Vegan Whipped Topping Food

VEGAN WHIPPED CREAM

Vegan Whipped Cream image

This lovely vegan cream uses exotic coconut cream for a delightful flavor that is suitable for decorating a vast array of cakes, cupcakes or desserts.

Provided by Fioa

Categories Desserts Frostings and Icings

Time 10m

Yield 10

Number Of Ingredients 3

Ingredients

1 (14 ounce) can cream of coconut
2 tablespoons white sugar
1 teaspoon vanilla extract

Steps:

Place a mixing bowl in the freezer for 5 minutes. Remove from the freezer.
Combine coconut cream and vanilla extract in the chilled bowl; beat with an electric mixer until smooth and creamy. Gradually add the sugar while beating until thick and creamy, about 5 minutes.

Nutrition Facts : Calories 150.9 calories, Carbohydrate 23.4 g, Fat 6.4 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 6.1 g, Sodium 14.2 mg, Sugar 22.7 g

VEGAN TOFU WHIPPED TOPPING

Vegan Tofu Whipped Topping image

Make and share this Vegan Tofu Whipped Topping recipe from Food.com.

Provided by Rameses

Categories Dessert

Time 12m

Yield 5 serving(s)

Number Of Ingredients 6

Ingredients

1 cup soft tofu
1/4 cup oil
2 tablespoons agave syrup (or Honey or Sugar)
1 tablespoon lemon juice
1 teaspoon vanilla
1 dash salt

Steps:

In blender: blend until smooth and creamy, scraping the sides inward.
Whip a little just before serving if needed.

Nutrition Facts : Calories 129.8, Fat 12.7, SaturatedFat 1.9, Sodium 35.1, Carbohydrate 1.3, Fiber 0.1, Sugar 0.5, Protein 3.3

VEGAN WHIPPED TOPPING

Vegan Whipped Topping image

Yield makes 1 1/2 cups

Number Of Ingredients 5

Ingredients

2 tablespoons cornstarch
1/2 cup rice milk
1/2 cup dairy-free, soy-free vegetable shortening
1/2 cup caster sugar (very fine)
1/2 teaspoon pure vanilla extract

Steps:

Whisk together the cornstarch and rice milk in a small heavy saucepan until smooth, being sure to whisk out any lumps.
Bring to just below a simmer (a scald) over medium-low heat, stirring continuously with a wooden spoon, until it thickens (this happens very quickly, in about 1 minute or less). Remove from the heat and stir vigorously until smooth. Set aside to cool.
In the bowl of a stand mixer fitted with the paddle attachment, cream the shortening and caster sugar on medium speed for 3 minutes, then add the vanilla. Continue to beat while adding the cooled rice milk mixture, until fully incorporated, about 1 minute, stopping to scrape down the sides as necessary. Beat for 2 to 3 more minutes, or until light and fluffy, making sure you've whipped out any lumps. Serve at room temperature (it solidifies when chilled).

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