This is a simple recipe for Vegan Whipped Chantilly Cream, basically a better whipped cream. A thick, fluffy and tangy cream cheese whipped cream frosting, made with only 4 ingredients - vegan cream cheese, vegan heavy cream, vanilla, and powdered sugar. Ideal for topping your favorite dessert or coffee. If that wasn't enough, it’s also nut free, dairy free, coconut free and egg free.

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Great for fruit dip, topping a pie or fruit salad. Piping onto cupcakes, filling eclairs or topping your favorite dessert or hot chocolate.
Craving more Southern-inspired desserts? Don't miss our irresistible vegan sweet potato pie and vegan banana pudding cheesecake bar recipes - your next favorite treats await.
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Why This Recipe Works
- Super simple to make.
- This frosting consistency is similar to whipped cream. The texture is very light and fluffy vs. cream cheese frosting which is heavier and denser.
- No special ingredients are needed. This recipe uses regular pantry staples.
Key Ingredients

- Vegan Heavy Whipping Cream - we like the Country Crock and Trader Joes brands. Remember it needs to be very cold for this recipe to be successful.
- Powdered Sugar - offset the tanginess of the cream cheese. You can substitute granulated sugar here, but you’ll need less granulated sugar than powdered sugar.
- Vegan Cream Cheese - softened. We like Violife original vegan cream cheese. You could also use Toffuti, Daiya or Follow your Heart brands.
- Vanilla Extract - for flavor.
Detailed ingredients, measurements, and instructions are provided at the end of this post in the printable recipe card. This recipe has not been tested with substitutions or variations not listed. If you make any changes, please share your results in the comments!
Equipment
Electric mixer: handheld or stand mixer with whisk attachment
Step By Step Instructions

STEP 1. In a large bowl add cold dairy free cream cheese. Beat the cream cheese with an electric blender, scraping down the bowl frequently until it’s free of lumps.
STEP 2. Add the vanilla extract and slowly add the vegan cream until it is incorporated into the cream cheese. Doing this slowly helps prevent lumps
STEP 3. Increase the speed of the blender to medium high and continue beating until soft peaks form. Soft peaks mean that you can run a knife through it but it doesn’t quite hold a shape.

STEP 4. Whip until firm but it will not form stiff peaks.

STEP 5. Next add the powdered sugar and continue beating until peaks form.
STEP 6. Let in fridge for 30 minutes to set. The cream should stand up without flopping over much.

Expert Baking Tips
- Ingredients must be cold including the cream cheese.
- Did you beat the frosting long enough? Oftentimes, it will not hold up if you did not beat it for long enough.
- How much does this recipe make? Enough for the topping of a single layer cake.
Recipe FAQ’s
Stabilized whipped cream holds its shape, often referred to as stiff peaks. It won’t melt or wilt once it’s been used. When properly prepared, this frosting is stable and will keep for a few days.

Serving Suggestions
Waffles, Over fruit, Hot chocolate, Chocolate pudding, Sweet potato pie, Strawberry shortcake.
Storing Instructions
Store leftover whipped cream in an airtight container in the refrigerator. The whipped cream will firm up considerably once chilled because of the cream cheese.
Store. This must be kept in the refrigerator. It is recommended that you use the whipped cream frosting right away. If it sits in the bowl for prolonged periods of time, you may find that it wilts a little bit.
I do not recommend leaving this out for an extended period of time, especially if you live in a warm or humid environment.
Can cream cheese frosting sit out at room temperature? No it needs to be refrigerated.
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📖 Recipe

Vegan Cream Cheese Whipped Cream
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Print Recipe Pin RecipeEquipment
- Electric Mixer
Ingredients
- 1 ¾ cups Heavy whipping cream 413ml
- 1 cup Powdered sugar
- 7 ounces Vegan cream cheese, softened we use Violife Vegan cream cheese
- 1 tablespoon Vanilla extract
Instructions
- In a large bowl add cold dairy free cream cheese. Beat the cream cheese with an electric mixer, scraping down the bowl frequently until it’s free of lumps.
- Add the vanilla extract and slowly add the vegan cream until it is incorporated into the cream cheese. Doing this slowly helps prevent lumps
- Increase the speed of the blender to medium high and continue beating until soft peaks form. Soft peaks mean that you can run a knife through it but it doesn’t quite hold a shape.
- Whip until firm but it will not form stiff peaks.
- Next add the powdered sugar and continue beating until peaks form.
- Let in fridge for 30 minutes to set. The cream should stand up without flopping over much.
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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