I have a cool vegan decorating tip for us. You can make vegan whipped cream in just five minutes and with only two ingredients! You will need one 415 milliliter (14-ounce) can of full-fat coconut milk, and powdered sugar. Start by chilling the can in the fridge overnight, or at least 8 hours. Prior to whipping, leave a large mixing bowl and the hand or stand mixer beaters in the freezer for 10 minutes to let them chill.
Next, gently open the can of coconut milk and take off the lid. Carefully scoop out the thick, coconut cream on top and leave the liquid behind. You can save this liquid to use in future smoothies or other recipes. With a hand or standing mixer, beat the coconut cream for a minute or until it’s fluffy, and sift in 30 grams (¼ cup) of powdered sugar to create a smooth texture. You can also add in 2.5 milliliters (½ teaspoon) of vanilla extract if you wish. Beat again for a minute until smooth and creamy. This yummy, fluffy, whipped cream is a perfect topping for all your favorite vegan desserts. Bon appétit!
