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Aquafaba Whipped Cream Delight
Aquafaba Whipped Cream – Vegan Alternative to Traditional Whipped Cream
Impress your family with this fun aquafaba whipped cream! Create a vegan whipped cream that will satisfy your fluffy dessert cravings! This whipped cream is made with NO coconut! Being a vegan since 2017 and a foodie forever, this aquafaba was a game changer for me! Your kids will think you’re a magician when you make whipped cream out of the liquid from a can of chickpeas! See full recipe and video here!
What is Aquafaba?
Aquafaba is a new ingredient that has gained popularity in vegan cooking and baking. It is possible to use the liquid left over after boiling chickpeas or other beans in many recipes. You can also used canned bean juice. The name “aquafaba,” which translates to “bean water,” comes from the Latin words aqua (water) and faba (bean).
Aquafaba Whipped Cream
- 1 can of chickpeas
- 1/4 tsp cream of tartar
- or 1/4 tsp lemon juice *
- 1 tsp vanilla
- 3/4 cup icing sugar
See below for full recipe.
The can of chickpeas can be salted or salt-free. I drained the chickpea liquid from the can and actually froze it for later use. When I was ready to use it, I thawed it in the fridge overnight. Whipping up the aquafaba works best with cold liquid. I also put my mixing bowl and whisk attachment in the fridge for half an hour before mixing. Keeping all ingredients and tools cold will help to whip up faster. This is a good tip, especially if your kitchen is warm.
*No cream of tartar aquafaba whipped cream – use lemon juice as an alternative.
Tools Needed to Make Aquafaba
- High-speed mixer with a whisk attachment. I love using my hands-free kitchen aid mixer.
Aquafaba Whipped Cream Recipe below
Aquafaba can last about 5 days in the fridge.
Yes, you can freeze aquafaba. It works as it normally would when you thaw it out and use it in your recipe. I often reserve the water from a can of beans and put it directly in a sealed container in the freezer, for use at a later time.
Yes, try freezing your aquafaba whipped cream immediately after whipping it. It will stay fluffy in the freezer. You can use it as you would use cool whip, or a light ice cream.
It can take anywhere from 5-15 minutes to whip aquafaba into stiff peaks, depending on the equipment used and the viscosity of the liquid.
Aquafaba is a Latin word meaning bean water.
- Aqua = water
- Faba = bean
So, we make it sound fancier by calling it aquafaba (instead of boring bean water). Who likes the sound of that?
You can use your homemade aquafaba (bean water), but make sure that you don’t cook your beans in too much water, as the aquafaba will be diluted and may not whip up as easily. If you have too much water, you can try to simmer it down to reduce it and make the liquid more concentrated. Then refrigerate it and try whipping it then. Don’t use more than 3/4 cup liquid at a time.
Aquafaba is quite tasteless, until you mix it with other ingredients. It has a very mild bean-like flavor, which you can hardly taste, even in the Aquafaba Whipped Cream recipe.
Aquafaba comes from all kinds of beans and can be used in any recipe. The most popular bean water used for recipes are chickpeas and white beans.
Aquafaba is used especially in vegan cooking as an egg white substitute.
3 tbsp of aquafaba = 1 egg white
Yes, you can use the aquafaba whipped cream recipe here and use it the same as you would use cool whip!
The consistency of aquafaba is very similar to vegetable oil. Baking is a bit of a science, so you can try replacing the oil of your recipe with aquafaba. You can try half oil and half aquafaba. It’s also great for cookies and muffins or just about anything else really! Use an equal amount of aqua faba to replace the oil in any recipe.
No. Because thin aquafaba needs to be whipped fiercely to achieve peaks, a powerful stand mixer really is the best tool for the job — don’t even try to whip with a whisk – this is a 10-minute mixing job! A hand mixer can work if that’s all you have, but you might not get the same consistency that a stand mixer will give. A blender or immersion blender will not work.
Yes, aquafaba is safe to eat raw, but it is recommended to cook it before use in most recipes.
Aquafaba is a vegan and allergy-friendly alternative to eggs. It is also low in calories and fat, making it a healthy option for many recipes.
Yes, aquafaba can be used in gluten-free baking as a binder to replace eggs.
Aquafaba is low in calories and fat and contains some protein and carbohydrates.
Aquafaba has a different texture and can be whipped like egg whites, while flax eggs and chia seeds are more commonly used as a binder in recipes.
Canned aquafaba is more consistent in texture and can be easier to use, while homemade aquafaba may vary in viscosity and require straining to remove any solids.
Aquafaba’s protein and starch content allows it to act as a binder and create structure in baked goods, while its ability to foam allows it to be whipped and used in place of egg whites.
Aquafaba has a similar consistency to egg whites and can be used as a vegan alternative in many recipes. Keep reading below for 30 ways to use aquafaba!
Aquafaba easily whips up because the legume water contains albumins and globulins. These are the same proteins found in eggs which makes them foam up when whipping aquafaba whipped cream for example.
Yes, you can overbeat aquafaba. Once stiff peaks have formed, stop whipping right away or else it will deflate.
The Best Aquafaba Whipped Cream Recipe
Enjoy this fun recipe and try some new ones too! Aquafaba is great because it’s plant-based, naturally gluten-free, low in calories, and can mimic the consistency of ingredients like eggs and dairy for those who choose or need to avoid them.
Aquafaba Whip Cream
- high speed blender
- 1 can chickpeas/garbanzo beans drain juice only, use beans in another recipe!
- 1/4 tsp cream of tartar or 1/4 tsp lemon juice
- 1 tsp vanilla white or brown is fine
- 3/4 cup icing sugar add it slowly as it's mixing - don't dump it in all at once
- Mix on high for a total of approximately 10 minutes, all while adding ingredients. Add 1/4 tsp of cream of tartar (or 1/4 tsp of lemon juice) once it gets foamy.
- Then in intervals, as mixer continues, add 1 tsp of vanilla, and 2/3 cup of icing sugar (because it's light).
- Keep mixing till you see peaks. Stop it right away when it does peak and check the thickness, so that you are sure it's not too soft. If it's just right, stop mixing. You can overmix this and it will flatten out again.
- Once it's done, if you want to add some richness (and fat) to it, add 1-2 tbsp of light oil such as canola. Only mix this in once peaks have formed, and mix for 5-10 seconds. Do not overmix this, as it will go flat.
- Aquafaba will keep in the fridge for 5 days or so. The whipped cream will deflate after a few hours, but you can re-whip it again and again and it will come back to peaks in 2-3 minutes. Make sure again to have the mixing bowl and paddle cold to get the best results. If you have added oil to your whip cream the first time, it most likely will not re-whip, so I'd use up the whole batch in one sitting.
- TIP: Also, don't put this on puddings or pies unless you are planning to eat it all right away. It will deflate and look messy if you put it in the fridge for later. This whip cream must be added to your dish just before you eat it. So spoon it on individual servings to be eaten right away.
30 Ways to Use Aquafaba
Here are some ways to use aquafaba in vegan recipes. From now on, you will never throw out the bean water!
Whisk aquafaba with sugar and cream of tartar until stiff peaks form, then bake to create a vegan meringue.
Use aquafaba in place of egg whites to make vegan macarons.
Whisk aquafaba with oil, lemon juice, and mustard to make a vegan mayonnaise.
Whisk aquafaba with sugar and agar powder, then shape and let set to make vegan marshmallows.
Whip aquafaba with melted chocolate or fruit puree to create a vegan mousse.
Use aquafaba in pancake batter to create fluffy vegan pancakes.
Whip aquafaba with coconut cream, sugar, and flavorings, then freeze to create a vegan ice cream base.
Use aquafaba in brownie batter to create a fudgy, vegan brownie.
Mix aquafaba with plant milk, sugar, and cornstarch, then heat to create a vegan custard.
Use aquafaba in place of eggs in a vegan cheesecake recipe to create a light, fluffy texture.
Whip aquafaba with sugar and vanilla extract to make a vegan whipped cream.Buttercream frosting: Whip aquafaba with powdered sugar and vegan butter to make a vegan buttercream frosting.
Whip aquafaba with powdered sugar and vegan butter to make a vegan buttercream frosting.
Mix aquafaba with vegan butter, lemon juice, and spices to make a vegan hollandaise sauce.
Use aquafaba as a binder in vegan meatball recipes.
Whip aquafaba with melted chocolate, vanilla extract, and a pinch of salt to make a vegan chocolate mousse.
Use aquafaba in bread recipes to create a softer texture and help the dough rise.
Mix aquafaba with plant milk, cornstarch, and sweetener to create a vegan pudding.
Use aquafaba in falafel recipes as a binding agent for the chickpea mixture.
Use aquafaba as an egg substitute in vegan frittata recipes.
Whip aquafaba with nutritional yeast and spices to make a vegan omelet.
Use aquafaba to help bind granola ingredients together before baking.
Whip aquafaba with plant milk, tofu, and vegetables to make a vegan quiche.
Use aquafaba as an egg substitute in baked goods such as cakes, cookies, and muffins.
Mix aquafaba with crumbled tofu and vegetables to make a vegan tofu scramble.
Blend aquafaba with garlic, lemon juice, vegan parmesan, and olive oil to make a vegan Caesar dressing.
Blend aquafaba with basil, pine nuts, garlic, and olive oil to make a vegan pesto.
Whip aquafaba with melted chocolate, vanilla extract, and a pinch of salt to make a vegan fudge.
Use aquafaba in place of eggs to make a vegan cream puff pastry.
Mix aquafaba with vegan butter, tarragon, and shallots to make a vegan béarnaise sauce.
Use aquafaba to make a vegan version of the classic Italian dessert tiramisu.
More Aquafaba Recipes
For more specific and delicious aquafaba recipes, enjoy these great resources from Peta and The Vegan Society.
9 Non-Food Uses for Aquafaba for DIY Sustainable Projects
- Vegan Hair Styling Foam: Whip aquafaba into a foam and use it as a natural, hair mousse or styling gel that adds shine and hold to hair.
- Natural Facial Mask: Use aquafaba as a base for a natural facial mask. It is high in protein and hydrating properties, making it great for the skin.
- DIY Soap: Use aquafaba as an ingredient in homemade soap to create a lather and add moisturizing properties to the soap.
- Natural Fabric Dye: Use aquafaba as a natural dye for fabrics. Boil it for different lengths of time to create different shades.
- Foam Insulation: Combine aquafaba with other natural ingredients to create foam insulation for walls or other areas of a building.
- Non-Toxic Glue: Use aquafaba as a natural, non-toxic glue for paper, cardboard, or other lightweight materials.
- Leather: Combine aquafaba with other natural materials to create a leather alternative with a similar texture and appearance to real leather.
- Natural Fertilizer: Use aquafaba as a natural fertilizer for plants. It contains essential nutrients like nitrogen, potassium, and phosphorus.
- Homemade Face Wash: Use aquafaba as an ingredient in a homemade face wash to cleanse the skin and remove dirt and oil.
A NEW APPROACH TO HEALTH & life
I picked up a large pumpkin at the supermarket for $3 and decided to find make some cheap and easy vegan meals using only one large pumpkin and whatever staples I had around the house and in the fridge.