What does aquafaba taste like?

This “bean water” tastes pretty much how you would expect… like beans. That flavor, however, is well hidden when it’s whipped with sugar and vanilla, meaning your whipped cream will not taste like beans in the end.

Can I use aquafaba from cooked chickpeas instead?

If you prefer to cook dried chickpeas instead, save the cooking water from the batch and use it in this recipe instead.

Why isn’t my aquafaba whipping into stiff peaks?

Just keep whipping! Aquafaba can take up to 10 minutes to form stiff peaks with an electric mixer. Cream of tartar will speed up the process.

Vegan Whipped Cream

Name: Vegan Whipped Cream
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: 1 cup of aquafaba (from 19 oz can of chickpeas); 1/2 teaspoon cream of tartar; 2 teaspoons vanilla extract; 1/2 cup powdered sugar (icing sugar)*; Pinch or two of cinnamon and 1 teaspoon or so of orange zest (optional)

Description

This Vegan Whipped Cream recipe is ultra-fluffy, light, and coconut free! It’s easy to make using aquafaba and whips up in about 10 minutes. Perfect for holidays, special events, or whenever you want to turn vegan desserts into irresistible treats!

Ingredients

Scale

1 cup of aquafaba (from 19 oz can of chickpeas)
1/2 teaspoon cream of tartar
2 teaspoons vanilla extract
1/2 cup powdered sugar (icing sugar)*
Pinch or two of cinnamon and 1 teaspoon or so of orange zest (optional)

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Instructions

Place the chickpeas in a mesh strainer over a medium bowl to drain the aquafaba. You should end up with a cup of aquafaba or little less. (reserve chickpeas for another use)
Add in the cream of tartar and whip with an electric hand mixer (could use a stand mixer) on medium to high for 3 to 5 minutes or longer- up to 10 minutes- until soft peaks form. (the time it takes depends on how thick the aquafaba is)
Add in the vanilla and sugar (and cinnamon and zest if using) while mixing. Beat for another couple of minutes. It should be super light, fluffy and cloud-like with soft peaks.
Enjoy! I recommend using it immediately or shortly after it's made.You should end up with about 4 cups of whipped cream. Step by step photos, FAQ, suggestions and more in above post.

Notes

No cream of tartar? If you don't have cream of tartar you can leave it out or add a teaspoon of lemon juice but the cream won't be quite as firm or stable.
If using homemade cooked chickpeas save the liquid for this recipe.
Feel free to adjust powdered sugar to suit you taste buds! and use organic to ensure it is vegan-friendly.
To store: I recommend using as soon as it’s ready or shortly after. Will keep for a couple of days covered in the fridge just rewhip to serve, peaks won't be quite as firm. To save time, try freezing the whipped cream after it is made. It will be thicker and creamier when it comes out of the freezer. Quite nice!

Prep Time: 10 Minutes
Category: Desserts
Method: electric hand mixer
Cuisine: American, Canadian

Keywords: vegan whipped cream, aquafaba whipped cream