Did you know you can make whipped cream without using a dairy product? Grab that can of chick peas out of your cupboard, also known as garbanzo beans, and learn how to make chick pea whipped cream.
If you’re making a chick pea sandwich, and using a can of chick peas, the liquid in the can is called aquafaba, and you can set aside and make whipped cream.
Instead of draining the chick pea liquid down the sink, drain it into a small bowl. There’s probably half a cup or so of the aquafaba liquid.
Pour the chick pea liquid into a mixing bowl.
Add 2 tablespoons of sugar and half a teaspoon of vanilla. You can add a little more sugar or vanilla depending on your taste.
Set your mixer between medium and high.
It takes close to 15 minutes to whip up and soft peaks begin to form.
That half cup of chick pea liquid yields a lot of whipped cream!
It’s best if you can use all the chick pea whipped cream soon after whipping. You can put it in the fridge, but you’ll have to whip it up again to the right consistency.
I’ve also frozen the chick pea whipped cream thinking it might make an ice cream alternative, and although not entirely unpleasant tasting, I find it goes back to its bean-like flavor. I also put a dollop of frozen chick pea whipped cream onto a plate of fruit, and when it thawed it disintegrated into a foamy liquid. My advice is to use the chick pea whipped cream as soon as possible.