[AllergyPossible.com] Creamy Dreamy Vegan Whipped Cream! [RECIPE]

When I learned that aquafaba (the liquid from a can of garbanzo beans), could be whipped, I had to explore all of its capabilities. That said, one of my favorite transformations of aquafaba is into whipped cream! Yes, that’s right…the first time you try making it you will likely feel as though you are a powerful, magician, too! Be careful not to spill any delectable Creamy, Dreamy Whipped Cream onto your magician’s cape! 😉

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Creamy Dreamy Vegan Mayo!™ [RECIPE]

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  • 1/2 C Aquafaba (The liquid from a can of chickpeas/garbanzo beans).
  • 3/4 C +/- of Powdered Sugar
  • 1 tsp. Vanilla Extract
  • 1/4 tsp. Cream of Tarter


In a medium to large sized bowl, whip aquafaba by using an immersion blender (with a whisk attachment). Usually for 4 minutes.

Add in the cream of tarter (this will help to slightly stiffen the cream so that it’s not runny) and gradually add in the powdered sugar, while continuously mixing with the immersion blender (whisk attachment).

You may be able to use less powdered sugar, or you may have to add a bit more to achieve the correct, whipped cream consistency. I can tell when it’s done by seeing if I can make peaks in the cream, with the blender off. If I can, the cream is ready!

Use it as a topping on fruit, pies, ice cream, you name it!




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Published by Monique Faella

Monique Faella: Wife, mother of two, artist, blogger, designer! Residing in Southern New England. I have a B.F.A. degree in Graphic Design. I have been drawing and painting since I could hold a crayon. I’m pretty much a self-taught painter since the only painting class I ever took was a brief, watercolor class, (hosted at my local library.) Making art is a craving that I need to satisfy.

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