Recipe
Vegan Cool Whip
A vegan whipped cream recipe that tastes light and delicious, just like Cool Whip.
Ingredient batch: 1× original. Base yield: 10.
Scaled amounts are simple math, not kitchen-tested. Times, temperatures, pan sizes and amounts inside the steps stay as written.
Ingredient display: Metric. Standard portion weights are estimates; other volume measures stay volume (mL), including dry ingredients. No universal cup-to-grams conversion. Rounded cooking measures; original amounts remain available on screen in alternate views. Printed ingredients use this selection. Recipe schema and any available nutrition describe the canonical base batch. Unit changes never alter cooking directions, times or nutrition.
- Yield
- 10
- Prep
- 120 minutes
- Whipping Time
- 10 minutes
Ingredients
- 118 mL coconut oil melted (volume measure)
- 237 mL water (volume measure)
- 30 mL plant based milk I use soy milk (volume measure)
- 30 mL agave syrup can sub corn syrup or maple syrup (volume measure)
- 4.9 mL xantham gum (volume measure)
Base draft — original amounts
The original draft batch is shown here for comparison; no public structured data is emitted. Base yield: 10.
- 1/2 cup coconut oil melted
- 1 cup water
- 2 Tbsp plant based milk I use soy milk
- 2 Tbsp agave syrup can sub corn syrup or maple syrup
- 1 tsp xantham gum
Instructions
- Blend all ingredients using an immersion blender for 45 seconds, then chill for 2 hours.
- Using an electric mixer with a balloon whisk attachment, whisk until fluffy and peaks hold their shape, about 8-10 minutes.
Notes
For sweeter whipped cream, you can add up to 2 additional Tablespoons of syrup after whipping. For vanilla flavor, add 1 teaspoon of vanilla extract after whipping.
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https://adfreecook.com/vegan-whipped-cream/