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a jar of chickpeas in liquid

How to Make Aquafaba and Aquafaba Whipped Cream


  • Author: Lindsay Cotter
  • Total Time: 10 -15 minutes
  • Yield: 2 to 2 1/2 cups whipped aquafaba 1x
  • Diet: Vegan

Description

Learn how to make aquafaba, also known as the starchy liquid that results from cooking beans (or from a can of chickpeas), why you would want to, how to use it as an egg replacer, and so much more! 


Ingredients

Units Scale

Ingredients for Whipped Aquafaba Egg Replacer

  • 15 ounce canned unsalted chickpeas, drained (reserve 3/4 cup liquid from the can)
  • 1/4 teaspoon cream of tartar or white vinegar
  • Additional Ingredients for Aquafaba Whipped Cream
  • 1/2 cup2/3 cup castor sugar or powdered sugar
  • 1 teaspoon vanilla extract

Instructions

Whipped Aquafaba Egg Whites Replacer

Aquafaba Whipped Cream 

Notes

 Egg White Replacer– Whipped aquafaba can be used in place of whipped egg whites in recipes by folding it into the batter or mixing ingredients into the whipped batter, such as aquafaba whipped cream

Storage Tips – Whipped aquafaba does not store well long term in the freezer. However, aquafaba brine (liquid) can be frozen in an ice tray for 2 to 3 months. 

 Cooking Tips- Aquafaba from scratch is more time-consuming but doable. You have to soak dried chickpeas, then cook them. After that, you simmer the cooking liquid down to the consistency of the canned liquid/brine. Consistency is similar to that of liquid egg whites, but yellow/brown. 

  • Prep Time: 10 minutes
  • Cook Time: n/a
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American

Keywords: whipped, vegan baking, egg replacer, aquafaba recipe, dessert