This vegan aquafaba whipped cream is made by whipping up the liquid from a can of chickpeas. It's light and airy and so easy to make! Plus, it's free of dairy, nuts, soy, and gluten. Serve a dollop of this vegan Cool Whip on slices of sweet, grilled pineapple and you've got the perfect summer dessert in under 30 minutes!
I especially love pineapple- there's just something about pineapple that screams summer. I use pineapple in a wide variety of dishes including savory dishes like my Fish Tacos with Pineapple Salsa.
But sometimes simple is best. One of my favorite ways to eat pineapple is to grill it and top it with a dollop of whipped cream. But I don't top my pineapple with regular whipped cream, I make aquafaba whipped cream.
Aquafaba whipped cream is a light and airy whipped cream that's vegan, dairy free, nut free, soy free, and gluten free. It's kind of like a vegan Cool Whip.
What's it made out of? Something that you probably already have in your pantry- the liquid from a can of chickpeas.
Why You'll Love This Dish
- Quick and easy
- Vegan, dairy free, nut free, soy free, and gluten free
- Light and fluffy like Cool Whip
- Perfect summer dessert
What is Aquafaba?
Aquafaba, which literally means "bean water" in Latin, most commonly refers to the liquid from a can of chickpeas. It also refers to the liquid that results when you cook a pot of legumes or beans.
So next time, think twice about throwing away that slightly thick and slimy liquid when you open up a can of chickpeas! It turns out that aquafaba can be used in a wide variety of culinary applications.
Aquafaba is made of a unique mix of starch, protein, and other soluble plant solids that have migrated from the legumes into the water. It mimics egg whites in baking recipes and can even be whipped up into meringue-like whipped cream.
Aquafaba has become really popular in recent years among chefs and vegan foodies. That's because you can use it to make everything from meringues to mayonnaise, ice cream, and baked goods. All without using eggs or dairy products.
How Do You Use Aquafaba?
Aquafaba is an excellent vegan substitute for eggs in recipes. Simply drain a can of chickpeas and use the liquid in place of an egg or egg white in your recipe.
A good rule of thumb is to use two tablespoons for one egg white or three tablespoons for one whole egg. Your aquafaba should be the consistency of egg whites. If not, you can reduce it on the stove to thicken it.
The properties of eggs can be hard to mimic in dishes. Common egg substitutes like applesauce and flaxseed, may work well in baked goods like muffins and quick breads. However, they don't work in delicate dishes like meringues and soufflés.
Aquafaba, on the other hand, can do both. It has good thickening and foaming properties so it works well in baked goods. It can also be whipped up to make whipped cream, mousses, soufflés, mayonnaise, aiolis and more.
What is Aquafaba Whipped Cream?
Aquafaba whipped cream is a light and airy whipped cream made by whipping aquafaba in a mixer with a few other ingredients. It has a texture similar to meringue, which is traditionally made by whipping egg whites.
This chickpea whipped cream is vegan, dairy free, nut free, soy free, and gluten free.
Aquafaba itself doesn't have much flavor on its own. If you try it straight out of the can, it has a mild bean flavor. You have to add other ingredients to this whipped cream to infuse it with flavor.
The trick to making perfect aquafaba whipped cream is to add a little cream of tartar. Cream of tartar acts as a stabilizing agent that improves the structure of the whipped aquafaba.
Cream of tartar helps the aquafaba reach stiff peaks faster. It also stabilizes the whipped cream so that it doesn't deflate as quickly.
Use aquafaba whipped cream to top any dessert like fresh fruit, pies, puddings, and cakes. You can also use it in soufflés, meringues, and macarons.
Pro Tip: Add a little cream of tartar when making aquafaba whipped cream. It acts as a stabilizing agent, improving the structure of the whipped aquafaba. It will whip up faster and won't deflate as quickly as aquafaba made without it.
What You'll Need to Make This Dish
- Can of chickpeas- you'll need the liquid from a can of chickpeas (aquafaba). I like to use reduced sodium or unsalted chickpeas in this dish since the whipped cream is sweet. You can save the chickpeas for another use.
- Cream of tartar- helps stabilize the aquafaba so that it whips up quickly and doesn't deflate. Find it in the baking section of your grocery store.
- Confectioners sugar aka powdered sugar- for sweetness; dissolves easier than granulated sugar and keeps the aquafaba light and creamy
- Vanilla extract- adds flavor to the whipped cream and helps mask any bean flavor from the chickpea liquid.
- Pineapple- I like to use pineapple sliced into rings
- Oil- for grilling the pineapple
How to Ripen a Pineapple: Read my guide on how to ripen a pineapple so that you can enjoy the sweet, tropical taste of this golden fruit every time! Plus, get my tips on how to choose the perfect pineapple from the grocery store.
You can't really whisk the aquafaba by hand. It would take forever and you wouldn't be able to achieve the same consistency.
I recommend refrigerating or freezing the mixing bowl and whisk attachment to chill them before making the aquafaba whipped cream. It will whip up better and faster if the equipment is cold. You can also refrigerate the aquafaba liquid ahead of time.
How to Make Aquafaba Whipped Cream with Grilled Pineapple
Make the whipped aquafaba
Step 1- Drain the liquid from a can of chickpeas and place it in the bowl of a stand mixer with a whisk attachment. If you don't have a stand mixer, you can use a hand mixer. Whisk the aquafaba for about a minute until it begins to foam. Then add the cream of tartar.
Step 2- Turn the mixer up to high and whisk until soft peaks form. This will take about 3 minutes. Then, lower the mixer to medium and add the vanilla. With the mixer running, add the powdered sugar in a few increments. Once all the sugar is in, turn the mixer up to high and whisk another minute or two until light and fluffy.
Grill the pineapple
Step 3- Cut the pineapple into slices and remove the core. Sprinkle cinnamon and sugar on the pineapple rings.
Step 4- Brush a grill or stove top grill pan with oil. Grill pineapple about 3 minutes on each side. Top the pineapple with a dollop of aquafaba whipped cream and optional garnishes like shredded coconut and mint leaves.
- Use aquafaba whipped cream to top any dessert like cake, pudding, pie and fruit.
- Aquafaba whipped cream can be made a few hours ahead and then refrigerated until you're ready to serve it. If it starts to deflate, you can re-whip it.
- For best results, chill the bowl of the stand mixer and whisk attachment (as well as the chickpea liquid) before making the aquafaba whipped cream.
How Long Does Aquafaba Whipped Cream Last?
Store aquafaba whipped cream in the fridge for about 5 days. It will deflate but you can whip it up again with a mixer in a matter of minutes.
You can also store aquafaba whipped cream in the freezer for months. It will stay fluffy in the freezer similar to Cool Whip. Take it out of the freezer about 10 minutes before you want to eat it.
Aquafaba liquid can also be stored in the fridge for about 5 days or in the freezer for months. You can store it in an airtight container or pour it into an ice cube tray and freeze it in smaller portions. When you're ready to use it, thaw it out and follow the recipe as directed.
If you're looking for some chickpea recipes to use up the chickpeas from the can you open, you can try one of these tasty dishes:
Yes, it is vegan. It's also dairy free, nut free, soy free, and gluten free. If you're looking for another type of vegan whipped cream, you can also try my Blueberry Granita with Coconut Whipped Cream recipe.
Yes, aquafaba is primarily made of starches, proteins and other plant solids that have migrated from legumes into the water. According to the Aquafaba website, the liquid contains only 3-5 calories per tablespoon and no fat. It's a nice plant-based alternative to dairy whipped cream and is a good option if you're watching your saturated fat intake.
Aquafaba by itself doesn't have much flavor. If you taste it straight out of the can, it can have a mild bean flavor. However, it takes on the flavors of the ingredients it's mixed with. It tastes delicious mixed with sugar and vanilla in this aquafaba whipped cream! Use reduced sodium or unsalted chickpeas in this dish since it's sweet. You can also try using the liquid from other beans like white beans instead of chickpeas.
You may not be whipping it long enough. It can take up to 10 minutes to achieve stiff peaks depending on the type of aquafaba. Also, be sure to add some cream of tartar to help stabilize the whipped cream (you can also use a little vinegar or lemon juice). Sometimes, depending on the brand, the chickpea liquid may be too thin to whip up well. It should have the consistency of egg whites. If it's too thin, you can reduce the liquid in a saucepan on the stove for a few minutes until thickened.
No, you can't use a blender to make aquafaba whipped cream because the blades spin too fast so the foam won't set up. You will need either a stand mixer with a whisk attachment or a hand mixer. You can't really whip it by hand- it will take forever and you won't be able to reach the same consistency.
More Vegan Recipes
Aquafaba Whipped Cream with Grilled Pineapple
- 1 15-oz can reduced sodium or unsalted chickpeas
- ¼ teaspoon cream of tartar
- 1 teaspoon vanilla
- ⅓ cup confectioner’s sugar
- 1 pineapple, cored and cut into 8 slices, about ½ -inch thick
- 2 teaspoons coconut sugar or light brown sugar
- ¼ teaspoon cinnamon
- Oil for brushing the grill
Optional garnishes: shredded coconut, mint leaves
- Drain the liquid from the can of chickpeas and place it in the bowl of a stand mixer with a whisk attachment. If you don't have a stand mixer, you can use a hand mixer. Whisk the aquafaba for about a minute until it begins to foam. Then, add the cream of tartar.
- Turn the mixer up to high and whisk until soft peaks form. This will take about 3 minutes. Then, lower the mixer to medium and add the vanilla. With the mixer running, add the powdered sugar in a few increments. Once all the sugar is in, turn the mixer up to high and whisk another minute or two until light and fluffy.
- Heat a grill or grill pan over medium high heat and brush with oil. Mix the sugar and cinnamon together in a bowl. Sprinkle some of the cinnamon sugar on top of each pineapple slice and rub it in. Place the pineapple rings on the grill, sugar side down, and cook until grill marks form, about 3 minutes. Flip and cook another 3 minutes on the second side. Remove from grill.
- Serve grilled pineapple with a dollop of aquafaba whipped cream. Garnish with coconut and mint, if desired.