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

Oat Milk Whipped Cream Recipe

3.69 from 16 votes
Prep Time: 5 minutes
Chill & Whip Time: 6 hours 15 minutes
Total Time: 6 hours 20 minutes
Serving Size: 12 servings
Author Puja Verma
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DESCRIPTION

This homemade oat milk whipped cream is a light, fluffy, and dairy-free alternative to traditional whipped cream. Made with full fat oat milk, refined coconut oil, powdered sugar, and vanilla, it whips into airy stiff peaks with a lightly sweet flavor. Use it for dolloping over fresh fruit and drinks or piping onto cakes, pies, and other desserts. With the right temperature and a few simple tips, you can make perfectly fluffy vegan whipped cream at home.

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.

NUTRITION

Calories: 144kcal | Carbohydrates: 7g | Protein: 0.3g | Fat: 14g | Saturated Fat: 11g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 10mg | Potassium: 21mg | Fiber: 0.2g | Sugar: 6g | Vitamin A: 41IU | Calcium: 29mg | Iron: 0.2mg
Course: Condiments, Dessert
Cuisine: American
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