Aquafaba Whipped Cream

Name: Vegan Aquafaba Whipped Cream
Prep time: 15 min
Total time: 15 min
Ingredients: Liquid brine drained from 2 cans of chickpeas; ¼ heaping teaspoon of cream of tartar; 2 teaspoons vanilla extract (could could also add additional almond extract); 1 cup white sugar (finely ground)

Let’s talk about aquafaba whipped cream! That liquid from a can of chickpeas? It’s not just bean water; it’s a magical ingredient ready to whip up into the fluffiest, dreamiest, vegan whipped cream you can imagine. In just a few minutes, you’ll transform this humble brine that you would typically just toss down the drain into a fluffy, cloud-like whipped cream that’s dairy-free and delicious!

Whipped cream made from aquafaba is light, airy, and perfect for layering on fruit pies, drizzling over pancakes, or making into vegan macarons. It’s a delicious reminder that sometimes the best things in the kitchen come from the most unexpected places!

So, grab your mixer and get ready to make some magic happen!

Table of Contents

Why You Should Make Aquafaba Whipped Cream

After using chickpeas for this awesome veggie curry or this cozy chickpea noodle soup, there’s something extra satisfying about using that leftover brine for dessert afterward. Here’s why it will become a solid go-to ingredient once you try it:

Completely Dairy-Free. Aquafaba gives you soft, creamy whipped goodness without any dairy. It’s perfect for vegans and anyone avoiding milk. It still tastes rich and fluffy, too.
Uses Something You’d Usually Toss. You get whipped cream from bean water you were about to pour down the drain. It feels smart and waste-free. It also makes the recipe super budget-friendly.
Whips Up Light and Fluffy. Aquafaba traps air and turns into soft peaks in minutes. It feels magical to watch it puff up. The final texture is airy and dreamy.
Works With Simple Ingredients. You only need aquafaba, sugar, and maybe a splash of vanilla. That’s it. It’s easy, fast, and fuss-free.
Fun to Make. Watching aquafaba transform is weirdly satisfying. It feels like a little kitchen experiment that actually works. It always impresses guests, too.

Key Ingredients and Substitutions

With just a handful of simple ingredients, you’re on your way to whipped cream magic! Here’s what makes each ingredient a key player in creating that fluffy, cloud-like texture you’ll want to put on everything.

Chickpea brine and chickpeas on a countertop.

Aquafaba (aka Chickpea Brine) – The base that whips into your fluffy cream. Its proteins and starches trap air and create that soft, cloud-like texture. Chill it first, so it whips faster and holds its shape better. You can use brine from white beans if needed, but chickpea brine gives the best volume.
Cream of Tartar – Helps stabilize the foam, so your peaks stay firm and don’t collapse. Add just a small pinch of cream of tartar — too much can make the flavor tangy. Use a little lemon juice or white vinegar if you don’t have any.
Sugar – Adds sweetness and helps the whipped cream stay smooth and glossy. Slowly add it in while whipping so it dissolves fully. Use maple syrup or powdered sugar if you want a softer, lighter sweetness.
Vanilla Extract – Vanilla gives the whipped cream a warm, sweet flavor that tastes like classic dessert topping. Add it near the end so the foam doesn’t deflate. Almond extract, coconut extract, or even a bit of cinnamon all add a fun twist.

Expert Tips for the Perfect Vegan Whipped Cream

Getting the perfect fluffy texture with aquafaba can take a little finesse, but these pro tips will set you up for success. From prep tricks to troubleshooting, here’s how to whip up the dreamiest vegan whipped cream every time:

Keep Whipping! – If your aquafaba looks more like a puddle than a cloud, don’t worry—it just needs more time! It can take a solid 10–15 minutes of whipping (yep, really!) to reach those stiff, glossy peaks, so hang tight and let the mixer do its thing.
Cream of Tartar = Stability – This tiny ingredient does big work. Cream of tartar keeps your plant-based whipped cream firm and fabulous, so don’t skip it! Think of it as the secret to picture-perfect peaks that last.
Chill Out for Better Peaks – Cold aquafaba whips up like a dream. Pop those chickpea cans in the fridge a few hours ahead of time to speed up the fluffing process and get an extra stable whip.
Sneak in Sugar Slowly – When adding sugar, go slow and steady. Adding it bit by bit helps the aquafaba keep its structure (and makes for ultra-silky results). No sugar avalanche here!
Flavor with a Light Hand – Aquafaba loves a hint of flavor, but go easy! A touch of vanilla, almond, or even citrus zest is all it takes to elevate the taste without stealing the spotlight.

How To Make Aquafaba Whipped Cream

Let’s turn chickpea brine into something a little more fabulous! This process is simple but feels kind of magical—just a few steps to go from pantry basics to a fluffy topping that’s as versatile as it is satisfying. Scroll to the end of this post for full recipe details!

Step 1: Drain Your Liquid Gold – Start by draining the liquid from your chickpea cans straight into a mixing bowl. Yes, this is the same stuff you almost tossed out!

Step 2: A Dash of Stability – Add the cream of tartar. It’s a small step, but gives your whipped cream the structure it needs to hold its shape.

Step 3: Whip it Up – Now, get mixing! Use a stand or handheld mixer and whisk for about 10–15 minutes. It’ll go from liquid to fluffy peaks before you know it. Once it begins to foam, slowly add in your sugar and vanilla. Customize the sweetness to suit your taste.

Aquafaba whipped to soft peaks in a stand mixer.

Serving Tips and Suggestions

Once you’ve got this fluffy goodness, it’s time to put it to work! This whipped cream isn’t just a pretty topping—it’s the ultimate creamy sidekick to all your favorite treats. Here are some delicious ways to make it shine:

Dessert Topper Extraordinaire – Dollop it onto a slice of vegan strawberry shortcake, layer it over no bake chocolate pie, or add a cloud of creaminess to lemon olive oil cake. Or, take your overnight oats up a notch with a spoonful of whipped cream magic.
Drink Upgrade – Hot cocoa lovers, rejoice! This whipped cream makes a dreamy addition to cozy drinks, from classic vegan hot chocolate to a spiced Mexican cocoa. Cold drink fan? Try it on top of a banana milkshake, pumpkin shake, or peanut butter-banana blend for next-level sippable dessert vibes.
Pastry Magic – Beyond a simple topping, this whipped cream can transform into marshmallow fluff, airy mousse, or even frosting for cupcakes. And if you’re up for a challenge, it’s an amazing base for vegan meringues, macarons, and marzipan!
Fruit Finale – Fresh fruit is great, but add a dollop of this whipped cream, and you’re in dessert heaven. Try it on a bowl of berries, or go all out with chocolate-dipped fruit cones or campfire banana boats topped with a swirl of whipped cream—fruit just got a serious upgrade.

FAQs

What does aquafaba whipped cream taste like?

Aquafaba whipped cream has a light, airy texture and a subtle sweetness, especially if you add vanilla or a touch of sugar. It’s a neutral base that pairs well with desserts, giving you a creamy, whipped topping without any bean-like flavor.

Can you whip aquafaba?

Yes, you can whip aquafaba! When you beat the liquid from canned chickpeas (aquafaba), it transforms into a fluffy, stable foam similar to whipped egg whites. This whipped aquafaba is perfect for making vegan whipped cream, meringues, and more.

Can I whip aquafaba in a food processor?

Better not. A food processor isn’t ideal for whipping aquafaba, as it doesn’t incorporate enough air to create those fluffy, stiff peaks. For the best results, use a handheld mixer or stand mixer to achieve that light, cloud-like consistency.