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.
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.
- aquafaba - the liquid from 1 can of chickpeas (no sodium added).
- cream of tartar
- vanilla extract
- powdered sugar - date sugar or any granulated whole food, plant-based sugar + arrowroot powder (or cornstarch), blended.
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.
Step 2. Beat the aquafaba until foamy.
Step 3. Add the cream of tartar.
Step 4. Beat on high until the mixture thickens.
Step 5. Add the vanilla extract. Beat for about 1 minute.
Step 6. Add the powdered sugar a little at a time while beating.
Step 7. Continue mixing until thick and stiff peaks form.
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.
- 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!Note: this recipe was originally made with erythritol, which has since come into question as an acceptable WFPB sweetener. Please use date sugar or another granulated sweetener of your choice.
- 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.
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.
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.
No. This recipe works well with a hand mixer.
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.
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!
More whole food, plant-based dessert recipes
Aquafaba Whipped Cream
- 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 date sugar or substitute another other granulated sugar-see notes.
- 1.5 teaspoon arrowroot powder or substitute cornstarch
To Make the Powdered Sugar
- Add the date sugar 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.