Vegan whipped cream
Step by step
Before you start, place a can of coconut milk in the fridge for 24h. 15 minutes before you start whipping the cream, place the stand mixer bowl and the Mixer Whisk in the freezer.
Open the refrigirated can of coconut milk and spoon the solidified cream off the top. Add it to the bowl of the chilled stand mixer bowl. Whip on speed 8 until soft peaks form.
Add the the icing sugar and vanilla powder and whip on speed 8 for another minute. Serve immediately.