Name: Vegan Aquafaba Whipped Cream Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Vegan
Ingredients: 1 cup aquafaba (liquid 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; 1 teaspoon orange zest

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Introduction

Vegan whipped cream is a light and fluffy dairy-free alternative made from aquafaba, the liquid from canned chickpeas. It’s surprisingly easy to make and perfect for topping desserts or beverages. This recipe yields a smooth, cloud-like cream that’s both sweet and subtly flavored.

A clear glass bowl filled with a thick, creamy mixture that is pale off-white with tiny specks of orange, showing smooth and fluffy texture. Two metal beaters from a black electric mixer are partially submerged in the mixture, creating swirled patterns on the surface. The bowl is placed on a wooden cutting board with a white cloth that has blue stripes behind it, all set against a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup of aquafaba (from a 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 (optional)
1 teaspoon orange zest (optional)

Instructions

Step 1: Place the chickpeas in a mesh strainer over a medium bowl to drain the aquafaba. You should end up with about 1 cup of aquafaba or slightly less. Reserve the chickpeas for another use.
Step 2: Add the cream of tartar to the aquafaba and whip with an electric hand mixer on medium to high speed for 3 to 5 minutes, or up to 10 minutes, until soft peaks form. The whipping time varies depending on how thick the aquafaba is.
Step 3: While continuing to mix, add the vanilla extract and powdered sugar. If using, also add the cinnamon and orange zest. Beat for another 2 minutes until the mixture is super light, fluffy, and holds soft peaks.
Step 4: Serve immediately or shortly after making. You should have about 4 cups of whipped cream, perfect for desserts or drinks.

Tips & Variations

For firmer peaks, chill the aquafaba before whipping and use a chilled bowl and beaters.
If you prefer less sweetness, reduce the powdered sugar slightly or omit it altogether.
Try different extracts like almond or peppermint for a unique twist.
Adding a pinch of cream of tartar helps stabilize the whipped cream, but you can substitute with a small amount of lemon juice if necessary.

Storage

Vegan whipped cream is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days. It may lose some volume over time; gently re-whip before serving. Avoid freezing, as this will change its texture.

How to Serve

A dark chocolate tart sits on a white cake stand with a crumbly, deep brown crust forming the base and sides, topped with a smooth, glossy chocolate filling that covers the entire tart. On top of the chocolate layer is a thick, swirled layer of soft white whipped cream, spread unevenly in a circular motion. Next to the tart is a wooden bowl filled with leftover white whipped cream, with a metal spatula resting on the bowl’s edge, coated in the same cream. The scene is set on a white marbled texture surface with a blurred background showing silver salt and pepper shakers. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade aquafaba for this recipe?

Yes, homemade aquafaba from cooked chickpeas can be used. Just be sure to measure about 1 cup and ensure it has a similar consistency to canned aquafaba for best results.

Why isn’t my aquafaba whipping properly?

The aquafaba might be too watery or lack enough proteins. Try reducing it by simmering gently before whipping, or use aquafaba from a different brand of chickpeas. Also, cold aquafaba and chilled utensils can help improve whipping.