Stabilized Vegan Whipped Cream

This vegan whipped cream is made from coconut cream and is perfect for decorating desserts. It's stable, rich, and easy to make, ensuring your treats look and taste amazing.

Steps

Chill a can of coconut cream in the fridge overnight. Scoop out the solidified cream into a mixing bowl, leaving the liquid behind. Add the powdered sugar and vanilla extract to the bowl. If using, dissolve agar-agar in 2 tablespoons of hot water and let cool slightly before adding it to the mixture. Using a hand mixer, whip the coconut cream on medium speed until light and fluffy, about 2-3 minutes. Taste and adjust sweetness if necessary. Use immediately or store in the fridge for up to 3 days. Whip again before using if it separates.

1/2 cup coconut cream 1 tablespoon powdered sugar 1/2 teaspoon vanilla extract 1/4 teaspoon agar-agar powder (optional for stability)