Dairy-free and delicious whipped cream is so easy to make use our Kate’s Safe & Sweet Vanilla Frosting Mix, a can of chickpeas – yes, chickpeas – and just two other ingredients.
Aquafaba is made from the liquid from chickpeas which you can get in two different ways. The first is draining and can of chickpeas and reserving the liquid (the easier method and what I use.) The second method is to cook your own chickpeas and reserve the leftover cooking liquid but this can be thin and you may need to cook it down, making it more time consuming.
This whipped cream is great to use whenever you’d use regular whipped cream.
The first step to make this whipped cream is to gather all your tools and ingredients.
Aquafaba Whipped Cream
- Mixing Bowl
- Hand or Stand Mixer
- Measuring Cups / Spoons
- 2/3 cup of Kate’s Safe & Sweet Vanilla Frosting Mix
- 3/4 cup aquafaba (liquid from canned chickpeas or white beans).
- 1/4 teaspoon cream of tartar
- 2 tablespoons canola oil (or other neutral-flavored oil)
- Pour 3/4 cup of the aquafaba liquid in a medium-sized mixing bowl.
- Use a hand or stand mixer and beat the liquid until it starts to get foamy.
- Add 1/4 tsp cream of tartar and continue to mix for 5 minutes on high until it becomes very fluffy and forms stiff peaks.
- Slowly add 2/3 cup of Kate’s Safe & Sweet Vanilla Frosting Mix while continuing to mix on high until the mixture becomes very fluffy.
- Scrape the sides of the bowl with the spatula as needed.
- Mix for a total of 9-10 minutes for whipped cream that will hold it’s fluffiness the longest.
- Turn off mixer and add 2 tablespoons of your choice of canola oil (or other neutral-flavored oil).
- Turn on mixer to low and beat for 5 -10 seconds to get the oil distributed.
Whipping aquafaba by hand takes quite a long time and does not produce as good of results as when using the hand or stand mixer.
Whipping aquafaba generally takes 3-6 minutes to get to semi-firm peaks, depending on your equipment and how thick your aquafaba was to begin with. So take your time and don’t be discouraged if it takes some time to reach stiff peaks! It can require a little practice and patience.
- Make sure to beat the aquafaba for the suggested time or longer before adding the oil or your whipped cream will separate and lose its form.
- Do not over mix once the oil has been added or you will lose the fluffiness!
- You can leave out the oil and make this whipped cream fat-free!
- Any white bean liquid can be used.
This whipped cream would be delicious to dip fresh strawberries into and really anywhere you use whipped cream. We used it on fresh waffles recently (which were made from our mixes- recipe is available here) and it paired perfectly with them. Aquafaba can also be used to replace egg whites in many sweet and savory recipes.
Because aquafaba is such a recent discovery – only in the last few years – there are tons of uses that are yet to be explored yet! So be creative, use these methods and recipes as a starter guide, and go from there!
Aquafaba will keep in the fridge for up to 5 days. 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.
And be sure to check out more of our recipes here.