This vegan whipped cream is made using aquafaba, the liquid from a can of chickpeas. It's light, fluffy, and perfect as a topping for desserts like pies, cakes, or fruit. The recipe is simple and quick, making it a great option for those looking for a plant-based alternative to traditional whipped cream.
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Whip the aquafaba on high speed using a mixer until stiff peaks form.
Gradually add the sugar to the whipped aquafaba while continuing to beat on high speed.
Add vanilla extract if desired, and beat for another minute to incorporate.
Use the whipped cream immediately as a topping for desserts like pies, cakes, or fruit. Alternatively, store it in an airtight container in the refrigerator for up to 2-3 days. Note that it may lose some of its volume over time.
Ensure the aquafaba is at room temperature before whipping for better results.
Use a stand mixer or hand mixer for optimal whipping; whisking by hand may not achieve the desired stiffness.
If storing in the refrigerator, gently re-whip before serving to restore some of the lost volume.
What is aquafaba?
Aquafaba is the liquid found in a can of chickpeas or the cooking water from chickpeas. It is often used as a vegan substitute for egg whites in recipes.
Can I use a different sweetener instead of granulated sugar?
Yes, you can use powdered sugar or another sweetener, but it may slightly affect the texture and flavor.
How long can I store the whipped cream?
You can store it in an airtight container in the refrigerator for up to 2-3 days, though it may lose some of its volume over time.
Can I make this recipe without vanilla extract?
Yes, vanilla extract is optional and can be omitted if you prefer a neutral flavor.
Can I use aquafaba from homemade chickpeas instead of canned?
Yes, homemade aquafaba can be used, but ensure it has a similar consistency to the liquid from canned chickpeas for best results.
