Vegan Clotted Cream
Vegans get excited about this vegan clotted cream recipe made with only three ingredients. It has the same rich flavor and creamy texture as the traditional version, but unlike the original recipe, vegan clotted cream can be made in just a few minutes!
Servings: 8
Calories: 132kcal
Equipment
- 1 electric hand mixer
- 1 small bowl
- 1 spatula
Ingredients
- 6 tablespoons (90g) coconut cream, cold coconut cream (thick portion only, cold)
- 4 tablespoons (56g) vegan butter softened (not cold, not melted)
- 3 tablespoons (24g) confectioner's sugar
Instructions
- Whip the butter: Add the softened vegan butter to a bowl and using a hand mixer, beat on a medium speed for 1-2 minutes. The butter should be smooth and fluffy.
- Add sugar: Add the confectioners’ sugar and mix with the hand mixer on medium speed until fully incorporated and smooth.
- Slowly emulsify: Add the coconut cream one tablespoon at a time, mixing on low speed between each addition. Take your time with this step. If you add too much too soon, it could separate.
- Adjust texture (only if needed): If the cream feels too thick, add 1 teaspoon of dairy-free milk at a time, mixing gently. Stop as soon as it reaches a soft, spreadable consistency.
- Finish: Use a spatula to smooth the mixture. Serve immediately or chill for 20–30 minutes to firm slightly.
Notes
Storage Information
- Refrigerator Instructions: Transfer to an airtight container and store it in the refrigerator for up to 5 days. Before using, give it a good stir to recombine the ingredients.
- Freezer Instructions: Vegan clotted cream does not freeze well, and I do not recommend it.
Nutrition
Calories: 132kcal | Carbohydrates: 5g | Protein: 1g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 62mg | Potassium: 51mg | Fiber: 0.3g | Sugar: 4g | Vitamin C: 0.4mg | Calcium: 2mg | Iron: 0.4mg