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This recipe for fluffy vegan whipped cream demonstrates the magic of aquafaba, the thick liquid left behind after cooking chickpeas and other legumes. Aquafaba’s starch and viscosity allow it to be whipped like egg whites or whipped cream, something that can’t be done with other plant-based egg replacers. The process can take a little while with an electric mixer, so don’t get discouraged if it doesn’t firm up at first—just keep beating. Unlike whipped cream, whipped aquafaba won’t hold its shape for more than a couple of hours, so prepare it just before using. Dollop on Banana-Stuffed Aquafaba French Toast, pies, cakes, sundaes, and even cappuccinos.

Ingredients

  • ¼ cup aquafaba (the liquid from about ½ 15-ounce can no-salt-added chickpeas)
  • 1 tablespoon pure maple syrup
  • 1 teaspoon pure vanilla extract

Instructions

  1. Combine the chickpea liquid, maple syrup, and vanilla in a medium bowl, and beat with an electric mixer on medium to high speed until foamy. Beat on high speed for about 5 minutes more or until stiff peaks with tips form.

Comments (21)

(4.27 from 11 votes)
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Jenny2 weeks ago
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This seems like some sort of magic. A delicious cream from chickpea juice!?!? Highly recommend.

Joanna S.2 months ago
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So does this need to be made in a mixmaster with the egg whip beater? I tried with an immersion blender and then put in the vitamix. Still very soupy. Also started with very cold aquafaba…how many mistakes did I make here? This has so much promise but I am missing something to get it right… TIA and Happy Thanksgiving!

Kim2 months ago
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Hello, I have not made this specific recipe but you may want to try using an electric hand mixer which is much less expensive than a mixmaster. I predict the Vitamix would not handle this situation as well as an electric hand mixer or stand mixer with bowl. Best wishes.

Fredrich Dengel2 months ago
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I like this much better than coconut whip and it has less fat as well. It is sweet without the coconut flavor.

Ashley2 months ago
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I just made this with the chickpea cooking liquid from the InstantPot (filtered through a sieve). It worked great. As some else stated, it’s not white, but that doesn’t bother me. It did taste slightly of bean. I added a tbsp of cacao and made a delicious chocolate whip. I could see using that to top hot chocolate or coffee. Yum!

Jen2 months ago
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great idea!

Shannon5 months ago
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YUM! Wondering why I haven’t made this sooner!

Patti7 months ago
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This was absolutely delicious- so quick and easy, with all ingredients on hand. Thank you so much!!!!!

Pat Farmer1 year ago
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Great substitute if avoiding dairy, but not quite the real thing:)

Jodi1 year ago
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OK are used white bean juice and it looks exactly like the Aquafina that I have saved before. This did not want to thicken and I mixed it on the highest speed for 20 minutes. It was definitely not white as pictured. Adding maple syrup turned brown. I decided to add in some powdered peanut butter and dark chocolate chips and throw it in the freezer to make an ice cream. I hope this works

Jennifer Monk2 months ago
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Does anyone find this gives them gas?

Teboo10 months ago
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I’ve actually had success whipping all types of bean juice: kidney, black, white, Peruvian, and of course, garbanzo. They may have slightly different colors (black bean juice is purple-grey) but I’ve found that they all function the same way.

Itene1 year ago
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It only works with chick peas, not other beans. Try again with a can of chick peas (also called garbanzo beans)

Marta1 year ago
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Great and simple recipe. I added less maple syrup as it was too sweet for us!

Euphonia1 year ago
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Not white bean juice. Chick pea juice

Ryan Paddle1 year ago
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Delicious. I used Blue Agave syrup instead and it was wonderful.

Gabriela2 years ago
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Have you ever used water from a salted can of chickpeas? I can’t find a no salted one where I live… I have tried making my own aquafaba but it didn’t work great. Thanks!!!

Ryan Paddle1 year ago
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I make mine with salt added chickpeas and it comes out great. Hope you enjoy 🙂

Becki Henderson2 years ago
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I think the Tbs. of vanilla here is overkill, and makes the “cream” taste like alcohol. Here’s the modification that I love: once the aquafaba is beaten to soft peaks, I add in a dollop of date paste and sprinkle of cinnamon. (The cinnamon disguises the “beany” taste better than vanilla).

I’ve also learned to make this using the liquid from unsalted white beans (any variety… navy or cannellini) for a son that’s allergic to chickpeas. It doesn’t whip as fast or as foamy, but the taste is more neutral and it still makes a wonderful fluffy concoction that’s great on the French Toast or berries.

Veda Ozelle2 years ago
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Great tips though! I didn’t know you could use other types of bean liquid, that’s awesome! Love date paste too… : )

Veda Ozelle2 years ago
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Looks like the recipe only calls for a teaspoon of vanilla, not a Tablespoon…

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Carla Christian, RD, LD

Carla Christian received her associate’s degree in culinary arts from the Culinary Institute of America in 2006 and her bachelor’s degree in dietetics from Michigan State University in 2009. She finished her dietetic internship from the University of Nebraska Medical Center in 2010 and is a former chef in the Better Homes and Gardens® Test Kitchen. Find her on LinkedIn. Photo by Jason Donnelly.

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