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Quest for the Perfect Vegan Whipped Cream . . . Anybody in?

Fellow Vegans and Non-Dairy Whippers:

I'm on the quest for the perfect vegan whipped cream. I bought a dispenser (Whip-It brand) and have been experimenting with different variations using a coconut cream base, but each batch has had at least one major flaw.

One batch had perfect taste but the texture was runny and not fluffy at all. One batch was fluffy but the taste was bland. One batch was sputtery—sometimes fluffy, sometimes just NO2 making a mess.

I've also realized that the cream is very sensitive to temperature in the dispenser. If I don't leave the canister in the fridge overnight, it seems to have very unreliable results.

Has anyone had success with a dispenser?

I'm going to try some experiments with different emulsifiers, different sweeteners, and see how the addition of oil might affect the final result.

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    1. re: ferret

      Thanks for the suggestion Ferret--I've heard a lot about Mimicreme, but after speaking with several vegan restauranteers in Portland, it appears they may be going out of business or experiencing other finacial difficulty--the company has put a halt on making new product. What's on the shelves is all there is for the time being.

      Also, while I'm sure it makes a delicious whipped cream (I want some so very badly), I contacted the company rep a few months ago and was told that Mimicreme is not for use in dispensers . . .

      1. re: swarmqueen

        I posted a recipe on the home cooking board , but it is not for dispensers either. Why is this important to you,? Just curious.

        1. re: magiesmom

          I have a super nice dispenser from my non-vegn days that I would love to continue to use. Also, whipped cream in a dispenser can last 10 days or so, which is a nice thing to have in the fridge for morning green-tea lattes :p Also, i love the way dispensers twirl the cream over a mug or sundae for a nice presentation.

        2. re: swarmqueen

          according to their Facebook page they were doing a relaunch of their creamers in addition to packaging changes and starting distribution to 2 new large regions....so i think they might have fallen down on production. but they do say that everything is now back up & running and that orders were shipped out this week.

          the products are hugely popular with vegans, people with dairy allergies *and* the kosher population, so unless there's some serious mismanagement happening on the accounting end i wouldn't believe rumors about financial trouble.

      2. Have you ever tried making your own using coconut milk? The blog Diet, Desserts and Dogs has a recipe

        1 Reply
        1. re: cellophane_star

          Yeah--I put some of the details from those experiments in the post above. I'm having problems with texture from the coconut milk. It seems to sputter and alternate between bouts of nice, perfect texture and bouts of watery sputter, furthermore, it is not stabilized at all!

        2. Raw cashew based creams are my favorite. I don't usually whip it -- just make a thick cream with soaked raw cashews, water, and sometimes some sugar and vanilla for sweet applications.

          2 Replies
          1. re: will47

            that sounds delicious--I wonder if it would whip in a dispenser if the cashew cream was filtered through cheesecloth or a chinoise?

            1. re: swarmqueen

              If you make it in the vita-mix, it's already plenty smooth. I'm not sure how well it will whip in the dispenser though - worth a try.

          2. I found this post recently:


            The blogger mentions that it was key to refrigerate for at least 8 hours, and afterwards to leave the dispenser out at room temperature for 10 minutes before dispensing. There is also egg in the recipe, which won't work for a vegan version, but it gives me some idea about how an emulsifier may be necessary for the right texture. I may try lecithin this week if I can get my hands on some. More updates to come . . .

            Dairy-Free Coconut Whipped Cream
            Original Recipe by Patty


            1 can Native Forest Organic Coconut Milk
            2 Tbsp. Nutiva Coconut Oil, Extra Virgin, Organic
            1 Large Organic Pastured Egg
            1 tsp. Organic Vanilla Extract
            28 drops NuNaturals Pure Liquid Clear Stevia


            1. Add all ingredients to a high-powered blender or VitaMix.
            2. Whiz on the highest speed for 30 seconds, no more, no less.
            3. Pour cream into iSi whipper and charge.
            4. Before dispensing, refrigerate for 8 hours or overnight until well chilled.

            3 Replies
            1. re: swarmqueen

              I have had some luck whipping coconut cream (not milk) just by itself (just whipping it like cream in a stand mixer with a whisk attachment). It's a little temperamental, but it can be done.

              You can also make a coconut topping stabilized with a small amount of agar. I haven't done it myself, but I've seen methods for doing it online.

              1. re: will47

                I've made very successful whipped coconut cream. I think the key is very' very cold coconut cream (from the freezer), a cold metal bowl and some powdered sugar. I've made batches that stay whipped for a couple of days without breaking.

              2. re: swarmqueen

                The egg alone makes it totally not a vegan whipped topping. We do not use meat, milk, eggs, and NO ANIMAL PRODUCTS AT ALL. We don't even use Honey. The recipe would qualify as a vegetarian topping but vegan and vegetarian are two different things.

              3. I'm not a vegan and don't have a recipie, but wanted to add that success with real dairy whipped cream also depends on having your bowl and beaters well chilled. It is possible without but results are better with the cold. Also, I don't know if you have ever tasted plain real whipped cream, some consider it bland without sugar or vanilla.

                1 Reply
                1. re: calliope_nh

                  Sugar also helps with stabilization. It's not just for flavor. In this case, granulated (i.e. white) sugar is necessary, which I know some vegans have an issue with.

                2. At last, some results worth sharing (is anybody even reading this?): a solid, creamy, stable whipped cream that can hold a cherry's weight with no problem.

                  My only dilemma now is to figure out how to properly dispense it. The cream came too quickly out of the dispenser, like liquid shrapnel. It was hard to control and I couldn't get a nice perfect swirl. Did I overcharge the dispenser? I might have. Only subsequent experiments will tell . . .

                  2 Replies
                  1. re: swarmqueen

                    we are reading...and what was the formula/recipe for your successful batch?

                    1. re: swarmqueen

                      Yes, we're reading and want your secrets!


                        2 Cans coconut milk (chilled overnight, water extracted)
                        1 tsp vanilla extract
                        1tsp almond extract
                        2tbsp coconut oil
                        2tbsp Maple syrup

                        Heat everything together on the stove until the coconut oil is mixed in, then let it chill overnight.

                        The problem I still had with this recipe was that it came out wayyy too fast and was more like a whipped cream grenade. The picture I have posted is of the cream after several messy sprays, when it seemed to calm down for a few moments. Perhaps there was too much no2 in the container? I will continue to do more experiments.

                        1. I don't use a dispenser like the one that you sound like you are using, What I do is whip up this great vegan whipped cream which I learned how to create, and that is always perfect. I fill my frosting bag with it, and use the star tip on it. I keep it chilled in the fridge until I need it than squirt it onto my desert. Tastes perfect, can carry any sweet flavor I desire for it to, and it stays whipped perfectly. Here is the Recipe I have. It doesn't break down either. For softer peaks you can use a slight amount more of your non dairy milk. It works.

                          Vegan Mock Whip Cream

                          Prep Time: 10 minutes
                          Total Time: 10 minutes

                          Yield: 4 cups


                          1/2 Cup Earth Balance Buttery Spread (soy)
                          1/2 Cup Crisco Shortening (soy)
                          1 Cup super fine granulated sugar
                          1 Cup super hot Silk Soymilk (soy)
                          1/4 tsp salt
                          1 tsp vanilla


                          Cream butter, shortening and sugar together.
                          Make sure its nice and fluffy and then add the salt and vanilla.
                          Mix again until really fluffy.
                          Add about 1/4 of the hot soymilk and fully incorporate.
                          Must be hot to help break down sugar granules and achieve the right texture for the whip cream.
                          Add the other 1/4 cup hot soymilk and keep doing the same until the entire cup has been incorporated. This should take about 6-7 minutes from start to finish.

                          1. coconut milk from a can

                            chill it in the fridge. scoop out the solid, white part with a slotted spoon. Whip it like it was real cream - add a little sugar. 1 can makes 3to 3 servings.

                            Pricey, but delish.

                            1. I have made a very simple recipe last year, and worked like a charm. The only problem is that it doesn't hold long, so it's great for serving on pancakes or fruit salads and eat immediately. I basically added agar (or kanten) to a can of full fat coconut oil, a bit of sugar, and a dash of vanilla, chill, then add to the cream dispenser. I'll try doing that again soon to get exact recipe.
                              I will also experiment with the cashew cream

                              1. It's getting hard to find in stores (although I still see it online) but Soy Whip makes a version that's in a little cardboard box (like the small tofu containers) that I have used with my ISI charger. I prefer to use Xylitol as a sweetener in whipping cream--tastes good and good for your teeth, but I do powder it first by putting it in the blender/Vitamix; otherwise the texture is too granular. If the soy whip is too thick (the consistency can vary) I add a little nut milk to it and shake up everything very well both before putting in the charger and also before dispensing it. Soy Whip makes one in a canister but it doesn't work well and is expensive, and I usually end up losing at least half of it because the air comes out of the dispenser too fast....you have to let it sit upside down in the fridge for it to work reasonably well.

                                1. I found this recipe recently, and have used it once so far (successfully - I hope it wasn't just beginner's luck!)

                                  1 14 ounce can of Thai Kitchen full fat, unsweetened coconut milk
                                  2 tablespoons coconut oil, gently melted
                                  1 ½ teaspoons of high-quality vanilla extract (gluten-free, if needed)
                                  ¼ cup of pure maple syrup (or sweetener of choice)


                                  Whisk together well. Chill well, and then put in whipped cream dispenser, carefully following the instructions.


                                  I used the Native Forest brand of coconut milk, btw.

                                  I was thinking of trying cashew cream in the dispenser, but haven't yet.