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Fresh Lemon Whipped Cream
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5 from 2 votes

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.
Prep Time10 minutes
Chilling Time6 hours
Total Time6 hours 10 minutes
Course: Dessert
Cuisine: plant based, vegan
Keyword: Lemon Whipped Cream, Vegan Whipped Cream
Servings: 2 cups (about)


  • 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


  • 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.


  • 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.