This recipe produces an adequate substitute for conventional whipped cream with the added bonus of being healthy-ish (no actual cream in this recipe) and you’re able to whip it up in minutes (whereas a coconut whipped cream requires several hours forethought).
Despite these plusses, I’m not going to disappoint you by having you make this recipe thinking you’re going to have something that approximates the real thing. Yes, it’s light and fluffy and will stay airy for at least 30 minutes (I didn’t wait longer), but it misses that taste of indulgence (probably because it’s fat-free). For a creamier whipped cream that tastes a little more decadent, try one made with coconut cream.
- Liquid reserved from a drained can of chickpeas (aquafaba)
- Approx. half a packet of “Whip It” or 1/4 tsp of cream of tartar (stabilizer)
- 1 tsp vanilla
- 1 1/2 cups powdered sugar
Yield: 4+ cups of whipped cream
Using an electric mixer, beat the aquafaba and your stabilizer of choice for 5-8 minutes or until light and fluffy. Add in the vanilla. Slowly add in the powdered sugar, ½ cup at a time until you’ve reached desired sweetness. Serve immediately.