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Close-up shot of the fluffy and smooth whipped aquafaba in the glass bowl, garnished with a dollop on a spoon beside it. The bowl sits on the white marble cooktop, with light reflecting off the creamy texture

Vegan Whipped Cream Recipe

This vegan whipped cream is light, fluffy, and sweet. It’s a simple and magical dairy-free alternative perfect for topping desserts or enjoying straight from the bowl!
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Prep Time 5 minutes
Total Time 5 minutes
Course Dessert
Cuisine vegan
Servings 10
Calories 25 kcal

Equipment

  • Large mixing bowl
  • Hand mixer or stand mixer
  • Measuring cups and spoons

Ingredients
  

  • 1/2 cup aquafaba liquid from 1 can of chickpeas low or no sodium added
  • 1/8 teaspoon cream of tartar
  • 1/2-3/4 cup powdered sugar
  • 1 teaspoon pure vanilla extract

Instructions
 

  • Drain chickpea liquid (aquafaba) into a large bowl; reserve chickpeas for another use.
    Close-up shot of chickpea liquid (aquafaba) being drained from a can into a shiny glass bowl over the white marble cooktop. The reserved chickpeas sit in a separate bowl in the background.
  • Add cream of tartar to the aquafaba.
    Close-up shot of cream of tartar being sprinkled into the aquafaba in a large glass bowl on the white marble cooktop. The liquid is ready to be whipped into foam
  • Using a hand mixer, whip on medium speed until foamy, then increase to high speed. Beat for 3–4 minutes until stiff peaks form.
    Close-up shot of a hand mixer whipping aquafaba in the glass bowl on the white marble cooktop. The liquid is turning foamy and starting to form stiff peaks.
  • Gradually add powdered sugar and vanilla, whipping for another minute until fluffy and smooth.
  • Serve immediately or freeze leftovers for later use.
    Close-up shot of the fluffy and smooth whipped aquafaba in the glass bowl, garnished with a dollop on a spoon beside it. The bowl sits on the white marble cooktop, with light reflecting off the creamy texture