10-Minute Aquafaba Vegan Whipped Cream

Before being vegan, I had lots of desserts topped with a soft, fluffy mound of whipped cream. Soft and creamy, lightly sweetened, it compliments pies, cakes, hot cocoa, pancakes, and so much more. So naturally, I had to make a vegan whipped cream! I’ve had coconut whipped cream before, but I’ve never been able to get over the fact that it tastes, well, like coconut. It’s also very fatty, and somehow the heaviness of that gets to me in a way that traditional whipped cream never did. This version uses aquafaba, the liquid found in a can of chickpeas, and is actually fat-free. An entire batch of this recipe actually only has about 100 calories (although also with roughly zero nutritional value!). It contains 5 ingredients, and can be made in just about 10 minutes. It’s a great staple recipe to top your favorite dairy-free treats.

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What is Aquafaba?

Aquafaba is magic- it’s the liquid inside a can of beans, the most commonly used being chickpeas. It’s an ingredient we’ve all been throwing away for years, and is super cheap. It has the magical ability to act similarly to egg whites, and can be whipped into stiff, lofty peaks like we use here and in our merangue recipe. It can also be used in baking as an egg alternative, or even as an wash on baked goods. Here are a few helpful tidbits-

• 3 tbsp. aquafaba is equal to 1 egg
• 2 tbsp. aquafaba is equal to 1 egg white
• One can of chickpeas usually has 1/2 cup- 3/4 cup of aquafaba (8-12 eggs!)
• Leftover aquafaba can be stored for a couple days in the fridge. It can be frozen for longer storage.
• While chickpeas are the most common, you can use any bean liquid

Check out these Other Aquafaba Recipes!

• Vegan Lavender Aquafaba Meringues
• Homemade Ranch Dressing
• The Easiest, Any-Fruit, Baked Dessert (Vegan Clafoutis)

Can you get Non-Canned Aquafaba?

You can go out of the can and make your own! While I don’t have any issues with using aquafaba out of the can, some have issues with consuming the liquid that’s been sitting in a metal and possibly containing BPAs. Making your own aquafaba isn’t tough, but it will take time. The basic steps are as follows:

1. Soak your chickpeas (overnight is best)
2. Boil your chickpeas, using about 4 cups of water to 1 cup of chickpeas
3. Once the chickpeas are cooked, set them aside and bring the aquafaba to a boil. You want it to reduce until it is thicker, maybe around 30 minutes or so.

So soaking time in included, this is probably a 14 hour process, plus you’ll have to wait for it to cool down before you make your whipped cream. So if homemade aquafaba is the route you want to go, make sure to plan ahead before making your vegan whipped cream! Check out this article for more information about homemade aquafaba.

Where to put your whipped cream? Top one of these!

• Homemade Butterscotch Pudding (Vegan)
• Pinole Pancakes with Blueberry Maple Syrup
• Simple Vegan Lemon Cake with Coconut and Almonds
• Walnut and Cinnamon Vegan Coffee Cake
• Vegan Scones with Raspberry Apple Compote
• Vegan Instant Hot Chocolate Mix, 5 Ways

How to Make this No-Coconut Vegan Whipped Cream

The best “trick” I have for this recipe is own a stand mixer. I know that’s really not the most helpful tip, but since aquafaba requires more whipping than whipped cream, you’ll probably end up with a sore wrist if you try to make it with a hand mixer, and especially a whisk. Ten minutes isn’t a long time, but it can feel pretty long with a heavy hand mixer. Other than that, you just dump all the ingredients in the stand mixer and let it go. You can choose if you want it whipped into fairly stiff peaks, or stop it sooner for a gentler cream. This whipped cream doesn’t keep to well- it will start to deflate and separate fairly soon, so plan on eating it all before the end of the day.

10-Minute Aquafaba Vegan Whipped Cream

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