I’m a big fan of this vegan vanilla aquafaba whipped cream. This fluffy stuff is kind of like a cross between whipped cream, marshmallow fluff, and meringue. It’s not a superfood, but it is super yum. Whenever I have remaining chickpea canned liquid (which is often, since I make hummus more than most humans), I love finding a good use for it. This is my favorite obsession to make with the liquid (aquafaba) when I need something sweet!
What is aquafaba?
Aquafaba is simply the liquid in which chickpeas or other pulses have been prepared. That includes the liquid from canned versions. You can use it to prevent waste. Or you can savor it in recipes because it’s a totally cool ingredient. Or both!
Other than this vegan aquafaba whipped cream, include it in sweet treats, like brownies or frosting. Try it as a replacer for egg whites in baking. Whirl up a mousse, like my no-cook plant-based cocoa mousse, where both chickpeas and the aquafaba, rather than heavy whipping cream, are the base of the decadent treat. Whip up aquafaba and fold into pancakes to make them fluffier. Or savor it in a homemade aquafaba mayo, like in my grilled potato salad skewers with aquafaba mayo. But first, absolutely whip it good … to make this plant-based version of whipped cream!
Tip: Use it right away as it will start to lose t’s fluffliness if not used within about 30 minutes at room temperature. Chill for up to 1 hour if not using right away.
Tip: It’s best on cold or room temperature treats, not hot ones. Though if you want to add it to something like hot chocolate (yum!), just dive into it quickly.
I’m a big fan of this vegan vanilla aquafaba whipped cream. This fluffy stuff is kind of like a cross between whipped cream, marshmallow fluff, and meringue. It’s not a superfood, but it is super yum. Whenever I have remaining chickpea canned liquid (which is often, since I make hummus more than most humans), I love finding a good use for it. This is my favorite obsession to make with the liquid (aquafaba) when I need something sweet!
Beat aquafaba and cream of tartar in a (chilled) mixing bowl until soft peaks form.
Gradually add powdered sugar while beating, continuing until stiff, glossy peaks form.
Beat in vanilla, lemon juice, and salt just to combine.
Use immediately or refrigerate for up to 1 hour; rewhip briefly if needed.
*Preferably organic. If using low-sodium instead of no-salt-added chickpeas, do not add pinch of sea salt. If aquafaba seems thin, reduce amount to 3 or 3 ½ tablespoons.
It got a tad thicker but did not whip up, does the bean water need to be cold? Or does it need more cream of tartar? Also, tasted pretty sweet, next time I’ll cut back on the sugar.
Hi Deb! The aquafaba (bean water) doesn’t need to be cold, but you can try that next time… it may help a bit. You might also want to try a different brand of chickpeas, blend a little longer, and be sure to use the whisk not the beater attachments for the electric mixer! Hope that helps if you try again!
Hi Lacey! You can freeze the aquafaba whipped cream, but it will be rather dense and deflated when thawed. You could re-whip it at that point. But it’s best to incorporate it into desserts instead of topping something with it after it’s been frozen. You can also freeze the liquid aquafaba, then thaw it in the fridge, and then whip it up as needed. Enjoy it!
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It got a tad thicker but did not whip up, does the bean water need to be cold? Or does it need more cream of tartar? Also, tasted pretty sweet, next time I’ll cut back on the sugar.
Hi Deb! The aquafaba (bean water) doesn’t need to be cold, but you can try that next time… it may help a bit. You might also want to try a different brand of chickpeas, blend a little longer, and be sure to use the whisk not the beater attachments for the electric mixer! Hope that helps if you try again!
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Can this be frozen like normal whipped cream to be kept longer?
Hi Lacey! You can freeze the aquafaba whipped cream, but it will be rather dense and deflated when thawed. You could re-whip it at that point. But it’s best to incorporate it into desserts instead of topping something with it after it’s been frozen. You can also freeze the liquid aquafaba, then thaw it in the fridge, and then whip it up as needed. Enjoy it!