Watching a bowl of aquafaba transform into whipped cream-like peaks is a magical thing, but sometimes things don't always go as planned. Whipping the liquid from your can of chickpeas into vegan whipped cream, icing, and meringue is a fun little trick, but a few mistakes can arise that can prevent it from whipping properly.
Here are five things to watch out for when you turn the beater on to make the crazy, wacky, magical thing called aquafaba.
1. You didn't use a stand mixer.
Because thin aquafaba needs to be whipped fiercely to achieve peaks, a powerful stand mixer really is the best tool for the job — don't even try to whip with a whisk. A hand mixer can work if that's all you have, but you might not get the same consistency that a stand mixer will give.
2. You forgot to add cream of tartar.
A 1/4 teaspoon or so of cream of tartar added to the aquafaba before you start whipping helps the liquid foam and fluff up to make for easier whipping and a more stabilized end result. If you prefer, you can also use the same amount of a neutral vinegar like apple cider, rice, or white vinegar instead.
3. You added the sugar all at once.
When adding sugar to your aquafaba as it whips, don't just dump it in all at once. That will cause whatever air you've already gotten into the aquafaba to deflate and slow down the whipping process. Instead, add the sugar slowly, spoonful by spoonful, until it's all combined.
4. You didn't wait long enough.
Unlike whipping egg whites and heavy cream, it takes quite a long time for aquafaba to whip. In fact, it can take up to 10 minutes to see any sort of peak form. So don't get discouraged and keep whipping.
5. Whipping too long.
However, like whipped egg whites and heavy cream, you can over-whip aquafaba. Once stiff peaks have formed, no matter how many minutes it took, stop whipping. Whipping too long can cause them to deflate.
Any other tips from your own adventures in aquafaba?