Vegan Whipped Cream
Vegan whipped cream with firm peaks IS a possibility! Fluffy and stable, this recipe is as tasty and fun as the original.
Vegan whipped cream is a vegan baking basic in our kitchen. This version doesn’t call for coconut; as such, it quickly makes tall, firm peaks to dollop on top of any dessert of fresh fruit. You can whip it up within a few minutes, and it’s never failed me! As a person who spends a lot of time in the kitchen, I love an excellent no-fail recipe.
The key to this vegan whipped cream recipe is aquafaba. Aquafaba is the liquid leftover from a can of chickpeas! Yes! It’s a magic liquid! When taken directly from the can, the starchy aquafaba liquid is a great binding agent, but the real magic is that it whips and makes a foam. Aquafaba can trap air, which gives items a firm structure; simultaneously, it delivers a fluffy crumb and lift. The recipe below I originally discovered on American’s Test Kitchen website. This website is a wonderful resource for all things baking and cooking.
Reason You’ll LOVE this Vegan Whipped Cream Recipe
There are many, but here are just a few.
- It’s foolproof – I’ve made this vegan whipped cream recipe more times than I can count, and it works every time! Tall, stiff peaks hold up beautifully on any dessert or fresh berry dish.
- It tastes great – Your guests will never know the difference between traditional dairy-based whipped cream and this vegan whipped cream recipe.
- It goes together quickly – It only takes about 5 minutes to form those stiff, fluffy peaks using a hand mixer.
Vegan Whipped Cream Ingredients and Equipment
Three essential ingredients and a hand mixer! That’s it!
- Aquafaba – Drain the liquid from a can of chickpeas, and that’s where the magic begins. I will store the remaining chickpeas in the fridge or cook something with them immediately to avoid wasting them!
- Cream of Tartar – Cream of tartar is another unsung hero in the vegan baking world. The acidic cream of tartar stabilizes the aquafaba and enables it to remain firm and stable.
- Vanilla – Vanilla adds a sweet, slightly fruity flavor to your vegan whipped cream.
- Powdered Sugar – Powdered sugar adds sweetness and lightness to your vegan whipped cream.
- Hand mixer – I like the ease of using a simple hand mixer; it works beautifully in this application and is a breeze to clean.
How to Make Vegan Whipped Cream
Down and dirty with great results!
First, drain the liquid from a can of chickpeas into a large bowl. Now add 1/8 teaspoon cream of tartar to that liquid, and beat it slowly with a hand mixer. Reserve the leftover chickpeas for another time.
Next, in about 30 seconds, you’ll see the aquafaba beginning to foam. Turn the speed to high and beat until stiff peaks form about 4-5 minutes. Since you’re using cream of tartar, it won’t take long to form those gorgeous, stiff peaks. Now, turn off the mixer.
Then, add the powdered sugar to your liking (1/2-3/4 cup) and one teaspoon vanilla. Now fire up your mixer again and beat until fluffy and smooth, about 1 minute. The incredibly stiff, fluffy peaks will have formed by this time, and there you have vegan whipped cream!
Your 1/2 cup of aquafaba liquid will yield about 3 cups vegan whipped cream! How amazing is that? Compared to homemade coconut whipped cream, this recipe is light and fluffy. It’s more predictable than coconut revisions, repeatedly delivering incredible results! It’s wonderfully sweet, but you can add more or less sugar according to your taste. It’s also accidentally healthy compared to regular whipped cream or coconut-based ones.
WATCH ME MAKE THIS RECIPE
How to Use Vegan Whipped Cream
There are many uses, but here are a few!
- Vegan Chocolate Pie
- Blackberry Peach Cobbler
- Baked Blueberry Oatmeal
- Fresh Fruit
If you try this recipe, let me know how it works out. I’m sure you’ll love it – IT’S MAGIC!
Vegan Whipped Cream
Equipment
- Hand mixer
Ingredients
- 1/2 cup aquafaba (liquid from 1 can of chickpeas)
- 1/8 tsp cream of tartar
- 1/2 - 3/4 cup powdered sugar
- 1 tsp teaspoon vanilla extract
Instructions
- First, drain the liquid from a can of chickpeas into a large bowl. Now add 1/8 teaspoon cream of tartar to that liquid, and beat it slowly with a hand mixer. Reserve the leftover chickpeas for another time.
- Next, in about 30 seconds, you’ll see the aquafaba beginning to foam. Turn the speed to high and beat until stiff peaks form about 4-5 minutes. Since you’re using cream of tartar, it won’t take long to form those gorgeous, stiff peaks. Now, turn off the mixer.
- Then, add the powdered sugar to your liking (1/2-3/4 cup) and one teaspoon vanilla. Now fire up your mixer again and beat until fluffy and smooth, about 1 minute. The incredibly stiff, fluffy peaks will have formed by this time, and there you have vegan whipped cream!
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