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
- 1 can liquid from garbanzo or white beans
- 1/4 cup powdered sugar
- 2 Tbsp maple syrup
- 2 tsp vanilla paste
- 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.
- 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.
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