Vegan whipped cream made with aquafaba (chickpea liquid). Refrigerating the liquid cuts down the time it takes to beat it stiff.
Preparation Time
10 mins
Total Time
10 mins
Calories
28 Calories
Recipe Instructions
Step 1
Refrigerate aquafaba for at least 4 hours, or overnight.
Step 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.
Step 3
Add powdered sweetener and melted coconut oil; whip until fully incorporated, about 1 minute.
Ingredients
1 tablespoon vanilla extract
2 tablespoons melted coconut oil
0.25 teaspoon cream of tartar
0.75 cup aquafaba (liquid from can of chickpeas)
0.66666668653488 cup powdered erythritol sweetener (such as Swerve®)
