Vegan Whipped Cream

• Serves: 6-8
• Contributor: MikeCrute

Ingredients

• 15-ounce can full fat coconut milk (refrigerated overnight)
• 3 tbsp powdered sugar
• 1 tsp vanilla extract
• 1/2 tsp xanthan gum (optional)

Instructions

1. Place the can of coconut cream into the coldest part of your refrigerator and leave it there overnight.
2. The next day, take it out and carefully open it. You’ll see that the cream part has separated from the water and risen to the top.
3. Scoop that out into the bowl of an electric mixer, leaving the water behind. If it didn't separate then just add the entire can.
4. Starting at slow speed gradually increase speed whip the coconut cream.
5. Whip in powdered sugar and once fully incorporated add vanilla extract.
6. If you're having trouble with the emulsion holding then sprinkle xanthan gum across the top and whip it in, that should stabilize the whipped cream.

CategoryRecipesFrosting CategoryRecipesDessert