Aquafaba Whipped Cream Recipes

AQUAFABA WHIPPED CREAM

Vegan whipped cream made with chickpea liquid. I find that if you refrigerate the liquid, the aquafaba does not have to be beaten as long as when at room temperature. If in a hurry, use room temperature liquid and beat twice as long.

Provided by Yoly

Time 4h10m

Yield 12

Number Of Ingredients 5

Aquafaba Whipped Cream image

Steps:

Refrigerate aquafaba for at least 4 hours, or overnight.
Whip aquafaba with a mixer until it starts to get foamy, about 2 minutes. Add cream of tartar and continue to mix on high until stiff peaks form, about 2 minutes. Add vanilla and beat for 1 more minute.
Add powdered sweetener and melted coconut oil; whip until fully incorporated, about 1 minute.

Nutrition Facts : Calories 28.2 calories, Carbohydrate 11 g, Fat 2.3 g, SaturatedFat 2.1 g, Sodium 0.1 mg, Sugar 0.1 g

Ingredients

¾ cup aquafaba (liquid from can of chickpeas)
¼ teaspoon cream of tartar
1 tablespoon vanilla extract
⅔ cup powdered erythritol sweetener (such as Swerve®)
2 tablespoons melted coconut oil

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