read the entire post and watch the YouTube video tutorial that goes along with it.
Many people rave about this recipe so once you master it you will fall in love!
Re: Monkey Slaves as referenced in my video.
This was brought to my attention as I promote Taste of Thai all the time in my recipes & videos.
While this company states that they do not “knowingly” source their coconuts from plantations that use monkey labor.
It is very common for larger distributor companies to outsource ingredients from many different smaller companies
So this disclaimer is not uncommon, but my point is when you know better, you do better and until taste of Thai and the other companies can assure they are NOT participating with those companies that exploit animals I will not be purchasing.
Updated Stabilizer for Vegan Whipped Cream!
Since Country Crock is the only brand I can now get near me, I have had to come up with a stabilizer to make it work in my cakes & pastries
CLICK HERE FOR THE STABILIZER RECIPE FOR VEGAN WHIPPING CREAM!
Gretchen, have you heard of non-dairy whipped topping? They sell it locally at a bulk food restaurant store where I live. I use it all the time! They sell it online as well for a good shipping fee. I wonder if they have it where you live. Found it here on Food service direct:
https://www.foodservicedirect.com/rich-s-blue-can-ready-to-whip-non-dairy-liquid-whip-topping-32-ounce-12-per-case-206418.html?gclid=Cj0KCQjw_r6hBhDdARIsAMIDhV84_CR2KY-ei0-fgWkUSr0QP4i1kWDUZ_XScyD9Olnr7O_J4S4RYfoaAmXeEALw_wcB
Hi Rose! thank you! Yes I have heard of it but have not tried it. I could probably get it (since my friend has a restaurant not too far from me)
I really enjoyed your review here, Gretchen! I absolutely love your whipped cream recipe and also love the Silk, but I am curious — in the apple buttercream post (which looks great!) you note that it tastes like whipped cream and is super stable. Do you think that be a good option to use for cakes layered with whipped cream? Thanks!
Gretchen, 1st of all thank you from the bottom of our vegan family’s hearts for bringing your CRAZY-GREAT baking knowledge to veganism! Seriously, it is “birthday season” for us as husband + 2 daughters are all Tauruses, and your blog is automatically where we all look to pick which cake makes the bday this year. AND thanks for always including info re: stuff like monkey slavery which is really important to those of us who are vegan for the animals. Ok, but all fangirl-ing aside, i want to use the Silk whipping cream which I can usually easily find here in NYC to make your peanut butter mousse recipe as cake filling for bday cake. How much Silk would you recommend using to replace the DIY coco cream?
Excellent! Thank you! & Yes it is now time to celebrate all the Bulls! LOL
Thee SILK brand usually whips up to about 2 cups volume of whipped cream (that’s the entire pint) since that small Peanut Butter Mousse cake only requires 1 can of coconut milk (equal to a scant 1 cup of whipped cream) just use half pint of hte SILK
But if you are doubling the recipe for a larger cake, obviously use the whole pint!
can i use gelatin powder? or xantham gum?
Hi Maria, gelatin is made from the skin & bones of animals so I would not recommend that, however you may find some non vegan recipes that will use that. Xanthan gum is a thickener that could help stability
Hi gretchen! Love your beautiful baked desserts. I made whip cream from agua faba and it was easier than I thought and quite tasty. Do you ever do that? Or maybe its not stable enough for your recipes? Wondering…
Hi Thank you! Yes I have done it, but to me it tastes more like meringue (which actually it is meringue! LOL) than true whipped cream. I often find that straight whipped aquafaba has a very bean-y taste that I don’t love, however when I put it IN my desserts it gets drown out so I like it.
Plus you are correct, it is very uunstable after a short time
Hi. Just came across your page today. I have to make whipped cream tomorrow for my hubs birthday (2/14). All I have us the Silk brand non dairy whipping cream. I have unflavored gelatin ONLY. Will your method work to stabilize it to use as a filling with fresh glazed strawberries? I’m making him a strawberry crunch cake to surprise him but need the cream to hold up as our daughter is the one with the coconut & cows milk allergy. Thanks in advance .
Hi Julie! I do not find the SILK brand to need stabilizer at all. It is the best brand and will thicken as it sits so be careful not to over whip it
CLICK HERE to watch how I used SILK brand in this entire cake!
TIMESTAMPS:
1:14 WHITE CAKE RECIPE
11:28 MIXED BERRY COMPOTE RECIPE
16:25 VEGAN WHIPPED CREAM CONVERSATION
18:50 BUILDING THE CAKE
22:40 ICING THE CAKE
25:40 EATING THE CAKE 🙂