Creamy and rich yet airy and light, the contradictions of vegan whipped cream only add to the appeal. And it’s actually really easy to make yourself.
In the latest episode of Alt-Baking Bootcamp, baker, personal trainer and nutritionist Sashah Handal shows how to make vegan whipped cream with a core ingredient most people just throw away.
Aquafaba, the liquid leftover from chickpeas, gets fluffy and light. “Typically, you might just throw it away or drain it right down the sink, but this thing will work wonders,” Handal says. “If you’re interested in vegan baking or you’re actually plant-based, this is going to be a wonderful replacement for egg whites because it will add light and fluffy texture to your baked goods.”
Besides the aquafaba, the recipe just requires three other ingredients: cream of tartar, vanilla, and powdered sugar. Once the vegan whipped cream is made—which takes a grand total of 12 minutes—Handal mixes in a handful of fresh berries and then it’s ready to be enjoyed by the spoonful.
Watch the video above to see Handal make the vegan whipped cream and berries step-by-step. Then, check out the recipe below so you can make it yourself.
Vegan whipped cream and berries
Ingredients
3/4 cup aquafaba (chickpea brine or liquid from can of any white beans)
1/4 tsp cream of tartar
1 Tbsp vanilla
1/2 or 2/3 cup powdered sugar to taste
1. Drain your aquafaba from a can of chickpeas or any other can of low-sodium white beans. (Can be drained and saved up to a week in advance.)
2. Pour 3/4 cup of aquafaba into mixing bowl and whisk on high for about two minutes, or until it gets foamy and grows at least an inch in size.
3. Add a 1/4 teaspoon of cream of tartar and continue to whisk on high for another five minutes. The mixture will have doubled in size, the texture will appear much more firm and structured, fluffy stiff peaks should be able to keep their form.
4. Add 1 tablespoon of vanilla and continue to beat for another minute. The brown color will dissipate and cream will turn white again.
5. Finally, add sugar and continue mixing on high until sugar is completely incorporated and the texture appears light, fluffy, and well structured—about three to five minutes.
6. Eat with fresh berries, on top of mini lemon pound cakes, or even just by the spoonful.
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