Vegan Whipped Cream (NO coconut!)

Name: Vegan Whipped Cream (NO coconut!)
Prep time: 5 min
Total time: 5 min
Ingredients: 1/2 cup aquafaba (liquid from 1 can of chickpeas); 1/8 teaspoon cream of tartar; 1/2-3/4 cup powdered sugar; 1 teaspoon pure vanilla extract

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Prep Time: 5 minutes

Total: 5 minutes

Servings: 10

Author : Nora Taylor

aquafaba whipped cream vegan whipped cream

Ingredients

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1/2 cup aquafaba (liquid from 1 can of chickpeas)1/8 teaspoon cream of tartar1/2-3/4 cup powdered sugar1 teaspoon pure vanilla extract

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Instructions

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Step 1

Drain the liquid from a can of chickpeas into a large bowl. Reserve the chickpeas for another use. You should have about 1/2 cup of liquid, but it doesn't have to be exact; a little more or a little less is fine.

Step 2

Add the cream of tartar; this helps with the whipping process. With a hand mixer, start mixing on medium speed. Once it gets a little foamy, increase the speed to high and beat for about 3-4 minutes, until stiff peaks form.

Step 3

Add the powdered sugar and vanilla and continue to beat about 1 more minute, until fluffy and smooth. That's it!

Step 4

Serve immediately for best results. Store leftover whipped cream in the freezer, it won't hold up as well in the refrigerator. It reminds me a lot of cool whip straight from the freezer!