Dairy Free Whip Cream
Whether it’s a topping for ice cream, pie, or your favorite drink, a dollop of whip cream is a favorite of many. But let’s face, store bought whip cream is often full of unnecessary and junky ingredients. Homemade whip cream with heavy cream is easy enough to make but what if you are dairy free like us?
When it comes to dairy free whip cream, it’s not always easy to find it at the store, and it’s usually full of even more unnecessary ingredients than regular whip cream. This is where a good homemade dairy free whip cream comes in and thankfully it’s just as easy as making real whip cream from heavy cream.
What you’ll need
- Mixer (I prefer to use my kitchen aid mixer but any mixer will do)
- Full fat coconut cream
- Pure vanilla
- 100% Pure maple syrup (honey or organic sugar can be used as well but we prefer to use maple syrup)
- Pink Himalayan or Celtic sea salt
Directions
- Place 1 can of coconut cream, 1 teaspoon of maple syrup, ¼ teaspoon of vanillia, and a dash of salt into your mixing bowl.
- Mix on low for 2 minutes and then slowly increase speed every minute or so.
- Continue mixing until the mixture begins to thicken and stiffen.
*Note it will not stiffen to the same extent as regular cream will
- Top your favorite dessert or drink and enjoy
Final Notes
This recipe makes 12-14 servings. Shelf life is only 3-4 days so we only make it on occasions we know it will get eaten in time. I have not tried to freeze it.