More about "how to make whipped cream with milk and powdered sugar recipes"
WHIPPED COCONUT CREAM (VEGAN WHIPPED CREAM) RECIPE ...
Here in the Northwest many friends are a) vegan b) avoiding dairy c) lactose-intolerant or d) all of the above. This recipe makes sure they don't miss out on one of the best parts of dessert: whipped cream! Keep a can or two of coconut milk in your fridge so that you're always ready to make this recipe! Variations on this basic version abound: add citrus zest, matcha (green tea) powder, cocoa, almond extract, pumpkin pie spice, mmm...! Plan ahead, because the coconut milk needs to chill overnight.
Provided by Karen Gaudette Brewer
Total Time 8 hours 10 minutes
Prep Time 10 minutes
Yield 1 cup
Number Of Ingredients 3
- Refrigerate can of coconut milk, 8 hours or overnight.
- Place metal mixing bowl and beaters in the refrigerator or freezer 1 hour before making whipped cream.
- Open can of coconut milk, taking care not to shake it. Scoop coconut cream solids into cold mixing bowl. Reserve remaining liquid for another use.
- Beat coconut cream using electric mixer with chilled beaters on medium speed; turn to high speed. Beat until stiff peaks form, 7 to 8 minutes. Add sugar and vanilla extract to coconut cream; beat 1 minute more. Taste and add more sugar if desired.
Nutrition Facts : Calories 220.4 calories, CarbohydrateContent 9.1 g, FatContent 20.9 g, FiberContent 1.1 g, ProteinContent 2 g, SaturatedFatContent 18.5 g, SodiumContent 12.8 mg, SugarContent 6.4 g
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