Aquafaba Whipped Cream
If you’ve never tried aquafaba whipped cream before, you’re in for a treat! With just the liquid from canned chickpeas, a touch of cream of tartar, powdered sugar, and vanilla, you can create a light, airy, dairy-free whipped topping in minutes. It’s perfect for busy mornings when you want something quick yet indulgent to top fresh fruit, pancakes, or even your coffee.
Ingredients
- Liquid from 2 15-oz cans of chickpeas (aquafaba)
- ¼ tsp cream of tartar
- ⅔ cup powdered sugar
- 1 ½ tsp vanilla extract
Instructions
Prepare Your Equipment
- For best results, chill your mixing bowl and whisk attachment in the fridge for 15-30 minutes before starting.
Whip the Aquafaba
- Pour the chickpea liquid (aquafaba) and cream of tartar into the bowl of a stand mixer fitted with a whisk attachment.Liquid from 2 15-oz cans of chickpeas, ¼ tsp cream of tartar
- Start mixing on low speed, gradually increasing to high speed over 6-8 minutes, until stiff peaks form. (The mixture should look fluffy and hold its shape.)
Add Sweetener & Flavor
- Sift in the powdered sugar and add the vanilla extract.⅔ cup powdered sugar, 1 ½ tsp vanilla extract
- Whisk for another minute until fully combined and smooth.
Notes
Choose the Right Aquafaba: Use the liquid from canned chickpeas, preferably unsalted and without added preservatives.
Chilled Equipment: Help stabilize your Aquafaba Whipped Cream by chilling your mixing bowl and beater in the refrigerator for 15-30 minutes before mixing. You can also use an electric hand whisk to make this if preferred.
Gradually Add Sweetener: Incorporate powdered sugar slowly into the whipped aquafaba while continuing to beat. Adding it gradually ensures that the sugar dissolves properly and avoids any graininess in the final product. Adjust the sweetness level according to your preference.
Nutrition Facts
Serving: 1cup | Calories: 41kcal | Carbohydrates: 10g | Sodium: 0.3mg | Potassium: 17mg | Sugar: 10g | Calcium: 0.2mg | Iron: 0.01mg
