Every once in a while we come across a food phenomenon that truly blows us away. This aquafaba whipped cream is one of those. Aquafaba is a new and growing food trend that has been sweeping across the web.
Aquafaba literally translates to bean (faba) water (aqua) and is the water drained from cooked beans, most notably garbanzo beans. That starchy liquid from a can of chickpeas that you usually pour down the sink is actually a coveted ingredient that can be used to make all sorts of stuff. Vegan meringues, latkes, a plethora of vegan baked goods—and fluffy vegan aquafaba whipped cream!
In this video, I show you how to transform aquafaba into the most fluffy, sweet, delicious vegan whipped cream.
Isn’t that neat? Here is the recipe that we hope you’ll use to replicate this in your kitchen. Enjoy!Print
A scrumptious fluffy vegan whipped cream made from the brine of chickpeas!
- liquid brine drained from 2 cans of chickpeas
- ¼ heaping teaspoon of Cream of Tartar
- 2 teaspoons of vanilla extract (could could also add additional almond extract)
- 1 cup of white sugar (finely ground)
- Drain the liquid from the cans of chickpeas. Add the Cream of Tartar and mix together. Then add the vanilla and sugar and mix together for 10 to 15 minutes using a stand mixer or handheld mixer. The aquafaba should fluff up and the peaks should hold—then you know you’re done!
- This makes a giant batch—but you can easily halve the recipe.
- The aquafaba should be served soon after it is made (within a few hours). If you refrigerate it overnight, it will turn back into a liquid. You can re-whip it again and again though!
- Don’t use a single-blade immersion blender—this won’t work.
Keywords: aquafaba, chickpeas, dairy-free, egg-free, meringue, vegan whipped cream
Aquafaba whip photos by Michelle Cehn. This article may contain affiliate links when available. Shopping through these links supports World of Vegan—thank you!