I’m sure you’ve never thought much of the leftover cooking liquid from beans or the brine from canned legumes. Maybe you even throw it out. But what if I told you that that cloudy liquid can make vegan Cool Whip as well as tasty treats? I’m going to show you just how easy it is to make aquafaba whipped cream, which you can then use to make melt-in-your-mouth goodness like aquafaba meringue cookies.
Aquafaba whipped cream is the perfect topping for a favorite piece of pie, a homemade latte or hot chocolate, or even a yummy bowl of tasty fruit. Because it’s is very close in consistency to egg whites and contains similar proteins and starches to the ones found in eggs, aquafaba is the perfect egg replacement for vegans.
WHY WE LOVE THIS RECIPE
- Easy to make. This one-bowl recipe involves whipping up the ingredients until they form stiff peaks. That’s it!
- Vegan-friendly and gluten-free. The recipe does not contain any animal products. Also, it is free from gluten and is suitable for those will nut allergies.
- Four basic ingredients. All you need is aquafaba, cream of tartar, powdered sugar, and pure vanilla extract!
- Tastes good. Aquafaba whips up beautifully and makes a wonderful dairy-free topping to dress up desserts or drinks.
To make aquafaba whipped cream, you'll need:
- Chickpea liquid
- Cream of tartar
- Powdered sugar
- Pure vanilla extract
- Chickpea liquid: To make sure the whipped cream is neutral in flavor, it’s best to use unsalted chickpea aquafaba.
- Cream of tartar: It stabilizes the aquafaba. Also, it keeps the whipped cream from collapsing too quickly by giving it stiffer peaks.
- Powdered sugar: The whipped cream turns out light and fluffy with powdered sugar.
- Pure vanilla extract: Adds sweetness, warmth, and complexity to the flavor of the vegan whipped cream, especially if you’re making something like an aquafaba meringue.
STEP 1: MIX CHICKPEA LIQUID AND CREAM OF TARTAR
Add the water from chickpeas into a mixing bowl.
Next, add the cream of tartar. Using a stand or hand mixer, whisk on medium speed until it gets a little bit foamy.
Once the mixture gets frothy, increase the speed to high and whisk for 3 to 4 minutes until stiff peaks start to form.
STEP 2: ADD POWDERED SUGAR AND VANILLA
Add the powdered sugar and vanilla extract to the mixing bowl.
Next, whisk on high speed for 9 minutes. The mixture looks like whipped cream after just 5 minutes of whipping, but it will not hold its form for very long. Therefore, make sure you whip for the full 9 minutes.
The cream may initially turn brown because of the vanilla extract. However, as you continue to whip it, it will turn white again.
STEP 3: USE IMMEDIATELY
Spoon the aquafaba whipped cream over a bowl of fresh berries or on top of a brownie.
If you’re feeling inspired, you can go ahead and make tasty vegan desserts, like aquafaba meringue cookies.
- Storing aquafaba whipped cream. Unlike store-bought versions, aquafaba whipped cream will not keep its shape indefinitely. Therefore, If you’re not going to use it within a few hours, store the whipped cream in a sealed container in the freezer. Otherwise, chill it in the fridge until when needed.
- Cream of tartar substitutes. If you don’t have cream of tartar on hand, use a little bit of lemon juice or white vinegar for similar results.
- Cool the aquafaba before mixing. Pop the aquafaba and mixing bowl in the fridge for at least 10 minutes before mixing. Aquafaba whips up much easier when everything is cold to begin with.
- Make your own aquafaba. If you’re cooking chickpeas or beans from scratch, save a bit of the unseasoned cooking water after you’re done boiling. A thicker, more reduced liquid performs the most like aquafaba from a can.
- Homemade aquafaba is too thin. If you’re making your own aquafaba and the liquid is too watery, you can reduce it. Simmer it in a pan over medium-low heat until the bean water has thickened to more of a runny egg white consistency. Let it cool completely before using it.
FREQUENTLY ASKED QUESTIONS
What is aquafaba made of?
The name simply means “bean water” (aqua means water and faba means beans). It refers to the starchy liquid that is drained from cooked pulses, but most commonly chickpeas.
Is aquafaba only from chickpeas?
Aquafaba made from chickpeas is often the preferred choice because it’s usually fairly clear in color with a neutral flavor. However, you can technically use any bean broth, though taste and color may vary.
Is butter bean water aquafaba?
Yes, it is. Aquafaba can be made with just about any bean. Butter bean liquid is another popular choice because it whips up nicely to make aquafaba meringue or whipped cream.
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Aquafaba Whipped Cream
- Yield: 8 to 10 cups 1x
A vegan whipped cream that is light and fluffy and perfect for fruit and topping anything and everything.
¾ cup unsalted chickpea liquid
¼ teaspoon cream of tartar
1 cup powdered sugar
1-2 teaspoons pure vanilla extract
Optional: 2 tablespoons melted coconut oil
Reserve the liquid from several cans of unsalted chickpeas. Pour ¾ cup of the chickpea liquid into a large mixing bowl. Using a mixer, beat on medium speed until it gets foamy. Add the cream of tartar. Increase the speed to high and beat for three to four minutes.
Once stiff peaks form, add the powdered sugar and vanilla extract. Beat on high for six to nine more minutes, until light and fluffy. If adding the optional oil, add and beat for ONLY 7 more seconds. If you beat the mixture any longer after adding the oil it will not retain the fluffy texture.
Use the whipped cream right away or freeze any leftover aquafaba whipped cream. Stored in an airtight container, the aquafaba will keep up to one month in the freezer. Let stand at room temperature for 10 minutes before using.
TRY THESE LEGUME RECIPES NEXT:
- First, try my kidney bean stew recipe, a warm and hearty meal that pairs well with rice for a delicious dinner.
- Also, have a go at my tahini-free hummus recipe that is made from blended chickpeas. It’s healthy, easy to make, and simply delicious!
- Finally, try my mung bean soup recipe that is an easy one-pot dinner that is simple to make and packed full of comforting flavor.
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Gina S says
My aquafaba did hold up last time. i will try this recipe next time. Thank you very much.
Christine Waltermyer says
That's great to hear! Ok, enjoy. You're welcome.