What if I told you the perfect vegan whipped cream frosting didn’t include the usual ingredients like coconut cream or powdered sugar?
Instead, this dairy free whipped cream recipe gets its whipped peaks from aquafaba, the water from canned chickpeas.
With just a couple of tablespoons of coconut oil and a sweetener, this delicious vegan whipped cream recipe can be prepped in a matter of minutes.
Ready to give this whipped frosting recipe a try? Jump ahead to the recipe and instructions below. I’ll hang out here and give a few tips for the perfect whipped topping.
Tips for a light and fluffy whipped icing recipe
This gluten free, dairy free, and coconut milk free vegan whipped cream frosting is literally for everyone. Just like traditional whipping cream, this recipe becomes thick yet light after just a few seconds in the electric mixer.
Here are a few tips for getting the perfect whipped cream frosting:
- In place of arrowroot powder, you can use cornstarch or any other gluten free thickener
- You can use maple syrup or raw honey, heated until liquid, in this recipe. Using powdered sugar will give it a sweet and sugary frosting texture.
- To make coconut whipped cream, you can use full fat coconut milk or coconut cream in place of the aquafaba for a rich and creamy frosting. This, however, won’t give it the light whipped topping effect like aquafaba will.
How to make vegan whipped frosting (dairy free)
To create aquafaba, strain a can of white beans or chickpeas and reserve the liquid.
Beat the aquafaba with cream of tartar and honey/syrup on high until it forms stiff peaks.
Add arrowroot powder continuing to mix on high until very fluffy.
Add coconut oil. Beat on low for 5 – 10 seconds with either a hand mixer or a stand mixer until the whipped cream becomes rich and fluffy.
Dairy free, gluten free, vegan whipped frosting recipe
- 3/4 cup aquafaba (see notes)
- 1/2 tsp cream of tartar or lemon juice
- 1/4 cup maple syrup
- 2 tbsp arrowroot powder
- 2 tbsp coconut oil (melted)
- 1 tsp vanilla extract (optional)
- Beat the aquafaba with cream of tartar and honey/syrup on high until it forms stiff peaks.
- Add arrowroot powder continuing to mix on high until very fluffy.
- Add coconut oil. Beat on low for 5 – 10 seconds with either a hand mixer or a stand mixer until the whipped cream becomes rich and fluffy.
- To create aquafaba, strain a can of white beans or chickpeas and reserve the liquid.
- For a heavier frosting to be used on cupcakes or cookies, you can opt for coconut cream and powdered sugar, mixed with a hand mixer until peaks form.
- The aquafaba recipe is great for things like strawberry shortcake, pie toppings, as filling in between two cookies, or as a dollop on top of fresh fruit or hot chocolate.