Getting real volume and stability without dairy takes the right base and a little technique. Enter how much whipped cream your recipe or dessert needs.
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.
Cream of tartar stabilizes the foam so it holds its shape longer, and sugar helps it firm up into stiff peaks, much the same way both are used when whipping egg whites into a meringue.
No — lite coconut milk doesn't have enough fat to separate into a whippable solid layer when chilled. Full-fat canned coconut milk is required.
Both are less stable than dairy whipped cream and are best made shortly before serving; whipped coconut cream generally holds a few hours refrigerated, while whipped aquafaba can start to deflate sooner.
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