Easy Homemade Vegetable Whipped Cream
A budget-friendly and surprisingly fluffy whipped cream alternative made without fresh dairy. Perfect for frosting cakes, piping cupcakes, or filling pastries, this versatile cream holds its shape beautifully and can be flavored or tinted however you like. A go-to trick for every home baker!
🛒 Ingredients
3 servings
- 500 g (17.6 oz) vegetable shortening, well chilled
- 2 cans sweetened condensed milk (14 oz / 397 g each)
- 500 g (4 cups) powdered sugar, sifted
- Food coloring of choice (optional)
- Flavor extract — vanilla, strawberry, lemon… (optional)
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Directions
- 1
Keep the vegetable shortening refrigerated right up until you use it — it must stay cold to whip properly. Place it in the bowl of a stand mixer or use a hand mixer.
- 2
Start beating on medium speed. Slowly pour in the sweetened condensed milk in a steady stream, one can at a time.
- 3
Add the sifted powdered sugar in small batches while continuing to beat, ensuring a smooth, lump-free mixture.
- 4
Keep beating for about 10 minutes until the cream is light, fluffy, and holds soft peaks.
- 5
If desired, mix in a few drops of food coloring and your chosen extract, then beat for an extra minute to combine evenly. Use right away or refrigerate until needed.
💡 Chef's Tip
Chill your mixing bowl and beaters in the fridge for 15 minutes beforehand for an even fluffier result. Keeps well in an airtight container in the refrigerator for up to 5 days.
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