Here I show you how to quickly create a delectable whipped cream using aquafaba (bean water) - or any other plant-based milk! It's yummy, simple, and whips up in mins! I even give you a priceless tip about making your own powdered sugar, costing a fraction of the price of the store-bought version. You can also omit the powdered sugar and use the airy aquafaba as an egg replacer in baking for cakes, breads, muffins, etc.
Ingredients & Directions:
Using a stand mixer + whisk attachment, or blender, or by hand + a whisk and big bowl ~
- pour approx 1/2 cup aquafaba (liquid drained from 1 can garbanzo beans) into bowl
(or first cook garbanzo beans and strain + save water)
- whip until foamy, approx 2 min
- add in 1/4 tsp cream of tartar and beat on high 5 min
- slowly add in 2 tbs raw sugar powder, continue to beat 1 min
- pour in 1 tbs vanilla extract and whip 1 min
- turn off mixer, add 2 tbs neutral oil*, and fold in or mix on low 5-10 sec *Note: can be made without oil.
Serve & enjoy!
Great addition to desserts, coffee, oatmeal, waffles, parfait, etc. (1/2 cup will typically make about 2-3 cups of whipped cream.)
Happy whipping!
❤️ Lisa
Also, use this refreshing whipped cream on my showstopper
Vegan Raspberry Cheesecake with Date Walnut GF Crust -
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