This creamy and fluffy Aquafaba Whipped Cream is the vegan whipped cream that dreams are made of. Light and wispy like a cloud.
- Whip aquafaba for 1 min: Add the aquafaba to your mixing bowl, and mix (with a whisk attachment, or the double whisk attachment for a handheld mixer) on medium high (about a 7 for my Kitchenaid stand mixer for one minute.
- Add cream of tartar: Sprinkle in the cream of tartar while the mixer is still running and mix for 3 more minutes, turning the speed up to the highest speed (10 for me) it can go after the cream of tartar is in.
- Add the vanilla: Slow the mixer down to medium speed (5 or 6 for me) and pour in the vanilla near to the center of the bowl where the whisk is.
- Add the sugar: While still on medium, add the powdered sugar to the center of the bowl about a tablespoon or two at a time. This is the best way I’ve found to keep it from throwing the sugar everywhere, though it still does a bit. I like to hold up a piece of parchment paper as a shield (also keeps the powdered sugar in the bowl and not on my floor, much to my dog’s dismay). This is another time when having a stand mixer is a lot nicer than using a handheld.
- Mix for 8-12 more min: Once all the sugar is in, turn it back up to the highest speed and allow it to mix for at least 8 more minutes, but ideally 10-12.
- Use immediately: That’s it! Use immediately--you can re-whip it a bit if you need to, but it tends to “fall” in the fridge.
- Freeze for deliciousness: You can freeze this whipped cream, but it is not as fluffy when thawed. It tastes really great frozen though, like a lighter sort of soft serve ice cream!
- Note 1: This recipe calls for 2 cups but makes a MASSIVE amount of vegan whipped cream, so feel free to reduce it.
- Note 2: If you are using aquafaba from cooking chickpeas from dried, your cooking liquid may be a little thin. If it doesn’t closely resemble the liquid found in a can, throw it in a saucepan, bring it to a boil, and allow it to cook down for a little bit, like 8-10 minutes or so.
- Note 3: Many recipes for vegan whipped cream call for cream of tartar. It helps egg whites stabilize and actually does the same thing for aquafaba. Cream of tartar can be found at most grocery stores--I can find mine at Walmart, health food stores, and even the regional chain grocery store by me. It can also be found online. However, you actually can make the aquafaba whipped cream without it, it will just be thinner and looser. Don’t go too heavy on it, also, since it has a very tangy taste.
- Note 4: Organic granulated sugar is too heavy, but you can take granulated sugar and blend it into finer granules and it will work a bit better. Organic powdered sugar is best, though. I say organic because some conventional sugars (powdered and non) are filtered through animal bone char.
- Note 5: A step I recommend taking beforehand is to freeze your mixing bowl (for 30 minutes to an hour) and refrigerate your aquafaba (for 1-24 hours). Refrigerating prepared aquafaba whipped cream can make it fall, so I recommend chilling your ingredients and equipment if you want cold whipped cream.
- Note 6: I HIGHLY recommend a stand mixer with a whisk attachment for this process, but you can also use a handheld mixer. Because of the size difference with the whisk, you may want to move your arm in a circular motion while it is whisking so you’re evenly whisking the entire mixture. I also recommend a tall bowl to reduce splattering.
- Category: Ingredient
- Method: Mixer
- Cuisine: American
Keywords: Vegan, Gluten-Free, Oil-Free, Nut-Free, Soy-Free, Vegan Whipped Cream