Whipped Cream Substitute Calculator

How this works

Whipped cream gets its volume and stability from cream's fat globules trapping air as they're beaten. Full-fat canned coconut milk, chilled overnight so the cream separates and firms at the top, has enough fat to do the same job and whips up nearly 1:1 by volume. Aquafaba (the liquid from a can of chickpeas) contains proteins similar to egg whites and, with a little cream of tartar and sugar for stability, can be whipped into a light, meringue-like topping — though it's airier and less rich than whipped cream, so a bit more volume is needed to top the same dessert. Store-bought dairy-free whipped toppings are formulated to swap in 1:1 straight from the tub or can.

Source: Whipping ratios and technique follow widely published dairy-free dessert guidance for whipped coconut cream and aquafaba meringue.