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This image shows creamy and white vegan whipped cream made from chickpea liquid, served in a white bowl with a silver spoon ready to be enjoyed.

Vegan Whipped Cream Recipe

This light, airy, and dairy-free whipped cream is made with aquafaba—the liquid from canned chickpeas. It’s a simple, versatile topping for desserts, requiring just a few ingredients and minimal effort. Perfect for vegans or anyone seeking a plant-based alternative to traditional whipped cream.
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Cook Time 5 minutes
Total Time 5 minutes
Course Dessert
Cuisine American
Servings 10 people
Calories 25 kcal

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.
    This image shows chickpeas being drained to extract the liquid, which will be used to create a creamy vegan whipped cream.
  • 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.
    This image shows cream of tartar being added to the drained chickpea liquid to help stabilize the whipped cream during the whipping process.
  • Start whipping the liquid with a hand mixer on medium speed until it becomes slightly foamy.
    This image shows the chickpea liquid being whipped in a mixing bowl with a hand mixer, starting to form soft peaks for vegan whipped cream.
  • Increase the mixer to high speed and whip for 3-4 minutes until stiff peaks form.
    This image shows the whipped chickpea liquid achieving stiff peaks, a sign that it's ready to be transformed into creamy vegan whipped cream.
  • Gradually add powdered sugar and vanilla extract, then continue beating for another minute until the mixture turns fluffy and smooth.
    This image shows powdered sugar and vanilla extract being added to the whipped chickpea liquid, enhancing the flavor of the vegan whipped cream.
  • Serve the whipped cream immediately for the best texture.
    This image shows the smooth and fluffy texture of the final vegan whipped cream, ready to be served and enjoyed.
  • If you have leftovers, store them in the freezer, as refrigeration might cause them to lose its consistency.
    This image shows the creamy vegan whipped cream being served in a bowl with a spoon, ready to be added to desserts or enjoyed on its own.
  • Frozen leftovers resemble the texture of Cool Whip.
    This image shows leftover vegan whipped cream being stored in a container for freezing, preserving it for later use.

Notes

  • Ensure the aquafaba is at room temperature for better whipping results.
  • Avoid over-mixing, as it may cause the whipped cream to deflate.