How to Make the Perfect Whipped Cream

Traditional or Dairy-Free


1: Choose your tools and favorite recipe

  • Nested whisks
  • Hand mixer
  • Mason jar

Image Sources: An Organic Conversation, The Kitchn, Make and Takes

2: Chill EVERYTHING (bowls, tools, heavy cream, coconut cream, etc.)

3: Combine cream in bowl with some vanilla, a pinch of sea salt, and a liquid sweetener like honey, maple syrup, or brown rice syrup (incorporates better and is better for you than refined sugar). If you’re feeling daring, a dash of black pepper adds drama. Alternatively, combine ingredients in a mason jar.

4: Whip in bowl until soft peaks form. If using mason jar, shake until desired consistency is reached.

5: Serve over Strawberry Shortcake, Chocolate Pudding, a bowl of fresh berries, or as a dip for fresh fruit.


For Dairy-Free Whipped Cream:

1. Chill a can of full-fat organic coconut milk in the refrigerator overnight. (We love Native Forest because the cans are BPA-free.)

2. Once cold, the coconut water will separate from the coconut cream. Scoop out the cream (saving the water for another use), and use as you would regular cream. 1 can will yield approx. ¾ cup of coconut cream. Best whipped with a hand-mixer.

Dairy-Free Ingredients

  • 1 can full-fat coconut milk
  • 1 tablespoon Grade A maple syrup
  • 1/4 vanilla bean, seeds removed
  • pinch sea salt

-Chef Sita




  1. Brad

    I love that you have a dairy-free version, but can you suggest something other than maple syrup for sweetener? I can’t stand the taste of maple, and even the smell of it is enough to make me gag. Thanks for your time!

  2. An Organic Conversation

    Hi Brad, Glad you like the dairy-free alternative. The suggestions for maple, honey, and brown rice syrup are all delicious and interchangeable. Hope you enjoy!

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