Being vegan sometimes has its challenges. And if you’re a professional vegan chef you know it’s been an interesting journey watching product development get better.

Over the years I have tried NUMEROUS dairy free heavy cream brands with poor results. If you’re a professional you know why, but if you’re not I feel it’s my duty to let you know that unless your heavy cream has over 21% of fat and a protein base, it will not peak as good as the conventional heavy cream.

So when I tried out Violife’s dairy free heavy whipping cream I was so excited it knocked my socks off!

Violife (Flora) dairy free heavy whipping cream

You can find this at Walmart under the Country Crock brand or you can buy this professional version from online stores. In other words, it’s easy to procure.

Now, the best part of today’s blog: ARIELLE’S WHIP CREAM RECIPE

Let’s get into it!

INGREDIENTS

• 1 carton (1.06 QT) of Violife heavy whipping cream

• 1 cup powdered sugar (organic if possible)

• 1 Tablespoon madagascan or Mexican vanilla (please don’t use vanilla-like syrups, we want the whip to be as pure in taste as possible)

METHOD

Drop the entire carton in a mixer. Preferebly use a whisk attachment, mine broke so I had to use the paddle which worked anyways so up to you.

Immediately add the powdered sugar (hold off on the vanilla just yet) and mix at high speed for five minutes. You want to start at a slow speed or it will go everywhere, and once it starts thickening add speed to it.

You will know it’s ready when you reach this texture, with beautifully smooth peaks. And if you want to try the ultimate chef test, remove the paddle and put the bowl upside down. If the whip doesn’t move, it’s ready.

Transfer into a piping bag and viola’, dairy free whip cream👌🏻

Try this recipe and let me know how you liked it!

With Love, Arielle💋

DAIRY FREE WHIP CREAM??!

French Toast, but make it Pumpkin Spice