Coconut Whipped Cream

Remember the vegan vanilla cupcake recipe I posted over a month ago? If you don’t – shame on you! Go visit it here ⇒ Vanilla Vegan Cupcakes

Now that we’re on the same page, I can talk you through using this cupcake recipe and turning it into a birthday cake with dark chocolate chips, strawberry coconut whipped cream frosting and covered in dripping dark chocolate.

I have made a dairy free ‘buttercream’ using vegetable shortening before, however, I personally thought it was a bit gross and tasteless and wouldn’t hold the same texture as real buttercream does. I wanted to spare my friend the same experience and tried something new.

Coconut Whipped Cream is the yummiest dairy-free frosting alternative I ever ever ever had. It is the simplest thing to make and surprisingly holds better than normal whipped cream.

All you need is a chilled tin of full-fat coconut milk,1 small tin coconut cream, 2tbsn maple syrup and 1tspn vanilla extract(or 1 pod of vanilla bean)

  1. For a two layered 9″cake I used up about 3-4 tins of coconut milk. There was nough to put in between both layers and for me to test out 😬👩🏽‍🍳
  2. The coconut tins must be kept in the fridge overnight! You only use the top bit that’s separated from the water.
  3. Cream it with a mixer for about 5-10 minutes until it thickens.
  4. Then add maple syrup to your preference of sweetness- I only used about 3-4 tbsn. Add the vanilla extract and mix some of the coconut cream.
  5. Beat at a low speed until incorporated.
  6. You can add food coloring or flavoring as desired.
  7. Before icing the cake, I kept the whipped cream in the fridge for another half hour.

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I think this is from now on my favorite icing even for non-vegan cakes😋! 

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