Fluffy, light, and coconut-free, this vegan whipping cream whips up from aquafaba into perfect peaks. Use it on desserts, fruit, or hot drinks for a smooth, dairy-free finish.
Ingredients
- 120 ml/4fl oz/½ cup aquafaba liquid from a can of chickpeas
- 2–3 tbsp powdered sugar
- 1 tsp vanilla extract optional
- ¼ tsp cream of tartar (optional for stability)
Instructions
Whip
- Pour aquafaba into a mixing bowl. Add cream of tartar, if using, for stability.
- Using a hand or stand mixer, whip the aquafaba on high speed until soft peaks form (3-5 minutes).
- Gradually add powdered sugar and vanilla extract while continuing to whip until stiff peaks form (an additional 5-7 minutes)
Serve and Store
- Use immediately as a dessert topping or refrigerate for up to 3 days. Re-whip if needed
Cooking tip:
Use chilled aquafaba and equipment.