Everyday Cooking Recipe « 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.

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. Refrigerate aquafaba for at least 4 hours, or overnight.
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. Add powdered sweetener and melted coconut oil; whip until fully incorporated, about 1 minute.

Nutrition Facts

• calories28.2
• carbohydrateContent11 g
• fatContent2.3 g
• saturatedFatContent2.1 g
• sodiumContent0.1 mg
• sugarContent0.1 g