whipped cream


1/2 cup aquafaba (liquid from 1 can of chickpeas)

1/8 teaspoon cream of tartar

1/2-3/4 cup powdered sugar

1 teaspoon pure vanilla extract


  1. Drain the liquid from a can of chickpeas into a large bowl. Reserve the chickpeas for another use. You should have about 1/2 cup of liquid, but it doesn't have to be exact; a little more or a little less is fine.

  2. Add the cream of tartar; this helps with the whipping process. With a hand mixer, start mixing on medium speed. Once it gets a little foamy, increase the speed to high and beat for about 3-4 minutes, until stiff peaks form.

  3. Add the powdered sugar and vanilla and continue to beat about 1 more minute, until fluffy and smooth. That's it!

  4. Serve immediately for best results. Store leftover whipped cream in the freezer, it won't hold up as well in the refrigerator. It reminds me a lot of cool whip straight from the freezer!


If you make chickpeas from scratch, you can save the liquid that they cooked in to make all things aquafaba, including this vegan whipped cream.

If you don't have cream of tartar or don't want to use it, it is okay to leave it out. It will, however, take you longer to achieve stiff peaks, more like 10 minutes. It will not be as stable either.

Buy organic powdered sugar to ensure vegan friendliness. I used 3/4 cup but you can use less or more to your own tastebuds.

Even though you start with only 1/2 cup of liquid, you will get about 3 cups of whipped topping!

Recipe inspired by and adapted from Dr. Oz.