Do I have to whip aquafaba?

No, you only need to whip aquafaba if the recipe calls for whipped egg whites. Otherwise, you can just use the liquid as it is!

What does aquafaba taste like?

If you’re worried about it tasting like beans, don’t worry! It has a very mild texture that takes on the flavor of whatever it is added to. Your guests won’t even notice a difference.

Is cream of tartar required?

Yes, cream of tartar is necessary, because its acidity prevents the proteins in the bean brine (which is similar to liquid egg whites) from bonding too tightly. As a result, it is easier to trap air bubbles, making the aquafaba fluffy and preventing the peaks from weeping once they are whipped.

Aquafaba can be used to replace egg whites in many recipes. However, it does not work well in recipes like scrambles, quiche, or omelets as a stand-alone egg replacer.

Can I use any type of bean to make aquafaba?

Technically, yes. However, chickpeas yield the best results as their brine is thicker and has more starch than other cooked beans.

How much aquafaba equals one egg?

In general, 3 tablespoons of aquafaba egg replacer can be used per 1 large egg. Or, use 2 tablespoons to replace every 1 large egg white.

How to Make Aquafaba

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 cup – 2/3 cup castor sugar or powdered sugar
1 teaspoon vanilla extract

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Instructions

Whipped Aquafaba Egg Whites Replacer

Drain the chickpeas liquid (brine) from the can (from scratch instructions in blog post) into a medium-sized mixing bowl. Save the chickpeas to enjoy in another recipe (like chickpea blondies!)
Using a hand mixer or stand mixer, whisk the brine until foamy, about 1 minute. Next add the cream of tartar. Whip aquafaba on high speed until it becomes very fluffy and forms semi-stiff peaks, around 5 to 7 minutes.
Whipped aquafaba is done once it looks similar to whipped egg whites and the peaks will hold on the whisk.
Store in the refrigerator in an airtight container for 1-2 days. However, after 24 hours the aquafaba starts to deflate!

Aquafaba Whipped Cream

Drain the chickpeas liquid (brine) from the can (aquafaba from scratch instructions in blog post) into a large mixing bowl. Using a hand mixer or stand, whisk the brine until foamy, about 1 minute.
Add the cream of tartar and continue to mix for 5 minutes on high until it becomes very fluffy and forms stiff peaks.
Pour in the vanilla extract and turn the mixer back on high. Slowly add the sugar until the mixture is very fluffy. It should take 5 -7 minutes total to fully incorporate all of the sugar. By the end, the mixture should form stiff peaks and look glossy.
Store in the refrigerator in an airtight container for 1-2 days. However, after 24 hours the whipped cream starts to deflate!

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