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a whisk with whipped aquafaba cream


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  • Author: Bianca
  • Prep Time: 5
  • Cook Time: 5
  • Total Time: 10 minutes
  • Yield: 5-6 cups 1x
  • Method: stand mixer / hand mixer
  • Cuisine: American
  • Diet: Vegan


This easy vegan whipped cream is probably the healthiest whipped cream ever. It’s made without any coconut (fat). This recipe is versatile, light and fluffy, and whipped in less than 5 minutes.




Drain the water from a can or glass jar of chickpeas into a large mixing bowl.

Keep the chickpeas for later as a snack or another recipe (hummus?).

One jar of chickpeas is about ¾ cup of liquid. If you have more or less chickpea brine, don’t worry. As long as you have half a cup of brine you will be able to follow this recipe and end up with a good amount of whipped cream.

Add the cream of tartar to thicken the whipped cream and make it fluffy and stiff.
Also, add in the powdered sweetener and vanilla.

Start whipping with a standing mixer for about 3-4 minutes.
Start at medium speed and increase after 30 seconds to high speed.
Whisk until you have a thick foamy texture with stiff peaks.

You can also use a hand mixer. It will take about double the time then, but the result will be the same.

Serve immediately to enjoy a fluffy thick texture. Any leftovers can be kept in the freezer and scoop out as much as you need.

¾ cup of chickpea brine should be about 5 cups of whipped cream.


When you look at any store-bought whipped cream you will notice that whipped cream is very sweet. So, for a store-bought-like experience, I use a 1 on 1 ratio aquafaba and sweetener, but adjust to your taste and use less (or even more) sweetener as you like.

The sweetener should be powdered to assure a smooth (not grainy) texture. If you want to use white powdered sugar, double-check if it’s vegan friendly.

You can use chickpeas from a glass jar, a can, or cooked from scratch. If you cook chickpeas, simply use the water you cooked the chickpeas in.

Cream of tartar is optional, but I highly recommend it. This ingredient will make sure it forms a stiff whipped texture in way less time than without it. It also acts as a stabilizer to let the whipped cream keep its firm texture.