Recipe: Chickpea Whipped Cream
Whipped cream without the cream? Yes, of course. Thanks to the liquid in your can of chickpeas, this ingenious vegan dessert topping is possible. Even without a lick of dairy, it’s still as light and sweet as the traditional stuff and worthy of being spooned onto any and all treats.
Dairy-Free Whipped Cream, Thanks to Aquafaba
The power of aquafaba strikes again. While it may just look like murky liquid in a can of chickpeas, the beans were actually cooked in the liquid, leaching some of their protein, carbohydrates, and other nutrients into it. That means aquafaba has some unique properties, one of which is the ability to be whipped into stiff peaks like heavy cream or egg whites.
Here it’s sprinkled with a little cream of tartar for added stabilization and sweetened with a touch of sugar before it’s whipped into something that looks a whole lot like whipped cream. But this whipped topping is plant-based, making it suitable for vegans and those who may be dairy-intolerant. It also tastes great — whipping aquafaba causes any bean-like flavor to dissipate, leaving it neutral enough to take well to a little sugar. Then it’s just a matter of bringing on the fresh fruit, cake, and pie for dolloping.
Makesabout 2 cups
(15-ounce) can unsalted chickpeas
- 1/8 teaspoon
cream of tartar
- 1 teaspoon
- 2 tablespoons
Drain and reserve the liquid from the cans of chickpeas. Save the chickpeas for another use and transfer the liquid to the bowl of a stand mixer or a large metal bowl if using a hand mixer.
Add the cream of tartar and vanilla and begin whipping at medium speed. Slowly add the sugar and continue to whip for about 10 to 15 minutes, until firm peaks with slightly softened tips form.
Make ahead: This icing is best used immediately, as it can begin to collapse quickly. If you'd like to make it in advance, you can keep it in the refrigerator for up to 2 hours and re-whip it for a few minutes to reform the stiff peaks.