Fluffy Oat Milk Whipped Cream (2024)

Oat milk whipped cream is a simple dairy-free alternative to traditional whipped cream recipes. It’s light, fluffy, and perfectly sweet. Use it to top all of your favorite desserts, like ice cream, pancakes, and fresh fruit.

Why you’ll love it

• Easy: Making oat milk whipped cream couldn’t be any easier with this particular recipe. Now more failed attempts at broken coconut milk versions!
• Diet-friendly: This dairy-free and vegan recipe is great for anyone following a plant-based diet or those looking to reduce their dairy intake.
• Quick: Once chilled, everything comes together in a flash! All you need is a few minutes for a light and airy whipped cream that can be paired with your favorite treats.

What is oat milk whipped cream?

Oat milk whipped cream is a quick and easy replacement for regular whipped cream. Even though it’s dairy-free, it still carries all the same great textures and flavors. With a few simple ingredients, you’ll be able to whip up (pun intended) a fluffy mixture that’s perfect for any occasion. Unlike mycoconut whipped cream which is much higher fat content, this recipe is made from oat milk, which has a much lighter.

Since it’s made without dairy, it’s an excellent alternative for vegans or those who are lactose intolerant. Add it to pancakes, waffles, chai hot chocolate, ice cream, or anything in between.Use it to make an indulgent rose cardamom vegan tres leches cake.

Is whipped cream vegan?

Typically, whipped cream is made by whipping heavy cream with a whisk until it’s light and fluffy. Since it’s not traditionally vegan, I prefer to use a combination of powdered sugar, oat milk, and a few other pantry staples that easily emulate the flavors and textures.

Once you try this non-dairy whipped cream, I have a feeling you won’t be needing the regular versions anymore!

Ingredients & Substitutions:

• Oat milk: Use a full-fat variety such as barista blend. If you don’t have oat milk, the next best option is soy milk or full-fat coconut milk. It’s also best to use a plain, unsweetened variety so you don’t alter the flavor of the whipped cream.
• Coconut oil: For the most neutral taste, use refined coconut oil. If you don’t mind some coconutty notes, you can use regular coconut oil.
• Powdered sugar: To sweeten the whipped cream and provide structure. No powdered sugar on hand? Make your own by blending 1 cup of granulated sugar and 1 tablespoon of cornstarch.
• Cream of tartar: Stabilizes the oat milk whipped cream, allowing it to maintain its shape and last a little longer without changing the flavor.
• Vanilla extract: For a touch of sweet creaminess. I strongly recommend using real vanilla extract over artificial, as it’s much more potent.

Instructions

Step 1: Melt the coconut oil and oat milk separately until both ingredients are about lukewarm in temperature. Once they are warm, blend them together in a high-speed blender until you see a bubbly, cream-like consistency form. Transfer the vegan cream mixture into a metal mixing bowl, cover it, and refrigerate it for about 6 hours. I suggest making it the night before and chilling it overnight.

Step 2: Right before whipping, mix all the dry ingredients into one bowl.

Step 3: After the vegan cream mixture is completely chilled, it’s time to whip it! Add the rest of the ingredients to the bowl. Whisk them together until it just starts creating stiff peaks.

Step 4: Serve your oat milk whipped cream immediately, or cover and refrigerate it for later use.

What to serve non-dairy whipped cream with

Use this non-dairy whipped cream just like you would regular whipped cream! It’s delicious with dishes like these:

• Vegan pumpkin or carrot pie
• Vegan Flan
• Fresh fruit like strawberries or blueberries
• Chai hot chocolate
• Matcha chai latte
• Oat milk chai latte
• Tropical mango smoothie
• Waffles and pancakes
• Apple Pie co*cktail

Storage

I always recommend making vegan whipped cream fresh since it comes together so quickly. But if you have leftovers, you can follow these storage instructions:

• Fridge: Keep vegan whipped cream in the fridge in an airtight container for about 1-2 days.
• Freezer: I don’t recommend freezing this recipe if you can help it as the texture changes too much once it thaws. If you do freeze it, just note it won’t be quite as light and airy.

Variations

• Chocolate: Add cocoa powder to the mixture for a chocolate-infused whipped cream.
• Cinnamon: Sprinkle some cinnamon powder into the bowl before beating it for a festive flavor.
• Mint: For a cool mint whipped cream, add 1-2 drops of peppermint extract.

Top tips

• 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.

FAQ

Similar recipes

If you enjoyed this oat milk whipped cream recipe, be sure to check out some more of my favorite sweets like these:

• Vegan Custard: A simple dairy and egg-free custard recipe.
• Vegan Chocolate Chip Cookies: Small-batch chocolate chip cookies.
• Peach Ice Cream: A fruit-forward ice cream recipe that’s quick and easy to prepare.
• Vegan Strawberry Protein Shake: A plant-based drink that’s loaded with protein.