How to Make Aquafaba Whipped Cream - A Step-by-Step Guide

If you're a vegan or just looking for a dairy-free alternative, this aquafaba whipped cream recipe is a game-changer. This light and fluffy topping is made from the liquid in a can of chickpeas, and it has a surprisingly similar texture and taste to traditional whipped cream. Whether you're adding it to a slice of pie, a bowl of fruit, or a hot cup of cocoa, this recipe is a must-try for anyone looking to indulge guilt-free.

The magic behind this whipped cream alternative lies in the ...

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Ingredients

  • ¾ cup aquafaba (liquid from can of chickpeas)
  • ¼ teaspoon cream of tartar
  • 1 tablespoon vanilla extract
  • ⅔ cup powdered erythritol sweetener (such as Swerve®)
  • 2 tablespoons melted coconut oil

Information

  • Prep Time: 10 mins
  • Additional Time: 4 hrs
  • Total Time: 4 hrs 10 mins
  • Servings: 12
  • Yield: 12 servings

  • Refrigerate aquafaba for at least 4 hours, or overnight.
  • Whip aquafaba with a mixer until it starts to get foamy, about 2 minutes. Add cream of tartar and continue to mix on high until stiff peaks form, about 2 minutes. Add vanilla and beat for 1 more minute.
  • Add powdered sweetener and melted coconut oil; whip until fully incorporated, about 1 minute.
  • Nutrition

    28 cal.

    • Total Fat: 2g
    • Saturated Fat: 2g
    • Sodium: 0mg
    • Total Carbohydrate: 11g
    • Total Sugars: 0g
    • Calcium: 0mg
    • Potassium: 12mg