Vegan Aquafaba Whipped Cream Recipe
Homemade Vegan whipped cream recipe?! Oh yes.
Do you miss eating whipped cream? Or maybe you have a friend or family member who misses eating whipped cream and you’d like to surprise them.
Maybe you’re following a dairy free diet. Or maybe you just love to try different, unique vegan recipes and have fun experimenting in the kitchen.
Whatever your reason is, you should give this vegan whipped cream recipe a try! It’s really something special. This whipped cream is made with an incredibly versatile ingredient, aquafaba! From vegan whipped cream, to an… eggcelent… egg replacer (Sorry, I know you’re cringing but I had to), aqafaba is incredible!
But… what is aquafaba?
You may be asking yourself, okay… this recipe looks beautiful, but what the heck is aquafaba? It sounds like an alien planet. But it’s a really secret arsenal in the vegan kitchen, and you’re probably just tossing it away in the sink.
“Aquafaba” — “aqua” for water and “faba” for beans is the thick liquid found after soaking chickpeas or opening up a can of chickpeas. Aquafaba will take on a wonderful airy texture when whipped.
This wonderful ingredient is low calorie, low fat and guilt free! Can’t say the same for regular whipped cream.
Due to its ability to mimic properties of egg whites in cooking, aquafaba can be used as a direct replacement for them in some cases, including meringues and marshmallows. But don’t go trying to cook aquafaba like an egg, you’ll be sorely disappointed!
So yes, it’s basically chickpea juice! You may be now thinking, “bean juice?! That sounds disgusting.” Just suspend your disbelief for one moment and hear me out, this ingredient is a game changer… as you will soon see.
But… what does aquafaba taste like? Is it gross?
Does it taste like beans? – is probably your first thought, and I don’t blame you for wondering that. I was wondering that when I first stumbled upon this idea. Trust me though, once you add the sugar and vanilla, it tastes really quite nice, you can’t taste the chickpeas!
So, can you make your own aquafaba?
Short answer: Yes! Actually, it’s quite easy too. Making your own aquafaba is so easy. Soak 1 cup dried chickpeas in 3 1/2 cups water overnight. The liquid that is left over is the aquafaba. You can use it exactly like canned chickpeas.
Use an electric stand mixer to make this vegan recipe.
Do not, I repeat, do not try to whip this by hand. I don’t think it will ever fluff up. You will want to use, at minimum, an electric hand mixer. Ideally, you should be using a stand mixer because that gives the real power needed to fluff up the whipped cream quickly.
You can use an electric hand mixer, which is what I used, but it will take a long time. If I’m being real, using a low powered electric hand mixer took me about 40 minutes. A stand mixer should only take about 10-15 minutes. Amazon has some great stand mixers if you’re in the market for one. Below are a few that are very highly rated.
A few recipe notes:
- In this recipe, I use cream of tartar. It makes the aquafaba froth up faster, to create a stiffer whipped cream as well as helping to keep the whipped cream from deflating. It’s a pretty critical ingredient.
- To give the whipped cream a delicious alcohol-free vanilla flavor, I use ground vanilla bean powder. It makes a huge difference when you’re making something that doesn’t require heating. When using vanilla extract, it can have an alcoholic after-taste unless you cook it out. Highly suggest checking out the vanilla bean powder! A little goes a very long way.
Powdered sugar substitute – Ground coconut sugar!
I didn’t use any powdered sugar as you would normally expect in a whipped cream recipe as it’s pretty processed. Instead, I opted for a more natural sugar – coconut sugar!
Very important that you grind you coconut sugar in either a coffee grinder or food processor until it’s powdery fine like a traditional powdered sugar, otherwise the whipped cream won’t get light and airy.
I hope you all enjoy the recipe! And please don’t be shy, leave your feedback if you’ve tried this recipe. I love getting comments from you guys and gals!
Vegan Chickpea Aquafaba Whipped Cream Recipe
Light, fluffy, airy and sweet, this Aquafaba Whipped Cream recipe is sure to delight your sweet tooth! Vegan. gluten free, low calorie AND low fat, it's practically guilt-free!
- 1 19 oz can Chickpeas, chilled Reserve the liquid
- 1/2 cup coconut sugar (Ground fine)
- 1/4 tsp cream of tartar
- 1/4 tsp ground vanilla bean powder
Pour the juice of one chilled can chickpeas, along with coconut sugar, cream of tartar and ground vanilla bean powder into a chilled metal bowl.
Whip together the ingredients with a stand-alone mixer until it forms stiff peaks.
Getting stiff peaks will take about 15-20 minutes with a stand alone mixer, and about 40 minutes if you're using a hand-held electric whisk. If you haven't made whipped cream before, it might not look like it's doing much, but just give it time and it will get fluffy!
Serve immediately. Great with banana ice cream, pies or cakes!