Vegan Whipped Cream Recipe
This light, airy, and dairy-free whipped cream is made with aquafaba—the liquid from canned chickpeas. It’s a simple, versatile topping for desserts, requiring just a few ingredients and minimal effort. Perfect for vegans or anyone seeking a plant-based alternative to traditional whipped cream.
Equipment
- Large mixing bowl
- Freezer-safe container
- can opener
- Spatula
- Measuring cups
- Hand mixer
Ingredients
- ¾ cup powdered sugar
- ½ cup aquafaba
- 1 tsp pure vanilla extract
- ⅛ tsp cream of tartar
Instructions
- Drain the liquid from a can of chickpeas into a large mixing bowl and save the chickpeas for another recipe.
- Aim for about 1/2 cup of liquid; an approximate amount works fine.
- Add cream of tartar to the bowl to aid the whipping process.
- Start whipping the liquid with a hand mixer on medium speed until it becomes slightly foamy.
- Increase the mixer to high speed and whip for 3-4 minutes until stiff peaks form.
- Gradually add powdered sugar and vanilla extract, then continue beating for another minute until the mixture turns fluffy and smooth.
- Serve the whipped cream immediately for the best texture.
- If you have leftovers, store them in the freezer, as refrigeration might cause them to lose its consistency.
- Frozen leftovers resemble the texture of Cool Whip.
Notes
- Ensure the aquafaba is at room temperature for better whipping results.
- Avoid over-mixing, as it may cause the whipped cream to deflate.