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

Aquafaba Whipped Cream

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

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: 1cup | Calories: 45kcal | Carbohydrates: 11g | Protein: 0.02g | Sodium: 1mg | Potassium: 32mg | Sugar: 10g | Calcium: 2mg | Iron: 0.1mg