Plant-Based Vanilla Whipped Cream

If someone had told me it was possible to make a real homemade plant-based whipped cream with only three ingredients, I think I would have found it hard to believe. And yet, with simple vanilla soy milk, powdered sugar and deodorized coconut oil, I managed to get a whipped cream as surprising as it is good.

But I have to confess something: before reaching this result, there were a few failures. As often in plant-based pastry, you have to experiment, understand how the ingredients behave, adjust your technique and sometimes start over several times. That too is what I love about this world: discovering that you can get very fine textures with ingredients you would never have thought of.

And this whipped cream is a perfect example.

Through my attempts I came to understand that a few details make all the difference. First, the coconut oil must absolutely not be added too hot. Then it is essential to blend the preparation thoroughly to get a perfectly smooth, even emulsion. That step is crucial to the recipe working.

Then comes the rest in the refrigerator, overnight. And there again, patience is our best ally.

The next day, before whipping, I recommend putting your bowl and whisk in the refrigerator for about thirty minutes, or in the freezer for a shorter time. The cold is genuinely essential to getting a good texture.

Finally, do not take your eyes off it while it whips. It can gain volume quite quickly and, if you whip it too long, it may split. So stay attentive and stop as soon as you reach the consistency you want.

This whipped cream does of course have its particularities. It does not behave exactly like a traditional one, and certain pairings — with chocolate in particular — can be more delicate. But for filling a cake, going with a sponge, making a pretty decoration or bringing a note of sweetness to a dessert, it does its job wonderfully.

What I particularly love about this recipe is that it proves once again that with a little curiosity, some technique and a great deal of passion, fully plant-based pastry can hold magnificent surprises.

And what a satisfaction to be able to say: I made this whipped cream myself, with only three ingredients.

I am truly happy to share this discovery with you. It is a recipe that asked for persistence, but that also taught me a great deal. And today I hope it gives you the urge to explore everything homemade plant-based pastry makes possible.

I cannot wait to hear what you think and to see what you make. Do share your experiences, your successes and even your small difficulties on my social media or write to me directly by email. Your feedback is always precious and gives me enormous pleasure.

I wish you fine results, a great deal of pleasure and above all, enjoy.

With all my passion for plant-based pastry,

Les Secrets d’une Cheffe