Vegan Whipped Cream (Aquafaba, No Coconut!) - My Quiet Kitchen (2024)

Vegan whipped cream made with aquafaba is a delicious, light, and healthy alternative to heavy cream and coconut cream! I'll show you two different ways to make it: a fat-free whipped topping and one with oil for a richer, creamier flavor and mouthfeel (like vegan Cool Whip)! No coconut and only 5 ingredients.

What is aquafaba?

Aquafaba is the water that chickpeas or other beans have been cooked in. It's often used as an egg replacer in baking and can add a certain viscosity to vegan mayo and even low calorie salad dressings.

Aquafaba also has the magical ability to transform into glossy, white, meringue-like fluff when whipped. And yes, that fluff can be piped and baked into beautiful vegan macarons and piled on top of pies.

Types of Vegan Whipped Cream

Since whipped coconut cream has been the go-to for vegans for years now, I love that there are bloggers out there experimenting with other homemade options, like this soy whipped cream.

Coconut whip is fine and tasty in a heavy sort of way, but sometimes it doesn't whip all that well. And not everyone is a fan of coconut.

Whether you have or haven't tried aquafaba as whipped cream, you probably don't have high hopes that it can possibly taste good. I mean, it's bean water! I get it.

The first few times I experimented with whipped aquafaba I wasn't all that impressed.

Actually, I was impressed with the way it whipped and became so glossy, white, and massive! It's straight up plant magic.

But in the taste department, it always left me wanting more... and less. More creamy richness and LESS bean-y taste.

The problem is that there's a limit to the ingredients you can add to whipped aquafaba without causing it to deflate. So I tested a few different methods and was finally able to add just enough sugar, vanilla, and fat to make it more delicious and deserving of the title vegan whipped cream!

Even with added oil, this vegan whipped cream is much lighter than the coconut versions. It has a consistency and mouthfeel more like slightly melty Cool Whip, which is exactly what I want on top of my desserts!

Bonus: You can even make it in advance and re-whip the leftovers!

Ingredients

• aquafaba - this is simply the liquid drained from a can of chickpeas. It's possible to whip homemade aquafaba (after cooking your own beans), but the concentration isn't as consistent as store-bought. So for the best results I recommend purchasing a can (or several) of chickpeas. For this recipe choose unsalted.
• powdered sugar - if you don't have powdered sugar, you can blend granulated sugar until it's a powdery, very fine consistency. In my Vitamix this only takes about 5 pulses. The lighter, smaller sugar granules incorporate more easily during whipping.
• starch - I used a teaspoon of potato starch to help fortify the whip and add creaminess. Feel free to sub arrowroot or corn starch, or omit it if needed.
• lemon juice or cream of tartar - adding one of these acids makes aquafaba more stable and capable of whipping to stiff peaks.
• vanilla extract - real or clear imitation; for a nostalgic, Cool Whip flavor, I like to use clear vanilla.
• optional: neutral oil - such as avocado oil

See the recipe card below for quantities and full instructions.

How to Make Vegan Whipped Cream

In a small saucepan, whisk together the aquafaba, half of the sugar, and the starch. Place over low to medium-low heat. Whisking frequently, slowly heat the mixture until steamy. This should take about 6 minutes. Don't let it reach a simmer.

Pour the hot liquid into the bowl of a large stand mixer with a whisk attachment. Add the cream of tartar or lemon juice.

See Also

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Let the machine run for about 2 minutes on medium speed. The mixture will look foamy but still liquid.

Increase to medium-high speed, add the vanilla, and beat for another 2 to 3 minutes.

Increase to high speed, and continue until stiff peaks form, about 2 more minutes. During this time, stop the machine and taste for sweetness. Sift in the remaining sugar, beating on high after each addition.

Variation

For a richer mouthfeel, with the machine on high speed, very slowly drizzle in one tablespoon neutral-tasting oil. You'll be amazed how much this transforms the flavor and mouthfeel!

Adding oil will cause it to deflate a bit, which is totally normal.

You can also switch up the flavor with different extracts like orange, coffee, and peppermint.

Equipment

You'll need:

• small saucepan - to heat the aquafaba and sugar
• stand mixer - or electric handheld mixer
• sifter - to add more powdered sugar

Ways to Use Vegan Whipped Cream

• on fresh fruit and muffins
• as a dip for strawberries, cookies, and granola bars
• on lemon bars, brownies, milkshakes, pudding, and ice cream
• And of course, on cakes and pies:
  • vegan vanilla cake
  • apple layer cake
  • healthier pumpkin pie
  • vegan pecan pie and walnut pie
  • vegan key lime pie
  • fudgy chocolate pie

And here are a few ways to use up those chickpeas:

• chocolate chickpea ice cream
• chickpea cookies
• vegan "tuna" salad
• za'atar hummus

Frequently Asked Questions

Top Tips

In step 1, do NOT heat the sugar-aquafaba mixture too quickly or let it reach a simmer. In my experience, simmering / reducing aquafaba makes it taste much too bean-y.

The goal is to very slowly heat the aquafaba and dissolve the sugar. The process should take about 6 or 7 minutes.

Keep the heat low, around mark 2 on the stove, and adjust it up or down as needed. Keep a close eye on the liquid the entire time, and once it looks steamy hot and just short of bubbling, immediately remove it from heat.

More Dairy-Free DIY

I hope you enjoy this vegan aquafaba whipped cream. If you try the recipe be sure to comment below and let us know your favorite ways to use it!

Recipe