You can make whipped cream without heavy cream by using alternative ingredients such as coconut cream or milk. Here's a simple recipe using coconut cream:
Ingredients:
- 1 can (13.5 oz) full-fat coconut milk, chilled in the refrigerator overnight
- 1-2 tablespoons powdered sugar (optional)
- 1 teaspoon vanilla extract (optional)
Instructions:
1. Chill the Coconut Milk: Place the can of coconut milk in the refrigerator and let it chill overnight. Chilling the coconut milk helps separate the thick cream from the liquid.
2. Open the Can: Carefully open the chilled can of coconut milk without shaking it. You should notice that the thick coconut cream has risen to the top and solidified.
3. Scoop Out the Cream: Scoop out the solidified coconut cream from the top of the can and transfer it to a mixing bowl. Leave the liquid coconut milk in the bottom of the can or save it for another use.
4. Whip the Cream: Using a hand mixer or stand mixer, whip the coconut cream on high speed until it becomes fluffy and peaks form. This may take a few minutes, so be patient.
5. Sweeten and Flavor (Optional): If desired, add powdered sugar and vanilla extract to the whipped coconut cream. Start with 1-2 tablespoons of powdered sugar and 1 teaspoon of vanilla extract, then adjust to taste.
6. Continue to Whip: Beat the whipped coconut cream for another minute or two until the sugar and vanilla are fully incorporated and the cream is light and fluffy.
7. Serve or Store: Use the whipped coconut cream immediately as a topping for desserts, fruit, or beverages. If you have any leftovers, you can store them in an airtight container in the refrigerator for up to 3 days.