Recipes Everyday Cooking Vegan Aquafaba Whipped Cream Be the first to rate & review! 0 Photos Vegan whipped cream made with chickpea liquid. I find that if you refrigerate the liquid, the aquafaba does not have to be beaten as long as when at room temperature. If in a hurry, use room temperature liquid and beat twice as long. Recipe by Yoly Published on April 22, 2021 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo Prep Time: 10 mins Additional Time: 4 hrs Total Time: 4 hrs 10 mins Servings: 12 Yield: 12 servings Jump to Nutrition Facts Ingredients ¾ cup aquafaba (liquid from can of chickpeas) ¼ teaspoon cream of tartar 1 tablespoon vanilla extract ⅔ cup powdered erythritol sweetener (such as Swerve®) 2 tablespoons melted coconut oil Directions Refrigerate aquafaba for at least 4 hours, or overnight. Whip aquafaba with a mixer until it starts to get foamy, about 2 minutes. Add cream of tartar and continue to mix on high until stiff peaks form, about 2 minutes. Add vanilla and beat for 1 more minute. Add powdered sweetener and melted coconut oil; whip until fully incorporated, about 1 minute. I Made It Print Nutrition Facts (per serving) 28 Calories 2g Fat 11g Carbs Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 28 % Daily Value * Total Fat 2g 3% Saturated Fat 2g 11% Sodium 0mg 0% Total Carbohydrate 11g 4% Total Sugars 0g Calcium 0mg 0% Potassium 12mg 0% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved