Chickpea Whipped Cream - Aquafaba

This might as well be an easy Vegan Whipped Cream recipe! Because not only is it just stunning, it doesn't use any coconut! This may be the healthiest and the most fluffiest whipped topping on the planet. All you need is 5 minutes of your time!

This recipe is simply magical. Who knew that you could make dairy-free whipped cream without using coconut, right? If you're not familiar with coconut whipped cream, it's basically refrigerated coconut milk or cream that you whip up to create a dairy-free whipped topping alternative.

It may not sound too hard, but finding the perfect coconut milk or cream brand that won't turn into a liquidy mess is definitely a challenge. So let me introduce to you another great substitute. And believe me, I never knew that aquafaba liquid could turn into something so magical as this.

You're probably asking if this is for real. I mean, how can Bean Water with no fat, turn into something like cream?! I was pretty skeptical myself, but it works! And honestly, tastes pretty good!

Making Vegan Whipped Cream

Unlike coconut whipped cream, this recipe is actually really light and fluffy. It's so much more consistent, and gives you an amazing result.

It's perfectly sweetened, but you can add more or less sugar, depending on how sweet you want it. It's also probably more healthier compared to regular whipped cream or coconut based ones.

1. Making it, is pretty simple too. First, drain the liquid from a can of chickpeas into a large bowl. Reserve the chickpeas for another recipe, like Chickpea Cookie Dough or Chickpea Soup.

2. Add about 1/4 tsp cream of tartar to the liquid, and begin to beat it with a hand mixer.

3. Once it begins to foam up, increase the speed to high, and beat until stiff peaks. Yours may take longer if you decided not to use cream of tartar. But it shouldn't take all that long, maybe 3 to 5 minutes.

4. Add in your powdered sugar and vanilla extract. Beat for another minute until fully incorporated and fluffy and smooth.

5. That's it! Though you start off with about 1/2 cup of liquid, you will end up with double the portion! At least 3 cups or more!

How to Store Vegan Whipped Cream

Aquafaba based whipped cream is best served immediately, otherwise, it will become runny again. If you put it into the refrigerator, it will quickly lose it's fluffy whip like quality, but it holds up amazing in the freezer.

Straight from the freezer will definitely look like cool whip. Pretty Delicious!

Store in the freezer in an airtight container for up to 6 months. Or use it immediately with some strawberries, iced drinks, or smoothies.

What can I use Vegan Cream On

I wouldn't frost anything with it, since it does tend to lose it's shape if left out for too long, But I do have some incredible recipes you could top this with!

Prep time:
5 minutes
Cook time:
0 minutes
Chill time:
Total time:
5 minutes
10 Servings


  • 1/2 cup Aquafaba (liquid from 1 can of Chickpeas)
  • 1/4 tsp Cream of Tartar
  • 1/2 cup - 3/4 cup Powdered Sugar
  • 1 tsp Pure Vanilla Extract


  1. Drain the liquid form the can of chickpeas into a large bowl. Reserve the chickpeas for another use. More or less than half a cup is fine. Doesn't have to be exact.
  2. Add the cream of tartar; this will help the whipping process. Mix on medium speed. Once it gets foamy, increase the speed to high and beat for about 3-4 minutes, until stiff peaks form.
  3. Add in your powdered sugar and vanilla. Continue to beat for another minutes. Taste for sweetness. That's it!
  4. Serve immediately for the best results and texture.

Recipe notes

  • If you don't have cream of tartar, or don't want to use it, you don't have to. But it will take a little longer to reach stiff peaks without it. And it may not be as stable either.
  • If you would like to keep this recipe vegan, buy organic vegan-friendly powdered sugar. I used 3/4 cup, but you can use more or less for your preferred sweetness.
  • Though you only start with about 1/2 cup of liquid, you will end up with at least 3 cups of whipped topping.

Did You Make This Recipe?

Snap a photo of it and tag me on Instagram @emily_kovalev or use the hashtag #emily_kovalev so I can see it and feature it!