Dairy Free Whipped Cream (no coconut)

woman with mug of coffee with whipped cream

Dairy Free Whipped Cream (no coconut)

Dairy Free Whipped Cream (no coconut)

woman with mug of coffee with whipped cream

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

  1. Drain the liquid from a can of chickpeas into a large bowl.
  2. 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.
  3. Add the cream of tartar; this helps with the whipping process.
  4. 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.
  5. Add the powdered sugar and vanilla and continue to beat about 1 more minute, until fluffy and smooth. That’s it!

Notes

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!

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