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    Home » Recipes » Condiments

    Oat Milk Whipped Cream

    Published: Mar 15, 2023 · Modified: May 12, 2023 · by Puja Verma

    Jump to Recipe Print Recipe

    Oat milk whipped cream is a simple dairy-free alternative to traditional whipped cream recipes. It’s light, fluffy, and perfectly sweet. Use it to top all of your favorite desserts, like ice cream, pancakes, and fresh fruit.

    Oat milk whipped cream in a bowl over a wooden surface.

    Why you’ll love it

    • Easy: Making oat milk whipped cream couldn’t be any easier with this particular recipe. Now more failed attempts at broken coconut milk versions!
    • Diet-friendly: This dairy-free and vegan recipe is great for anyone following a plant-based diet or those looking to reduce their dairy intake.
    • Quick: Once chilled, everything comes together in a flash! All you need is a few minutes for a light and airy whipped cream that can be paired with your favorite treats. 

    What is oat milk whipped cream?

    Oat milk whipped cream is a quick and easy replacement for regular whipped cream. Even though it’s dairy-free, it still carries all the same great textures and flavors. With a few simple ingredients, you’ll be able to whip up (pun intended) a fluffy mixture that’s perfect for any occasion.

    Since it’s made without dairy, it’s an excellent alternative for vegans or those who are lactose intolerant. Add it to waffles, hot chocolate, ice cream, or anything in between. 

    Is whipped cream vegan?

    Typically, whipped cream is made by whipping heavy cream with a whisk until it’s light and fluffy. Since it’s not traditionally vegan, I prefer to use a combination of powdered sugar, oat milk, and a few other pantry staples that easily emulate the flavors and textures.

    Once you try this non-dairy whipped cream, I have a feeling you won’t be needing the regular versions anymore!

    Ingredients & Substitutions:

    Ingredients for oat milk whipped cream laid out separately and labeled.
    • Oat milk: Use a full-fat variety such as barista blend. If you don’t have oat milk, the next best option is soy milk or full-fat coconut milk. It’s also best to use a plain, unsweetened variety so you don’t alter the flavor of the whipped cream.
    • Coconut oil: For the most neutral taste, use refined coconut oil. If you don’t mind some coconutty notes, you can use regular coconut oil.
    • Powdered sugar: To sweeten the whipped cream and provide structure. No powdered sugar on hand? Make your own by blending 1 cup of granulated sugar and 1 tablespoon of cornstarch.
    • Cream of tartar: Stabilizes the oat milk whipped cream, allowing it to maintain its shape and last a little longer without changing the flavor.
    • Vanilla extract: For a touch of sweet creaminess. I strongly recommend using real vanilla extract over artificial, as it’s much more potent.

    Instructions

    Oat milk foamed up in a steel bowl.

    Step 1: Melt the coconut oil and oat milk separately until both ingredients are about lukewarm in temperature. Once they are warm, blend them together in a high-speed blender until you see a bubbly, cream-like consistency form. Transfer the vegan cream mixture into a metal mixing bowl, cover it, and refrigerate it for about 6 hours. I suggest making it the night before and chilling it overnight.

    Powder sugar blend with dry ingredients in a mug.

    Step 2: Right before whipping, mix all the dry ingredients into one bowl.

    Whipped cream in a steel bowl.

    Step 3: After the vegan cream mixture is completely chilled, it’s time to whip it! Add the rest of the ingredients to the bowl. Whisk them together until it just starts creating stiff peaks.

    Oat milk whipped cream in a bowl over a wooden board.

    Step 4: Serve your oat milk whipped cream immediately, or cover and refrigerate it for later use.

    What to serve non-dairy whipped cream with

    Use this non-dairy whipped cream just like you would regular whipped cream! It’s delicious with dishes like these:

    • Vegan pumpkin or carrot pie
    • Vegan Flan
    • Fresh fruit like strawberries or blueberries
    • Chai hot chocolate
    • Matcha chai latte
    • Oat milk chai latte
    • Tropical mango smoothie
    • Waffles and pancakes
    • Apple Pie Cocktail

    Storage

    I always recommend making vegan whipped cream fresh since it comes together so quickly. But if you have leftovers, you can follow these storage instructions:

    • Fridge: Keep vegan whipped cream in the fridge in an airtight container for about 1-2 days.
    • Freezer: I don’t recommend freezing this recipe if you can help it as the texture changes too much once it thaws. If you do freeze it, just note it won’t be quite as light and airy.
    Small glasses with sliced strawberries topped with whipped cream.

    Variations

    • Chocolate: Add cocoa powder to the mixture for a chocolate-infused whipped cream.
    • Cinnamon: Sprinkle some cinnamon powder into the bowl before beating it for a festive flavor. 
    • Mint: For a cool mint whipped cream, add 1-2 drops of peppermint extract.

    Top tips

    • Chill everything: To help the oat milk whipped cream properly “whip,” it’s important to use chilled ingredients and a chilled bowl. A chilled bowl will prevent the cold vegan whipped cream from heating up.
    • Use a stand mixer: I recommend using a stand mixer with the whisk attachment for the easiest process. However, electric hand mixers will work too.
    • Be patient: Right when you think it isn’t working, the peaks will start forming. Just be patient with the mixing process!
    • Use stabilizers: The oil and cream of tartar really help stabilize the whipped cream. You may feel like they are unnecessary, but the recipe won’t be the same without them.
    A whisk tip covered with whipped cream.

    FAQ

    Can I use a different type of milk instead of oat milk?

    Yes, you can use a different type of plant-based milk like soy, pea, or cashew, but the texture will vary depending on the type. I highly recommend full fat oat milk for the best consistency and flavor. 

    Can I make this recipe without powdered sugar?

    No, I don’t recommend using anything else besides powdered sugar because it really helps the whipped cream hold its shape. However, you can try using other sweeteners, like agave or maple syrup, in addition to powdered sugar to sweeten it.

    Can I make this recipe without a stand mixer?

    Yes, you can make this without a stand or electric hand mixer. You just have to whisk it for a lot longer by hand. In addition, you may not get the same peaks as with an electric mixer.

    Similar recipes

    If you enjoyed this oat milk whipped cream recipe, be sure to check out some more of my favorite sweets like these:

    • Vegan Custard: A simple dairy and egg-free custard recipe.
    • Vegan Chocolate Chip Cookies: Small-batch chocolate chip cookies. 
    • Peach Ice Cream: A fruit-forward ice cream recipe that’s quick and easy to prepare.
    • Vegan Strawberry Protein Shake: A plant-based drink that’s loaded with protein.
    Oat milk whipped cream in a bowl over a wooden board.

    Fluffy Oat Milk Whipped Cream

    4 from 4 votes
    Prep Time: 6 minutes mins
    Total Time: 6 minutes mins
    Serving Size: 4 people
    Author Puja Verma
    Print Recipe Pin Recipe

    DESCRIPTION

    This dairy-free and vegan oat milk whipped cream is light, fluffy, and perfectly sweet. Super easy and quick to make. Use it to top all of your favorite desserts, like ice cream, pancakes, and fresh fruit.

    EQUIPMENT

    • 1 Mixing Stand

    INGREDIENTS
      

    • 1 cup oat milk full fat
    • ¾ cup coconut oil
    • ½ cup powdered sugar
    • ¼ teaspoon cream of tarter
    • ½ teaspoon vanilla extract

    METHOD
     

    • Melt the coconut oil and oat milk separately for 10 seconds using the microwave to ensure both ingredients are at similar temperatures (lukewarm). Then blend them together in a high-speed blender till it forms a bubbly cream like consistency.
    • Transfer the vegan cream into a mixing bowl, cover, and refrigerate for 6 hours or overnight.
      Note: It's best not to change the chilled mixing bowl when ready to whisk for a light and fluffy consistency. Chilled mixing bowls will avoid the cold vegan whipped cream from heating up.
    • After the vegan cream is completely chilled, mix together the dry ingredients: powdered sugar and cream of tarter.
    • To whip the cream, place all ingredients into a mixing bowl to whisk. Be careful not to over whip the cream - Stop, once it starts creating stiff peaks.
      Note: I prefer using a stand mixer with the whisk attachment. However, electric hand mixers will do too.
    • Serve immediately or cover and refrigerate for later use.

    NOTES

    • Chill everything: To help the oat milk whipped cream properly “whip,” it’s important to use chilled ingredients and a chilled bowl. A chilled bowl will prevent the cold vegan whipped cream from heating up.
    • Use a stand mixer: I recommend using a stand mixer with the whisk attachment for the easiest process. However, electric hand mixers will work too.
    • Be patient: Right when you think it isn’t working, the peaks will start forming. Just be patient with the mixing process!
    • Use stabilizers: The oil and cream of tartar really help stabilize the whipped cream. You may feel like they are unnecessary, but the recipe won’t be the same without them.

    NUTRITION

    Calories: 432kcal | Carbohydrates: 21g | Protein: 1g | Fat: 41g | Saturated Fat: 34g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 29mg | Potassium: 31mg | Fiber: 0.5g | Sugar: 19g | Vitamin A: 123IU | Calcium: 87mg | Iron: 0.5mg
    Course: Dessert
    Cuisine: All
    Keyword: non-dairy whipped cream, oat milk whipped cream
    Tried this recipe?Let us know how it was!
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    Reader Interactions

    Comments

    1. Kyle says

      April 21, 2023 at 7:42 am

      1 star
      Followed the recipe exactly with no changes made. It didn't work at all and resulted in a grainy liquid mess.

      Reply
      • Puja Verma says

        May 16, 2023 at 11:55 am

        Hello Kyle
        I’m sorry the oat whipped cream came out in a grainy liquid mess. Vegan whipped cream is known to be difficult to make based on the climate and quality of products. I would love to help out, if possible. To understand exactly what happened I had some questions.
        Did you use an electric stand mixer? Also, the whipped cream needs to be watched when whipping; once it reaches stiff peaks, then it should be stopped. If you over whip it, then it will get too grainy.
        Also, are you using a full fat oat milk?
        I hope I can help you get the results you are looking for.

        Reply

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    I’m Puja! I love creating, developing & exploring vegan recipes made entirely from whole food & plant based ingredients.

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