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–+ servings
freshly made vegan whipped cream in a bowl

Fluffy Aquafaba Whipped Cream (Vegan)

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This unconventional, delicious whipped cream is the missing piece to your favorite desserts! Made from the liquid in canned chickpeas, it’s free from soy, gluten, dairy, and nuts, and low in calories.
Course Basics
Cuisine American
Keyword allergies, egg-free, low calorie, vegan
Prep Time 13 minutes
Total Time 13 minutes
Servings 4
Calories 8
Author Alena Schowalter

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.

Nutrition

Calories: 8kcal | Carbohydrates: 2g | Sugar: 1g