Easy Vegan Whipped Cream
Vegan whipped cream is delicious and a great way to add a little extra sweetness and richness to your nondairy desserts. You can use it as a refreshing topping for your favorite nondairy ice cream, cake, brownies, pie, and even fresh fruits.
You can also flavor the whipped cream with your favorite spices, such as cinnamon, nutmeg, or vanilla.
It is made by mixing aquafaba, cream of tartar, and sugar.
What is Aquafaba?
Aquafaba is the water in which legume seeds such as chickpeas have been cooked.
If you are starting to experiment with nondairy recipes, this nondairy vegan whipped cream is a great way to start.
Ingredients
Method
- Put ¾ cup bean liquid or aquafaba of a can of chickpeas in a stand mixer bowl.
- With a whisk attachment, start whisking at low speed and work up to medium speed until the aquafaba becomes frothy. A hand mixer can be used definitely.
- Once, foam is forming, slowly add 1 tsp cream of tartar. The cream of tartar is going to help stabilize the mixture to form whipped cream-like peaks with the aquafaba.
- Start whipping it again at high speed now.
- Slowly add in ½ cup of powdered sugar.
- Add 1 tsp vanilla extract to get whipped cream-like flavor.
- Keep whisking until the cream reaches stiff peaks.
- Enjoy it on pancakes, fruits, coffee, or cakes.