Fresh Lemon Vegan Whipped Cream
This refreshing Vegan Lemon Whipped Cream is just what you need to brighten up your spring and summer inspired treats.
Servings: 2 cups (about)
Ingredients
- 13-14 oz. can of full fat coconut milk chilled at least 6-8 hours in the fridge
- 1/3 c. + 1 tsp. powdered sugar (40 g) plus more to taste
- 1 Tbsp. fresh lemon juice (15 ml)
- 1 tsp. lemon zest
Instructions
- Chill a medium glass or metal mixing bowl in the freezer for at least 10 minutes.
- Next, without shaking, remove the can of coconut milk from the fridge (after chilling for at leaset 6 hours).
- Open the can of coconut milk and carefully remove the thick, creamy part on top with a spoon. (About a rounded 1/2 cup worth.) Place it in your chilled mixing bowl. Be careful to add as little of the liquid part as possible, as it can thin out your whipped cream.
- Then, to that bowl add the sugar, lemon juice and lemon zest and mix on high with a hand mixer or stand mixer for about 30 seconds or until it resembles whipped cream. Avoid over mixing as much as you can.
- Place the whipped cream in the fridge until ready for use. It keeps in an airtight container for about one week.
Notes
- Don't forget to chill your mixing bowl - this is a very important step!
- You can also used chilled canned coconut cream instead of regular canned coconut milk. There will be no liquid portion in the cans of coconut cream.