How To Make Vegan Whipped Cream

Aquafaba has delivered once again.

This miracle ingredient can be used for all sorts of vegan trickery.

Pavlovas, mousse, mayonnaise…there’s nothing it can’t do!

If you’re still wondering ‘what the heck is aquafaba?’

It’s tinned chickpea juice.

Yes, you ready that correctly. More specifically, it’s the juice leftover from a tin of chickpeas.

For vegan whipped cream, you simply need to whisk aquafaba with icing sugar until it thickens.

We also throw in some vanilla extract for flavour, which also helps to mask the taste of the chickpeas.

Here’s what you need to know:

• If you plan on using the whipped cream immediately, then you won’t need to add cream of tartar. However, if you’re planning on keeping the whipped cream in the fridge to use later in the day, or leaving it at room temperature for longer than 5 minutes, then you’ll need to add cream of tartar to stabilise the whipped cream.
• Ideally you’ll need to use unsalted tinned chickpeas, otherwise there will be a slight salty flavour in your whipped cream. It’ll be mild, and to be honest it doesn’t ruin the whipped cream, but it’s best avoided.
• You really do need an electric whisk, otherwise you’ll be hand whisking for hours to get the stiff peaks.