This recipe will make about 2.5 cups of vegan “cool whip” style whipped cream. It uses coconut oil as a key ingredient. You should use refined coconut oil to avoid having a coconut-y taste.

I used an immersion blender to make this vegan whipped cream. First I blended it with the blade attachment, then after chilling, I whipped it using the balloon whisk attachment.

Vegan Cool Whip Vegan Whipped Cream Recipe-3
Vegan Cool Whip Vegan Whipped Cream Recipe

Vegan Cool Whip

A vegan whipped cream recipe that tastes light and delicious, just like Cool Whip.
Prep Time 2 hrs
Cook Time 0 mins
Whipping Time 10 mins
Servings 10
Calories 108 kcal


  • 1/2 cup coconut oil melted
  • 1 cup water
  • 2 Tbsp plant based milk I use soy milk
  • 2 Tbsp agave syrup can sub corn syrup or maple syrup
  • 1 tsp xantham gum


  • Blend all ingredients using an immersion blender for 45 seconds, then chill for 2 hours.
  • Using an electric mixer with a balloon whisk attachment, whisk until fluffy and peaks hold their shape, about 8-10 minutes.


  • For sweeter whipped cream, you can add up to 2 additional Tablespoons of syrup after whipping.
  • For vanilla flavor, add 1 teaspoon of vanilla extract after whipping.
Course: Dessert
Cuisine: American, European


Calories: 108kcal | Carbohydrates: 3g | Protein: 1g | Fat: 11g | Saturated Fat: 9g | Sodium: 3mg | Potassium: 4mg | Sugar: 3g | Vitamin A: 12IU | Vitamin C: 1mg | Calcium: 4mg
Tried this recipe?Let us know how it was!
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Shannon Hakala

Recipe Creator

I'm Shan and I love sharing tasty & easy vegan recipes!

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