This delicious aquafaba whipped cream is the missing piece to your favorite desserts! Made from the liquid in canned chickpeas, it’s low in calories, allergen-free, and budget-friendly.
I know what you may be thinking: “how can chickpea liquid possibly taste good?” But once you try this recipe, you’ll see how aquafaba transforms into sweet, fluffy goodness.
Most vegan whipped creams are made from coconut milk, but some don’t want that coconut flavor — that’s where aquafaba comes in!
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With some sugar and baking magic, you’ll get a delightful whipped cream with a simple flavor. Our version is also lower in calories and fast!
Plus, you can add whipped cream to anything you like! We recommend pairing it with chia pudding, vegan sweet potato waffles, and breakfast parfaits.
You can also add it to our chocolate chickpea ice cream to use up those chickpeas!
Recipe highlights
- Light and fluffy
- 4 ingredients
- Simple to make
- Adjustable sweetness
- Easy dessert topping
As for equipment, you need a mixing bowl and a hand mixer! You can also use a stand mixer with a whisk attachment.
Ingredients needed
- Aquafaba — leftover liquid from canned chickpeas! The star ingredient.
- Cream of tartar — stabilizes the liquid so it can be whipped. You can also use lemon juice.
- Powdered sugar — for sweetness.
- Vanilla extract — for flavor.
Find the exact amounts in the recipe card below. We’ll also mention some ingredient swaps further down in this article!
How to make aquafaba whipped cream
- Add aquafaba to your mixing bowl. Whip with an electric mixer for 2-3 minutes on medium-high.
- Turn off the mixer. Then add cream of tartar. Mix on medium speed to incorporate. Gradually increase speed to high.
- Mix on high for about 8 minutes until soft peaks form. Then turn off the mixer.
- Add powdered sugar and vanilla. Mix to incorporate. We recommended a small amount of sugar to start, so add more sugar to taste!
- Serve right away, or cover the bowl with cling foil to keep in the freezer until ready to use.
Storage
Serve whipped cream right away or store in the freezer for up to a month. It can also be placed in the fridge for up to 3 days.
Serving suggestions
This whipped cream is very versatile (you can even eat alone with a spoon, we won’t judge!)
You can upgrade your sweet breakfast with a dollop of whipped cream, or even add on top desserts such as chocolate mousse cake, tofu chocolate mousse, or a skillet cookie cake.
Serve it over vegan ice cream, birthday cakes, or fresh fruit.
FAQs & tips
Do I have to use chickpea liquid?
We usually use chickpea liquid, but you could also use white beans; they have a neutral flavor as well!
Do I have to use canned beans?
Nope! Canned beans are certainly easier to work with and more convenient. Make sure to use salt-free canned beans for better taste! However, you can use the leftover cooking water from beans you make from scratch.
Can I omit cream of tartar or lemon juice?
No, acid is vital in this recipe! It stabilizes the protein and helps keep the shape of the whipped cream. Without it, the cream will deflate.
What else can I do with aquafaba?
Aquafaba is great in many sweet and savory recipes! It’s commonly used as an egg white replacer in pancakes and muffins. You can whip up some fluffy chocolate mousse, or even meringue for pies!
How many calories are in aquafaba?
Aquafaba is really low in calories! One tablespoon of bean liquid contains only 3 calories. A can of chickpeas is around 32 calories.
More dessert recipes
Did you make our aquafaba whipped cream and like it? We’d love to read about it, so be sure to leave a review and share it in the comments below. You can also Pin this recipe here!
Ingredients
- ½ cup aquafaba (leftover liquid from canned chickpeas) 120 ml
- ¼ tsp cream of tartar
- 2 tsp powdered sugar
- 1 tsp vanilla extract
Instructions
- Add the aquafaba to a mixing bowl. Whip the aquafaba with the electric mixer for 2-3 minutes on medium-high. Turn off the mixer, then add the cream of tartar. Mix on medium speed to incorporate, then gradually increase your speed to high.
- Process on high for 8 minutes until the mixture is smooth and fluffy. There should be soft peaks in the mixture.
- Turn off the mixer and add the vanilla extract and sugar. Whip for 1 minute to incorporate. Add more sugar to taste.
- Serve right away, or cover the bowl with cling foil and keep in the freezer until ready to use.
Notes
- Liquid from canned beans work best.
- You can substitute the cream of tartar with lemon juice.
Alena Schowalter is a Certified Vegan Nutritionist who has been a vegetarian since childhood and vegan since 2012. Together with her husband, she founded nutriciously in 2015 and has been guiding thousands of people through different transition stages towards a healthy plant-based diet. She’s received training in the fields of nutrition, music therapy and social work. Alena enjoys discussions around vegan ethics, walks through nature and creating new recipes.
I made this just now and it was wonderful! I have to admit, I was skeptical, but since I had opened a can of chickpeas for hummus, I thought I’d try this. I’m so glad I did. I used monk fruit as sweetener and used the meringue to top a GF upside down pineapple cake. It was delicious.
so happy to know, thanks for sharing!