Did You Know?
Over 90% of Americans say they prefer desserts with whipped cream. Whether it’s topping a slice of pie, dressing up a hot cocoa, or filling pastries, whipped cream is one of the most beloved dessert toppings in the world. But here’s the kicker — not everyone can (or wants to) eat it.
Have you ever stopped mid-recipe and realized you were out of whipped cream? Or maybe you’re trying to avoid dairy, cut down on sugar, or just want to try something new. Either way, it’s time to get familiar with some of the best — and worst — homemade whipped cream alternatives.
Why Look Beyond Traditional Whipped Cream?
Classic whipped cream, made from heavy cream and sometimes sugar or vanilla, is rich, light, and delicious — but it’s not for everyone. Here’s why people search for alternatives:
- Dairy Allergies or Lactose Intolerance: Up to 68% of the global population has some level of lactose intolerance.
- Vegan or Plant-Based Diets: Dairy doesn’t fit the bill.
- Lower Fat or Calorie Goals: Heavy cream is high in fat — and while that adds richness, it’s not always welcome.
- Additive-Free Lifestyle: Store-bought whipped cream often contains stabilizers, preservatives, and artificial flavors.
Homemade alternatives can be fresher, cleaner, and more adaptable to your needs. But not all of them whip up equally.
The Contenders: Whipped Cream Alternatives Worth Trying (or Skipping)
Let’s break down the homemade whipped cream alternatives by their flavor, texture, stability, ease of preparation, and overall taste.
1. Coconut Whipped Cream
Overview:
This is the gold standard of dairy-free whipped toppings. Full-fat canned coconut milk or cream is chilled, then whipped to fluffy peaks. It’s rich, creamy, and lightly sweet with a hint of coconut flavor.
Recipe: Coconut Whipped Cream
| Ingredient | US Measurement | Metric Measurement |
|---|---|---|
| Full-fat coconut milk or coconut cream | 1 can (13.5 oz) | 400 ml |
| Powdered sugar (optional) | 2 tablespoons | 15 grams |
| Vanilla extract (optional) | 1 teaspoon | 5 ml |
Equipment Needed:
- Mixing bowl
- Electric hand mixer or stand mixer
- Spoon
- Fridge for chilling
Prep Time: 5 minutes active, 12+ hours chilling
Instructions:
- Place can of coconut milk in the fridge overnight.
- Open the can without shaking. Scoop out the solid top layer (the coconut cream).
- Place cream in a chilled mixing bowl. Beat on high speed for 2–3 minutes until fluffy.
- Add powdered sugar and vanilla, then beat briefly to combine.
Nutritional Info (per 2 tbsp):
Calories: 90
Fat: 9g
Carbs: 2g
Sugar: 1g
Protein: <1g
Pros: Rich texture, dairy-free, holds shape well when chilled.
Cons: Coconut flavor might not pair with all desserts. Requires overnight chilling.
2. Aquafaba Whipped Cream
Overview:
Aquafaba — the liquid from canned chickpeas — whips up surprisingly like egg whites. Add cream of tartar and sugar, and you’ve got a glossy, meringue-like topping that’s vegan and low in fat.
Recipe: Aquafaba Whipped Cream
| Ingredient | US Measurement | Metric Measurement |
|---|---|---|
| Aquafaba (from canned chickpeas) | 1/2 cup | 120 ml |
| Cream of tartar | 1/4 teaspoon | 1 gram |
| Sugar or powdered sugar | 2 tablespoons | 25 grams |
| Vanilla extract (optional) | 1 teaspoon | 5 ml |
Equipment Needed:
- Mixing bowl
- Electric hand mixer or stand mixer
- Sifter (if using powdered sugar)
Prep Time: 10 minutes
Instructions:
- Pour aquafaba into a clean bowl.
- Add cream of tartar.
- Beat on high speed for 8–10 minutes until stiff peaks form.
- Slowly add sugar while beating. Add vanilla last.
Nutritional Info (per 2 tbsp):
Calories: 10
Fat: 0g
Carbs: 2g
Sugar: 2g
Protein: <1g
Pros: Vegan, zero fat, surprisingly stable.
Cons: Slight bean aftertaste, needs long whipping, deflates over time.
3. Whipped Greek Yogurt
Overview:
Not really a whipped cream replacement in texture, but great for those wanting a tangy, creamy, high-protein topping. Can be sweetened and lightened with a bit of whipped cream or coconut cream for better texture.
Recipe: Whipped Greek Yogurt
| Ingredient | US Measurement | Metric Measurement |
|---|---|---|
| Full-fat Greek yogurt | 1 cup | 240 grams |
| Honey or maple syrup | 1–2 tablespoons | 15–30 ml |
| Vanilla extract (optional) | 1/2 teaspoon | 2.5 ml |
Equipment Needed:
- Bowl
- Spoon or whisk
- Optional: electric mixer
Prep Time: 5 minutes
Instructions:
- Add all ingredients to a bowl.
- Whip using a whisk or mixer until light and airy (2–3 minutes).
- Chill before serving.
Nutritional Info (per 2 tbsp):
Calories: 40
Fat: 2g
Carbs: 3g
Sugar: 2g
Protein: 3g
Pros: High protein, probiotic-rich, customizable flavor.
Cons: Not light or fluffy like whipped cream, tangy flavor may not suit every dessert.
4. Cashew Cream
Overview:
Soaked cashews blended until creamy make a silky, rich topping. Great for vegan cheesecakes or frostings but lacks lightness.
Recipe: Sweet Cashew Cream
| Ingredient | US Measurement | Metric Measurement |
|---|---|---|
| Raw cashews (soaked) | 1 cup | 150 grams |
| Water or non-dairy milk | 1/2 cup | 120 ml |
| Maple syrup | 2 tablespoons | 30 ml |
| Vanilla extract | 1 teaspoon | 5 ml |
| Pinch of salt | – | – |
Equipment Needed:
- Blender or food processor
- Bowl
- Strainer
Prep Time: 10 minutes + 4 hours soaking
Instructions:
- Soak cashews in water for 4+ hours.
- Drain and add to blender with remaining ingredients.
- Blend until smooth and fluffy, scraping down sides.
Nutritional Info (per 2 tbsp):
Calories: 90
Fat: 7g
Carbs: 5g
Sugar: 3g
Protein: 3g
Pros: Rich and smooth, very customizable.
Cons: Heavy, not fluffy; prep time is long.
5. Silken Tofu Whip
Overview:
Silken tofu blended with sweetener and vanilla yields a high-protein, creamy topping. It’s dense, but can be lightened with a little aquafaba or plant milk.
Recipe: Silken Tofu Whip
| Ingredient | US Measurement | Metric Measurement |
|---|---|---|
| Silken tofu | 1 block (12 oz) | 340 grams |
| Maple syrup | 2 tablespoons | 30 ml |
| Vanilla extract | 1 teaspoon | 5 ml |
| Pinch of salt | – | – |
Equipment Needed:
- Blender or food processor
Prep Time: 5 minutes
Instructions:
- Add all ingredients to a blender.
- Blend until smooth and airy.
- Chill before serving.
Nutritional Info (per 2 tbsp):
Calories: 35
Fat: 2g
Carbs: 3g
Sugar: 2g
Protein: 3g
Pros: High protein, vegan, quick to make.
Cons: Denser than whipped cream, mild tofu flavor.
The Showdown: What’s Actually Best?
After testing all five, coconut whipped cream comes out on top in terms of texture, stability, and overall taste. It’s the closest match to the real thing and works across a wide range of desserts.
Aquafaba is a solid runner-up for vegans — if you don’t mind the extra whipping and slight bean note. Greek yogurt is best for breakfast bowls or fruity desserts. Cashew cream and tofu whip are great in certain contexts but fall short as true whipped cream replacements.
Final Verdict:
- Best All-Around: Coconut Whipped Cream
- Best for Vegans/Low-Fat: Aquafaba
- Best for Protein: Whipped Greek Yogurt
- Worst for Fluffiness: Tofu and Cashew Cream (but still delicious in the right setting)
Summary Chart
| Alternative | Texture | Flavor Profile | Best Use Case | Dietary Notes |
|---|---|---|---|---|
| Coconut Cream | Light, fluffy | Sweet, coconut | General dessert topping | Vegan, dairy-free |
| Aquafaba | Light, airy | Neutral, slight bean | Cakes, meringues | Vegan, fat-free |
| Greek Yogurt | Dense, creamy | Tangy, sweetened | Fruit, granola, healthy bakes | High protein |
| Cashew Cream | Thick, smooth | Nutty, rich | Vegan cheesecakes, fillings | Vegan |
| Silken Tofu | Creamy, dense | Mild tofu | Parfaits, puddings | Vegan, protein |
Try It Yourself
The only way to find your perfect fit is to experiment. Try one or two options based on your goals — whether it’s creaminess, fluffiness, health, or dietary needs.
Have a favorite homemade whipped cream alternative? Let us know in the comments.
