Europeans are quite familiar with dairy-free heavy cream. Most of their natural food stores carry several varieties. But in North America, we’ve been limited on options. For decades, we’ve relied on coconut cream and homemade cashew cream in recipes, but some store-bought choices are beginning to emerge. A couple of years ago, creamy Carnation Almond Cooking Milk popped up, and now Silk Dairy Free Heavy Whipping Cream is entering the mix.
This thicker, but pourable blend is made for cooking, baking, and whipping, and it’s been silently sneaking onto refrigerated store shelves.
Silk Dairy Free Heavy Whipping Cream is Making a Stir
Unlike most dairy-free cream, this ready-to-pour carton isn’t filled with coconut cream. Instead, it’s a stabilized emulsion of oils and waters that’s made without top allergens, and is even pea protein-free (for those of you with cross-reactivity from peanut allergies). But it still contains coconut!
Classic “Heavy Whipping Cream”
Ingredients: filtered water, coconut oil, sunflower oil, faba bean protein, guar gum, sunflower lecithin, natural flavors. Produced in a facility that also processes dairy, soy, and tree nuts.*
Nutrition (per 1 tablespoon serving): 50 calories, 5g fat, g carbs, 0g fiber, 0g sugars (includes 0g added sugars), 0g protein.*
More Facts on Silk Dairy Free Heavy Whipping Cream
Price: $4.28 per 16-ounce carton
Availability: Silk Dairy Free Heavy Whipping Cream is currently sold at Walmart stores in the refrigerated section next to the cream and creamers. We imagine they will be expanding distribution to other grocers in the near future.
Certifications: Silk Dairy Free Heavy Whipping Cream is Non-GMO Verified and Certified Kosher D (for dairy equipment, not ingredients; see our Understanding Kosher Guide).
Dietary Notes: By ingredients, Silk Dairy Free Heavy Whipping Cream is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan, vegetarian, and keto-friendly.*
For More Product Information: Visit the Silk website at silk.com. Silk is a Danone company.
*Always read the ingredient and nutrition statement prior to consumption. Ingredients, processes, and labeling are subject to change at any time for any company or product. Contact the company to discuss their manufacturing processes if potential allergen cross-contamination is an issue for you. No food product can be guaranteed “safe” for every individual’s needs. You should never rely on ingredient and allergen statements alone if dealing with a severe food allergy.
A whipping cream that does not whip
I paid $5.49 each for 2 pints of Silk Heavy Whipping Cream. On the package, they claim to be “the most amazing, whipping, cooking, baking dairy-free alternative of all time.” Their words, not mine. The problem is, it doesn’t whip, no matter how hard you try. I tried to whip it with my Cuisinart stand mixer on the highest speed for over 30 minutes but it stayed watery and never even showed a sign that it was whipping. CONSUMERS BEWARE. Silk is NOT honest about their products.
It works but why so bitter?
I was able to satisfy my non beauty whipped cream cravings while on the Virgin diet. I think this product is great but it tastes so bitter and I don’t know where that comes from.
It's delicious if you know how to use it!
This is the only dairy-free heavy cream alternative I use! I gotta be honest, sometimes there are some bad cartons in the mix. You have to slightly turn the heavy cream carton in your hands in the store to make sure it hasn’t solidified weirdly and it’s a good carton. Then, just like any product, give it a gentle turn around to mix the ingredients back together whenever you use it again. If you do that, you will have zero issues. I have used it for potato soup, curry sauce, whipped cream, alfredo sauce, and more! It’s honestly delicious and my dairy eating family cannot tell the difference between it and real cream!
Got this hoping it was a soy based cream, but its all coconut and sunflower oil (should have read the ingredients). Decided to try this in a baking project anyhow. The flavor was not only horrible due to all the oil separation after going in the oven, all of the coconut oil solidified after one day in the fridge. Had to toss what I had made. Will probably use creamed cashews, soy milk, and a starch here on out.
Seems I was one of the unlucky ones. I did what people suggested-cold ‘cream’, cold bowl…mixed for a long time (as someone said it takes longer than regular cream) but all it did was get more curdly looking. Also has a watery ick taste. Seems you either love it or hate it and guess which team I’m on
It separates in a matter of days. It doesn't whip effectively.
It separates in a matter of days. It doesn’t whip effectively — it takes forever for it to thicken while whipping.
Beyond my expectation
Chilled the bowl and the mixer whisk. Added confectionary sugar and more vanilla than I would with diary whipping cream. Took slightly longer at a higher speed. Had it on delicious fresh strawberries and blueberries. Knock out. My dairy loving husband even suggested I try serving it incognito at a dinner party.
Used in my cream soup recipes
I’ve made 3 different creamed soups( mushroom, loaded baked potato, and chicken) substituting Silk heavy cream for dairy heavy cream. These soups turned out every bit as rhick and tasty as I hoped and the thickness held up even after 2-3 days refridgeration! I’m a convert! Next I’m going to try uyt in making creme brule.
Whipped up perfect, used monk fruit. Sitting here waiting for the ice cream to soften enough tospoon it up. Taste so creamy too.
After years of cutting out recipes that called for Heavy Whipping Cream – esp those that did not go well with a coconut underlying taste – we are now slowly rolling them back into our meal plan.
Our daughter has a severe life-threatening dairy-protein allergy & she has been able to eat meals with this in it without any issues.
Even though it uses coconut products – it does not have a coconut taste to it.
I was able to make a Malva Pudding finally for Christmas- straight out switching regular whipping cream to Silk Heavy Whipping Cream & it tasted just like the original recipe.