Whipped cream is full of ingredients that defy its seemingly simplistic nature. Milk often isn’t even the main ingredient! Still, there is no reason why you shouldn’t enjoy the familiar flavor and texture of whipped cream. This homemade vegan whipped cream frosting recipe is nice to your body (and animals) while still adding just the right amount of decadence to your summer goodies.
Look at the ingredients in mainstream whipped cream: Among them are hydrogenated vegetable oil, high fructose corn syrup, skim milk, light cream, sodium caseinate, natural and artificial flavors, xanthan and guar gums, polysorbate 60, sorbitan monostearate, and beta carotene (color). Hydrogenated vegetable oil is the first listed ingredient, and thus the most prevalent, which is alarming, since hydrogenated oils pose cardiovascular risks. The remaining are there to sweeten, color, and preserve the whipped cream, leaving little to praise in terms of nutritional profile and overall conscience.
In 2 tablespoons of whipped cream frosting, there are 25 calories, 2 grams of carbohydrates, 2 grams of sugar, and 1.5 grams of saturated fact. These numbers seem measly at face value, but considering how small the serving size is (and how it’s hard to stop at just 2 tablespoons), they quickly add up, leaving absolutely no nutritional benefits behind to compensate.
So why not make a homemade version of whipped cream? This vegan whipped cream frosting recipe is incredibly easy and just as finger-licking delicious as its mainstream counterpart. With this version’s coconut milk base and a touch of vanilla and natural sweetener, the traditional store-bought version doesn’t stand a chance.
Homemade Vegan Whipped Cream Frosting
Makes about ¾ cup
- 1 can (14 ounces) BPA-free coconut milk, refrigerated overnight
- ½ teaspoon vanilla extract
- 1 tablespoon maple syrup (or agave, sugar, coconut palm sugar)
Remove the coconut milk from the fridge, open the can, and scoop out the thickened part. Save the liquid for a smoothie or another recipe. In a medium bowl, vigorously whisk or beat the coconut milk with the remainder of the ingredients. Set in the refrigerator to chill and further thicken. Use when needed.
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