Whip up a light, airy, and completely vegan topping with this easy-to-make Mock Whipped Cream Substitute! Made with the magic of aquafaba—the liquid from canned chickpeas—this dairy-free alternative is a game-changer for those seeking a plant-based or allergy-friendly option. Stabilized with a touch of cream of tartar, sweetened with powdered sugar, and infused with a hint of vanilla, this recipe delivers all the fluffy decadence of traditional whipped cream without the dairy. Ready in just 10 minutes, it’s perfect for dolloping onto desserts, swirling over hot cocoa, or dressing up fresh fruits. Impressively versatile and eco-friendly, this aquafaba whipped cream substitute is a must-try for any vegan or adventurous baker!
Chill the can of chickpeas in the refrigerator for at least 2 hours prior to starting the recipe. This helps the aquafaba whip up more easily.
Open the chilled can of chickpeas and drain 3 tablespoons of aquafaba into a clean mixing bowl. Reserve the chickpeas for another recipe.
Add the cream of tartar to the aquafaba. This will help stabilize the foam.
Using a hand mixer or stand mixer with a whisk attachment, beat the aquafaba on high speed for 5-7 minutes, or until soft peaks form.
Gradually add the powdered sugar while continuing to beat the mixture on medium-high speed. Beat until stiff peaks form, which may take an additional 2-3 minutes.
Add the vanilla extract and beat just until combined.
Use the mock whipped cream immediately as a topping for desserts or beverages. Alternatively, store it in an airtight container in the refrigerator for up to 24 hours.
Serving size | 65 grams (65.0g) |
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Amount per serving | % Daily Value* |
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Calories | 74 |
Total Fat 0.00g | 0% |
Saturated Fat 0.00g | 0% |
Polyunsaturated Fat 0.00g | |
Cholesterol 0mg | 0% |
Sodium 1mg | 0% |
Total Carbohydrate 16.10g | 6% |
Dietary Fiber 0.00g | 0% |
Total Sugars 15.20g | |
Protein 0.10g | 0% |
Vitamin D 0IU | 0% |
Calcium 1mg | 0% |
Iron 0mg | 0% |
Potassium 133mg | 3% |
Source of Calories