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–+ servings
Oat milk whipped cream in a bowl over a wooden board.

Fluffy Oat Milk Whipped Cream

3.87 from 15 votes
Prep Time: 5 minutes
Cook Time: 10 minutes
Chill Time: 4 hours
Total Time: 4 hours 15 minutes
Serving Size: 4 people
Author Puja Verma
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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) room temperature
  • ¾ cup coconut oil (refined) liquified & room temperature
  • 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
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