Aquafaba whipped cream is light and fluffy vegan whipped cream that is gluten free, soy free, and nut free too! You will be shocked by how amazingly delicious it tastes!
What is Aquafaba?
Aquafaba translates from Latin as bean water. Yes, that stuff in the can of beans that you usually wash down the drain and rinse off the beans. Bean water doesn’t sound very appetizing, so they call it something a little fancier – aquafaba! I usually use the liquid from chickpeas, but any bean liquid will work. Chickpea and white beans will have the most neutral flavor and whip up the whitest.
Does aquafaba really taste good?
Although it has a pretty name, you may still be turned off by the idea of bean juice. I was hesitant to try anything with aquafaba. Actually, it took me a few years before I worked up the nerve to try it. Wow! I was missing out! I wish I had gotten over it years ago. It doesn’t have much flavor itself but is delicious when sugar and vanilla are added.
Tip: Most people prefer to use unsalted bean for sweets made with aquafaba. I have used both and I don’t notice a big difference if you can’t find unsalted beans.
How do I make whipped cream with aquafaba?
- Simply drain the liquid from a can of chickpeas or white bean into a mixing bowl. There is usually about a ¾ cup of liquid in the standard can.
- Use a mixer to beat the liquid until it gets foamy.
- Add a ¼ teaspoon of cream of tartar to help it to hold its shape. Then continue to beat the liquid for 5 more minutes on high until it forms stiff peaks.
- Add 1 TBS of vanilla extract. This will turn your whip cream slightly brown. Don’t worry, beat it for another minute or 2 and it will turn white again.
- After you have whipped it for about 7 minutes, slowly add 2/3 cup of powdered sugar while continuing to beat the mixture. (I’ve seen some recipes that call for granulated sugar and I have tested it out, but I have found that it stays lighter and fluffier with powdered sugar).
- Turn off the mixer and add 2 TBSP of neutral oil like refined coconut or canola oil. Mix on low for about 5-10 seconds. Just enough to get the oil distributed through the whipped cream.
Note: If you over mix once the oil has been added, it will lose its fluffiness. The oil gives it a rich flavor and mouth feel similar to real whipped cream.
Can I make it fat-free?
Yes! It still tastes great without the oil. It is a little lighter and fluffier without the oil, but a little less creamy too. So, if you don’t want the fat and extra calories, leave it out!
How should I store it?
Serve immediately on berries, ice-cream or your favorite smoothie! Store in a sealed container in the freezer and use like you would any frozen whipped topping like Cool Whip. (Just take it out of the freezer and let it warm up for about 10 minutes before using). If kept airtight, it will keep up to a month in the freezer.
Try some other amazing recipes using aquafaba…
Top your favorite smoothie with a dollop of aquafaba whipped cream and make it into a healthy dessert! Check out this strawberry cheesecake smoothie!
What should I do with the can of chickpeas that I opened to make this recipe?
Make this easy vegan chickpea salad!
Make sure to pin the aquafaba whipped cream recipe for later!
Vegan, gluten free, soy free whipped cream!
- 3/4 cup aquafaba (liquid from canned unsalted chickpeas or white beans).
- 1/4 tsp cream of tartar or lemon juice
- 1 tbsp vanilla extract
- 2/3 cup powdered sugar (most organic varieties are vegan)
- 2 tbsp neutral flavored oil like canola or refined melted coconut oil
Drain and save the liquid from a can of chickpeas or white beans.
Pour 3/4 cup of the liquid in a medium sized mixing bowl.
Use a mixer and beat the liquid until it starts to get foamy.
Add the cream of tartar and continue to mix for 5 minutes on high until it becomes very fluffy and forms stiff peaks.
Add vanilla and continue to beat for another minute.
Slowly add powdered sugar while continuing to mix on high until all vanilla and sugar are mixed in and the mixture if very fluffy.
Turn off mixer and add choice of neutral oil. (melted if using coconut oil).
Turn on mixer to low and beat for 5 -10 seconds to get the oil distributed. (Do NOT over mix once oil has been added or you will lose the fluffiness)!
- Make sure to beat the aquafaba for the suggested time or longer before adding the oil or your whipped cream will separate and lose it's form.
- You can leave out the oil and make this whipped cream fat free!
- Any white bean liquid can be used.
- Use unsalted or low salt beans for the best flavor.