My Vegan Whipped Cream Icing Recipe uses just 2 ingredients (3 if you add flavour) and 5 minutes of your time. The perfect topping for many baked goods including tarts, cakes, cupcakes and scones. Not only is this vegan, but it’s also a gluten-free recipe. And I can guarantee that non-vegans won’t be able to tell the difference. This tastes just like the real stuff!
Why You Need to Make This
The perfect accompaniment to a multitude of baked goods and is so easy to make. I mean, 2 ingredients and just a few minutes of time. It doesn’t get any easier than that! It is smooth, delicate, silky, pipable, and spreadable.
This recipe makes enough icing to frost an 8-inch cake or 1 dozen cupcakes You could also pop it in ramekins and serve it with freshly baked scones (that’s my husband’s favourite!). More questions? Check out my FAQ’s below.
Ingredients and Substitutions
This is a vegan, dairy free and gluten free 2 ingredient recipe so there are no real substitutes unless you want to use a dairy base. Read on for some flavour suggestions.
Cream: I am using dairy free whipping cream as the base of this icing. This particular brand is coconut-based and contains a few extra ingredients which allow the coconut to whip up nicely. If you can’t find dairy free/vegan whipping cream, sub with a cold can of coconut cream. You may need to add more icing sugar to thicken it up. to compensate for the extra ingredients in the store-bought whipping cream. If you are not vegan or dairy free, sub with regular whipping cream or heavy cream.
Sugar: icing sugar adds just the right amount of sweetness to this icing. Always sift your icing sugar before making this recipe.
Optional Flavouring: I am using 1 tsp of vanilla bean paste as I adore those little flecks of vanilla bean in my icing. Feel free to sub with your preferred flavouring. I also highly recommend trying a chocolate version. Just add 1 tbsp of cocoa powder to the recipe.
How to make Vegan Whipped Cream Icing
Before we start combining our ingredients, there’s one very important step that we need to do. Chill your mixing bowl and mixer attachments. If you’re in a pinch, pop them in the freezer for 10 minutes. If not, 30 minutes in the fridge will suffice. This helps to keep everything nice and cold and enables the cream to whip up better. The whipping cream should also be kept cold until you are ready to use it. Whipped cream is heat sensitive so we want to slow down any breakdown of the cream by ensuring everything is cold when we start mixing. I also highly recommend that you sieve your icing sugar to ensure there are no lumps in it, Let’s crack on.
Remove the cold mixing bowl and attachments from the freezer/fridge.
Add the entire carton of whipping cream (473 ml / 1 pint) to the mixing bowl and whisk until it becomes frothy and starts to thicken up.
You’ll notice that slight peaks will start to form in the cream as you are whipping it. This is exactly what we want as we are creating volume in the whipping cream.
Add in 120 grams (1 cup) of sifted icing sugar and 1 tsp of vanilla bean paste. You can use any flavour and even add some food colouring at this stage if you prefer. I just love those little specks of vanilla bean in my icing.
Continue to whip until the ingredients are fully combined and reach the desired consistency. It usually takes about 1-2 minutes to firm up to a medium/firm peak. To spread on a cake, you can stop sooner but if you are piping the whipping cream, ensure that it holds its shape.
And there we go. Easy-peasy. I just adore how easy it is to make this icing with a handful of ingredients and a few minutes of your time. Let me know what you think of this recipe in the comments.
This is an adaptable recipe, meaning that you can whip the cream until you reach the desired consistency for your baked item. If you wish to pipe on cupcakes, whip it for longer to incorporate more air into the icing. To spread on cakes or to serve with scones, it does not need to be as firm as the piping consistency.
I used 1 tsp of vanilla bean paste but you can sub it with any flavouring that you prefer. You can also add 1 tbsp of cocoa powder to create chocolate whipped cream (so good!).
Store any unused whipped cream icing in an air-tight container in the fridge for 1 week. You can also freeze it and re-whip it once you are ready to use it. I’m sure it won’t last that long though as it tastes SO good!
Due to the ingredients in the dairy-free whipping cream, it is not heat-resistant whipping cream. This whipped cream should be used immediately as it will start to soften when exposed to heat. If you are going to pipe on cupcakes or a cake, I highly recommend storing them in the fridge as soon as you have frosted them. Remove just before serving. You can add cream of tartar to your whipping cream to help stabilize it but I have not tried this with my recipe.
1 batch of whipped cream icing is enough to frost an 8-inch cake or pipe 12 cupcakes. You can also serve in ramekins to spread on freshly made scones.
Love this recipe but not sure what to use it with? This whipped cream icing pairs wonderfully as a filling for my coffee maple cake and as an extra decadent topping for my chocolate ganache tart. Check out my scone bake along video here (recipe coming soon). Or maybe a delightful strawberry whipped cream tart is more to your liking. The possibilities for this cream are endless.
Vegan Whipped Cream Icing
- 1 carton Dairy Free Whipping Cream (473 ml carton / 1 pint)
- 120 grams Icing Sugar (1 cup)
- 1 tsp Vanilla Bean Paste (optional)
- Chill your mixing bowl and mixer attachments for at least 10 minutes before making this whipped cream icing. Freeze for 10 minutes or pop in the fridge for 30 minutes. The whipping cream should also be kept cold until you are ready to use it.
- Sieve your icing sugar to ensure all lumps are removed.
To Make the Whipped Cream Icing
- Remove the cold mixing bowl and attachments from the freezer/fridge. Add the entire carton of whipping cream (473 ml / 1 pint) to the mixing bowl and whisk until it become frothy and starts to thicken up.
- Add in 120 grams (1 cup) of icing sugar and 1 tsp of vanilla bean paste. Continue to whip until the ingredients reach the desired consistency. It usually takes about 1-2 minutes to firm up to a medium/firm peak.
- Use immediately.
- This whipped cream should be used immediately as it will start to soften when exposed to heat. If you are going to pipe on cupcakes or a cake, I highly recommend storing them in the fridge as soon as you have frosted them. Remove just before serving.
- Whip the cream until you reach the desired consistency. If you wish to pipe on cupcakes, whip it for longer to incorporate more air into the icing. Please note that this is not a heat resistant whipping cream and, as such, decorated items should not be left outside for a prolonged period. Ideally, remove your finished dessert from the fridge and serve immediately.
- Store any unused whipped cream icing in an air tight container in the fridge for 1 week. You can also freeze it and re-whip it once you are ready to use it.
- Add any flavouring of your choice to this recipe. You can also add 1 tbsp of cocoa powder to create chocolate whipped cream (so good!).