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    Home / Desserts

    Aquafaba Whipped Cream

    Last updated: Jan 25, 2023 · Published: Jan 25, 2023 by Elizabeth Shah. This page may contain affiliate links.

    63 shares
    Jump to Recipe

    This 5-ingredient vegan aquafaba whipped cream is sugar free and low fat, with just 5 calories per serving. It's the perfect, healthy dessert topping!

    This dairy free, sugar free, oil free whipped 'cream' made with aquafaba (a.k.a. canned chickpea liquid) is the perfect complement to desserts like my chocolate mug cake, 4-ingredient apple crisp, skinny pumpkin spice pudding or skinny chocolate mint chia powder pudding.

    Close up bowl of whipped topping.
    Jump to:
    • What I love about this vegan 'cool whip'
    • Ingredients
    • Step-by-step instructions
    • Pro tips
    • Substitutions and variations
    • What to serve with aquafaba whip
    • FAQs
    • More whole food, plant-based dessert recipes
    • 📖 Recipe

    What I love about this vegan 'cool whip'

    I love this healthy, vegan whipped topping because it adds a pretty, creamy element to desserts without unhealthy ingredients like oil, dairy, sugar or saturated fat.

    This slightly sweet topping comes out somewhere between a rich and heavy dairy whipped cream and a light and fluffy meringue. I think the possibilities for incorporating this recipe into your desserts here are endless.

    Plus, it's quick and easy to make, with only 5 basic ingredients. (Or 4, if you choose to make this recipe without cream or tartar, which won't be quite as stiff and fluffy, but will still work.)

    It's also pretty great that this recipe uses chickpea liquid--an ingredient that might otherwise be discarded. And if you're like me, you always have canned chickpeas in the pantry.

    Ingredients

    • aquafaba - the liquid from 1 can of chickpeas (no sodium added).
    • cream of tartar
    • vanilla extract
    • powdered sugar - erythritol or (other granulated whole food, plant-based sugar) + arrowroot powder (or cornstarch), blended.
    Ingredients.

    Step-by-step instructions

    Follow these photos and instructions to help make it great, every time. Please also see the full recipe card at the bottom of this page.

    Step 1. Make the powdered sugar.

    Hand mixer beating frothy white liquid.

    Step 2. Beat the aquafaba until foamy.

    Pouring cream of tarter from glass dish into bowl.

    Step 3. Add the cream of tartar.

    Hand mixer beating thickening white liquid.

    Step 4. Beat on high until the mixture thickens.

    Pouring vanilla from a glass dish into a bowl of topping.

    Step 5. Add the vanilla extract. Beat for about 1 minute.

    Spooning powdered sugar into the bowl, beaters covered in topping.

    Step 6. Add the powdered sugar a little at a time while beating.

    Thick mixture in bowl with peaks starting to form.

    Step 7. Continue mixing until thick and stiff peaks form.

    Pro tips

    How to whip aquafaba. Follow the recipe, and add ingredients in steps, stopping to beat the mixture in between. It will take about 10 minutes. But once the finished dish is nice and thick, with stiff peaks (as shown in the pictures), stop beating. Over beating can actually deflate and flatten the whip.

    Take your time. At first, it may seem like the topping is not getting thicker or forming peaks. Be patient and make sure to beat according to the recipe instructions. If you've followed the recipe and still can't get peaks to form, you may be working with old/expired cream of tartar.

    Check for sweetness. As prepared, this recipe is not very sweet. You may want to increase the sweetness with maple syrup or more powdered sugar. Please see the recipe notes for details.

    Substitutions and variations

    Check out these ideas for ingredient substitutions, and creative ways to adapt this recipe to your liking. I haven't tried all of these myself, but please give them a try if you don't have everything you need on hand or just like to experiment.

    Substitutions

    • Cream of tartar. Substitute approximately ¼ teaspoon baking powder. Or omit if desired. The recipe won't be as thick and stiff, but it will still work.
    • Arrowroot powder. Cornstarch works equally well in this recipe, though it isn't as healthy.
    • Erythritol. I haven't experimented with other WFPB compliant sweeteners as erythritol is healthy and works so well here. But any granulated sugar should work to make the powdered sugar. Please note, dark-colored sugars will darken the topping, which you may not find appealing!

    Variations

    • Maple syrup - add ½ to 1 teaspoon for a sweeter whipped topping.
    • Lemon or orange zest - add 1-2 teaspoons for a citrus note.
    • Cinnamon or cardamom - add a pinch or two for a warm spice note.
    Aquafaba whipped topping on almond flour mug cake.

    What to serve with aquafaba whip

    I love this aquafaba whip on top of my ooey-gooey, chocolate mug cake (shown above). It's also great on pies, sundaes or even a mug of your favorite hot cocoa.

    Pretty much anywhere you'd use Cool Whip, you can substitute this much healthier, sugar free, dairy free topping.

    FAQs

    Can you make aquafaba whipped cream without cream of tartar?

    Yes. You can simply omit it in this recipe, and it will still work. The result will be slightly less thick and stiff. Or, you can substitute ¼ +⅛ teaspoon baking powder, or a similar amount of acid such as lemon juice or vinegar.

    Do I need a stand mixer to make aquafaba whip cream?

    No. This recipe works well with a hand mixer.

    Can you over whip aquafaba?

    Yes, if you continue to beat the mixture after it thickens and forms stiff peaks, you can over whip it. The result will be runny and flat.

    How to store/freeze this recipe.

    Store this recipe in the refrigerator in an airtight container for 3-4 days. Re-whip with a beater if it becomes flat. I don't recommend freezing this recipe.

    Happy, whole food plant-based cooking, y'all!

    -Elizabeth xo

    I LOVE hearing from you! Connect with me on Facebook, Instagram  or  Pinterest, or drop me a note in the comments.

    More whole food, plant-based dessert recipes

    • Almond Flour Mug Cake
    • Vegan Pound Cake with Lemon Icing
    • Vegan Molasses Ginger Cookies
    • Healthy Apple Crisp - 4 Ingredients

    📖 Recipe

    Close up bowl of aquafaba whipped cream.

    Aquafaba Whipped Cream

    This 5-ingredient vegan aquafaba whipped cream is sugar free and low fat, with just 5 calories per serving. It's the perfect, healthy dessert topping!
    5 from 2 votes
    Print SaveSaved! Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 12 minutes
    Total Time: 12 minutes
    Servings: 16 servings
    Calories: 5kcal
    Author: Elizabeth Shah
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    Ingredients

    • ½ cup aquafaba the liquid from 1 15 ounce can of chickpeas--no sodium added. Refrigerated is best, but room temperature works too. See notes
    • ¼ teaspoon cream of tartar
    • 2 teaspoons vanilla extract

    To Make the Powdered Sugar (yields about ½ cup)

    • ¼ cup erythritol or substitute another other granulated sugar-see notes.
    • 1.5 teaspoon arrowroot powder or substitute cornstarch

    Instructions

    To Make the Powdered Sugar

    • Add the erythritol and arrowroot powder to a high speed blender, and process on high speed until the mixture becomes light and powdery, about 30 seconds. I like to use my Nutribullet. This will yield about ½ cup of powdered sugar, and you will use all of it to make the whipped cream.

    To Make the Whipped Cream

    • Pour the aquafaba into a medium sized bowl.
    • Using an electric hand mixer or stand mixer, beat on high until the aquafaba gets very foamy, about 2 minutes.
    • Add the cream of tartar.
    • Continue to beat on high for about 5 minutes. The liquid will continue to thicken up.
    • Add vanilla extract and beat on high for 1 more minute.
    • Slowly add the powdered sugar little at a time, and continue to beat as the sugar is being added.
    • Continue mixing on high until all of the ingredients are well combined and the mixture becomes quite thick and fluffy, and peaks form--about another 2 minutes.

    Notes

    This recipe yields about 4 cups of whipped topping. 
    Chickpeas. Brands tend to vary, but a 15-ounce can should provide at least ½ cup of liquid, which is what you need to make this recipe.
    Aquafaba temperature. We found it's easier to get the topping nice and fluffy when working with cold aquafaba, but this recipe will work with aquafaba at room temperature as well. 
    Sweetness. For a sweeter topping, add more powdered sugar, or ½ to 1 teaspoon of maple syrup.
    Flat or runny topping. If the whipped topping gets flat or runny after storing in the refrigerator, you can whip it again to bring back the fluffy peaks. Note: for best results, I don't recommend freezing it. 

    Nutrition (approximate)

    Calories: 5kcal | Carbohydrates: 3g | Protein: 0.2g | Fat: 0.03g | Sodium: 1mg | Potassium: 8mg | Fiber: 0.002g | Sugar: 0.3g | Calcium: 1mg | Iron: 0.1mg
    Tried this Recipe? Please share it!Mention @HealthyMidwesternGirl or tag #HealthyMidwesternGirl!

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    Hi, I'm Elizabeth Shah

    My husband calls me his "healthy Midwestern girl," because I LOVE TO EAT! Fortunately, I also love to cook. I'm so excited to share my 100% vegan, whole food, plant-based, no oil recipes with you! MORE...

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