Blueberry Whipped Cream (Dairy Free)

This blueberry whipped cream is a lighter, fruitier alternative to buttercream. Bursting with pure berry flavor from freeze-dried blueberries, the cream is made naturally dairy-free with coconut cream. Thick, creamy, and stable, it comes together in about 15 minutes with just three ingredients — and works beautifully as a topping on angel food cake, cupcakes, or a simple bowl of fresh fruit.

This blueberry whipped cream started as a topping for my mini angel food cake — because a cake that light deserved something equally airy, but with real flavor. Buttercream was out. Too heavy. Too sweet. So I went back to one of the first recipes I ever published on Butter and Bliss — whipped coconut cream — and built from there.

I’ve been a little obsessed with whipped coconut cream since I first discovered that a chilled can of coconut cream whips up thicker and creamier than traditional whipped cream. It’s been a staple in my kitchen ever since, and it made perfect sense as the base here.

For the blueberry flavor, my first instinct was fresh berries. That was a quick no — fresh fruit adds too much moisture, and the cream won’t whip. Freeze-dried blueberries, ground to a powder, were the next obvious choice. No moisture, no compromise — just concentrated berry flavor folded into every bit of the cream.

How To Make Blueberry Dairy-Free Whipped Cream

The freeze-dried blueberries come in a sealed bag – usually in the nut aisle at the grocery store. Or, you can buy them online. This recipe will use most of the 1 oz bag so we get deep flavor in the cream.

Grind the blueberries, along with the powdered sugar, in a small blender or food processor. My little NutriBullet blender gets a lot of use to blitz freeze-dried fruit!

Scoop out the coconut cream solids from the can. Make sure the can has had time to refrigerate overnight so the solids and liquids separate. The good news is, cans of coconut cream are mostly solid.

Whip the coconut cream to medium peaks. A couple of minutes will get it there, so don’t give up.

Set a mesh strainer over the mixing bowl and sift in the blueberry powder. This removes seeds and lumps.

Continue to whip the blueberry cream until it is fully combined. It will be thick, creamy, and fluffy.

The cream is ready to go on your favorite cake. Or cover and refrigerate it for up to a week. While sneaking spoonfuls every time you open the fridge. Been there.

Erin’s Testing Tips

• Try a different freeze-dried fruit. I give you a head start with my dairy-free strawberry whipped cream.
• For best results, look for cans of coconut cream that contain guar gum. It acts as a stabilizer and encourages the cream to whip. I’ve tested cans without it, and haven’t had much success.
• Resist the urge to shake the can. With coconut cream, there’s not much in there to shake. But if you opt for a can of coconut milk, get it into the fridge right away.
• Taste test and sweeten as you go. I was deliberately light-handed with the sweetness to allow the blueberry flavor to shine. Add more sweetener, a tablespoon at a time — keeping in mind that too much will make the cream too thick.
• If you want it thicker, try refrigerating it first. The coconut cream will naturally thicken as it chills. Just give it a stir before using.

Blueberry Dairy-Free Whipped Cream

A lighter alternative to buttercream, this blueberry whipped cream is made with freeze-dried blueberries for concentrated berry flavor and coconut cream for a naturally dairy-free option. It whips up thick, creamy, and stable. Use it as a frosting or topping on cakes, cupcakes, or any dessert that needs a fresh, fruity finish.

Print Recipe Pin Recipe Save RecipeSaved!

by Erin Cernich

Yield8 Servings

Prep15 minutes minutes

Total Time15 minutes minutes

Equipment

• ▢
  Stand Mixer
• ▢
  Blender
• ▢
  Fine Mesh Strainer

Ingredients

• ▢ 1 can (13.5 ounce) unsweetened canned coconut cream, full fat
• ▢ ¾ cup freeze dried blueberries, ground to powder (will yield approximately 6 tablespoons of powder)
• ▢ ¼ cup powdered sugar

Cook ModePrevent your screen from going dark

Instructions

 

• ▢
  Refrigerate the can of coconut cream overnight. This will cause the coconut solids and liquid to separate. We only want the solids.
• ▢
  Add the freeze-dried blueberries and powdered sugar to a blender or food processor. Pulse until ground to powder.
  3/4 cup freeze dried blueberries, ground to powder, 1/4 cup powdered sugar
• ▢
  Scoop the coconut solids into the work bowl of a stand mixer fitted with the whisk attachment (or use a mixing bowl with a hand mixer). On medium-high speed, beat the coconut cream to soft peaks – about 2 to 3 minutes.
  1 can (13.5 ounce) unsweetened canned coconut cream, full fat
• ▢
  Set a fine mesh strainer over the mixing bowl. Sprinkle the fruit powder through the strainer into the whipped cream. This will remove the seeds and lumps.
• ▢
  Turn the mixer back on to medium speed and continue to beat until the fruit powder is fully incorporated and the whipped cream reaches stiff peaks. About another 2 to 3 minutes. Taste test along the way and add more powdered sugar and/or freeze-dried blueberry powder to taste.
• ▢
  The blueberry whipped coconut cream is ready to use. Or, cover and store in the refrigerator for up to 1 week. The whipped cream will thicken in the refrigerator. When ready to serve, give it another good stir to loosen.

Notes

• Serving Size – This recipe will yield approximately 8 servings. More or less, depending on your preferred serving size. The recipe is easily doubled.
• Coconut Cream – A can of coconut cream should consistently have a good amount of coconut cream solids. Whereas a can of coconut milk can be hit or miss, and there may be too much liquid. The can must be refrigerated overnight to separate the coconut solids and liquids in the can.
• Refrigerate Multiple Cans – I keep a few cans of coconut cream in the refrigerator, as the amount of coconut cream in each can may vary.
• Freeze-Dried Blueberries – These are usually found in the nut aisle of your grocery. Swap in any freeze-dried fruit you like.
• Sweetener – I have also used maple syrup and honey to sweeten my whipped coconut cream.  
• Sweeten To Taste – This is a versatile recipe, and you can add more sweetener or fruit powder to suit your taste. If you find it too sweet, add a pinch of salt to balance the sweetness.
• Whipped Cream Texture – The whipped coconut cream is thick and fluffy, and thicker than traditional whipped cream.

Nutrition Estimates

Calories: 101kcal | Carbohydrates: 23g | Protein: 0.003g | Fat: 0.03g | Saturated Fat: 0.02g | Monounsaturated Fat: 0.001g | Sodium: 0.1mg | Potassium: 296mg | Fiber: 2g | Sugar: 19g | Vitamin C: 271mg | Calcium: 5mg | Iron: 5mg

Nutrition information is calculated by a third-party and should only be considered an estimate and not a guarantee.