Plant-Based Whipped Cream Recipe (Just 3 Ingredients!)

Have you ever bought one of those cans of whipped cream from the store, brought it home, given it a good shake, tilted your head back and sprayed a giant gob in your mouth? Yep, me too.

Once I discovered I am horribly lactose intolerant and can’t consume dairy unless I want to be sick for at least 3 days, my whipped cream spraying days were over since most store-bought versions contain cow’s milk.

And then, once I actually looked at the ingredients in the containers of commercial whipped cream, I realized I’d never touch it again anyway. Let’s take a look at why…

As of the time I’m writing this post (June 2018), these are the ingredients you’ll find in the most common store-bought whipped creams:

COOL WHIP: Water, hydrogenated vegetable oil (including coconut and palm oils), high fructose corn syrup, corn syrup, skimmed milk, light cream, less than 2% sodium caseinate (a milk derivative), natural and artificial flavor, xanthan and guar gums, polysorbate 60, sorbitan monostearate, beta carotene.

REDDI WIP: Nonfat milk, cream, sugar, corn syrup, maltodextrin, inulin (chicory extract), cellulose, mono- and diglycerides polysorbate 80, artificial flavors, carrageenan.

Ah, no thanks!

Even if you’re not lactose intolerant or don’t notice digestive issues from consuming dairy, I recommend eliminating or vastly reducing any products made with cow’s milk from your diet.

Dairy / cow’s milk triggers a lot of inflammation in the human body (probably because it’s made for baby cows, not humans) and can cause imbalances in your gut. This is a big deal, since the health of your gut is a major player in your overall health.

Does that mean you never get to enjoy a big glob of whipped cream again? No way! It just means you no longer buy the commercial versions that are a mixture of health-sabotaging ingredients.

Here’s a clean, natural, plant-based recipe for whipped cream instead. And it requires just 3 simple ingredients!



~Makes About 2.5 Cups~


ABOUT THE INGREDIENTS: You can use a can of full-fat coconut milk instead of coconut cream, but it will be less thick. Use organic ingredients whenever possible, so they are free of GMOs and health-harming chemicals like pesticides, herbicides and larvicides.  


  • Chill the can of coconut cream in the fridge overnight.
  • At least 10 minutes before making the whipped cream, chill the mixing bowl you’re going to use in the fridge.
  • Remove the thickened coconut cream from the can and place it in the chilled mixing bowl. If there is liquid at the bottom of the can, don’t add it to the bowl…but do save it for later use in smoothies or other recipes (no sense in wasting it!).
  • Beat the cream for 30 seconds with a mixer. Then, add the maple syrup and vanilla extract and beat again until the mixture is creamy and smooth – about 1 minute.
  • Use the cream immediately or refrigerate – it will harden and set in the fridge the longer it’s chilled.

LEFTOVERS: Will keep for 1-2 weeks in an airtight container in the fridge.

This whipped cream tastes great as a topping on berries, healthy desserts and even coffee:

Cheers to enjoying whipped cream that’s dairy-free, 100% natural and delicious!

With love and gratitude,


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