When I first became a vegan, I couldn’t find a non-dairy whipped cream anywhere. Now you can buy it pretty much anywhere, but it costs a small fortune, and my last two cans quick working with half of the cream still in the can. While making the sugar whipped aquafaba for my cornbread recipe, it occurred to me that if I added cream of tartar, vanilla extract for sweetness, that I would have a vegan whipped cream!
If you’re looking for an easy whipped cream recipe for a yummy Thanksgiving pie, I’ve got you covered! Be sure to add this to your dish right before serving. The whipped cream will deflate after a few hours, but you can re-whip it again and again and it will come back to peaks in 2-3 minutes.
Looking for an easy and inexpensive whipped cream? If the answer is yes, this recipe is for you!
- 1 can garbanzo beans, drained, reserve liquid
- 1/4 tsp cream of tartar
- 1 tsp vanilla extract
- 2 Tbsp powdered sugar
Drain garbanzo beans and keep the liquid (aquafaba). Set beans aside for another use. Add aquafaba (I use all of what was in the can) to a mixing bowl (I used a stand mixer). Mix on high for 5 minutes, or until mixture begins to foam. Add cream of tartar, vanilla extract, and powdered sugar. Mix for a few minutes more until soft peaks begin to form, about 3-5 minutes. Taste for sweetness and adjust to preference. Do not overmix, or the whipped cream will fall and flatten out.