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–+ servings
Whipped cream sits on top of a bowl of fresh fruit.
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Aquafaba Whipped Cream

Make this light plant-based whipped cream to serve as a low-calorie topping over fresh fruit, desserts, pancakes, and more.
Course Dessert
Cuisine French
Diet Vegan
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 8 servings
Calories 25kcal
Author Marly McMillen

Equipment

Ingredients

Aquafaba Whipped Cream

  • ¾ cup bean brine liquid from one can of chickpeas
  • ½ teaspoon cream of tartar
  • ¼ cup powdered sugar (Add 1 to 2 tablespoons for sweeter results)
  • 1 tablespoon vanilla extract
Cups - Metric

Instructions

For the Chickpea Brine (Aquafaba Meringue)

  • Assess the liquid from one can of chickpeas (salted or unsalted). See notes below. Transfer aquafaba into a mixing bowl.
    Looking down on a measuring cup with bean brine from a can of chickpeas.
  • Add cream of tartar to the mixing bowl and mix for a minute or two until the mixture begins to become frothy.
    Cream of tartar is being added to a mixing bowl with a liquid ingredient.
  • Mix for a minute or so longer, then add vanilla.
    Vanilla is added to whipped cream in a stand mixer.
  • Then add in the powdered sugar. You can whip this one tablespoon at a time, until you get the desired sweetness.
    Powdered Sugar is being added to whipped cream in a stand mixer bowl.
  • Whip until the aquafaba develops stiff peaks, then serve imediately.

Notes

I used Swerve powdered sugar to make my aquafaba whipped cream sugar-free.
 

Assessing Aquafaba Liquid

The liquid from your chickpeas should have a bit of golden color and should not be overly thin. If your aquafaba is super thin, cook it in a saucepan until it thickens.

Nutrition

Calories: 25kcal | Carbohydrates: 5g | Protein: 0.001g | Fat: 0.001g | Sodium: 0.3mg | Potassium: 33mg | Sugar: 5g | Calcium: 0.2mg | Iron: 0.01mg