Making your own whipped cream is pretty easy, but a little more daunting when you’re choosing a
plant-forward lifestyle. Here’s a quick recipe to help you get fresh , home-made whipped cream quickly
and easily. Seve with your favorite NO BULL ice cream for the win!
INGREDIENTS:
Small 13.5oz can of chilled coconut cream
1/3 cup powdered sugar (add more to taste)
1 tsp vanilla extract
INSTRUCTIONS:
Pre-chill the coconut cream in the refrigerator for a few days to make sure it is really cold.
If possible, also chill, even freeze your mixing bowl to avoid the coconut cream getting warm as you mix
it. If you don’t have space, put a metal mixing bowl in a large roasting pan and fill the pan with ice to
keep it cold while you mix.
When you scoop out the coconut cream, it should be quite hard. This is perfect. Beat with a hand mixer
on high for a minute.
Add the vanilla and sift in the sugar. Then beat for another minute.
Serve right away, or store in the fridge for about a week.
The consistency will not be like “real” whipped cream. But this option is as good as any store-bought
plant-based whipped cream, just fresher and cheaper, with no additives.
Enjoy!