Vegan Whipped Cream (Best Aquafaba Method)

Name: Vegan Whipped Cream (Best Aquafaba Method)
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 8 servings
Ingredients: ⅔ cup aquafaba; ½ cup powdered sugar, divided; 1 teaspoon Potato Starch; ½ teaspoon cream of tartar; 1 ½ to 2 teaspoons vanilla extract; 2 to 3 teaspoons avocado oil, optional

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Prep Time
25 mins
Cook Time
25 mins
Total Time
30 mins
Servings
8 servings
Calories
44 kcal
Course
Dessert
Cuisine
American

Vegan Whipped Cream (Best Aquafaba Method)

Finn Russell

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Learn how to make the best vegan whipped cream with aquafaba. It's light, sweet, creamy, and a great alternative to dairy and coconut cream. The recipe includes 2 versions, a fat-free vegan whipped topping and one with oil added for a richer, creamier flavor and mouthfeel (tastes like vegan Cool Whip)! No coconut and only 5 ingredients.

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Ingredients

Servings

⅔ cup aquafaba the liquid drained from a can of unsalted chickpeas; Tip: shake the can before opening
½ cup powdered sugar, divided
1 teaspoon Potato Starch or corn starch or arrowroot
½ teaspoon cream of tartar or 1 teaspoon lemon juice
1 ½ to 2 teaspoons vanilla extract or clear imitation vanilla
2 to 3 teaspoons avocado oil, optional or other neutral tasting oil

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Instructions

In a small saucepan, whisk together the aquafaba, ¼ cup of the powdered sugar, and the starch. Place over low to medium-low heat. Whisking frequently, slowly heat the mixture just until steamy. This should take about 6 minutes. If it is heating too quickly reduce the heat; do NOT let it reach a simmer. Once it's steamy and just short of bubbling, remove from heat.
Pour the hot aquafaba mixture into the bowl of a large stand mixer with a whisk attachment. If using an electric handheld mixer, pour the mixture into a large stainless mixing bowl. Add the cream of tartar or lemon juice. Beat on medium speed for about 2 minutes. The mixture will look foamy but thin.
Increase to medium-high speed, add the vanilla, and beat for another 2 to 3 minutes.
Increase to high speed, and continue until stiff peaks form, about 2 minutes longer. During this time, stop the machine to taste and adjust sweetness. Sift in the remaining sugar 1 tablespoon at a time, beating on high after each addition. You can also add more vanilla if desired.
Optional: To add oil, with the machine on high speed, very slowly drizzle in up to 1 tablespoon neutral-tasting oil. This will cause it to deflate a bit, which is normal. Serve right away or refrigerate until ready to use. See Notes for re-whipping and storage tips.

Notes

The whipped cream will stay fluffy for a few hours in the fridge but will separate overnight. To bring it back to life, simply re-whip on high speed.
Store aquafaba whipped cream in the refrigerator for up to 5 days. Freezing not recommended.
Instead of vanilla, also try other extracts like orange, lemon, peppermint, or coffee extract.