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.

Prep Time15

Total Time15

Course: Dessert

Cuisine: American

Servings: Servings

Calories: 101kcal

Author: Erin Cernich

Equipment

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

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.

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