Enjoy your tea and coffee with homemade dairy-free cream substitutes. And top off your dessert and garnish your cake with homemade dairy-free whipped cream alternatives. Below you’ll find recipes for dairy-free, nut-free, coconut-free, egg-free and fat-free cream and whipped cream substitutes.
If you read my blog regularly, you know that I’m allergic to milk products. So all my recipes are dairy-free and some are also vegan. Because I loved whipped cream before I developed the dairy allergy, I thought I’d try store-bought whipped cream substitutes. But they left me disappointed: They didn’t whip very well, and I didn’t like their artificial – and sometimes even chemical – taste. But that didn’t stop me: I searched the internet for homemade dairy-free cream substitutes.
Most homemade cream substitutes are just whipped coconut milk. And whipped coconut cream tastes … well like coconut. 😉 While the coconut flavor goes well with some desserts, such as tropical fruit desserts, the flavor is sometimes too overpowering. Dairy-free and coconut-free cream substitutes are difficult to find! But then I found many dairy-free and coconut-free cream alternatives in old recipe books. Yay! They’re usually called ‘Mock Cream’ or ‘Mock Whipped Cream’. Some of the dairy-free cream substitutes are used as creamer in tea and coffee, and some are used as toppings for desserts and cakes.
The last recipe – the 1920s egg-free whipped cream substitute – is my favorite: It looks like whipped cream and it tastes good! 😀 Unfortunately I haven’t found vegan whipped cream alternatives yet: All dairy-free cream substitutes below contain either egg or gelatin.
Dairy-Free Cream Substitutes
Victorian Mock Cream
‘It is a good substitute for cream and gives the coffee a fine taste.’
- 1 pint (soy) milk
- 1 egg
- 1 tsp sugar
‘Put one pint of rich sweet milk into a porcelain saucepan and set it into a pan of boiling water over the fire, beat the white of one fresh egg with one teaspoonful of white granulated sugar to a stiff foam, then beat the yolk and stir the white into it and stir it quickly into the hot milk, (it must not boil) and take it off the fire. Beat it together a minute and then pour it into a cream pitcher.’ (Domestic Cook Book, 1888)
Victorian Substitute For Milk Or Cream
In tea ‘it is difficult from the taste to distinguish it from rich cream.’
- 1 egg
‘Beat up the whole of a fresh egg in a basin, and then pour boiling tea over it gradually, to prevent its curdling’. (The Illustrated London Cookery Book, 1852)
Birch’s Receipt For Mock Cream
- 1/2 tbsp flour
- 1 pint (soy) milk
- 1 egg yolk
‘Mix half a spoonful of flour with a pint of new milk; let it simmer five minutes to take off the rawness of the flour; then beat up the yolk of one egg, stir it into the milk while boiling, and run it through a fine sieve.’ (The Complete Cook, 1843)
Victorian Substitute For Milk
- 3 eggs
- 1/2 pint hot water
‘Three eggs and break them into a basin, beat them well, then add hot water (gradually) half a pint, and beat them again until quite smooth.’ (The Cyclopædia of Practical Receipts in All the Useful and Domestic Arts, 1841)
Dairy-Free Whipped Cream Substitutes
1910s Mock Whipped Cream Filling
- 1 large sour apple
- 3/4 cup sugar
- 1 egg white
- vanilla or grated rind of 1/2 lemon
‘Peel and grate the apple, add white sugar, egg white; beat all together a long time, flavor with vanilla or grated lemon rind. Mix the apple with the sugar as soon as possible or it will turn dark.’ (The International Jewish Cook Book, 1919)
1940s “Whipped Cream” Topping
‘You may like this “whipped cream” topping for desserts better than the real stuff!’
- 2 egg whites
- 1 cup powdered sugar
- 1 cup fresh grated apple
‘Beat two egg whites stiff, add 3/4 cup sifted confectioners’ sugar and continue beating. Then add 1 cup grated fresh apple and another 1/4 cup of the sugar, still beating. Flavor the fluffy mixture with a little lemon juice.’ (Chicago Tribune, 1946)
Victorian Whipped Cream Substitute
- a good teacupful of (soy) milk
- a pinch of soda
- 1 heaping tsp cornflour
- 1 heaping tbsp sugar
- 2 eggs whites
‘Heat a small teacupful of milk, with a pinch of soda in it, and stir into it the cornflour, which should be previously wetted with a little cold milk, add the white sugar, and cook for three minutes. Pour the mixture into a small basin, and beat in the frothed whites of 2 eggs; whip to a cream, and let it get cold.’ (Tasty Dishes, 1880)
Substitute for whipped cream – delicious with meringue crumbs and fresh berries.
- 2 egg whites
- 100g sugar
- 4 tbsp water
- 1 gelatin sheet
Soak the gelatin sheet for 5 minutes in cold water, then dissolve in 1 tbsp hot water. Cook sugar and water till the sugar is dissolved. While beating the egg whites, slowly pour the syrup and dissolved gelatin into the egg whites.
1920s Mock Whipped Cream Substitute – Egg-Free
Whipped cream topping for cakes, fruit and fruit salads, desserts, coffee, cocoa, tea, iced coffee …
-> Video of the 1920s Whipped Cream Substitute on my instagram
- 2 tbsp flour
- 125g sugar
- 1/2l water or (soy) milk
- 3 gelatin sheets
Soak gelatin sheets for 5 minutes in cold water. Stir together flour, sugar and water or soy milk, and bring to a boil. Remove from heat and stir in the soaked gelatin sheets. Beat until stiff. (Kiehnle Kochbuch, 1969 ) If you want, you can flavor the whipped cream substitute with homemade vanilla sugar or homemade vanilla extract.