Holy whipped cream! Have you ever heard of aquafaba whipped cream? Or just aquafaba in general? If you haven’t, don’t worry. I had never heard of this beauty until a few weeks ago. When you are suddenly gluten free and dairy free in your household, a whole new world seems to open up to you that you didn’t even know existed. It’s crazy!
What is Aquafaba?
So what is aquafaba? Well bare with me here while I explain. Simply put, it’s the liquid that remains after soaking chickpeas or other beans and legumes. It has the same enzymes and structure that egg whites have. I know you may already be thinking, “wow. gross.” BUT, this stuff is magic when you can’t have dairy or if you are vegan. You can make whipped cream with it, meringue with it, even meringue cookies with it. This recipe, though, is for our favorite dairy free whipped cream!
Trust me, aquafaba whipped cream does not taste like chickpeas. Well, ok, it does by itself. But when we are done with it, it tastes like fluffy magic especially topping our homemade Hot Chocolate.
Dairy Free Whipped Cream
Let’s make some whipped cream! This whipped cream is made the same as normal whipped cream. That’s the beauty of this recipe. Only one little ingredient difference- that’s it!
I like to just save the liquid whenever I make a recipe involving chickpeas like my Chickpea Cardamom Blondies or my Chickpea Molasses Cookies. This way I have it on hand whenever we want whipped cream and it minimizes waste- always a plus.
In a large mixing bowl pour your can of aquafaba (chickpea liquid) in and using an electric hand mixer start beating it with a whisk attachment on low to medium speed. You are going to be beating this stuff for at least 7 minutes or so. Start low and speed up from there as it starts to thicken and turn white and fluffy.
Just like a normal meringue or whipped cream, you can stop once stiff white peaks form. After that happens, add your vanilla and powdered sugar. Add the powdered sugar 1 tablespoon at a time while beating to avoid weighing the fluffy mixture down by dumping it all in at once. This way too, you can taste test how much sugar you want. A little less than 1/3 cup or a little more depending on your taste preference.
As soon as you feel it’s perfectly sweetened, use it to top hot chocolate, coffee, dairy free ice cream, pies, brownies, or anything else you like to use whipped cream for! Enjoy 🙂
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If you love this recipe, be sure to check out these drool worthy recipes too:
- 1 can Chickpea Liquid (Aquafaba)
- 1/3 cup Powdered Sugar (make sure it's vegan if you need to)
- 1 tsp Vanilla Extract
- In a large mixing bowl, pour in the liquid (not chickpeas) from your can of chickpeas.
- Using a electric mixer with the whisk attachment, beat the liquid starting on low-medium and eventually moving up to a higher speed as it thickens.
- Beat for around 7 minutes, until stiff white peaks form.
- Once that's done, add in your vanilla and the powdered sugar 1 tablespoon at a time while continuing to beat with mixer. Feel free to add less or more sugar than 1/3 cup depending on your taste preference.
- Enjoy this dairy free silky whipped cream on hot chocolate, pie, or anything else!
- Store in the fridge for about a week but note that it will turn back into liquid and you can just beat it back to whipped cream again as needed.
Nutrition Information:Yield: 7 Serving Size: 1
Amount Per Serving: Calories: 60Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 2mgCarbohydrates: 12gFiber: 2gSugar: 6gProtein: 2g
Nutritional information isn't always 100% accurate.