This 3-ingredient Vegan Whipped Cream shows us that once again, chickpeas are a magical ingredient!
You’ll be hard pressed to find anything that rivals the whimsical sensation of eating whipped cream. It’s fluffy, light, and subtly sweet, making it a childhood favorite of mine. Growing up, homemade whipped cream was always the best! While I love store-bought vegan coconut whipped creams, I miss the feeling of making it at home when it’s fresh.
That’s where this recipe comes in. Though I’m not vegan, I do take it upon myself to incorporate more plant-based foods into my lifestyle when possible. This recipe uses aquafaba, the liquid from a can of chickpeas, to mimic the texture of whipped cream. When aquafaba is whipped up, it eventually becomes a similar consistency as whipped cream. How cool is that?! I love how easy it is to make this recipe and how it’s another demonstration of the magic of chickpeas.
VEGAN WHIPPED CREAM INGREDIENTS:
First, let’s chat ingredients. As the name suggests, you will need three ingredients…
¼ cup aquafaba: The star ingredient! Purchase low sodium or no salt added chickpeas for the best results.
½ teaspoon vanilla extract: Vanilla adds a great flavor to the whipped cream and helps disguise any potential ‘bean’ flavors.
HOW TO MAKE VEGAN WHIPPED CREAM:
1. Drain your chickpeas. Take your can of chickpeas and drain the liquid into a mixing bowl. Then set your chickpeas aside to use them in another recipe.
2. Add your ingredients. Add your maple syrup and vanilla extract to the mixing bowl with the aquafaba.
3. Whip. Using a mixer or hand mixer, whisk the ingredients together until fluffy. The mixture should become a whipped cream like consistency.