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!

whipped cream on strawberries with pink background

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.

golden spoon holding vegan whipped cream

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.

chickpea liquid and cream of tartar in white bowl

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!

mixer in bowl with chickpea liquid, fluffy

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.

powdered sugar and vanilla added to bowl with whipped cream

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.

white bowl with whipped cream after beating

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!

bowl of vegan whipped cream, fluffy and white

What can I use vegan whipped cream on?

very close up shot of vegan whipped cream on a plate of strawberries with pink background

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very close up shot of vegan whipped cream on a plate of strawberries with pink background
4.47 stars (39 ratings)

Vegan Whipped Cream (NO coconut!)

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!
Prep: 5 mins
Total: 5 mins
Servings: 10 servings

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

  1. 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. 
  2. 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.
  3. Buy organic powdered sugar to ensure vegan friendliness. I used 3/4 cup but you can use less or more to your own tastebuds.
  4. Even though you start with only 1/2 cup of liquid, you will get about 3 cups of whipped topping!
  5. Recipe inspired by and adapted from Dr. Oz.

Nutrition

Serving: 1serving | Calories: 25kcal | Carbohydrates: 6g | Sodium: 1mg | Potassium: 6mg | Sugar: 6g
Course: Dessert
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

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Comments

  1. This is a great whipped cream! Very light and fluffy, more so than your coconut version. One thing I would strongly advise to anyone making this is to use low sodium chickpeas, or you may have a bit of a salty/more beany taste to the whipped cream. Also I would recommend making it right before you use it for best results. Overall though it’s a great recipe!

  2. This was very easy! And it turned out great. I’m freezing it to use tomorrow. I’ll try to remember to let you know how it fared. Thank you!

  3. It’s fluffy and the texture is good, with a good mouth feel but, sadly, it tastes like whipped beans with sugar and vanilla. It becomes better when mixed with fruit but not great. I’m glad I checked it out but now I’m done.

    1. Hi Amanda. The whipped cream without powdered sugar just doesn’t have the same creamy texture. I’m not sure what to recommend as a substitute. You may find some information about substitutions online. If you have some sort of powdered sugar substitute, that would likely work. I hope this helps!

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