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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.

Aquafaba vegan Whipped Cream

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 (8)

(4.67 from 3 votes)
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Jodi4 weeks 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

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

Ryan Paddle2 months ago
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Delicious. I used Blue Agave syrup instead and it was wonderful.

Gabriela5 months 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 Paddle2 months ago
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I make mine with salt added chickpeas and it comes out great. Hope you enjoy 🙂

Becki Henderson6 months 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 Ozelle5 months 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 Ozelle5 months ago
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Looks like the recipe only calls for a teaspoon of vanilla, not a Tablespoon…

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about the author

Carla Christian

Carla Christian, RD, LD, 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. Photo by Jason Donnelly

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