Product Review: Vegan Heavy Whipping Cream

Vegans deserve to have the same fun as omnivores! Whether in the kitchen or bedroom, one plant-based heavy whipping cream performs just as well as the dairy product it aims to replace. Bake it, whip it, or…do anything else with it really. Just be safe.

The Contestants

As I was preparing to write this post, five vegan heavy whipping creams were US-nationally available:

Califia Dairy-Free Heavy Whip Substitute
Country Crock Homestyle Dairy Free Heavy Whipping Cream
Nature’s Charm Oat Whipping Cream
Silk Dairy-Free Heavy Whipping Cream Alternative
Trader Joe’s Vegan Heavy Whipping Cream Alternative (recently discontinued)

Each one can – or could in the case of Trader Joe’s – be found at such widespread chains including Walmart, Target, Aldi, Trader Joe’s, and Whole Foods Market. Regional and local companies may carry them as well.

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The Process, Part I: Bake Test

Jump to Part II: Whip Test

I usually open my product reviews with a taste test. I reasoned, however, an analysis of vegan heavy whipping creams would be most credible if I featured them in strawberry shortcakes. And those start with cream biscuits!

I simplified an NYT Cooking recipe for cream scones by using three ingredients scaling them down to make two instead of eight scones. Each small batch contained:

1/3 c (80 mL/50 g) self-rising flour
1 Tbsp (15 mL/12 g) granulated sugar
1/4 c (60 mL/g) vegan heavy whipping cream

Several (other) elements were controlled including:

Brand of Every Non-“Cream” Ingredient – I’m not brand-loyal by default, but when I create content, I source US-nationally available products. The following were used for this comparison project:
- Pearl Milling Company Self-Rising Flour
- Zulka Morena Pure Cane Sugar
Pan and Method of Preparing It – A Calphalon nonstick baking sheet lined with a Miu France silicone mat went to work!
Mixing Bowls, Utensils, and Method of Mixing – I wanted to be certain gluten was no more developed in one batch of biscuits versus another.
Method of Measuring – Every ingredient was weighed to the gram.
Appliances – As a business of one, I have only one oven!
Cook and Rest Times – All biscuits baked for 15 minutes, then sat on-pan until completely cool.
Temperature Upon Tasting – I waited until all biscuits were at room temperature before taking bites and notes.

The Results

5. Nature’s Charm

“Chill. Pour. Whip,” this can reads. Yet after you chill Nature’s Charm Oat Whipping Cream, you can’t pour it! I hereafter disqualified it neither baking with nor whipping it.

chilled and solidified oat whipping cream apparently stuck in its upright can

chilled and solidified oat whipping cream definitely stuck in its overturned can

4. Califia

When I mixed this batter, I was convinced I would have pancakes. Califia Dairy-Free Heavy Whip Substitute made a concerningly loose, sticky mixture! And though it didn’t make pancakes, it did settle into smooth and shiny domes robbing my shortcakes of their iconic rusticism.

3. Silk

Marginally better than Califia, Silk Dairy-Free Heavy Whipping Cream Alternative also made a loose batter that spread in my oven. The lift and matte finish of these biscuits are the only reasons why Silk and Califia didn’t tie.

2. Trader Joe’s

Finally, Trader Joe’s Vegan Heavy Whipping Cream produced the craggy tops I craved! Only a slight spread kept it from the top spot. Sadly, though, I cannot link this product because it was recently discontinued.

four vegan cream biscuits surrounding a non-vegan one for comparison

1. Country Crock

The shaggy dough created with Country Crock Homestyle Dairy Free Heavy Whipping Cream was almost identical to my dairy-containing prototype (center). It baked comparably, too! Beyond a little luster on the conventional biscuit, these batches were nearly indistinguishable.

Part II: Whip Test

Return to Part I: Bake Test

Who would dare review vegan heavy whipping creams without whipping them? My recipe for whipped “cream” topping involves:

1 cup (227 mL/g) vegan heavy whipping cream
2 Tbsp (30 mL/15 g) powdered sugar
1/2 tsp (2.5 mL) vanilla extract