Recipe By Yoly
Published Apr 23rd
Prep 10m Cook - Additional 4h Ready In 4h 10m
Servings 12 servings Calories 28.2

Vegan whipped cream made with chickpea liquid. I find that if you refrigerate the liquid, the aquafaba does not have to be beaten as long as when at room temperature. If in a hurry, use room temperature liquid and beat twice as long.

Recipe Ingredients

  • ¾ cup aquafaba (liquid from can of chickpeas)
  • ¼ teaspoon cream of tartar
  • 1 tablespoon vanilla extract
  • ⅓ cup powdered erythritol sweetener (such as Swerve®)
  • 2 tablespoons melted coconut oil

Cooking Directions

  1. 1 Refrigerate aquafaba for at least 4 hours, or overnight.
  2. 2 Whip aquafaba with a mixer until it starts to get foamy, about 2 minutes. Add cream of tartar and continue to mix on high until stiff peaks form, about 2 minutes. Add vanilla and beat for 1 more minute.
  3. 3 Add powdered sweetener and melted coconut oil; whip until fully incorporated, about 1 minute.

Nutrition Facts

  • Calories 28.2
  • Carbohydrate 11 g
  • Fat 2.3 g
  • Saturated Fat 2.1 g
  • Sodium 0.1 mg
  • Sugar 0.1 g

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