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Whipped Cream Substitutes for Desserts & Toppings

7 Best Substitutes for Whipped Cream

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When whipping cream runs short, choose a substitute based on how it functions in your recipe. Match texture and fat content first, then adjust for flavor and stability needs.
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Prep Time 12 minutes
Cook Time 8 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dessert Toppings, Substitutes
Cuisine: General
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup Coconut Cream mild coconut flavor, use after chilling can overnight
  • 1 cup Greek Yogurt tart, dense, use equal amounts, beat lightly
  • 1 cup Whipped Silken Tofu neutral flavor, protein-rich, blend smooth then fold in sweetener
  • 1 cup Whipped Evaporated Milk less fat, lighter, whip chilled milk and bowl until soft peaks, use immediately
  • 3 tablespoons Whipped Aquafaba very airy, no dairy, use 3 tablespoon aquafaba per 1 tablespoon cream, whip 5-10 minutes
  • Mascarpone Mix ¾ cup mascarpone mixed with ¼ cup milk, rich and tangy, thick and spreadable
  • 1 cup Lightly Whipped Half-and-Half less stable peaks, whip chilled half-and-half and bowl until soft peaks, use immediately

Equipment

  • Mixer Used to whip coconut cream, Greek yogurt, tofu, evaporated milk, aquafaba, and half-and-half substitutes
  • Freezer Used to chill evaporated milk, half-and-half, and the mixing bowl for whipping
  • Hand mixer or food processor Used to blend silken tofu until smooth

Method
 

  1. Select a substitute based on your recipe's needs for texture, flavor, and stability using the guide for toppings, frostings, or mousses.
  2. For coconut cream, refrigerate the can for at least 12 hours, scoop out the solid cream, then whip until soft or stiff peaks form as desired.
  3. Lightly beat Greek yogurt with a whisk or mixer for about 30 seconds to loosen texture; add powdered sugar if sweeter taste is desired.
  4. Blend silken tofu with a hand mixer or food processor until completely smooth, then fold in sugar or maple syrup as preferred.
  5. Chill evaporated milk and mixing bowl in the freezer for 30 minutes, then whip on high speed until soft peaks form; use immediately.
  6. Use 3 tablespoons of aquafaba to replace 1 tablespoon of whipped cream, whip aquafaba on high speed for 5 to 10 minutes until stiff peaks form; serve immediately.
  7. Mix ¾ cup mascarpone with ¼ cup milk until smooth and spreadable, then use as a rich, tangy whipped cream substitute in layered desserts or frostings.
  8. Chill half-and-half and mixing bowl for 30 minutes, whip on high speed until soft peaks form, then use immediately as it has less stable structure.
  9. Adjust sweetness and flavor after whipping each substitute; taste-test and check texture before serving or folding into recipes.

Notes

Chill coconut cream can overnight before whipping to prevent watery texture and ensure solid cream whips properly.

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