Vegan Whipped Cream (no coconut)

Author: Katie

This vegan whipped cream is dairy-free and oil-free. It’s also made without coconut. Enjoy this fluffy whipped cream with your favorite cake or as a delicious hot chocolate or coffee topping.

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4.41 from 32 votes

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Prep Time: 8

Total Time: 8

Course: Dessert

Cuisine: dairy-free, vegan

Servings: 16 servings (2 cups of whipped cream)

Ingredients

¾ cup aquafaba (liquid from a 15oz (420g) can of chickpeas or white beans)
¼ teaspoon cream of tartar
¾ cup powdered sugar *or more

You can find detailed step-by step-photos above the recipe card.

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.

Nutrition

All nutritional information is based on third-party calculations and should be considered estimates.

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