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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)

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Published on November 18, 2010

Meet Katie

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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. Amy says

    Thanks for this! I can’t do soy yogurt- makes me bloaty 🙂 Would this work with probiotics to give it tanginess similar to your soy greek yogurt recipe?

  2. Astrid says

    Hello katie 🙂 first of all i love your recipe and your website’s layout …not forgetting your amazing photos! could you please help me? i have tried twice to make this vegan whipped cream , but i failed twice! 🙁 i used low fat milk for the agar base and agar powder instead of agar flakes. Is it maybe because i cooked the agar base too much? or because i shouldnt use low fat millk…? anybody’s help is welcome! 🙂 thx in advance

  3. April says

    Hey! Thank you so much for the tip, I’m looking forward to trying it out. One question: have you found that it holds up fairly well, relative to traditional whipped cream? Like, will it hold stiff peaks as nicely?

    I’m hoping so, because I’d love to use it as a vegetarian base for entremet-worthy mousses! =]

  4. Molly says

    Would Gelatin work in place of agar? Gelatin has collogen which is important for my healing does agar have the same benefits?? Thank you

  5. Amy says

    Hi! I came across your website purely through curious searching for sugar free desserts. I have diabetes and I love sweets unfortunately they don’t love me!!! I had never heard of agar agar before. Could a sugar free fruit soda be used to make jello with agar? I’m not sure what type of sweetener to use as I dont really care for sweet and low or splenda types- what would you use? (especially for puddings). or could you go with out any sweetener at all? I’m fascinated with this discovery!!!!! Thank you

  6. Hong says

    Hi Katie!
    I never leave any comments on blogs but I just have to leave this one. I had a lot of doubts making the agar base and having it somehow turn into this whipped cream creation. but HOLY SHITZELWHOIEFHOIFH!!!! My mind is blown. I made the recipe using the entire batch of agar base (and I used the 30Cal/cup almond milk) and it made this HUGE bowl of CREAMY cream/pudding!!! (really, emphasis on the HUGE and CREAMY). I still don’t know how that happened. And the whole bowl is only 80 Cals! Thank you, thank you so much!
    Now the only problem is deciding what to eat with it. And I also have a serving of the voluminous oatmeal in the fridge, and currently making another batch of the agar base. So so much food and I’m running out of calories to eat for the day haha.

  7. Lara Arar says

    Hi Katie! This recipe looks absolutely amazing, and I want to try it right now! But I’m not vegan, and I don’t have agar flakes , so do you think I can use gelatin instead? Thank you <3

  8. SJ says

    Amazing. I never tried blending the set agar mi always use agar by making the pudding outright. I also never had whipped cream until I think high school…
    But I think I’m doing something wrong. Your picture looks so fluffy and creamy but mine turns out disgusting and gel like. Not smooth or creamy at all! Do you have any idea what happened? I really want to try this so please help!!

  9. Kat says

    Every time mine just comes out as this… liquidy pudding =\ I can’t get it even remotely close to a whipped cream. It tastes good! But yeah… more… very thin pudding. I used a super powerful food processor instead of a blender… is that why? I’d love for this to be more whipped creamy! Any suggestions?

  10. Tracy says

    Making this tonight to try with a bowl of berries!
    Where do you get xylitol? Can I use stevia extract in your baking recipes? How does it compute? Three drops is enough for a huge smoothie.

  11. Kate says

    Hi Katie. Love your recipes. Thanks for posting them! I am looking for a dairy free frozen dessert like “ice cream” that I can make in my ice cream maker. Have you ever tried to freeze the whipped cream to see what it would be like? Thanks!

  12. Whit says

    Hi Katie, I was just wondering if the agar- agar base can be stored in the freezer for later use. Would I be able to make a large batch and just use it when needed?

    Also, I was wondering if you have ever seen, or made, a recipe for an agar-milk cheesecake or an agar-greek yogurt cheesecake? I know I have seen it used with tofu and sour cream, but I haven’t seen anything for strictly greek yogurt. Any thoughts?


    • Unofficial CCK Helper says

      Does not look like she has an agar cheesecake recipe here, but if you try one be sure to report back!

  13. Jen says

    How did you get your Agar Agar whip to turn out so white and fluffy? When I tried the recipe using vanilla almond milk it was a beige/pink looking gelatin goo. I used a blender for quite some time and then a hand mixer. Still no luck. It came out very much like jello pudding. Do you think the sugar quantity makes a big difference in texture or look? I put in 3 tablespoons sugar.

    • Unofficial CCK Helper says

      Nope, sugar won’t matter. Unless you use brown sugar, in which case yes it will not be white. But I don’t know how yours couldn’t turn out creamy unless maybe you used too much agar? I’ve never had an issue with this recipe, but maybe try using less agar next time.

  14. Manisha says

    Hi Katie, I tried your cream for my almond cake layers, I used almonds extract instead of coconut extract , agar powder instead of agar flakes and I can’t tell you how awesome it turned out, similar to whipped cream. After taking it from fridge, wow, my family and friends loved it so much. I can wait to buy more agar, I feel more excited in baking since I read your fantastic recipe! Thank you so much Katie, special greetings from Mauritius.

  15. Melanie Grube says

    When you say ‘1/2 serving agar base’, do you mean half the total batch that is made in your Agar tutorial or half of one of the 1-cup servings? I ask because on the tutorial it says the output is about 2 cups or two generous 1-cup servings, therefore “1/2 serving agar base” would be about .5 cups of agar base, but in the instructions above you say to make up the base and put half in the blender–which would be about 1 cup of agar base.

    Thank you so much! I’ve been looking for better thickeners to replace wheat & corn, and this looks like it will work!

  16. Cait says

    It’s easy and cheap to buy kanten here, so I bought it and gave this a try with almond milk and oh my, it is perfect!
    I layered it in a parfait with granola, cherries and chopped 86% dark chocolate and then I ate it all by myself. As you do.

  17. Mish says

    Ok so i made this twice, the first time I was too impatient to let the agar set before i blended it, so it continued to set after and i had weird lumps all through it. so i tried it again. i still didn’t think much of it until i stirred in some cacao powder and PUT IT ON STRAWBERRIES and it was AMAZING

  18. E says

    Has anyone tried making this recipe with a hand mixer? No counter space for a blender or Bullet in my tiny apartment kitchen!

  19. 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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