Whipped Cream is one of the great pleasure of life! Gosh, I have missed my coffee shop beverages with all that delicious whip on top after going dairy free! Just before Thanksgiving, I finally purchased my own professional whipped cream dispenser, and I am so glad I did. I have been enjoying whip on my Matcha Latte’s I make at home, and Coffee, and also whipped topping for dessert on Thanksgiving. I am having a blast with it! Look at the gorgeous ways you can use it!
So, I have five variations of whip to share with you today, and it is super easy! Here’s how!
Directions to make Coconut Milk Whipped Cream:
Refrigerate a can of full fat coconut milk for a minimum of four hours so it is nice and chilled. This is the brand I recommend. Pour the coconut milk into a bowl with a pour spout, and whisk it until it is creamy and blended well. Add it to your Stainless Steel Whipped Cream Dispenser. You can get it here for a good price. You will also need the cartridges to charge your dispenser here. Screw the top onto the dispenser, and add the decorator tip. Charge it as directed with one charger. You will hear the air dispelling into the whipped cream in the can. Now shake it up. I found shaking it thoroughly and more than you think you need yields the best whip, so I shake my can up and down about 50 times. It’s a good arm workout too. 🙂
It’s ready to use. The five variations are easy and delightful! Another super fun thing to do is give company a choice of what variation they want to have because it is not incorporated into the whip itself.
- Sprinkle with a dusting of cinnamon
- Sprinkle with a dusting of raw cacao
- Sprinkle with freeze dried Just Cherries. They are freeze dried and so crush beautifully. (here)
- Chocolate Cherry Whip! Sprinkle on a dusting of raw cacao and some crushed cherries!
- Whip it up with plain whip! Equally delicious.
Let me know what your favorite way to have your whip is! Share with me in the comments below, and also, has this inspired you to try different whip flavors of your own?
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