A big thank you to Amanda in our Facebook community for sharing this vegan whipped cream recipe for covering a cake or for use in other desserts.
Coconut Whipped Cream:
Refrigerate the can for a few hours before making this.
With a cold metal bowl and beaters, whip this until soft peaks form ~3-5min.
This whipped up perfectly and was creamy + coconutty.
From Edible Perspective here’s a recipe to make it green:
Green Whipped Cream
Puree whipping cream + spinach + sucanat just until there are no spinach pieces floating around. I used the vita-mix for this. Pour into a chilled metal bowl and whip the metal whisk attachment [if you have one] with your mixer. Whip on high until stiff peaks form.