One of the things I miss most about dairy is whipped cream especially on pumpkin pie, sweet potato pie, and hot fudge sundaes.
I've tried many kinds of dairy-free and vegan recipes for whipped cream, and hadn't found one yet that knocked my socks off. This whipped cream was so good that, I'm not going to lie, I licked the bowl clean.
I did...
...after I made and devoured this homemade vegan hot fudge sundae. Here's the easy recipe if you want to make this sundae.
The key to getting a thick whipped cream was using Arrowroot powder. I have tummy issues with Xantham and Guar Gum which are typically used for thickeners. I avoid cornstarch as much as possible because it could be made with GMO corn.
I heard about Arrowroot powder from Dr. Weil at a True Food Kitchen demo. Arrowroot powder has a neutral flavor so you won't taste it at all, and it adds a little shine to the cream which is aesthetically nice.
This whipped cream is dairy-free, egg-free, gluten-free, soy-free, and nut-free. How cool is that!
Ingredients (makes about 1 cup of whipped cream):
- 4 tbsp of thickenened chilled coconut milk*
- 2 tbsp Vegan powdered sugar (Use regular powdered sugar, for a dairy-free cream.)
- 1 tsp Arrowroot powder
*Put one can of coconut milk in the refrigerator at least 10 hours so the milk can thicken. I used Whole Foods 365 brand Coconut Milk. Make sure you use regular coconut milk and not light coconut milk. The light milk may be lower in calories but the fat in the regular coconut milk makes thick cream.
When you open the can of coconut milk the top layer will be chilled solid. Get your 4 tbsp from this thick cream and put into a mixing bowl.
Add the powdered sugar and arrowroot powder in the mixing bowl with the coconut cream. Whip the cream a couple minutes until nice and thick.
Put the bowl of whipped cream in the freezer for 10-12 minutes so the cream can thicken even more. Your cream is ready to use.
Keep any extra cream in the refrigerator. This cream can be frozen and fridge thawed for later use.
