Keywords: coconut cream not whipping, vegan whipped cream, troubleshooting, tips, tricks, coconut milk, coconut water
Making vegan whipped cream with coconut cream is a simple and delicious alternative to traditional dairy-based whipped cream. However, sometimes the coconut cream may not whip properly, leaving you with a disappointing result. This guide will explore the reasons why your coconut cream might not be whipping and provide troubleshooting tips to help you achieve the perfect vegan whipped cream every time.
Common Reasons for Coconut Cream Not Whipping:
- Coconut cream not chilled enough: Chilling the coconut cream overnight is crucial for it to solidify and whip properly. If the cream is too warm, it will be too soft and won’t whip up into peaks.
- Using the wrong type of coconut milk: Not all coconut milk is created equal. For whipping, you need to use full-fat coconut milk or coconut cream. Lite coconut milk or cartons of coconut milk won’t whip up properly due to their lower fat content.
- Incorrect chilling of the mixing bowl: Chilling the mixing bowl in the freezer for 10 minutes before whipping helps the coconut cream whip up faster and achieve a lighter texture.
- Adding too much liquid: If you accidentally add too much liquid, such as coconut water or other flavorings, the coconut cream may become too thin and won’t whip up properly.
- Over-whipping: Whipping the coconut cream for too long can cause it to become grainy and lose its airy texture.
Troubleshooting Tips:
- Ensure proper chilling: Make sure the coconut cream has been chilled in the refrigerator overnight. Additionally, chill the mixing bowl in the freezer for 10 minutes before whipping.
- Use the right type of coconut milk: Choose full-fat coconut milk or pure coconut cream for whipping. Avoid using lite coconut milk or cartons of coconut milk.
- Check the consistency of the coconut cream: Before whipping, check the consistency of the chilled coconut cream. It should be firm and solid, similar to the texture of butter. If it’s too soft, chill it for longer.
- Add liquids gradually: If you’re adding flavorings or liquids, such as vanilla extract or maple syrup, do so gradually and in small amounts. Over-adding liquids can make the coconut cream too thin and prevent it from whipping.
- Whip on low speed: Start whipping the coconut cream on low speed and gradually increase the speed as it thickens. Avoid over-whipping, as this can make the texture grainy.
- Use a hand mixer or stand mixer: A hand mixer or stand mixer is recommended for whipping coconut cream. Avoid using a whisk, as it may not be powerful enough to create the desired texture.
- Add tapioca starch if needed: If your coconut cream is still not thickening after whipping, you can add a small amount of tapioca starch (about 1 teaspoon at a time) to help stabilize it.
Additional Tips:
- Use high-quality coconut cream: Opt for high-quality brands of full-fat coconut milk or coconut cream for better results.
- Reserve the coconut water: When opening the can of coconut milk, reserve the coconut water for other uses, such as smoothies or cooking.
- Store leftover whipped cream properly: Store leftover coconut whipped cream in an airtight container in the refrigerator for up to 5 days. You may need to re-whip it before serving.
By following these troubleshooting tips, you can overcome common challenges and achieve perfect vegan whipped cream every time. Remember to chill the coconut cream and mixing bowl thoroughly, use the right type of coconut milk, and whip on low speed to avoid over-whipping. With a little practice and these helpful tips, you’ll be enjoying delicious homemade vegan whipped cream in no time!
How to Make Vegan Whipped Cream
Technique matters when you’re making coconut whipped cream. Follow these steps to the letter!.
- Prepare. A can of full-fat coconut milk should be refrigerated for the entire night. When you’re ready to make the whipped cream, remove the thick solids at the top of the can by opening it. Put your mixer bowl in the freezer for five minutes to chill, and stop when you reach the liquid—this is coconut water, which you can drink or add to smoothies, but not in your coconut whipped cream because it will thin it out!
- Make the whipped cream. Take the mixer bowl out of the freezer and add the coconut cream to it once it has frozen. After adding the powdered sugar, blend the mixture with a hand or stand mixer until it becomes thick and creamy.
- Chill. Spoon the whipped cream into a container or bowl that can be sealed and refrigerated. It will thicken even more once chilled.
Tips for Success
Here’s how to make perfect vegan whipped cream:
- Full-fat coconut milk or coconut cream is key. Use of the canned light coconut milk or the chilled cartons or bottles of coconut milk is not advised. They won’t whip up into coconut whipped cream!.
- Sometimes you have to accept defeat. Alright, so this isn’t exactly a success tip, but here’s the deal: coconut milk can differ between brands and even batches. Occasionally, a can will arrive that refuses to whip up to a nice consistency. This is disheartening, but keep in mind that it’s the coconut milk, not you! For optimal outcomes, use Native Forest, Whole Foods, or Thai Kitchen.
- If you find that your coconut whipped cream is too thin, you can thicken it by adding a teaspoon at a time of tapioca starch.
- Too thick? It could be challenging to whip if the coconut cream is particularly hard. One tablespoon of coconut water at a time from the can should be added until the mixture has the consistency of whipped cream.
You can pretty much use vegan whipped cream for anything you would use regular whipped cream for: topping a pie, dolloping it on an ice cream sundae, floating it in your favorite latte, or simply dipping fresh fruit in it.
Try adding any of these to this recipe for vegan whipped cream—it’s very flexible!
- Vanilla extract
- Almond extract
- Peppermint extract
- Ground cinnamon
- Pumpkin pie spice
- Instant coffee
- Matcha powder
Whipping Cream Won’t Whip
FAQ
How do you fix runny coconut cream?
How long does it take to whip coconut cream?
Why is my coconut whipped cream runny?
What if coconut whipped cream doesn’t whip?
If your coconut whipped cream doesn’t whip, try adding 1-3 tablespoons of tapioca flour while whipping. You can also thicken the coconut whipped cream by putting it in the refrigerator. Place it in the fridge for at least 2-3 hours to let it firm up.
What are the nutritional values of whip cream?
The whipped cream is a source of choline and fat-soluble vitamins such as, vitamins A, D, E, and K which are present in milk fat. The vitamins from whole milk can help to prevent osteoporosis and promote a good vision. However whipped cream is very rich in calories, each 100 grams of whipped cream contains approximately 300 calories, 30 grams of lipids and 20 grams of carbohydrates, thus it should be consumed in moderation.
What if whipped coconut cream is too thick?
If the whipped coconut cream is too thick or lumpy, add one teaspoon or more coconut milk and whip more to get the desired texture. Don’t overwhip. If you overwhip the cream, you will get a grainy textured cream instead of soft and fluffy peaks. Instead of artificial sweeteners, you can use honey or maple syrup as an alternative.
Why does coconut cream need to Chill before whipping?
The major reason is that you didn’t allow it to chill well in the fridge. The chilling step is important to separate hard solid coconut cream from the liquid. You will get a creamy soupy whip if it doesn’t chill enough. I recommend allowing it to chill for about 24 hours or overnight before whipping.