Aquafaba Whipped Cream ❄️

This recipe is pure MAGIC, you have to see it to believe it! The leftover water in your can of chickpeas (aquafaba) is so versatile! Aquafaba can be used as an egg binder, or to make things likes like macaroons, meringue, mayo, or whipped cream;)

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Aquafaba Whipped Cream Recipe

• Servings: 4-6 servings

• Prep Time: 10 minutes

• Cook Time: 5-10 minutes

• Total Time: 15-20 minutes

  
  

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)

Instructions:

1. 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.

   
   

2. 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.

   
   

3. 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.

   
   

4. Optional Oil: If desired, add the canola or coconut oil for extra richness and whip until combined.

   
   

5. Serve: Use immediately as a topping for desserts, or store in the refrigerator for up to 3 days.

Nutritional Facts (estimated per serving):

• Calories: 40-50

• Total Fat: 1-2 g

• Saturated Fat: 0-1 g

• Carbohydrates: 8-10 g

• Dietary Fiber: 0 g

• Sugars: 7-8 g

• Protein: 0-1 g

• Sodium: 0-5 mg

  
  

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