Vegan Whipped Cream

Have you heard of aquafaba which means “bean water?” Did you know you can take the liquid from a can of chickpeas and whip it up to amazing volume, just like real whipped cream? Here’s how to do it!

Today Matt Swaim from the Sonrise Morning Show/Sacred Heart Radio chatted about chickpeas. This ancient legumes a common bean during Bible days. They were grown in the hanging gardens of Babylon. Chickpeas have not lost their appeal, but most folks don’t know the liquid from the canned chickpeas makes a great vegan whipped topping!



Liquid from one can of chickpeas (about 3/4 cup or so)

1/4 teaspoon cream of tartar (to stabilize the whipped topping)

Optional: 1 teaspoon vanilla and powdered sugar to taste (I use 3 tablespoons)


Just put everything in a mixing bowl. A stand mixer works best but a hand mixer will do but will take more time to whip.

Blend on low speed, then turn to highest speed and whip away. It takes anywhere from 5-10. minutes to whip to full volume, depending upon your mixer. Patience is key here.

Keeps several hours in the refrigerator. If it does deflate, just rewhip!

No cream of tartar?

Just be sure and use the aquafaba pretty quick.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.