Aquafaba Whipped Cream

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.

• Preparation Time: 10 mins
• Total Time: 10 mins
• Calories: 28 Calories

Ingredients

• 1 tablespoon vanilla extract
• ¼ teaspoon cream of tartar
• 2 tablespoons melted coconut oil
• ¾ cup aquafaba (liquid from can of chickpeas)
• ⅔ cup powdered erythritol sweetener (such as Swerve®)

Recipe Instructions

Step 1

Refrigerate aquafaba for at least 4 hours, or overnight.

Step 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.

Step 3

Add powdered sweetener and melted coconut oil; whip until fully incorporated, about 1 minute.