I was SO excited when I went to the store and found out they had a non-dairy heavy whipping cream. Whipped cream is my all-time favorite "frosting" because it's so light and perfectly balanced. You can definitely use this recipe for any 1:1 replacement for regular whipped cream. It's also great on its own to dip fruit in.
Also at the time I am writing this, there are TWO different plant-based heavy whipping creams. I have tried both and the one that actually whips is the Country Crock brand.
INGREDIENTS
- 16.9 fl oz Country Crock Non-Dairy Heavy Whipping Cream
- ½ cup Powdered Sugar*
* Up to your taste preference but for a lightly sweetened flavor. You can also add vanilla extract.
INSTRUCTIONS
In a large bowl, using a hand mixer combine heavy cream and powdered sugar. (If you want it a little sweeter you can also add vanilla extract but I opted for a lighter flavor.)
Beat until you have stiff peaks, about 3-5 minutes. I found the non-dairy whip did not set AS much as the regular whip, just FYI.
In a large bowl, using a hand mixer combine heavy cream and powdered sugar. (If you want it a little sweeter you can also add vanilla extract but I opted for a lighter flavor)
Beat until you have stiff peaks, about 3-5 minutes. I found the non-dairy whip did not set as much as the regular whip, just FYI.
As you can see I made this recipe to use it as the frosting for my cake. If you're interested in the full recipe for the cake check it out here. Freezing the cake gave an ice cream-like consistency which was so perfect for summer. You could almost make this as an ice cream base, add a bit of chocolate or fresh berries, freeze, and then enjoy once it sets up a little! I would love to know if you try that.
If you plan on saving this recipe for later via Pinterest, feel free to use this image!
Please tag me if you end up making this recipe, I would LOVE to see how it turns out!!