This Aquafaba Whipped Cream is fluffy and sweet, and a great oil free topping for your desserts! It’s a fast, gluten-free, soy-free, fat free, and dairy free vegan whipped cream alternative made by whipping the liquid from canned beans.
There are a lot of vegan recipes for coconut whipped cream, but coconut oil is also high in saturated fat – something we don’t need.
This vegan whipped cream is free of coconut products, and free of any oils or fats. It’s a healthy topping for your oil free vegan desserts, and great to dip fresh fruit into!
Some people have compared this vegan aquafaba whipped cream to vegan cool whip. While it is very fluffy and sweet, it doesn’t have the creaminess of cool whip because it is oil free. But if you’re looking for an oil free alternative to whip cream, this is your answer!
If you want a creamier topping for your desserts, try the cashew cream topping I used on my Vegan Strawberry Shortcake.
What is aquafaba?
Aquafaba literally means bean water – “aqua” = water; “faba” = beans. That’s actually what it is, the liquid or bean juice in a can of beans.
It’s the stuff you usually pour down the drain after opening and draining your beans. But then it was discovered that this bean liquid is magic! Whipped aquafaba behaves very simalarly to whipped egg whites.
Aquafaba is a great egg replacer in vegan baking! It has a similar viscosity to egg white, and helps work as a binder in baked goods recipes.
Does aquafaba only come from a can of chickpeas?
No, you can use the liquid from any canned beans. Chickpea juice is often used because of its neutral taste and color. White bean liquid is also has a light color and neutral taste. But if you want to make something darker in color like chocolate cake or cookies, aquafaba from black beans works great as an egg replacer.
What does aquafaba taste like?
Aquafaba itself doesn’t have much flavor. It has just a hint of bean flavor, but that is easily masked by the other ingredients you combine with it in your recipes.
Ingredients needed for this recipe
Ingredient measurements and full instructions can be found in the recipe card at the bottom of the post.
- Aquafaba – I used the liquid from one can of garbanzo beans, approximately 2/3 cup.
- Cream of tartar – this helps to stabilize the whipped cream. Lemon juice can also be used.
- Organic powdered sugar – also known as icing sugar. Granulated sugar will not dissolve well in this recipe. If you want a refined sugar free option, use maple syrup or coconut sugar instead of the powdered sugar.
- Vanilla extract – for flavor. Other extracts such as almond extract can be used for different flavors.
Making aquafaba whipped cream
Since you want your aquafaba whipped cream to be cold, chill your bean liquid before whipping. It can also be helpful to place your mixer bowl in the refrigerator or freezer for a few minutes to chill it.
Place the chickpea brine in the bowl of a stand mixer. With the whisk attachment, whip the aquafaba until soft peaks form.
Add the cream of tartar and vanilla extract. The mixture will turn a bit brown initially, but as you continue to whip it will turn white again. Gradually add the sugar as you’re whipping. Within a few minutes, it will form stiff peaks and be ready to use.
How to use this whipped cream
- Dip fresh berries or fruit into it, or top a bowl of fresh berries with it.
- Use it as a topping for pudding.
- Top your pies and cakes – even a mug cake!
- Add a dollop to your hot chocolate or coffee beverages.
- Use it as a topping on your strawberry shortcake.
Look at how beautifully it pipes!
Frequently Asked Questions
You can use chickpea liquid from home cooked beans.
Yes! When you drain a can of beans, reserve the liquid and transfer it to a freezer container. Allow it to thaw in the refrigerator before using the aquafaba.
It’s best to use this whipped topping right away, but you can keep it in the refrigerator for a few hours before serving. After that, it will start to deflate.
I don’t recommend freezing this whipped topping. It won’t remain fluffy after it thaws.
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Aquafaba Whipped Cream
- ½ cup aquafaba
- ¼ teaspoon cream of tartar
- 1 teaspoon vanilla
- ½ cup organic powdered sugar
- pinch salt
- Pour aquafaba into the bowl of an electric mixer. Mix in high for 10 minutes. Add the cream of tartar when it becomes foamy.
- While the mixer is running, add the vanilla, then the sugar and pinch of salt. Continue mixing until the sugar is fully incorporated.