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.
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:
- 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
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.
Step 2: Right before whipping, mix all the dry ingredients into one 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.
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.
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.
FAQ
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.
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.
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.
Fluffy Oat Milk Whipped Cream
DESCRIPTION
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.
Kyle says
Followed the recipe exactly with no changes made. It didn't work at all and resulted in a grainy liquid mess.
Puja Verma says
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.
Erin says
Do you think this would work with avocado oil instead of coconut oil?
Puja Verma says
Personally, I haven't tested any substitutions for this recipe. To what I understand, avocado oil is a great neutral oil, but coconut oil works best to solidify at room temperature. However, this may or may not be the case because I have not experimented with it myself. I would love to know about your experience, if you do give it a try for this recipe. Please share!
Emily says
Two of our family can’t do dairy, and it’s sad when everyone is having whipped cream on a special occasion and they can’t. I never figured you could make it with oat milk. This is absolutely incredible. It rivals homemade dairy-based whipped cream. Definitely worth making if you’re dairy-free
Puja Verma says
Yes, this recipe is 100% dairy-free, yet still carries a light and fluffy texture. Oat milk is a staple in my kitchen because of it's flavor profile. It tastes similar to dairy milk, but slightly sweeter. This helps emulate whipped cream with dairy, oppose to using coconut milk.
Greg Gosling says
I will try the recipe but with another oil (please be aware that coconut oil is 85 to 95% saturated fat), and also I will reduce the sugar content by 50%.
All the best
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Puja Verma says
Sounds like a healthier option 😃. I, personally, haven't tested any substitutions for this recipe, so I am very curious to know about your experience. I would recommend sticking to a neutral oil for best flavor. Let me know how it works out. Thank you 🙏
Angie says
What speed should we mix at with electric mixer and hand mixer and when you say be patient, is that 5 minutes of mixing or 15+?
I used a hand mixer and mixed for over 5 minutes on low and it just stayed creamy so I tried faster for 2 minutes and nothing changed so I went full speed for another minute or two and it looked like it wanted to thicken but didn't. I tried another 5 minutes on low and it still ended up just being creamy.
I hope this helps 🙂
Puja Verma says
I would recommend to start at a low speed and then gradually start increasing it to high as the cream thickens more and more. It should start forming peaks within 5 to 15 minutes. Just keep in mind that the range of time can depend on the climate and the products being used. A couple other things to consider is (1) to make sure to use chilled ingredients in a chilled mixing bowl, (2) the equipment being used must be thoroughly clean; any residual grease can prevent the cream to whip properly. Lastly, once you start noticing stiff peaks, then stop to avoid over-whipping.