I have mentioned many times before that my oldest son is lactose-intolerant. Unfortunately, he is the one who likes dairy products more than any other member of the family. When I make Vanilla Whipped Cream, I can tell that it is painful for him to have to skip it. So I set out to make a delicious dairy-free whipped cream recipe that he could enjoy.
I did try making whipped cream with coconut milk, but the flavor of the coconut did come through. It was okay with some desserts, but I really wanted to a dairy-free whipped cream that tasted of vanilla without any other distracting flavors.
We really enjoy Vanilla Almondmilk, so I decided to try using that as the base for my dairy-free whipped cream recipe. I added a little xathan gum to use as a binder. The result was a delicious vanilla flavored whipped cream. It is a little moister than traditional whipped cream recipes – it is more like a very thick pudding that the traditional whipped cream, which actually seems drier in comparison. My kids didn’t mind at all.
This dairy-free whipped cream recipe comes together very fast. You just add all the ingredients to a blender and it is ready in less than a minute. You will want to refrigerate it for at least 30 minutes before servings since some of the ingredients are room temperature prior to preparation.
Dairy-Free Whipped Cream
Ingredients
- 1/2 cup Vanilla Almondmilk
- 1/2 cup safflower oil or other mild-flavored oil
- 1 tablespoon powdered sugar
- 1/2 tsp vanilla extract
- 1/4 tsp xantham gum
Instructions
- Add all the ingredients to a blender and blend until it reaches the desired consistency.
- Refrigerate for at least 30 minutes before using it.
This is my youngest son, who is not lactose intolerant enjoy the dairy-free whipped cream. As you can see he is savoring the vanilla flavor. Yes, it is that good!
Connie says
Can I use it to frost a cake? Is it suitable for piping? Does it hole it’s shape? How long does it last if I leave it in the fridge? Need to rewhip before I frost a cake? Can i freeze it? Thanks
Mindy says
I tried it today with corn starch (in blender and mixer) but it stayed liquid. Couldn’t get it to whip. Help. I REALLY wanted this to work. So sad.
Alea Milham says
You have to use xanthan gum. Cornstarch will not work.
Su says
Did you try xanthum gum?
Reann Legge says
Every time I make this it gets to hard, am I whipping it to long or not enough?
Alea Milham says
If it gets hard, you are whipping it too long.
Ruth says
Does xanthan gum expire? I tried this and tripled the xanthangum and it’s still like a runny pudding consistency 😣
Alea Milham says
Yes, it does. Check the date and storage directions on your package.
Mandy says
Do you know how much this recipe yields? Can’t wait to try it!
T says
So yummy! Used coconut oil. Saving this recipe.
Syd says
I used coconut oil instead of safflower oil, and omitted the xanthan gum since I didn’t have any. It ended up the perfect consistency and had a nice coconut flavor.
Gina says
Are there alternatives to xantham gum for this recipe?
Pamela says
I will try this in banana pudding.
Danielle says
Wow!! Thank you!! I used my Almond coffee creamer as that’s the only vanilla almond milk I had!! Wow!!! Thank you!
Jake says
Tried this recipe today and it worked perfectly!! So quick and easy and it tastes delicious. Love it!!! Thank you
Emily says
Just tried this with cornstarch instead of xantham gum as I didn’t have any. It was a flop. Even tried heating it and still no luck. However, it tastes amazing. I was close to just drinking it all but instead poured it over my blackberry cobbler. Very yummy but obviously I would have preferred it whipped. Will try again with xantham gum!
Alaura says
Have you tried using gelatin? I read that it is also a good substitute for xanthan gum.