Vegan Whipped Cream (NO coconut!)
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Easy Vegan Whipped Cream with NO coconut! This might be the healthiest and fluffiest whipped topping on the planet. 5 minutes is all you need to make it!
This stuff is magical! I wanted to have a recipe for vegan whipped cream to go with my apple crisp, pumpkin pie and other recipes. I have made coconut whipped cream many times, so naturally I thought that’s the direction I would go.
If you’re not familiar, coconut whipped cream involves getting the perfect can of coconut milk or cream, refrigerating it overnight, scooping out the cream and whipping it.
It doesn’t sound hard, but let me tell you, finding a coconut milk that actually works and doesn’t result in a liquidy mess is so difficult! I tried a few of the highly recommended cans around the web and had no luck.
So, I almost gave up on any sort of vegan whipped cream recipe, when I decided to try aquafaba.
I know what you are probably thinking. Really? Bean water? No fat? HOW CAN THIS BE ANY GOOD!? I thought all those things, was super skeptical and so sure it wouldn’t work, but it did! Magic, I tell you, pure magic.
Unlike homemade coconut whipped cream, this stuff is actually really light and fluffy. It’s so much more consistent than coconut, delivering incredible results over and over again!
It’s perfectly sweet, but you can add more or less sugar according to your tastebuds. It’s also accidentally healthy compared to regular whipped cream or coconut based ones.
How to make Vegan Whipped Cream, step by step:
Drain the liquid from a can of chickpeas into a large bowl. Reserve the chickpeas for another use. Add 1/8 teaspoon cream of tartar to the liquid, and begin to beat it with a hand mixer.
Pretty quickly, turn the speed to high and continue to beat until stiff peaks form, about 3-4 minutes. Yours could take a little longer, but generally with cream of tartar added it doesn’t take long!
Now add the powdered sugar (1/2-3/4 cup) and vanilla (1 teaspoon). Turn the mixer on again and beat until fluffy and smooth, about 1 minute.
That’s it! Even though you only start with 1/2 cup of liquid or so, you will end up with about 3 cups of whipped cream.
How to store vegan whipped cream
Aquafaba based whipped topping is best served immediately. In the refrigerator it will quickly lose it’s fluffy whip like quality, but it holds up quite well in the freezer.
Straight from the freezer it reminds me of frozen cool whip. Pretty delicious!
What can I use vegan whipped cream on?
- Vegan Pumpkin Pie
- Pumpkin Spice Latte
- Vegan Hot Chocolate
- Vegan Apple Cake
- Vegan Apple Crisp
- Vegan French Toast
- Chocolate Mug Cake
- Best Vegan Brownies
This post contains affiliate links. Read my full disclosure here.
Vegan Whipped Cream (NO coconut!)
Ingredients
- 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
Instructions
- 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.
- 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.
- Add the powdered sugar and vanilla and continue to beat about 1 more minute, until fluffy and smooth. That's it!
- 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!
Video
Notes
- 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.
Nutrition
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68 Comments on “Vegan Whipped Cream (NO coconut!)”
OH EM GEE Nora!! This was off the hook!! “Who woulda thunk it?” LOL. I whipped up a batch and put it into the freezer right away since I will not be using it until tomorrow. I used 1/4tsp of Xanthum Gum and 3/4 cup confectioners swerve since I am doing Keto. Amazing! Thanks for another incredible (and easy) recipe.
You’re welcome!!
I made this today, but when i mixed the cream of tartar with aquafaba it became very foamy, followed direction but only got a liquid that tasted like powered sugar
Oh bummer it sounds like it didn’t do what it’s supposed to do! It should fluff up a ton, just like in my photos and video. Not sure what happened without knowing more information. That said, it doesn’t taste like real whipped cream, more like cool whip or marshmallow fluff, so if you were expecting dairy whipped cream, you would likely be disappointed.
Easy, quick and tasty recipe. My daughter made a large batch using at least 3 cans of liquid from the chickpeas. We froze it and used it for several vegan cheese cakes. Thanks again!
Wonderful! Glad you enjoyed it.
How long will this recipe last in the fridge? Thank you for sharing!
About a day, if that. It can be frozen however and eaten straight from the freezer!
Absolutely loved this, so easy to make, have frozen some because it made quite a bit. I must add I do not like dairy cream, so now I have found an alternative thanks to you. I would add less sugar next time though as it was quite sweet. 💕
I’m so glad you enjoyed it! Thank you.
This was frankly outstanding. Made to serve with fresh strawberries and sourdough waffles. I used aquafaba from chickpeas I made myself, and doubled the recipe. Using my stand mixer with a whisk attachment, 1 cup of aquafaba whipped up to at least 6 cups of whipped cream, though it took more like 15-20 minutes to get a sturdy texture. We really enjoyed the taste — felt like it more closely resembled the taste of marshmallow cream, and the texture was great. We froze our vast amount of leftovers and are looking forward to enjoying it other ways. Thank you — excellent recipe!
Thanks for the great comment! I’m so glad you enjoyed it!
Would this recipe be good for whipped cream inside of a cake?
It might work okay but I haven’t tried it. I’m afraid it won’t hold up for long and I’d probably use coconut whipped cream instead for a cake.