This whipped topping uses aquafaba (bean water) as a base, which reduces the calories and omits dairy entirely from this recipe. A lot healthier than traditional whip cream! This vegan topping is good for any pie, but the texture and consistency is affected by how long you whip it.
It can take 5-10 minutes to get a basic whip, longer if you want it to hold up strong or perhaps shorter if you are using a stand mixer. It’s possible to get an amazingly tall merengue like consistency if you whip the aquafaba for a longer amount of time, or use a stand mixer.
Aquafaba whipped topping
This aquafaba whipped topping rivals any traditional whip cream. It’s sweet and provides the right kind of texture to compliment your pies.
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Servings: 6
Calories: 44kcal
Ingredients
- 1 can liquid from garbanzo or white beans
- 1/4 cup powdered sugar
- 2 Tbsp maple syrup
- 2 tsp vanilla paste
Instructions
- Remove and reserve the liquid from the can of beans. Store the beans for later use.
- Chill the liquid (aquafaba) in the fridge.
- Combine the bean water (aquafaba), and all other ingredients in a bowl and whip at top speed for approximately 5-10 minutes, or until whipped to your preference. I used an electric whisk for this task.
Notes
Use only the liquid from the can of beans. This is called aquafaba.
Vanilla paste: Can substitute with vanilla extract.
This recipe does not work with a high powered blender, as it will heat the aquafaba up. A stand mixer works best for this recipe.
Note that the nutritional values below do not reflect the aquafaba, which is not in the nutritional database I have access to.
Nutrition Facts
Aquafaba whipped topping
Amount per Serving
Calories
44
% Daily Value*
Fat
0
g
0
%
Saturated Fat
0
g
0
%
Cholesterol
0
mg
0
%
Sodium
0
mg
0
%
Potassium
15
mg
0
%
Carbohydrates
10
g
3
%
Sugar
9
g
10
%
Protein
0
g
0
%
Calcium
7
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe? Customized it?Let us know how it was in the comments!
NOTE:
- You can refrigerate the topping, which will separate and return to a liquid. You can then re-whip the liquid and it will return to what you ate previously.
- You can substitute stevia for the powdered sugar or alternate icing sugars (such as erythritol based). Make sure you start with a very small amount – it will depend on your brand and type used – and increase as required.
I made this yesterday and it was a hit. I will definitely make again and again.
this was fabulous! And different! And easy! Saving this recipe for sure – thanks much!!
This looks amazing! Nice work. I’ve never cooked with tamarind before.
Harold Burton