Aquafaba Whipped Cream Recipes
AQUAFABA WHIPPED CREAM
Vegan whipped cream made with chickpea liquid. I find that if you refrigerate the liquid, the aquafaba does not have to be beaten as long as when at room temperature. If in a hurry, use room temperature liquid and beat twice as long.
Provided by Yoly
Time 4h10m
Yield 12
Number Of Ingredients 5
Steps:
- Refrigerate aquafaba for at least 4 hours, or overnight.
- Whip aquafaba with a mixer until it starts to get foamy, about 2 minutes. Add cream of tartar and continue to mix on high until stiff peaks form, about 2 minutes. Add vanilla and beat for 1 more minute.
- Add powdered sweetener and melted coconut oil; whip until fully incorporated, about 1 minute.
Nutrition Facts : Calories 28.2 calories, Carbohydrate 11 g, Fat 2.3 g, SaturatedFat 2.1 g, Sodium 0.1 mg, Sugar 0.1 g
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- Drain the cans of chickpeas over a bowl to separate the chickpeas from the liquid inside the can. This liquid is known as aquafaba and what you'll use to make your whipped cream.
- Mix on medium speed for 5 to 7 minutes with a hand mixer or stand mixer, until the aquafaba is light and fluffy and has peaks when you remove the whisk from the bowl.
- Add the powdered sugar and vanilla extract. Mix another few seconds to incorporate all the ingredients.
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