Oat milk whipped cream is a simple dairy-free alternative to traditional whipped cream recipes. Itβs light, fluffy, and perfectly sweet. Use it to top all of your favorite desserts, like ice cream, pancakes, and fresh fruit.
Why youβll love it
- Easy: Making oat milk whipped cream couldnβt 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 itβs dairy-free, it still carries all the same great textures and flavors. With a few simple ingredients, youβll be able to whip up (pun intended) a fluffy mixture thatβs perfect for any occasion. Unlike my coconut whipped cream which is much higher fat content, this recipe is made from oat milk, which has a much lighter.
Since itβs made without dairy, itβs an excellent alternative for vegans or those who are lactose intolerant. Add it to pancakes, waffles, chai hot chocolate, ice cream, or anything in between. Use it to make an indulgent rose cardamom vegan tres leches cake.
Is whipped cream vegan?
Typically, whipped cream is made by whipping heavy cream with a whisk until itβs light and fluffy. Since itβs 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 wonβt be needing the regular versions anymore!
Ingredients & Substitutions:
- Oat milk: Use a full-fat variety such as barista blend. If you donβt have oat milk, the next best option is soy milk or full-fat coconut milk. Itβs also best to use a plain, unsweetened variety so you donβt alter the flavor of the whipped cream.
- Coconut oil: For the most neutral taste, use refined coconut oil. If you donβt 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 itβs 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, itβs 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! Itβs 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 donβt 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 wonβt 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 βwhip,β itβs 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 isnβt 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 wonβt 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.Β
No, I donβt 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 thatβs quick and easy to prepare.
- Vegan Strawberry Protein Shake: A plant-based drink thatβs loaded with protein.
Fluffy Oat Milk Whipped Cream
DESCRIPTION
EQUIPMENT
- 1 Mixing Stand
INGREDIENTS
- 1 cup oat milk full fat
- ΒΎ cup coconut oil
- Β½ cup powdered sugar
- ΒΌ teaspoon cream of tarter
- Β½ 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 βwhip,β itβs 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 isnβt 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 wonβt 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
Iβm 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 canβt do dairy, and itβs sad when everyone is having whipped cream on a special occasion and they canβt. 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 youβre 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
[email protected]
Puja Verma says
Sounds like a healthier option π. 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 π
Staci says
Did you try other oils? Did they work? Thank you!
Puja Verma says
No, but I would love to hear from anyone who does test out other substitutions. I use coconut oil because it works well to solidify at room temperature. But if you are prefer to try another oil, then I would suggest avocado oil because is a good neutral oil. Please share your experience, if you get a chance to make it. Thanks Staci!
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 π
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.
Thalia says
I tried this recipe twice and the first time it was AMAZING.
Second time, a complete mess.
Important info:
The first time, I followed the recipe (but heated the milk & oil for longer, like 40 seconds from chilled, to make them lukewarm) and it worked really well and didn't taste like coconut at all. This recipe was amazing for scones!!!
The second time, as I was combining the lukewarm milk and oil, only just to realise I didn't have enough oil so had leave it (sitting together ready to be blended) to go buy more oil but had to buy a different brand. I melted more (new) oil and added to my existing blender but I think the ingredients had cooled down and partially solidified which made the end result really overwhelmingly coconut-y, grainy, lumpy and just awful.
Moral of the story - don't combine ingredients you don't have enough of, and always follow the recipe (but make sure lukewarm means heating for long enough) π
Puja Verma says
Thank you so much for sharing both experiences, Thalia. Yea, I've learned from the same mistakes myself. Sticking to the recipe is good advice, especially when the results depend a lot on the temperature of the ingredients. Whipped cream with scones sounds so delicious! I'm glad you enjoyed it.
Stacey says
This turned out amazing! A little but sweeter than I'd like so next time I'll cut the powdered sugar down. It worked wonderfully though! Thank you. =)
Puja Verma says
You are welcome, Stacey! Thanks for sharing your feedback! Iβm thrilled this recipe worked wonderfully for you!
SF says
I have a coconut sensitivity so I'm curious if anyone has had good results with this recipe using a different oil? If so, please reply. I'd love to hear. Thanks!
Puja Verma says
Hey there! I, personally, haven't tested any substitutions because coconut oil works best to solidify at room temp. However, since you are sensitive to coconut, then I would suggest trying avocado oil because it is a great neutral oil. Please share your thoughts about using avocado oil, if you get a chance to experiment. Thank you!
Leo says
Here in Australia there's Cofa - solid, vegetable oil.( Not exactly healthy but neither is dairy cream.)
I've tried something similar to this recipe and it (the melted Cofa) worked beautifully. Good luck.
Puja Verma says
Thanks for this info, Leo! I appreciate you sharing your experience using certain products in Australia.
Lisa says
I'm going to try this recipe subbing coconut oil for palm shortening due to coconut and avocado allergies in our household. I'll post back and let y'all know how it goes! Wish me luck! π€π»
Puja Verma says
Good luck to you, Lisa! I hope the substitutions you used worked for this recipe. Thank you for sharing your plan. Let me know how it turned out. Thanks!
Emily says
Followed instructions in recipe and result was a watery, oily mess. Waste of time and ingredients.
Puja Verma says
Iβm sorry the oat milk did not whip properly for you, Emily. I can understand the frustration. Vegan whipped cream is known to be difficult to whip at times. The climate and quality of products can be a big factor. To understand exactly what happened I had some questions.
Are you using a full fat oat milk?
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.
I would love to help you out.
Thanks for your feedback.
Kayla says
Ok, I am going to be honest. This did not work at all. I followed the recipe, and what I found was the oat milk ( Earth's Own, which had the higest fat content, 7g ) seperated completely out of the coconut oil once the whipping began. Draining out the liquid, adding more sugar and more cream of tartar helped it stick together, but it is like silky coconut oil butter.
Puja Verma says
Thanks for reaching out, Kayla. I'm so sorry the whipped cream did not come out right for you. A lot of factors can vary when making whipped cream from scratch. 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 (I use the Oatly brand when making this recipe). 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.
Elana Morgulis says
Is there anything we can use instead of cream of tartar?
Puja Verma says
Great question, Elana! Cream of tartar helps stabilize the whipped cream, allowing it to maintain its shape and last a little longer without changing the flavor. If you donβt have cream of tartar, you can try replacing it with lemon juice. The acidity in the lemon juice may help stabilize the whipped cream and form stiff peaks, but it might slightly compromise the flavor. I personally have not experimented with lemon juice - So if you give it a go, then let me know if it works out for you.
FK says
This turned out amazing. I used it to decorate a strawberry shortcake and was able to pipe with it as well. I used a similar recipe before with silk oat milk and it was a disaster. But this time I used Oatley and blended it for longer. I never comment on recipes but I just had to comment on this one since Iβm so happy with how this turned out.
Puja Verma says
Thank you for sharing your experience, Fatima. I'm glad you had a good outcome. Yes, Oatley is the way to go with this recipe. It really depends on the brand of the milk used.
Trish says
Just substituted the coconut oil for shortening as I have a conconut allergy. I know it's not as "healthy" but it's the only substitute that my system can tolerate. Will let you know how it goes! I whipped it until it was nice and frothy. I also added the other ingredients while the mixture was still warm, hoping to avoid the grainy texture that I often get with whipped things and gluten-free/vegan options.
Puja Verma says
Thanks for sharing, Trish! I'm looking forward to know how your experiment with shortening goes. Just make sure not to over mix because that can also lead to a grainy texture. Good luck!