Vegan Whipped Cream

• 1 (8 ounce) can unsweetened coconut cream or 1 (8 ounce) can coconut milk
• 13 cup powdered sugar
• 14 cup soymilk powder
• 2 teaspoons vanilla powder (if used, decrease sugar slightly) or 1 tablespoon vanilla sugar (if used, decrease sugar slightly)

1. Put can of coconut cream/milk in fridge for 4 hours.
2. Open can, and remove the thick part at the top.
3. Save the rest for other uses.
4. Put thick coconut cream into a chilled metal bowl.
5. With electric beaters, beat cream until thick and fluffy.
6. Gently beat in remaining ingredients.
7. Cover bowl, and chill for a bit.
8. Use on fruit, cakes, pies, etc., just before serving.
9. Store in fridge.

unsweetened coconut cream, powdered sugar, soymilk powder, vanilla powder

Taken from www.food.com/recipe/vegan-whipped-cream-343928 (may not work)