Move over whipped cream, there’s someone new in town. Friends, allow me to introduce you to aquafaba. 😀
What is aquafaba, you might ask? It’s really just a fancy word for chickpea juice… Not exactly appealing. But truth be told, it’s amazing! It’s easy, cheap, has a neutral flavor (ie doesn’t taste like beans), and makes stiff peaks that are swoon worthy. And since it’s free of the 8 major food allergens, it’s safe for virtually everyone around your table!
Not only does this stuff make amazing whipped topping, it can also be used as an egg white substitute in some recipes, and people have also used it to make vegan meringue pies, macaroons, mayo and more!
Cream of tartar is the magic ingredient to help make the stiff peaks that are typical in whipped cream. It’s not a cream – it’s actually a powder that you can find in the baking and spice section at your local grocery store. You will definitley want to also include the vanilla and maple syrup in this recipe. Even though aquafaba has a mild flavor, no one wants to eat plain “bean fluff.” 😉 You can use powdered sugar as a sweetener, but I prefer the flavor that maple syrup gives. The last ingredient is totally optional, but I also add a couple tablespoons of mild flavored oil (like vegetable or coconut oil) to give it a rich, smooth texture that verly closely resembles that of whipped cream or cool whip.
This dairy free whipped topping is so easy to make, it’s almost ridiculous. Simply drain the juice from one can of chickpeas (aka garbanzo beans) into a medium sized bowl (save the chickpeas to use later), along with the cream of tartar. Next, using either a hand mixer or stand mixer (a hand whisk won’t work well), whip it on high until stiff peaks form (about 5 or 6 minutes). Add in the salt, vanilla, and maple syrup, and whip again for a few more minutes until white and fluffy again. Lastly, add the oil and whip just until combined. Once whipped, the aquafaba from one can of chickpeas will make about 4 cups!
You will want to make this right before serving, as it doesn’t keep well in the fridge once it’s been whipped (It will eventually turn back into liquid). And no, sadly it cannot be re-whipped. It just goes flat! Trust me… I’ve tried. 😉
One fun thing to note, however, is that if frozen, it will take on an almost ice cream-like consistency! It is delicious over warm pie, crisp, or other dessert. It is also fun to spoon it into a bag with an icing tip, and make it look like real whip cream on top of your desserts.
I am definitely no expert when it comes to aquafaba. But it is a fun discovery, and an easy substitute for whipped cream! Keep this fun whipped topping in mind for your summer desserts, and let me know what you think!
- 1 can chickpeas (reserve the juice! This is the aquafaba)
- ¼ tsp cream of tartar
- 3 Tbsp maple syrup (or powdered sugar)
- 2 tsp vanilla
- Pinch of salt
- 2 Tbsp oil (optional)
- Drain aquafaba into a medium mixing bowl (save the chickpeas to use in another recipe).
- Add cream of tartar.
- Using a hand mixer or stand mixer (not a hand-held whisk), mix aquafaba on high until stiff peaks form (about 5 minutes).
- Add vanilla, maple syrup, and salt. Mix on high until fully smooth and the peaks are stiff, white, and fluffy (about 2 minutes).
- Add oil (if using), and mix on medium just until the oil is fully combined.
- Serve immediately, or freeze for a later treat.
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