Aquafaba Whipped Cream

Let’s talk about aquafaba whipped cream—the unexpected star of your pantry that’s about to steal the show. 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 creamy topping that adds a touch of elegance to any dessert.

Aquafaba whipped cream is light, airy, and perfect for layering on pies, drizzling over pancakes, making into vegan macarons, or enjoying straight from the bowl. 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! With minimal effort, you’ll have a bowl of fluffy, cloud-like whipped cream that’s dairy-free, delicious, and ready to elevate anything it touches.

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. Yep, this vegan whipped cream is here to turn “bean water” into a seriously dreamy topping. Here’s why it will become a solid go-to once you try it:

• Zero-Waste Magic – This recipe is the ultimate kitchen hack: turning canned chickpea brine into a fluffy, versatile whipped cream. Aquafaba is easy, reliable, and makes your homemade whipped cream totally waste-free. And while you can use homemade chickpea water, using canned aquafaba is recommended for the best, most fluffiest results. So, you get a decadent topping and a zero-waste win—what’s not to love?
• Easy-Peasy – No fancy techniques here! With just a mixer and a few minutes, you’re on your way to fluffy whipped peaks. It’s as beginner-friendly as it gets, so even if you’re new to the kitchen or whipping things up with the kids, this one’s a win. Watching those glossy peaks form? Pretty magical.
• Dessert Level-Up – A good dessert is great, but add a dollop of homemade whipped cream? Next level. From pies to pancakes and hot cocoa, a touch of homemade whipped cream is the ultimate rich topping—only creamier, fluffier, and totally vegan.

Key Ingredients

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.

• Aquafaba (aka Chickpea Brine) – This isn’t just bean juice; it’s the magical liquid that whips into fluffy, egg-white-like peaks thanks to its protein and saponin combo. When whipped, aquafaba does the heavy lifting, giving you that light, airy texture—no eggs required.
• Cream of Tartar: The Peak Protector – This little pinch of acidity is like the backbone of your whipped cream. It helps those peaks hold their shape, so they stay sky-high and don’t flop.
• Sugar, Sweet and Strong – Beyond sweetness, sugar actually adds stability, giving your whipped cream that smooth, glossy look and soft structure. Add it slowly, and you’ll keep everything perfectly airy.
• Vanilla Extract for That Classic Flavor – Just a dash, but it makes a difference. The vanilla rounds out the flavor, turning this whipped cream from plain to dessert-ready with a hint of warmth and sweetness.

Expert Tips

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.

The Science Behind Aquafaba: Why It’s The Perfect Egg White Substitute

Alright, let’s dive into why aquafaba is more than just “bean water”—it’s pure vegan magic! When you whip up that humble chickpea brine, you’re tapping into a blend of plant-based proteins and starches that, together, create a stable foam that’s perfect for fluffy whipped cream. Think of it like egg whites’ cruelty-free, plant-based cousin: not quite as protein-packed, but still totally capable of creating those dreamy peaks.

While saponins (natural foaming agents) are in the mix, they actually play a smaller role than you’d expect. It’s really the proteins and starches in aquafaba that stabilize the foam, trapping air bubbles and giving you a light, airy texture. And when you add a pinch of cream of tartar, it’s like giving your aquafaba an extra boost, helping those peaks stay strong and proud.

In short, aquafaba works its magic thanks to a little plant-based chemistry. So the next time you’re about to drain that can of chickpeas, remember: you’re holding some serious culinary potential in that brine!

How To Make Aquafaba Whipped Cream

Let’s turn chickpea brine into something a little more fabulous, shall we? 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 of 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.

How To Use This Whipped Cream

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.