Sproud Cream 2-in-1 in the Kitchen: 7 Vegan Recipes for Plant-Based Dishes and Desserts

A plant-based cream that actually whips. No off-taste, no compromises in the kitchen. Sproud Cream 2-in-1 is one product that replaces both cooking cream and whipping cream — and does it well. Below you will find seven recipes that show how it works in practice: from creamy tomato soup, through curry and Swedish-style balls, to Pavlova with whipped cream and a strawberry shake with caramel.

What is Sproud Cream 2-in-1

Sproud Cream 2-in-1 is a fully plant-based cream made from pea protein, combining the functions of cooking cream and whipping cream in a single carton. It contains 21% fat, is free from allergens — no milk, soy, gluten or nuts — and has none of the characteristic "plant-based" aftertaste that puts people off similar products. It is produced in Sweden and can be stored at room temperature until opened, for up to nine months.

What sets Sproud Cream apart from most plant-based creams on the market is its fat content. Most products made only for cooking contain 13–14% fat — not enough to achieve a stable foam. Sproud Cream at 21% fat whips to stiff peaks and holds its consistency both cold and after heating.

Did you know? Sproud Cream is the world's first 2-in-1 product of its kind — one cream that replaces both cooking cream for sauces and soups, and whipping cream for desserts. All ingredients are sourced from the EU and fully traceable in accordance with regulation 178/2002 EC.

How to use Sproud Cream — for whipping and cooking

For whipping, simply pour the chilled product into a clean bowl and beat with a mixer until stiff peaks form. Sproud Cream whips similarly to traditional 36% cream — the stable foam works for topping desserts, decorating cakes, and even Pavlova. If the cream tastes too neutral, sweeten with icing sugar or add vanilla — the product itself contains no sugar or flavourings.

For cooking, it behaves like classic cooking cream: it does not split when heated, blends smoothly with stock, curry and tomato passata. It can be diluted with water or stock without losing creaminess — giving you control over sauce thickness and flavour. With stock-based sauces, as in the balls recipe, season gradually and taste as you go, since Sproud Cream is neutral and absorbs flavours well.

7 recipes with Sproud Cream — from soup to dessert

The recipes below show the full range of Sproud Cream 2-in-1 uses — hot dishes, desserts and drinks. Each was developed with everyday cooking in mind, though several work equally well for more demanding occasions.

Creamy tomato soup

A classic in plant-based form. Sproud Cream gives the soup a creamy consistency and softens the acidity of the tomatoes — without any aftertaste that could spoil the dish. The soup is smooth, satisfying and ready in under 30 minutes.

Servings: 4–6

Ingredients:

• 1 kg passata
• 100 g white onion
• 10 g garlic
• lemon juice
• salt, white pepper, granulated sugar
• 200–250 g Sproud Cream 2-in-1

Method:

1. Sweat the onion diced in oil until translucent — without colouring.
2. Add the garlic and cook for another 2–3 minutes.
3. Add the passata and simmer for a few minutes.
4. Blend the soup until smooth.
5. Season with salt, lemon juice, white pepper and a pinch of sugar. Optionally add fresh basil or thyme.
6. Add Sproud Cream and whisk together until combined.
7. Serve with fresh or toasted bread.

Sproud Cream can be added at the end — no need to cook long after combining. This keeps the cream silky and preserves the colour.

Curry with cauliflower, portobello and plant-based chicken

A thick, aromatic curry sauce based on Sproud Cream — creamy but not heavy. Cauliflower absorbs the sauce, portobello adds texture, and plant-based chicken makes the dish satisfying. Sproud Cream holds up well to slow cooking and does not split when combined with stocks.

Servings: 5–6

Ingredients:

• 750 g Sproud Cream 2-in-1
• curry (to taste)
• shallot stock
• mushroom stock
• 1 small white onion
• salt, white pepper
• 300 g cauliflower
• 100 g portobello mushrooms
• 500 g plant-based chicken

Curry sauce:

1. Sweat the onion without colouring — until soft and translucent.
2. Add curry and both stocks to taste.
3. Add Sproud Cream and simmer, stirring.
4. Season with salt and white pepper.
5. If the sauce is too thin, thicken with a little potato starch dissolved in cold water.

Cauliflower: Break into florets and cook in salted water for 3–4 minutes. Cool in cold water to preserve colour and texture.

Portobello: Cut into approx. 3×3 cm cubes. Sauté in oil, season with salt and pepper.

Plant-based chicken: Heat in the oven or in a frying pan.

To assemble: Check the sauce flavour — it should smell strongly of curry and be well seasoned. Add the cauliflower, portobello and chicken. Simmer for a few minutes. Serve with rice or quinoa.

Plant-based balls with Sproud sauce, lingonberries and cucumbers (köttbullar-style)

A Swedish classic in plant-based form. The Sproud Cream-based sauce — creamy, lightly salted, with a hint of stock — is the main element that holds the dish together. Lingonberries add sweetness, pickled cucumbers cut through with acidity. Sproud comes from Sweden — not just a coincidence.

Servings: 8–10

Ingredients — sauce:

• 750 g Sproud Cream 2-in-1
• 30 g shallot stock
• 30 g mushroom stock
• 1 small white onion
• salt, white pepper
• 2 tsp cooking oil

Ingredients — balls:

• 1 kg plant-based mince
• 200 g carrot, peeled and finely grated
• 40 g Dijon mustard
• 40 g crispy fried onion (gluten-free)
• 20 g shallot stock
• 6 g onion powder
• salt, white pepper, black pepper

Ingredients — lingonberries:

• 250 g frozen lingonberries
• 200 g granulated sugar

Or use a ready-made lingonberry jam from a jar.

Ingredients — pickled cucumbers:

• 2 cucumbers
• 100 g 12% vinegar
• 160 g granulated sugar
• 300 g cold water

Sauce:

1. Dice the onion and sweat in oil — without colouring.
2. Add Sproud Cream and both stocks to taste.
3. Simmer, seasoning with salt, white pepper and extra stock if needed.
4. For a touch of sweetness, add a little lingonberry juice or jelly.
5. If the sauce is too thin, thicken with potato starch.

Balls:

1. Peel and finely grate the carrot.
2. Mix all ingredients in a bowl.
3. Portion into balls of approx. 30 g each.
4. Fry in margarine until golden brown, then finish in the oven.

Lingonberries: Mix the berries with sugar and leave to thaw. Stir occasionally until the sugar dissolves. Drain through a sieve before serving.

Pickled cucumbers:

1. Mix the vinegar, sugar and water until the sugar dissolves.
2. Slice the cucumbers thinly on a mandoline.
3. Submerge in the brine and weigh down with a plate.
4. Leave for at least one hour before serving.

Strawberry shake with whipped cream and caramel

A light, creamy shake based on frozen strawberries and vegan vanilla ice cream. Whipped Sproud Cream on top, homemade caramel sauce, fresh strawberries. Easy to make and a great introduction to the product — it shows best how Sproud Cream whips into foam.

Servings: 2 large

Ingredients — shake:

• 350 g Sproud Vanilla (plant-based vanilla drink)
• 100 g vegan vanilla ice cream
• 100 g frozen strawberries
• 60 g Sproud Cream 2-in-1 (for whipping)

Ingredients — caramel sauce:

• 100 g Sproud Cream 2-in-1
• 40 g granulated sugar
• 140 g light syrup (e.g. golden syrup or corn syrup)

Caramel sauce:

1. Combine Sproud Cream, sugar and syrup in a saucepan.
2. Bring to a boil and simmer for approx. 7 minutes.
3. Store at room temperature. If the sauce thickens too much, warm briefly in the microwave.

If you prefer to skip making the sauce, use a ready-made caramel syrup instead. Bacanha Caramel Syrup has an intense, dessert-like flavour with no colourings or preservatives — just drizzle it along the inside of the glasses before pouring in the shake. For a sweet-salty twist, Bacanha Salted Caramel gives the shake a richer, more complex character.

Shake:

1. Whip Sproud Cream 2-in-1 to stiff peaks. Transfer to a piping bag with a large star nozzle.
2. Blend frozen strawberries with half the Sproud Vanilla.
3. Add the ice cream and blend until smooth.
4. Add the remaining Sproud Vanilla and blend until consistent.

To assemble:

1. Drizzle caramel sauce along the inside of the glasses.
2. Fill with shake to approx. 2 cm from the rim.
3. Pipe whipped Sproud cream on top.
4. Garnish with fresh strawberries and extra caramel.

And finally — desserts. For the patient, and for those who know that the best things take time.

Cake with fresh strawberries and whipped Sproud cream

A light aquafaba sponge with vanilla cream and whipped Sproud Cream as decoration. Gluten-free, dairy-free and egg-free — with no compromise on taste. Whipped Sproud cream holds its shape once applied and works well for piping decoration.

Servings: 8–10

Ingredients — sponge:

• 330 g cold aquafaba
• 250 g granulated sugar
• 6 g Softbake (HPMC) — gelatin substitute, available in gluten-free baking shops and online
• 90 g rice flour
• 30 g corn flour
• 110 g potato starch
• 15 g baking powder
• 3 g xanthan gum
• 2 g salt

Did you know? Aquafaba is the natural cooking liquid from legumes, most commonly chickpeas, and acts as a plant-based egg white substitute. It entered vegan cooking after Goose Wohlt discovered it worked as a meringue base — combining the Latin words aqua (water) and faba (bean). It contains proteins and saponins that whip into foam nearly identical to egg whites, with no egg taste and no allergens. Two tablespoons of aquafaba replace one egg white; three tablespoons equal a whole egg. For best results, use it cold. Whip in a metal or glass bowl on high speed for 5–10 minutes until white, glossy and holding stiff peaks. A few drops of lemon juice or a pinch of salt help stabilise the foam. Canned chickpeas are available in any supermarket. If you prefer a more convenient option, freeze-dried aquafaba powder is available in health food shops and online: 30 g of powder dissolved in 450 ml of water replaces approx. 10 eggs.

Ingredients — vanilla cream:

• 75 g Sproud Cream 2-in-1
• 85 g Sproud Barista
• 10 g potato starch
• 10 g granulated sugar
• 0.5 g vanilla powder
• a pinch of turmeric (for colour)

Ingredients — decoration and filling:

• 350 g Sproud Cream 2-in-1 (for whipping)
• 150–200 g fresh strawberries
• 80 g strawberry jam

Sponge:

1. Prepare an 18 cm springform pan, line the bottom and sides with baking paper.
2. Mix the sugar with Softbake in a separate bowl.
3. Combine all dry ingredients — flours, starch, baking powder, xanthan gum, salt.
4. Whip the cold aquafaba with the sugar mixture until white, fluffy and holding stiff peaks.
5. Gently fold in the dry mixture until a smooth, thick batter forms.
6. Pour into the tin and bake at 200°C (fan) for approx. 45 minutes.
7. Invert the baked cake onto paper and leave to cool.

Vanilla cream:

1. Mix the sugar and starch in a saucepan.
2. Add half the Sproud Barista and whisk smooth.
3. Add the remaining liquid and bring to a boil, stirring continuously.
4. Simmer for approx. 2 minutes. Add vanilla and turmeric.
5. Transfer to a container and leave to cool.

Assembly:

1. Divide the sponge into 3 equal layers.
2. Spread vanilla cream on the bottom layer, place the second layer on top.
3. Spread a thin layer of strawberry jam on the second layer, place the third layer on top.
4. Whip Sproud Cream 2-in-1 to stiff peaks and cover the outside of the cake.
5. Pipe decorative rosettes around the top edge. Arrange sliced strawberries inside the border.
6. Refrigerate until serving.

Sticky Chocolate Cake with whipped Sproud cream

Intense, moist chocolate cake made with aquafaba — gluten-free, dairy-free, egg-free. Served with whipped Sproud Cream, whose neutral flavour perfectly balances the deep taste of cocoa. Ready in under 20 minutes of baking.

Servings: 8–10

Ingredients — cake:

• 240 g granulated sugar
• 100 g aquafaba
• 70 g cocoa powder
• 70 g rice flour
• 20 g corn flour
• 15 g potato starch
• 2.5 g xanthan gum
• 0.5 g vanilla powder
• 150 g margarine

Ingredients — whipped cream:

• 250 g Sproud Cream 2-in-1

Cake:

1. Melt the margarine and set aside to cool slightly.
2. Mix the sugar with aquafaba.
3. Combine all dry ingredients — cocoa, flours, starch, xanthan gum, vanilla.
4. Whisk the melted margarine into the sugar and aquafaba mixture.
5. Add the dry mixture and whisk until smooth.
6. Line the base of an 18–20 cm springform pan with baking paper. Grease the sides with margarine and dust with cocoa.
7. Pour in the batter and bake at 175°C (top and bottom heat, no fan) for 15–18 minutes.
8. Leave to cool before serving.

Whipped cream: Whip Sproud Cream 2-in-1 to stiff peaks. Serve alongside the cake.

Mini Pavlovas with lemon curd and whipped cream

Aquafaba meringue nests, tart coconut-based lemon curd and whipped Sproud Cream — a light dessert that looks impressive, with preparation spread across stages. The meringues can be baked a day ahead.

Servings: 8–10

Ingredients — meringue:

• 150 g cold aquafaba (liquid from a can of chickpeas)
• 6 g lemon juice
• 170 g granulated sugar
• 10 g vanilla sugar
• 10 g potato starch

Ingredients — lemon curd:

• 240 g lemon juice
• 320 g coconut milk
• 60 g coconut oil
• 280 g granulated sugar
• 32 g potato starch
• 1 g turmeric (for colour)

Ingredients — whipped cream and fruit:

• 300 g Sproud Cream 2-in-1
• 100 g raspberries
• 100 g blackberries
• 100 g strawberries

Meringue:

1. Mix the granulated sugar, vanilla sugar and potato starch in a separate bowl.
2. Wipe the metal mixing bowl with a little vinegar to remove any grease.
3. Whip the cold aquafaba until white and stiff.
4. Gradually add the sugar mixture, one tablespoon at a time, continuing to whip.
5. Whip on high speed for a few minutes until the foam is glossy and holds stiff peaks.
6. Transfer to a piping bag and pipe small meringue nests onto a baking-paper-lined tray.
7. Bake at 110°C for approx. 2 hours, opening the oven door a few times to release steam.
8. Turn off the oven and leave the meringues to cool inside. Store in an airtight container.

Lemon curd:

1. Combine all ingredients in a saucepan.
2. Bring to a boil, then simmer for approx. 5 minutes, stirring continuously.
3. Cool before use.

Whipped cream: Whip Sproud Cream 2-in-1 to stiff peaks. Transfer to a piping bag.

Assembly:

1. Spoon lemon curd into the base of each meringue nest.
2. Top with fresh berries.
3. Pipe whipped Sproud Cream on top.
4. Optionally dust with raspberry powder or garnish with fresh herb leaves.

Why one product is enough

Sproud Cream 2-in-1 does not need refrigeration before opening — it can be stored in a dry, cool place for up to nine months. Once opened, keep in the fridge and use within seven days. One carton covers soup, sauce, dessert and drinks — without buying separate cooking and whipping creams.

The high fat content (21%) is not just about whipping. It allows you to dilute the product with water or stock without losing creaminess — giving real control over sauce consistency and a lower cost per serving for dishes made in larger quantities.

Sproud Cream 2-in-1 is available exclusively at JAVA Coffee — the only distributor of the product in Poland. You can order it alongside coffee, matcha and other everyday kitchen products — in a single order.

Read also: What is Sproud Cream and why it joins the JAVA Coffee range

FAQ — frequently asked questions about Sproud Cream 2-in-1

Can Sproud Cream 2-in-1 be whipped to stiff peaks?

Yes. Sproud Cream 2-in-1 whips to a stable, stiff foam — suitable for decorating cakes, Pavlova and piped desserts. It contains 21% fat, which enables whipping — something most plant-based creams on the market cannot offer (usually 13–14% fat, designed only for cooking).

Is it suitable for hot dishes?

Yes. Sproud Cream holds up well to heating and does not split when combined with stocks, curry sauces or tomato passata. It can be cooked on low heat without losing its creamy consistency.

How does it differ from coconut cream?

Coconut cream has a distinctive coconut flavour that dominates the dish. Sproud Cream is neutral in taste — it does not alter the character of the dish and leaves no "plant-based" aftertaste. It also contains no soy, gluten or nuts.

Is Sproud Cream gluten-free and soy-free?

Yes. Sproud Cream 2-in-1 contains no milk, soy, gluten or nuts. It is fully plant-based and free from the eight major allergens.

How long can it be stored after opening?

Once opened, keep in the fridge at up to +8°C and use within 7 days. Before opening, the product can be stored at room temperature for up to 9 months — no refrigeration needed.

Can Sproud Cream be diluted?

Yes, and that is one of its practical advantages. For stock-based sauces, the product can be diluted with water or stock without losing creaminess — giving control over sauce consistency and flavour, and a lower cost per serving for larger batches.

How should Sproud Cream 2-in-1 be stored?

Store in a dry, cool place. Once opened, keep in the fridge (up to +8°C) and use within 7 days.