Substitute for Heavy Cream in Whipped Cream: Dairy-Free Options
When making whipped cream, the best substitute for heavy cream is Coconut Cream (chilled). Chill a can of full-fat coconut milk overnight. Scoop out the solid cream (discard the liquid). Whip with powdered sugar until fluffy. It holds peaks similarly to dairy whipped cream. Heavy cream is whipped into soft or stiff peaks for whipped cream. Its high fat content (36-40%) is what allows it to hold air. The substitute must whip into peaks and hold its shape.
Best Substitute
Coconut Cream (chilled)
1 cup chilled coconut cream per cup of heavy cream
Chill a can of full-fat coconut milk overnight. Scoop out the solid cream (discard the liquid). Whip with powdered sugar until fluffy. It holds peaks similarly to dairy whipped cream.
What else can I use instead of heavy cream in whipped cream?
Aquafaba (whipped)
1/2 cup aquafaba whipped with 1/4 cup powdered sugar
Whips to stiff peaks like egg whites. Very light and airy. Dissolves faster than cream, so serve immediately.
Cashew Cream (whipped)
1 cup soaked cashews + 1/4 cup water, blended then chilled
Blend until ultra-smooth, chill 4 hours, then whip. Rich and creamy. Does not hold peaks as firmly.
Evaporated Milk (ice-cold)
1 cup ice-cold evaporated milk whipped with sugar
Must be frozen until ice crystals form (about 30 min in freezer). Whips to soft peaks. Lower fat than heavy cream.
Frequently Asked Questions
How do you make whipped cream without heavy cream?
Chill a can of full-fat coconut milk overnight. Scoop out the solid cream, add powdered sugar, and whip until fluffy. This is the most reliable dairy-free whipped cream that holds its shape.
Can you whip milk instead of heavy cream?
Regular milk cannot be whipped because it lacks enough fat (3.25% vs 36%). Evaporated milk can be whipped if frozen until ice crystals form, but the peaks are less stable. For reliable results, use coconut cream or heavy cream.