Aquafaba Whipped Cream (Vegan Whipped Cream)

Aquafaba Whipped Cream is a vegan dessert that is nut-free, dairy-free, soy-free and gluten-free! Once you try it, you’ll be surprised to taste how similar it is to the dairy whipped cream. If you’re looking for more vegan desserts, check out the Vegan Cool Whip.

Make this Aquafaba whipped cream, also known as vegan whipped cream,
Make this Aquafaba whipped cream, also known as vegan whipped cream,

Ingredients:

  • Aquafaba: The liquid from a can of beans is called aquafaba. This ingredient will act as the base for the vegan whipped cream.
  • Powdered sugar: The aquafaba will need to be sweetened. Add in powdered sugar to give this dessert the sweetness it needs.
  • Vanilla: Adding the contents of a vanilla bean, or some vanilla extract will round out the flavors of the whipped cream.
  • Lemon juice: Using an acid, such as lemon juice, will help the whipped cream stiffen while creating peaks.
  • Oil: Adding in neutral cooking oil will give the whipped cream a similar mouth-feel to regular whipped cream.

How to Make Vegan Whipped Cream

Making this Aquafaba Whipped Cream is actually quite simple.

Get out your stand mixer for this recipe. If you don’t have a mixer, you can whisk these ingredients together by hand, but it will be easier to bust out the stand mixer.

Add the aquafaba to a large mixing bowl and beat the liquid on medium speed for about 5 minutes. The liquid will begin to fluff up and look very similar to whipped cream.

Whip the aquafaba. It will begin to resemble whipped egg whites after whipping for about 20 seconds.
Whip the aquafaba. It will begin to resemble whipped egg whites after whipping for about 20 seconds.

After about 5 minutes, add in the lemon juice and continue beating for about 2 minutes, then add in the powdered sugar and vanilla. Allow the mixer to continue beating the whipped cream for about 3 more minutes.

Once it looks like the whipped cream is ready (it will have stiff peaks when stirred with a spatula) stream in the oil. Beat the oil and whipped cream together until just combined, about 10 seconds. Over beating the whipped cream with the oil will deflate your whipped cream.

Add in the sugar and vanilla after whipping the aquafaba.
Add in the sugar and vanilla after whipping the aquafaba.

When the Aquafaba Whipped Cream is finished, you are ready to enjoy it! Add it to berries, shakes or cakes.

What is Aquafaba?

Aquafaba translates to “bean juice” or “bean water”. It’s the liquid that surrounds beans in a can; the stuff that generally get rinsed off the bans and poured down the drain.

Generally, aquafaba is the liquid that is from a can of chickpeas, but you can use the liquid from any beans. You can also use the water that you cooked beans.

You can store the liquid from the beans in the fridge for up to 5 days or 3 months in the freezer.

How to Store Aquafaba Whipped Cream

After making your vegan whipped cream, there are a couple things you can do with it. You can use it immediately or you can store it for later use.

If you decide to store it, you can place the whipped cream in an airtight container and then place it in the fridge. It will last for up to 7 days in the fridge.

More Vegan Recipes:

Aquafaba Whipped Cream (Vegan Whipped Cream)

0.0 from 0 votes
Recipe by Sarah
Course: DessertCuisine: AmericanDifficulty: easy
Servings

12

servings
Prep time

0

minutes
Cooking time

10

minutes
Calories

30

kcal

Ingredients

  • 1 can juice of garbanzo beans

  • 1 tsp vanilla extract

  • 2/3 cup powdered sugar

  • 1 tsp lemon juice

  • 1/4 cup vegetable oil

Directions

  • Give you can of beans a good shake and then drain the liquid from the can into a mixing bowl.
  • Beat the aquafaba on medium speed with a mixer for about 5 minutes.
  • Add in the lemon juice and continue to beat for about 3 more minutes.
  • Add in the powdered sugar and vanilla and beat for 2 more minutes.
  • Next, add in the oil and beat until the whipped cream is just combined with the oil, about 10 seconds.

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