This Vegan Whipped Cream Frosting is a quick, light, and fluffy chantilly cream that is made with vegan heavy cream- not coconut cream! And it is stabilized with instant pudding mix, so it will hold its shape when piped!
The easiest way to change up your favorite cake recipe is to switch up the frosting! Going from a Vegan Vanilla Frosting to a Vegan Chocolate Frosting or even a Vegan Strawberry Frosting can take a simple cake and make it super versatile!
And this Vegan Whipped Cream Frosting is a delicious, easy recipe that is perfect for cakes, cupcakes, or any dessert that needs a dollop of whipped cream. And my version is stabilized with instant pudding mix, which means you can pipe it and it will hold its shape perfectly.
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Why You'll Love This Recipe
- You only need 4 simple ingredients!
- And it is ready in under 10 minutes.
- This Vegan Whipped Cream Frosting is stabilized, so it holds its shape when piped!
- It is light, fluffy, and perfect for cakes and cupcakes.
- And most importantly, it's absolutely delicious!
Ingredients
Vegan Heavy Whipping Cream: My top pick is Silk Vegan Heavy Whipping Cream, but I also like Country Crock Dairy-Free Heavy Whipping Cream. They both work great, and even though they contain coconut, they do not taste like coconut.
Instant Vanilla Pudding Mix: I used Jell-O brand, which is vegan! It doesn't contain gelatin; it contains starch. It is important to purchase the instant pudding mix, not cook and serve pudding mix. Instant pudding mix does not need to be heated for the starches to swell and gelatinize. This is what stabilizes the Vegan Whipped Cream Frosting!
Vanilla Extract: For a little vanilla flavor.
Method
Step 1. Pour the Vegan Heavy Whipping Cream into the bowl of a stand mixer fitted with the whisk attachment.
Turn the mixer on medium-high and whip until the cream becomes thicker, but is not thick enough to hold a peak, about 30 seconds to 1 minute.
Step 2. Sprinkle the powdered sugar and instant vanilla pudding mix onto the heavy cream.
Step 3. Whip the mixture on medium-high until it holds stiff peaks, about 1 minute.
Then, add the vanilla extract and mix on on low to incorporate.
Step 4. To test for stiff peaks, dip the whip attachment into the vegan whipped cream, then remove it.
If the peak at the tip of the whisk stands straight up, it has reached a stiff peak!
Next, cover the frosting and place it in the refrigerator for 10-20 minutes.
Finally, use as desired!
Uses
- Use it to frost a cake like my Vegan Strawberry Shortcake or Vegan Blackberry Chantilly Cake.
- Pipe it onto cupcakes like my Vegan Strawberry Cupcakes instead of traditional buttercream.
- Dollop it onto slices of a loaf cake like my Raspberry Lemon Cake
- Serve it on top of a bowl of fresh berries for a simple dessert.
Recipe FAQs
Store any leftovers in an airtight container in the refrigerator for up to two days.
I love Silk Vegan Heavy Whipping Cream best, but Country Crock Non-Dairy Whipping Cream and Violife Plant Cream are also great!
Yes! Instant pudding mix is an excellent, easy-to-work-with whipped cream stabilizer that is typically vegan. I like to use Jell-O Instant Vanilla Pudding Mix.
I prefer powdered sugar because it melts right into the cream, leaving absolutely no grittiness. And it contains a little bit of cornstarch, which helps with stabilization.
Expert Recipe Tips
Once the whipped cream frosting has been whipped to stiff peaks, don't forget to pop it into the refrigerator for 10 minutes. This allows time for the starch that is in the pudding mix to swell to actually thicken and stabilize the whipped cream.
Keep any cake, cupcake, or dessert that you use this whipped cream on in the refrigerator until serving!
This recipe makes enough to frost 12 cupcakes or to frost an 8-inch 2-layer cake.
Looking for More Easy Desserts?
If you tried this Vegan Whipped Cream Frosting recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting today!
📖 Recipe
Vegan Whipped Cream Frosting
Equipment
- 1 Stand Mixer with Whip Attachment
- 1 Spatula
- Measuring Cups and Spoons
Ingredients
- 2 Cups Vegan Heavy Whipping Cream See note!
- ¼ Cup Powdered Sugar, sifted
- 2 tablespoon Instant Vanilla Pudding Mix See note!
- ¼ teaspoon Vanilla Extract
Instructions
- In the bowl of a stand mixer fitted with the whisk attachment, add the vegan heavy whipping cream. Turn the mixer to medium-high and whip the cream until it is thicker, but not thick enough to hold a peak, about 30 seconds to 1 minute.2 Cups Vegan Heavy Whipping Cream
- Sprinkle the powdered sugar and instant vanilla pudding mix over the cream and turn the mixer back to medium-high, and whip until the cream has stiff peaks, about 1 minute. Stop a couple of times during this process to fold the mixture with a spatula to ensure everything is well incorporated and is whipping up evenly. See note!¼ Cup Powdered Sugar, sifted, 2 tablespoon Instant Vanilla Pudding Mix
- Once stiff peaks are achieved, add the vanilla and mix on low for a few seconds to incorporate.¼ teaspoon Vanilla Extract
- Cover the bowl with plastic wrap and place it in the refrigerator for 10 minutes. Then, use as desired.
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