This Oat Milk Whipped Cream is light, fluffy, and perfectly sweet with a hint of vanilla. Made with simple dairy-free ingredients, it whips up into dreamy stiff peaks that are perfect for dolloping or piping onto all your favorite desserts!
f you're building your collection of homemade dairy-free cream alternatives, try my Easy Coconut Whipped Cream, Creamy Vegan Mascarpone, or Homemade Vegan Cream Cheese next. They're simple plant-based staples to keep on hand for everything from desserts to breakfast.
I’ve made this oat milk whipped cream many times, and I’ve learned that the little details make all the difference in getting those light, fluffy peaks, including using the right oat milk and keeping everything at the right temperature.
Once whipped, I love spooning it over a cozy Chai Hot Chocolate, serving it with fresh berries and Homemade Vegan Crepes, or piping it onto a Simple Vegan Cake for an extra special finish. It’s such a versatile dairy-free topping for everything from drinks to desserts!
Quick Look: Oat Milk Whipped Cream
- ⏱ Prep Time: 5 minutes
- 🧊 Chill Time: 6 hours
- 🥍 Whip Time: 5-15 minutes
- ⏳ Total Time: About 6 hours & 20 minutes
- ☁️ Yield: 12 ounces
- ⚡ Calories: 144 calories per serving
- 🤍 Flavor Profile: Light, creamy, and perfectly sweet with a hint of vanilla.
- 👌 Difficulty: Easy with a few key tips for the fluffiest results.
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Why You’ll Love This Recipe
- Light and fluffy: Whips into airy peaks with a lightly sweet vanilla flavor that pairs well with all your favorite treats.
- Simple ingredients: Made with just a handful of everyday dairy-free ingredients.
- Versatile: Dollop it over fruit, pancakes, and drinks, or pipe it onto cakes and desserts.
- Make-ahead friendly: Prep the oat milk mixture ahead of time, chill it, then whip when you’re ready to serve.
Can You Make Whipped Cream With Oat Milk?
Yes, you can make whipped cream with oat milk, but oat milk doesn’t contain enough fat to whip into stiff peaks on its own. This recipe combines full-fat oat milk with refined coconut oil to create a richer base that becomes light and fluffy once chilled and whipped. A little cream of tartar also helps stabilize the whipped cream so it holds its shape.
Ingredients and Substitutions
- Oat milk: For the most reliable results, use full-fat, unsweetened oat milk. I use Oatly for this recipe and have found that the brand really does make a difference in how well the cream whips. I recommend a rich, barista-style oat milk rather than a thinner regular variety.
- Refined coconut oil: This adds the fat and structure that oat milk needs to whip into fluffy peaks. Stick with refined coconut oil for its neutral flavor, rather than extra-virgin or unrefined coconut oil, which can give the whipped cream a stronger coconut flavor.
- Powdered sugar: Sweetens the whipped cream while helping give it structure. If you don’t have any, blend 1 cup of granulated sugar with 1 tablespoon of cornstarch until powdery.
- Cream of tartar: A little goes a long way! It helps stabilize the whipped cream so those fluffy peaks hold their shape longer without altering the flavor.
- Vanilla extract: Adds that classic, lightly sweet vanilla flavor. I prefer pure vanilla extract for the best flavor, but vanilla paste also works.
How to Make Oat Milk Whipped Cream
Step 1: Warm the coconut oil and oat milk separately until both are lukewarm. Blend together on high until completely smooth, creamy, and slightly bubbly. Transfer directly to your stand mixer bowl, cover, and refrigerate for at least 6 hours or overnight.
Step 2: Once chilled, add the powdered sugar, cream of tartar, and vanilla extract to the oat milk mixture.
Step 3: Start mixing on low speed, then gradually increase to high as the cream thickens. Whip for 5-15 minutes, stopping as soon as stiff peaks form.
Step 4: Use your oat milk whipped cream right away, or cover and refrigerate it until you’re ready to serve.
Pro Tip: Before whipping, the chilled mixture should be thick and scoopable, similar to cold buttercream, but not rock hard. If it’s too firm, let it sit at room temperature for a few minutes to soften slightly.
Expert Tips
Chill the mixture and bowl: I transfer the blended mixture directly into my stand mixer bowl before refrigerating it. This way, the mixture and bowl chill together, and there’s no need to transfer it again before whipping.
Use a stand mixer: I prefer a stand mixer with the whisk attachment because it makes the whipping process much easier. A handheld electric mixer works too, but it may take a little longer.
Keep your equipment clean: Make sure the bowl and whisk are clean and grease-free, as residue can interfere with whipping.
Ways to Use Oat Milk Whipped Cream
Use this oat milk whipped cream anywhere you’d normally reach for regular whipped cream. Here are a few of my favorite ways to serve it:
- Cakes and pies: Pipe or dollop it over cakes, cupcakes, or pies like my Vegan Carrot Pie for a light and creamy finishing touch.
- Creamy desserts: Add a fluffy spoonful to Homemade Vegan Flan, puddings, or other chilled desserts.
- Drinks: Use it to top a cozy Oat Milk Chai Latte, Creamy Matcha Chai Latte, hot chocolate, Creamy Pumpkin Spice Smoothie, or even Creamy Oreo Milk Tea with Boba.
- Breakfast: Spoon it over Fluffy Vegan Pancakes, waffles, French toast, or oatmeal with plenty of fresh berries.
- Fresh fruit: Keep things simple with strawberries, blueberries, peaches, or your favorite seasonal fruit.
Storage
For the lightest, fluffiest texture, I recommend whipping this recipe close to serving. If you have leftovers, here’s how to store them:
- Refrigerator: Store oat milk whipped cream in an airtight container for up to 1-2 days. Keep it chilled until you’re ready to serve.
- Freezer: I don’t recommend freezing it. Freezing and thawing can cause the mixture to separate and lose its light, airy texture.
Oat Milk Whipped Cream FAQs
Make sure the oat milk and coconut oil are both lukewarm and blend until completely emulsified before chilling. If they aren't fully combined, the mixture may separate as it chills.
Graininess can happen if the coconut oil starts solidifying before it’s fully blended or if the cream is overwhipped. Keep the ingredients lukewarm while blending, then stop whipping once stiff peaks form.
I don’t recommend omitting the coconut oil because it provides the fat and structure needed for the oat milk to set and whip. I haven’t tested this recipe with another oil, so refined coconut oil will give you the most reliable results.
Make sure the mixture and mixing bowl are fully chilled and your equipment is clean and grease-free. If it still isn’t whipping, keep mixing for up to 15 minutes, gradually increasing the speed as it thickens.
I don’t recommend leaving out the powdered sugar because it adds sweetness and helps provide structure. I haven’t tested liquid sweeteners in this recipe, so I recommend sticking with powdered sugar for the most reliable texture.
More Dairy-Free Recipes
If you tried this Oat Milk Whipped Cream recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below.
Oat Milk Whipped Cream Recipe
DESCRIPTION
EQUIPMENT
- Electric Stand Mixer
INGREDIENTS
- 1 cup full fat oat milk (room temperature) Recommended Brand: Oatly
- ¾ cup refined coconut oil (liquified)
- ½ cup powdered sugar
- ¼ teaspoon cream of tartar
- ½ teaspoon pure vanilla extract
METHOD
- Warm and blend: Warm the coconut oil and oat milk separately in the microwave for about 10 seconds, until both are lukewarm. Blend together on high until smooth, creamy, and slightly bubbly.
- Chill: Transfer the mixture directly to your stand mixer bowl. Cover and refrigerate for at least 6 hours or overnight.Note: A stand mixer with the whisk attachment works best, but an electric hand mixer will work too.
- After chilling: The mixture should be thick and scoopable, similar to cold buttercream. If it’s too firm to whip, let it soften at room temperature for a few minutes.
- Add the ingredients: Once chilled, add the powdered sugar, cream of tartar, and vanilla extract.
- Whip: Using the whisk attachment, start on low speed and gradually increase to high. Whip for 5–15 minutes, stopping as soon as stiff peaks form.
- Serve: Serve immediately, or cover and refrigerate until ready to use.
NOTES
- Use the right oat milk: I get the most reliable results with full-fat, unsweetened oat milk. I use Oatly, and I’ve found that the brand can make a difference in how well the cream whips.
- Match the temperature: Make sure the oat milk and coconut oil are both lukewarm before blending. This helps them emulsify smoothly and prevents the coconut oil from solidifying too soon.
- Check before whipping: After chilling, the mixture should be thick and scoopable, similar to cold buttercream. If it’s too firm, let it soften at room temperature for a few minutes.
- Whip patiently: Start on low and gradually increase to high. It can take 5–15 minutes to reach stiff peaks, but stop as soon as they form to avoid over whipping.
Heenal says
Hello Puja,
Could you share which brand of barista blend oat milk you used in this recipe?
Thanks!
-Heenal 🙂
Puja Verma says
Hi Heenal! I used Oatly for this recipe. Let me know how it turns out. 🙂
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!
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 I’m 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.
FK says
I tried this recipe again blending and it didn’t work unfortunately. After trying again, I realized that I needed to put the oat milk immersion in a glass bowl instead of a metal bowl and hug the immersion with cling wrap before refrigerating. This seemed to do the trick!
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 don’t 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.
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.
Crystal says
This didn’t work at all. I had all the correct ingredients including the exact brand of Oatly full fat milk. After the oat milk & refined coconut oil mixture chilled in the fridge I was left with a solid disc of coconut oil with separated liquid milk under it. It didn’t emulsify at all and it was completely unusable and a waste of ingredients.
Puja Verma says
Hi Crystal, I’m so sorry this didn’t work out for you, especially after using the exact ingredients 🙁 It sounds like the oat milk and coconut oil didn’t fully emulsify before chilling. They should both be lukewarm when blended, and the mixture should look completely smooth, creamy, and slightly bubbly before it goes into the refrigerator. If the coconut oil starts cooling and solidifying before it’s fully blended with the oat milk, it can separate into a solid layer like you described. I really appreciate you sharing your experience, and I’ve added more temperature and emulsifying tips to the post to make this step clearer for others.
Emily says
Followed instructions in recipe and result was a watery, oily mess. Waste of time and ingredients.
Puja Verma says
I’m 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.
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! 🤞🏻
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!
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! I’m thrilled this recipe worked wonderfully for you!
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) 🙂
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.
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.
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 😃. 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 🙏
Brion says
I tried this recipe and after letting the coconut oil/oat milk mixture chill in the fridge overnight, I had a solid bowl of the mixture. It is supposed to solidify? Not much I can do with it in that state.
Puja Verma says
Hi Brion! Yes, the mixture is supposed to some-what solidified into a scoopable consistency (similar to a cold butter cream), but it shouldn't be rock hard. If it is too solid to whisk, your mixture won't be able to incorporate the air needed to make it fluffy.
I usually use refined coconut oil (not extra-virgin or unrefined). Did you use unrefined? --I'll make a note of that on my recipe card.
Next time, take the bowl out of the fridge and let it sit on the counted for a few minutes until it softens just enough.
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!
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.
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!
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.