Oat Milk Whipped Cream

Step 1: Melt the coconut oil and oat milk separately until both ingredients are about lukewarm in temperature. Once they are warm, blend them together in a high-speed blender until you see a bubbly, cream-like consistency form. Transfer the vegan cream mixture into a metal mixing bowl, cover it, and refrigerate it for about 6 hours. I suggest making it the night before and chilling it overnight.

Step 2: Right before whipping, mix all the dry ingredients into one bowl.

Step 3: After the vegan cream mixture is completely chilled, it’s time to whip it! Add the rest of the ingredients to the bowl. Whisk them together on medium for about 5 minutes, or until it just starts creating stiff peaks.

Step 4: Serve your oat milk whipped cream immediately, or cover and refrigerate it for later use.

Oat milk: Use a full-fat variety such as barista blend. If you don’t have oat milk, the next best option is soy milk or full-fat coconut milk. It’s also best to use a plain, unsweetened variety so you don’t alter the flavor of the whipped cream.
Coconut oil: For the most neutral taste, use refined coconut oil. If you don’t mind some coconutty notes, you can use regular coconut oil.
Powdered sugar: To sweeten the whipped cream and provide structure. No powdered sugar on hand? Make your own by blending 1 cup of granulated sugar and 1 tablespoon of cornstarch.
Want to go sugar free? Use half a teaspoon of Monk Fruit Sweetener.
Cream of tartar: Stabilizes the oat milk whipped cream, allowing it to maintain its shape and last a little longer without changing the flavor.
Vanilla extract: For a touch of sweet creaminess. I strongly recommend using real vanilla extract over artificial, as it’s much more potent.

1. Place the cans in the refrigerator overnight. The fats will solidify and separate from the coconut water. Scoop out the cold coconut cream solids, leaving the watery liquid, and put in a medium mixing bowl or electric stand mixer.
2. Add in ¼ tsp monk fruit powder (or stevia) and vanilla, whisk on high until fluffy and stiff peak consistency, taste. Add a little more monk fruit powder or stevia to taste and whisk again.
3.
2. Add in ¼ tsp monk fruit powder (or stevia) and vanilla, whisk on high until fluffy and stiff peak consistency, taste. Add a little more monk fruit powder or stevia to taste and whisk again. Source: https://tanaamen.com/blog/coconut-milk-whipped-cream-or-frosting/

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