Looking for a vegan whipped cream that’s silky but still dairy-free and oil-free and made without coconut milk? Then this plant based whipped cream recipe is for you. It’s made with aquafaba and ready in few minutes. It tastes fantastic in recipes like this Oat Milk Hot Chocolate or as a Vegan Chocolate Brownie topping.
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Why You'll Love This Recipe
- It’s incredibly fluffy!
- It’s quick & easy to make!
- There’s no oil and no dairy involved!
- It’s low in fat and naturally gluten free!
What Is Aquafaba?
This recipe asks for aquafaba. Aquafaba is bean water- the liquid or brine from canned chickpeas or beans. Usually, when using chickpeas you’d rinse your beans in a colander to get rid of the liquid. But it can also be used to make vegan whipped cream. When you beat this liquid (with a hand or stand mixer), you’ll end up with light and fluffy peaks.
How to Make Plant Based Whipped Cream
If you prefer a non-dairy whipped cream with no coconut in it, this recipe is for you! While it can be a bit tricky to achieve a satisfying whipped cream texture with coconut milk, it is much easier with aquafaba!
This vegan whipped cream recipe is quick and easy and only requires 3 ingredient. It can be prepared without chilling time – it’s ready in a couple of minutes!
Step 1: Drain chickpeas/ white beans & add cream of tartar
Drain the liquid from a can of chickpeas and put it into a mixing bowl (either for your standing mixer or a hand mixer).
Step 2: Beat liquid until it becomes fluffy
Then it’s time to start whipping. Beat the aquafaba until it forms semi-stiff peaks. This will take about 4-6 minutes, depending on the texture of your aquafaba and the equipment you use.
You could either use a hand mixer or a stand mixer but I do recommend using a stand mixer.
Then add the powdered sugar and beat the mixture for another 2-4 minutes.
When using a hand mixer it works exactly the same, but I have found to get better results when using a stand mixer.
Serve immediately.
Ingredients & Substitution Notes
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Aquafaba: This recipes is made with drained chickpea water but you could also use the bean liquid from white beans (cannellini). Try using unsalted or low-salt beans if you can (if not you’ll just need a bit more sugar).
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Cream of Tartar: It’s acidity helps to make firmer peaks. Can be replaced with equal amounts of lemon juice or a neutral flavoured vinegar (but I recommend using cream of tartar).
- Powdered Sugar: Is used to sweeten the recipe. How much sugar you need depends on how salted your beans are or how sweet to like your whipped cream. Aquafaba from salted canned beans is slightly salty- so we add some sugar to counteract that taste. If your aquafaba tastes too salty, try a different brand! I would not recommend replacing powdered sugar with granulated sugar in this recipe.
How to Use This Vegan Whipped Cream?
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- in drinks such as Oat Milk Hot Chocolate, Chocolate Chips Hot Chocolate or this Pumpkin Spice Latte
- on cakes such as Black Forest Chocolate Cake, Vegan Mango Coconut Cheesecake, Double Chocolate Marzipan Tart
- as a Vegan Chocolate Mousse Topping
- on Almond Milk Crepes or 3 Ingredient Vegan Crepes
- on these No-Milk Waffles
Tips & Tricks
- Use stand mixer if you can! The recipe also works with a hand mixer but I’ve always achieved better results when using a stand mixer.
- Adding some cream of tartar really does make a difference and I would not skip it (even though it might work without it but deflate much easier).
- It’s normal that plant based whipped cream loses it’s firmness. It can easily be rewhipped but only when it’s cold! It won’t foam up nicely when it was kept at room temperature (at least when you’re rewhipping with a hand mixer)!
Storing and Freezing - How long does it last?
Store it in an airtight container in the fridge for about 4 days.
Once whipped, it's texture won't last indefinitley and it will deflate over time. But you can always rewhip it, right before using it the next time (but make sure that it’s cold/ stored in the fridge before rewhipping it).
The unwhipped liquid also stays in the fridge for up to 4 days or you could also freeze it and use it another time.
FAQs
Yes, aquafaba is a word for bean water. While this recipe uses chickpea water, you could also use the liquid from white beans. I don’t recommend using kidney beans, because you will end up with a brownish whipped cream.
Yes, it acts as a stabilizer and helps with the texture of the aquafaba. If you skipped it, the recipe works but the peaks will be much less firm. They might also deflate quicker.
Cream of tartar works because of its acidity. If you have no cream of tartar on hand, there are two options: You could either use an equal amount of neutral flavoured vinegar such as apple rider or white vinegar. You could also use replaced it with an equal amount of lemon juice to create a similar acidic effect.
While some say aquafaba itself has a quite neutral taste, others (including me) don’t find the taste all too great. However, when you add some powdered sugar, you will end up with a light and fluffy, sweet tasting whipped cream.
While it does seem to contain some of the nutrients from the chickpeas, they seem to be very low. It doesn't contain any fat or oil but the nutrient density is also quite low.
Try These Recipes with Aquafaba
- Oat Milk Hot Chocolate
- Hot Chocolate with Cocoa Powder
- Pumpkin Spice Latte
- Vegan Pumpkin Brownie
- Plant Based Chocolate Mousse
- Eggless Almond Cake
- Vegan Chocolate Hazelnut Brownie
- Vegan Pumpkin Banana Bread
- Almond Milk Crepes
📖 Recipe
Vegan Whipped Cream (no coconut)
Ingredients
- ¾ cup (180 ml) aquafaba (liquid from a 15oz (420g) can of chickpeas or white beans)
- ¼ teaspoon cream of tartar
- ¾ cup (75 g) powdered sugar *or more
Instructions
- Use a colander to rinse your chickpeas or beans and save the liquid in a medium sized mixing bowl (the liquid will expand in size).
- When using a stand mixer, use your stand mixer bowl.
- Add cream of tartar and start beating the liquid on high until its becomes fluffy. It will start resembling the texture of shaving cream before finally becoming more fluffy.
- This might take anywhere between 4-6 minutes (depending on the texture of your aquafaba and the equipment used (hand or stand mixer).
- Slowly add powdered sugar and continue mixing until it eventually forms stiff peaks. This might take another 2-4 minutes.
- Taste and adjust sugar- you might need a bit more if your chickpeas were quite salted.
- Enjoy right away in recipes such as Oat Milk Hot Chocolate or Vegan Chocolate Brownie.
Video
Notes
- Chickpeas/ Beans: Try using low-salt chickpeas/ beans for best flavor.
- Aquafaba: White beans usually have less amount of liquid (~⅓ cup) while canned chickpeas have more water (~½ cup).
- Cream of Tartar: could be replaced by equal amounts of lemon juice or neutral flavoured vinegar
- Sugar-Free: To make this recipe sugar free, use stevia instead. The amount might not be the same as with sugar though- taste and adjust sweetness.
veganempress says
Made and came out good but I'd like chocolate whipped cream. Do you think I should mix in cocoa powder or melt chocolate and mix that in? What's not going to ruin the creaminess? Thanks.
Katie says
Thanks for your feedback 🙂 Hm, that's hard to say, I'm pretty sure adding melted chocolate would destroy the texture so your best bet would be cocoa powder I think.
Angel says
Does this freeze well once it's whipped?
Katie says
No, I'm afraid it doesn't. Once thawed it won't hold it's fluffly texture.