While I love using this vegan whipped cream as an every-day staple for strawberry dipping + scooping into my coffee, it’s also perfect for holidays + special occasions! The texture will seem kind of weird at first, but whip it up with a fork a few times and it’s as good as new. To defrost: Defrost it in your fridge for a few hours. Freeze it in an air-tight container, leaving room for some expansion. You can also freeze this dairy free whipped cream which has come in handy MANY times for us already. From there, you can scoop, top, and dip away! How to Freeze Vegan Whipped Cream Just whip on a medium speed for about 5 minutes and set it back in the fridge for a few hours to finish the job. We have some old hand mixer that is straight outta the 1980s and worked like a charm in this recipe. The next morning, it’s time to whip your cream! You can use a hand or stand mixer for this. Pour that dreamy mixture into a big mixing bowl and set it in the fridge overnight to chill completely. When you blend all the ingredients together and allow them to completely emulsify, the result is epic. If you don’t have protein powder, feel free to just use a little more powdered sugar and ½ tsp vanilla extract.įinish by adding the tiniest pinch of salt to bring all the flavors together, and blend that baby up! Just open each can, pour into a high-speed blender with some melted coconut oil (go for the refined kind unless you really want a coconut-flavored whip….I do not), powdered sugar for sweetness, and some vanilla protein powder for a little flavor. Honestly, I always forget to do that anyway, so this method works like a charm! Unlike most coconut whipped creams, you do not need to chill your cans of coconut milk before using them here. It’s become an essential in our kitchen, and I hope it does in yours too! I mean, who didn’t?! And this stuff totally brings me back there. I’ve been making this vegan cool whip every single week for my meal prep because it actually gets me excited about eating my summer fruits! No lie, I used to love dipping strawberries in Cool Whip when I was a kid. Nothing else could liven up an ordinary meal quite like it.Īnd while using coconut cream to make vegan whipped cream is nothing new on the interwebs, in the past few months, I’ve been experimenting with a few out-of-the-box ideas to really level-up this classic treat.Īfter many, many flops, a few not-quite-there-yets, and one overly salty batch (yes, it was as gross as it sounds), I am so proud to share this vegan whipped cream recipe with you today! On sundaes, in my morning coffee, on a slice of pie. Thank you for shopping our affiliate links, as it helps support our business and keep the yummy recipes coming your way! Click here to read our full policy about affiliate links. As Amazon Associates, we earn a small commission from qualifying purchases (at no cost to you). A fantastic addition to sundaes, pancakes, or a big bowl of strawberries! A delicious take on classic coconut whipped cream recipes, this dairy-free whipped topping is a Cool Whip copycat recipe. This 5-ingredient vegan whipped cream is easy to make, freezer-friendly, and stays stable outside the fridge.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |