It’s impossible to make a Dairy-Free whip without nightshade, gluten, grain, soy, or corn!

And it definitely can’t be made without almond, cashew, peanut, or sesame!

That’s what I thought too…

If you’ve ever tried to make Dairy-Free whipped topping then you know disappointment. You know sadness…you know the let down that comes with whipping the whip only to have it melt before you’ve even cut into your dessert!

I’ve tried those recipes, and like you; all I got was sadness and overpriced melted whip!

That ends today!

DISCLOSURE: THIS POST MAY CONTAIN AFFILIATE LINKS, MEANING I GET A COMMISSION IF YOU DECIDE TO MAKE A PURCHASE THROUGH MY LINKS, AT NO COST TO YOU.

My Wicked Whip is a Dairy-Free Vegan Whip that is stabilized so that it won’t wilt! And it fluffs! That’s right! This recipe won’t wilt and it’s fluffy.

Think it’s impossible? If we were anywhere else, you’d be right! But this is Break A Recipe and that’s what we do here! We make the impossible possible!

And today we’re making Wicked Whip! A whip that you can use to top your cream pies, parfaits, ice cream, and more!

Welcome To Break A Recipe!

My name is Nina, I’m a Grain-Free Food nerd who cooks and bakes without allergens!

Thank you for stopping by to check out this recipe for Wicked Whip!

If this is your first time visiting, thank you for stopping by! If you are a returning reader, newsletter subscriber, recipe tester, or Facebook group member, thank you for all your help! You keep me on my toes. You inspire me to Break New Recipes each week.

Life is better with foodie friends, and I’m thankful to call you mine!

When I tell people that I bake without Gluten, Grain, Dairy, Egg, Soy, Corn, Almond, Peanut, or Sesame, they often ask, What’s left to cook with?

And so I answer, Unicorn Farts Of Course! We get to laugh a bit, then I explain how I create Indulgent Recipes without Common Allergens.

I use simple ingredients to create recipes with the appearance, texture, and flavor of the foods I’m craving.

If you’re wondering what kinds of foods I can create without Grain, Gluten, Dairy, Egg, Soy, Corn, Almond, Cashew, Peanut, or Sesame, Take a look at my instagram to see what I’ve been cooking lately.

Let’s Get Back To Our Recipe For Dairy-Free Wicked Whip!

What kind of ingredients will we use in this recipe?

I told you my secret ingredient is Unicorn Farts! Okay…maybe not.

We’re going to use full fat canned coconut milk, native forest is my favorite, some coconut oil, coconut butter, chickpea protein, beet sugar, and xanthan gum.

We’ll boil up the recipe, chill it, and then whip it. Once it’s whipped, we’ll use a little baking powder to fluff it up. Finally, we’ll pipe it and chill it!

Sounds too simple doesn’t it? There must be more to it! Nope…that’s really it!

Later in the blog post, I’ll explain how and why the recipe works…for now…let’s look at the equipment and ingredients we’ll need to Break Our Recipe!!

Are you ready to Break A Recipe?

Let’s Start With A

Shopping List

If you’re looking for equipment or ingredients, the links below will take you to the ingredients and equipment I use in my own kitchen.

Ingredients

• 13.5 ounce can Coconut Milk
• Chickpea Protein
• Beet Sugar
• Xanthan Gum
• Coconut Oil
• Coconut Butter
• Grain-Free Baking Powder

Equipment

• 2 quart sauce pan
• Medium Mixing Bowl With Lid
• Electric Mixer
• Adjustable Measuring Cup
• Adjustable Measuring Spoons
• Scraper
• Decorating Tool

Enough With the Words, Let’s Break A Recipe!

Wicked Whip

Print Recipe Pin Recipe

Prep Time 40 minutes mins

refrigeration 4 hours hrs

Total Time 4 hours hrs 20 minutes mins

Course Dessert

Cuisine Allergen-Friendly, American, Cookout, Corn-Free, Dairy Free, Gluten Free, Grain Free, Nightshade-Free, Soy-Free Vegan, Vegan

Equipment

• Medium Sauce Pan
• whisk
• Adjustable measuring spoons
• Measuring cups
• Mixing Bowl with lid.
• Electric Mixer
• Decorating Tool

Ingredients

  

• 3 Tablespoons  Chickpea Protein Powder
• ¼ Cup Beet Sugar
• ¼ teaspoon Xanthan Gum
• 1 13.5 Ounce Can Full Fat Coconut Milk I use Native Forest Simple
• ½ Cup Coconut Oil
• ¼ Cup Coconut Butter
• ½ teaspoon Grain-Free Baking Powder

Instructions

 

• In a medium sauce pan, mix chickpea protein powder, beet sugar, and xanthan gum with a wire whisk. 
• Add coconut milk and mix.   Whisk over low heat, making sure there are no clumps.  Bring to a simmer and add the coconut oil, coconut butter,  and bring to a rolling boil.
• Boil for one minute, whisking constantly.  Pour into a stainless steel, glass, or silicone container, and allow topping to cool. Refrigerate 4 hours or overnight.
• Whip will be solid. Using an electric mixer, whip cream on low speed for 30 seconds.  Sprinkle cream of tartar and baking soda.  Whip on low for 1 minute.  Topping will be fluffy.  
• Allow topping to rest 2-5 minutes.  The topping  will fluff while the cream of tartar and baking soda activate.  
• Pipe topping and refrigerate topping to allow it to hold its shape.  Topping will set after an hour.  And will remain stable at room temperature for 30 minutes before "weeping"

Notes

Using chickpea protein in this recipe adds body to the whip.  It’s a way to add protein to the recipe and balance the sugar and fat.  

Using beet sugar in this recipe helps to make it less inflammatory than if it were made with cane sugar.  

Do not use hemp or sunflower protein for this recipe!  They will alter the flavor and color of the recipe.  

Avoid using chickpea flour, or your recipe will taste like chickpeas!  

Keyword Allergen Friendly, clean eating, comfort food, dairy free, dairy-free dessert, Dairy-free Topping, Gluten-Free Dessert, Grain-Free Dessert, kidfriendly, Soy-Free Vegan, Vegan dessert, whipped cream

Want More Amazing Dairy-Free Recipes? Get My Free Cookbook!

FAQ…

Can I use another type of protein in this recipe?

I’m all about breaking the recipe…but do not use another protein in this recipe! Hemp will turn it brown…sunflower…will turn green…pumpkin is very heavy and has a flavor most of us don’t want in our whip!

Can I prepare this recipe ahead of time?

You sure can! Mix it, chill it, and whip it when you’re ready!

Why do we allow the whip to rest when we add baking powder?

The baking powder will need some time to react chemically and create the gas which fluffs the whip. The longer your whip rests, the fluffier it will be. Once you’ve topped your dessert with beautiful whip, simply put your dessert back in the fridge and allow it to chill and firm up again.

How long can the whip stand outside of the refrigerator?

Great question! Treat it like whipped cream—the real thing. Take it out when you’re ready to enjoy your dessert and return it to the fridge in half an hour. It won’t wilt if you return it to the fridge in that time.

But if it’s a hot day, the faster you return it to the fridge the better.

Before You Go…

Thank you for reading, for trying this recipe, and for taking a chance on a recipe made with unique ingredients!

You’ll find it’s easy to make, and your body will feel much better after eating it. You will find your gluten-and grain loving friends going for seconds!

If you’re cooking this for someone with allergies, thank you again for supporting them. You’re an amazing friend. Pin this recipe so you can share it with those who need it, and find it later!

Please tell me how your recipe turned out when you make it. Click here to reach me directly. You can also find me on Facebook, Instagram, Twitter, or Pinterest using the links below. I really enjoy your feedback and comments. I can’t wait to hear how your recipe turned out!

Come connect with others who cook without grains. Life’s better with Foodie Friends. We’d love to have you join us in Grain-Free Lifestyle And Support Community.

Wishing You Safe & Delicious Foods, ❤️ Nina

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