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Whipped Cream’s Healthy Makeover

Don’t tell me that, as a kid, you didn’t enjoy eating bowls of plain whipped cream.

What? You didn’t? It was just me?

Especially around Thanksgiving, I could’ve done without the pies. Just give me the heavy cream and nobody’d get hurt. Therefore, I am head-over-heels in love with this recipe. It’s light, airy, and… creamy!

It’s the perfect substitute for heavy cream on top of pie, ice cream, or a parfait.

You can even try this in the Voluminous Oatmeal Recipe.

Or just eat the entire bowl straight-up, as I like to do!

Soy-Free Vegan Cream

(Makes 1 1/2 cups: one Katie-sized serving!)

  • sweetener of choice
  • 1/16th tsp salt
  • 1 1/2 T water (20g)
  • 1/2 serving agar base (see below)
  • 3 drops coconut extract (Optional, but highly recommended)
  • optional: cocoa or fruit (for flavored cream)

Instructions: First, make up the agar base. When it’s cooled, put half of it in a blender (or Magic Bullet) with all the other ingredients and blend away.  Whip very well. I like to put it in the freezer for a few minutes prior to eating, so it’s super-cold. Optional: add fruit, cacao nibs, cocoa powder, or other add-ins.

Nutritional Info:
(for the entire bowl!)
Calories: 60
Fat: 3g
Protein: 2g
Carbohydrates: 3g

Want a version without agar? Try this: Coconut Cool Whip.

Uses for the Vegan Cream: Pour over berries, pie (pumpkin pie?!), waffles, or you can even eat it plain.

Or try it over pancakes, such as my Strawberry Shortcake Pancakes.

(That’s soyatoo in the photo, but you get the idea)

Published on November 18, 2010

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been featured on The Today Show, CNN, Fox, The Huffington Post, and ABC's 5 O'clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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  1. LNdA says

    I didn’t see any comments from people who actually made the recipe. I made it and here are my thoughts: Though I liked the taste of this recipe, it was nothing like a cream. It is definitely a pudding. It’s thick and glossy–delicious as a pudding but not a whipped cream substitute. It’s way to heavy for that. The photos with the berries show the true texture. The photo with the pancakes was misleading. I was going for the airy texture apparent in that photo. Later I read the caption that says,”(That’s soyatoo in the photo, but you get the idea).” I feel a little tricked 🙁

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