Vegan Whipped Cream (Best Aquafaba Method)
User Reviews
5
Vegan Whipped Cream (Best Aquafaba Method)
Description
The recipe for Vegan Whipped Cream employs aquafaba, the liquid from canned unsalted chickpeas, as a plant-based alternative to dairy cream. Heating the aquafaba with powdered sugar and starch gently denatures proteins and activates the starch for improved stability. After cooling slightly, the mixture is whipped with an acid like cream of tartar or lemon juice to build volume and stiffness.
The result is a vegan, airy whipped cream with soft peaks that hold shape reasonably well. Vanilla extract provides flavor, and optional neutral oil can enhance richness and mouthfeel. The cream is suitable for topping desserts where a dairy-free option is desired.
This whipped cream stores in the refrigerator up to five days but may separate overnight; re-whipping can restore texture. Flavored variations using extracts like orange, lemon, peppermint, or coffee can be substituted for vanilla to complement various desserts.
Ingredients
- 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 or other neutral tasting oil, optional
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
- Store vegan whipped cream refrigerated up to 5 days; re-whip if separation occurs before use.
- Freezing is not recommended as it affects texture and stability.
- For varied flavors, substitute vanilla with citrus, peppermint, or coffee extracts.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 44 kcal
% Daily Value*
| Calories | 44kcal | 2% |
| Carbohydrates | 11g | 4% |
| Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
