As a home cook who's navigated lactose intolerance in my family, I've perfected this whipped cream recipe without cream or dairy. When my son was diagnosed, I ditched fresh cream and experimented until I found this reliable vegan alternative. Now, it's a staple—my guests rave about it without suspecting it's plant-based.
All it takes is vegetable milk, icing sugar, and agar-agar for that perfect fluff. Here's how:
- 60 ml + 240 ml vegetable drink (e.g., almond milk)
- 2 tablespoons icing sugar
- 1 sachet agar-agar
- Vanilla extract
Equipment: electric mixer, whisk, salad bowl, fridge
Preparation: 3 mins - Cooking: 0 min - Serves: 4
1. Place the agar-agar in the bowl.
2. Pour 60 ml vegetable milk over it.
3. Let it swell for 10 minutes at room temperature.
4. Once solidified, microwave for a few seconds to melt.
5. Remove the bowl from the microwave and add the remaining 240 ml milk.
6. Stir in icing sugar and vanilla.
7. Whisk until smooth.
8. Chill in the fridge for 20 minutes.
9. Beat with an electric mixer until fluffy.
And there you have it—light, creamy whipped topping ready to use! Quick, delicious, and allergy-friendly, so no one misses out on desserts.
Experiment with coconut or soy milk. It stores 2 days in the fridge (if it lasts!). Holds up in piping bags or siphons without stabilizers like Cremfix.
- If it deflates, re-whip to revive.
- Use a Thermomix or food processor for denser results.
- Chill the bowl beforehand for faster, firmer peaks, just like traditional cream.
- Try vegetable margarine for a richer texture closer to dairy—no agar needed.
- For non-lactose-intolerant days, swap some milk for melted white chocolate; pairs perfectly with cake or strawberries.
