Vegan Whipped Cream
The xanthan gum adds thickness and stability to the cream and also acts as an emulsifier, if you do not have it, you CAN leave it out.
I Do not recommend to HALVE the recipe for the soy milk whipping cream. There is some truth in the saying "strength in numbers" and it seems the people having problems with this recipe are the ones who have halved the recipe. Just make the full amount, trust me you will love it so much it will not go to waste!
Also be sure you are using pure soy milk, unsweetened with the only ingredients that are soybeans & filtered water **I have not had good luck with using any other brand soy milk than WestSoy since it is 100% soy milk, no added anything.
Serves: 5 cups whipped
  • Soy Milk 2 cups (474ml)
  • Refined Coconut Oil melted 2 cup (454g)
  • Granulated Sugar ½ cup (100g)
  • Xanthan Gum ½ teaspoon
  • Vanilla Extract 2 teaspoons (10ml)
  1. Combine everything in a high speed blender and blend for about 20seconds
  2. Pour into a clean container and refrigerate until cold (I freeze it for under an hour just before whipping, but not so it is getting hard- if you freeze it to the point is starts to get chunks of frozen cream, this is too much)
  3. Whip with a balloon whip attachment for about 3 minutes until soft peaks form
  4. If you over whip the cream it will get grainy so be careful to just whip to soft peaks. I find that we are so used to whipping cow cream that we are looking for the same results, this is not the case here, you will get very soft peaks, and it WILL thicken over time & in the refrigerator ion the finished cakes.
  5. If you DO over whip though, you can add a tablespoon or two of soy milk and gently fold it in to loosen
  6. **For the stubborn occasion where it just will not whip, I have put the entire container back into the freezer and froze solid. Thawed in the refrigerator and then re-whipped with good results. This of course is not convenient when you need it NOW! So I am now in the habit of preparing the cream 1 day ahead, freezing sold and then thawing to whip just to play it safe
Whipped cream liquid can be stored in the refrigerator for up to 1 week before whipping.

Once it is whipped it is best to use right away on your cakes or desserts, but will stay firm in the refrigerator for up to 4 days
Recipe by Gretchen's Vegan Bakery at