Vegan Aquafaba Whipped Cream

Name: Vegan Aquafaba Whipped Cream
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4-6 servings
Cuisine: Vegan
Ingredients: 1 can of unsalted chickpeas or white beans (use water only); 1/8 tsp cream of tartar; 2/3 cup powdered sugar; 1 Tbsp vanilla extract; 2 Tbsp canola or coconut oil (optional for richness)

The liquid in a can of chickpeas has a second act. Learn how aquafaba becomes a fluffy vegan topping for desserts and drinks.

By Cheryl Martinez

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Kitchen notes, swaps & the story

Drain Aquafaba: Open the can of chickpeas or white beans and drain the liquid into a bowl. You should have about ½ to ¾ cup of aquafaba.
Whip Aquafaba: In a mixing bowl, combine the aquafaba and cream of tartar. Using a hand mixer or stand mixer, whip on high speed for about 5-10 minutes, until soft peaks form.
Add Sugar and Vanilla: Gradually add the powdered sugar while continuing to whip. Once incorporated, add the vanilla extract and continue whipping until stiff peaks form.
Optional Oil: If desired, add the canola or coconut oil for extra richness and whip until combined.
Serve: Use immediately as a topping for desserts, or store in the refrigerator for up to 3 days.