Silken Tofu Whipped Topping Recipe

Silken Tofu Whipped Topping Recipe

A healthier approach to whip topping. This silken tofu recipe whips from firm tofu with sweetener, lemon juice, flavoring extracts, and soy milk. Top this on any sweet dessert for a guilt-free food experience.

Tip: If you spread the cream and place berries just past the cake’s edges, it will look prettier and more loaded when stacked. In addition, the topping can be used in a couple of ways: Spread onto cakes or pancakes, biscuit filling (need to puree only until stiff for this), served chilled with fruits similar to soft-serve ice cream or even serve chilled with different flavors (try folding in cocoa or matcha powder before serving).
Prep: 5 mins
Total: 5 mins


  • 10½ oz firm silken tofu, drained and patted dry
  • 1 tbsp lemon juice
  • 1 tbsp coconut oil
  • 1 tbsp honey, plus more as needed
  • salt

To Serve:

  • pancakes, or fresh fruits, ice cream, or biscuits


  1. Place all ingredients in a food processor and puree until smooth. You may need to do this a couple of times. To test if done, it should hold shape once you either scoop it out with a spoon.

  2. Season with salt and add honey as necessary. Adjust accordingly.

  3. Serve with fresh fruits, pancakes, ice cream, or biscuits.


  • Sugar: 25g
  • :
  • Calcium: 186mg
  • Calories: 230kcal
  • Carbohydrates: 32g
  • Fat: 7g
  • Fiber: 1g
  • Iron: 2mg
  • Protein: 13g
  • Saturated Fat: 1g
  • Sodium: 126mg
  • Vitamin C: 6mg
Nutrition Disclaimer
Have you tried this silken tofu whipped topping recipe? Share your experience and discuss any variations in the Baking and Desserts forum section.

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