Aquafaba Whipped Cream

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.

Prep Time:
10 mins
Additional Time:
4 hrs
Total Time:
4 hrs 10 mins
12 servings


  • ¾ cup aquafaba (liquid from can of chickpeas)

  • ¼ teaspoon cream of tartar

  • 1 tablespoon vanilla extract

  • cup powdered erythritol sweetener (such as Swerve®)

  • 2 tablespoons melted coconut oil


  1. Refrigerate aquafaba for at least 4 hours, or overnight.

  2. 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.

  3. Add powdered sweetener and melted coconut oil; whip until fully incorporated, about 1 minute.

Nutrition Facts (per serving)

28 Calories
2g Fat
11g Carbs
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.

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