The moment I first whipped up this vegan whipped cream, I was amazed by how something so light and luscious could come together without a drop of dairy. Growing up, whipped cream was a staple in my kitchen, but as I switched to a plant-based lifestyle, I found myself wanting that same texture and subtly sweet flavor.
The secret lies in aquafaba, the magical liquid from a can of chickpeas. When whipped, it transforms into a cloud-like consistency that rivals traditional whipped cream. Not only is it dairy-free, but it’s also cholesterol-free, making it a heart-healthy alternative that doesn’t skimp on indulgence.
Plus, it’s naturally low in calories—perfect for those looking to enjoy a treat without the guilt.
Whether you’re dolloping it onto fresh fruit, layering it in trifles, or pairing it with warm Naan Bread or Cottage Cheese Flatbread, this vegan whipped cream adds a touch of elegance and simplicity to any dish. It’s also trending lately, with more people embracing plant-based eating.
Seriously, if you haven’t tried making this yet, you’re in for a treat.
What Makes This Recipe Special?
- A delightful discovery: Realizing aquafaba can create such a fluffy, creamy texture was a total game-changer. It’s like a little kitchen science experiment that actually works.
- No more missing out: As someone who loves topping desserts, this recipe has brought back that indulgent experience without compromising my vegan lifestyle.
- Customizable sweetness: You can adjust the sugar level or even add vanilla or cocoa powder for a unique twist, making it perfect for your taste.
- A healthy indulgence: Being low-calorie and dairy-free, it fits effortlessly into a balanced diet while still feeling like a treat.
- Surprisingly simple: It’s one of those recipes that feels fancy but comes together with minimal effort—because who doesn’t love a win like that?
Vegan Whipped Cream Recipe
Equipment
- Large mixing bowl
- Freezer-safe container
- can opener
- Spatula
- Measuring cups
- Hand mixer
Ingredients
- ¾ cup powdered sugar
- ½ cup aquafaba
- 1 tsp pure vanilla extract
- ⅛ tsp cream of tartar
Instructions
- Drain the liquid from a can of chickpeas into a large mixing bowl and save the chickpeas for another recipe.
- Aim for about 1/2 cup of liquid; an approximate amount works fine.
- Add cream of tartar to the bowl to aid the whipping process.
- Start whipping the liquid with a hand mixer on medium speed until it becomes slightly foamy.
- Increase the mixer to high speed and whip for 3-4 minutes until stiff peaks form.
- Gradually add powdered sugar and vanilla extract, then continue beating for another minute until the mixture turns fluffy and smooth.
- Serve the whipped cream immediately for the best texture.
- If you have leftovers, store them in the freezer, as refrigeration might cause them to lose its consistency.
- Frozen leftovers resemble the texture of Cool Whip.
Notes
- Ensure the aquafaba is at room temperature for better whipping results.
- Avoid over-mixing, as it may cause the whipped cream to deflate.
| Nutrition | Value |
| Calories | 25kcal |
| Carbohydrates | 6g |
Variations That Will Help You Customize Your Dish!
- Chocolate Whipped Cream: Add 1-2 tablespoons of cocoa powder when mixing in the powdered sugar for a rich, chocolaty flavor.
- Coconut-Flavored Whipped Cream: Use coconut extract instead of vanilla for a tropical twist.
- Citrus Zest Whipped Cream: Fold in a teaspoon of finely grated lemon or orange zest for a refreshing, zesty variation.
- Maple Sweetened Whipped Cream: Replace powdered sugar with maple syrup for a natural sweetness and a hint of caramel flavor.
- Spiced Whipped Cream: Mix in a pinch of cinnamon, nutmeg, or pumpkin spice for a warm, aromatic version.
