Vegan Whipped Cream
Just because you’ve gone vegan or plant-based doesn’t mean dessert can’t be fancy. Make this Vegan Whipped Cream and put it on whatever you like!
- 3/4 cup Aquafaba
- 1/2 tsp Cream of Tarter
- 1/2 cup Maple Syrup (or 4oz of super fine sugar)
- 1 tsp Vanilla Extract
- 1/2 tsp Lemon Juice
If you’re getting your aquafaba from a can of chickpeas you might need to reduce it down to 1/2 cup by simmering it in a small pot. If you’ve made your own by cooking chickpeas you’ll have to decide based on how dense your liquid already is. We want it to still be running, but not be too liquidy… Once you reduce it you’ll need to chill it before beating.
Beat on low speed in a mixer with the the cream of tarter until semi-opaque. Icream to high and beat another minute until completely opaque.
Reduce to low and add in 1 tbsp of your sweetener, raise back to high and beat for one minute. Repeat until all sweeter is added or it’s at the level of sweetness you want. DO NOT add it all at once or the aquafaba won’t aerate properly and it won’t get fluffy.
Return to high and beat for another 10 minutes, scraping down the sides with a spatula as needed. Beat until stiff, white, and glossy.
Add vanilla and any other flavour mix-ins you want. Beat another 3 minutes until stiff and it looks like marshmallow fluff. Don’t worry about over-beating it. It’s not like the counterpart with animal products - you can’t overheat this!
Use as needed. If it falls flat you can simply bring it back by beating it again. Chill leftovers in the fridge and beat again the next day.
