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–+ servings
a white bowl of sliced strawberries and blueberries topped with a dollop of aquafaba whipped cream.

Aquafaba Whipped Cream

Alysen
Easily turn the liquid from canned chickpeas into a sweet, fluffy vegan whipped topping with this easy Aquafaba Whipped Cream recipe!
5 from 1 vote
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Prep Time 10 minutes
Total Time 10 minutes
Course Dessert
Cuisine American
Servings 8 cups
Calories 45 kcal

Equipment

Ingredients
  

Instructions
 

  • Add the chickpea liquid and cream of tartar to the bowl of an electric stand mixer with the whisk attachment fitted.
    aquafaba and cream of tartar in a bowl.
  • Whisk for 6-8 minutes, starting slowly and gradually increasing the speed to high, until white and fluffy with stiff peaks formed.
    aquafaba whipped cream in a glass mixing bowl with a spout and handle.
  • Sift in the powdered sugar and add the vanilla extract.
    whipped aquafaba, sugar and vanilla in a glass mixing bowl.
  • Whisk for another minute until well combined.
    a glass mixing bowl of a stand mixer filled with fluffy aquafaba whipped cream.

Notes

  • Serve over fresh berries or as a topping for your favorite pies, tarts or cakes.
  • Aquafaba whipped cream is best served immediately after whipping, as it may begin to lose its fluffiness after storing it in the fridge.
  • You can also freeze this to make your own vegan cool whip!
  • An electric hand mixer can be used instead of a stand mixer. 

Nutrition

Serving: 1cupCalories: 45kcalCarbohydrates: 11gProtein: 0.02gSodium: 1mgPotassium: 32mgSugar: 10gCalcium: 2mgIron: 0.1mg
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