This whipped cream is super easy, can be made top 9 allergen free, and can also be made legume and corn free with a coconut-based substitute. Serves 2 cups of whipped cream! Takes about 5-10 mins to make.

Ingredients

1. 1 (16oz) container of plant based heavy whipping cream, OR if legume and corn free, *See Notes
2. 1/2 cup powdered sugar, this one if corn free
3. 2 tsp vanilla

Directions

1. In a kitchen aid or with a hand mixer, beat together all ingredients till it begins to fluff up.
2. Use for desired recipes or store in fridge in an air tight container up to 4 weeks, or freezer up to 4 months.

Notes:

If you can do coconut, use 1 can of coconut cream that has been chilled overnight. Only use the cream, not the liquid. I find that the brand aroy-d coconut cream is the best at separating liquid from cream, so I recommend that brand! You may not get a fluffy result otherwise.