Aquafaba Whipped Cream (Using Chickpeas Only)

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Aquafaba Whipped Cream (Using Chickpeas Only)

Chef Ruchika Jain
Aquafaba is the viscous water in which legume seeds such as chickpeas have been cooked.
Due to its ability to mimic functional properties of egg whites in cooking, aquafaba can be used as a direct replacement for them in some cases, including meringues and marshmallows. It is especially suitable for use by people who avoid eggs, such as vegans.
The word aquafaba is from the Latin aqua (water) and faba (bean)
Cuisine Worldwide


  • 1/4 cup Aquafaba
  • 1/4 cup Cup Sugar
  • 2-3 drops Vanilla Essence


  • Chill the Aquafaba in Freezer (almost as ice)
  • Add the chilled Aquafaba and sugar in a deep bowl.
  • Now using an Electric hand mixer or electric whisk or Stand Mixer, whisk till stiff peaks form i.e it converts into whipped cream.
  • Now you can use it immediately
  • But if you don't want to use it immediately, you can keep it in the refrigerator as it has a tendency to collapse easily. And before you use it, you must re-whisk it.
Keyword Aquafaba, Baking, Chickpeas, Chickpeas Whipped Cream, Vegan, Whipped cream

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