Vegan Whipped Cream
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Ingredients10 m servings 151 cals
Original recipe yields 10 servings
- Place a mixing bowl in the freezer for 5 minutes. Remove from the freezer.
- Combine coconut cream and vanilla extract in the chilled bowl; beat with an electric mixer until smooth and creamy. Gradually add the sugar while beating until thick and creamy, about 5 minutes.
- Cook's Note:
- Use vegan whipped cream right away or store in a airtight container in the fridge for up to 1 week.
Per Serving: 151 calories; 6.4 g fat; 23.4 g carbohydrates; 0.5 g protein; 0 mg cholesterol; 14 mg sodium. Full nutrition