Nothing tops off desserts quite like billowy whipped cream, and plant-based versions can achieve the same light, airy texture that makes every bite special.
The secret to perfect dairy-free whipped cream lies in choosing the right base and using proper whipping techniques to create stable peaks that won't deflate.
From rich coconut cream to surprising aquafaba, these alternatives provide the perfect finishing touch for pies, hot chocolate, berries, and more.
The 4 Best Substitutes
1. Coconut Whipped Cream
Substitution Ratio
1 can chilled coconut cream + 2 tbsp powdered sugar
Pros & Cons
Pro Tip
Chill can overnight, scoop out thick cream, whip with mixer until fluffy. Add vanilla if desired.
2. Aquafaba Whipped Cream
Substitution Ratio
3 tbsp aquafaba + 1/4 cup powdered sugar + 1/4 tsp vanilla
Pros & Cons
Pro Tip
Whip aquafaba to soft peaks, gradually add sugar, whip to stiff peaks. Takes 10-15 minutes.
3. Cashew Whipped Cream
Substitution Ratio
1 cup soaked cashews + 1/3 cup water + 3 tbsp maple syrup
Pros & Cons
Pro Tip
Blend soaked cashews until ultra-smooth, chill before serving. Add lemon juice for tang.
4. Store-Bought Vegan Whipped Topping
Substitution Ratio
1:1 replacement
Pros & Cons
Pro Tip
Brands like CocoWhip, So Delicious, and Reddi-wip offer plant-based options
Troubleshooting Common Issues
Whipped cream won't hold peaks
Chill all equipment first, use cream of tartar for aquafaba, don't over-whip coconut cream
Too sweet or not sweet enough
Adjust powdered sugar gradually while whipping. Taste and add more as needed
Grainy or separated texture
Ensure cashews are fully soaked, use cold coconut cream, strain mixture if needed
Expert Tips
Professional Secrets
- Chill mixing bowl and beaters in freezer for 15 minutes before whipping
- Add 1/4 tsp xanthan gum to help stabilize and extend shelf life
- Fold in extracts or flavor additions gently at the end to maintain volume