Captain Rico Live from the bay

Aquafaba Whipped Cream

The liquid from a can of chickpeas, whipped with maple syrup and vanilla, turns into something that genuinely looks and behaves like whipped cream. Five minutes with a hand mixer.

Aquafaba Whipped Cream
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Prep: 3 min Cook: 0 min Servings: 1

Ingredients

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  • ¼ cup aquafaba , the liquid from about 1/2 15-ounce can no-salt-added chickpeas
  • 1 Tbsp pure maple syrup
  • 1 tsp pure vanilla extract

Method

  1. Pour the chickpea liquid into a clean bowl.
  2. Beat on medium-high with an electric mixer 6 to 8 minutes until stiff peaks form.
  3. Add maple syrup and vanilla and beat 30 seconds more to incorporate.
  4. Use immediately. It deflates as it sits.

Nutrition per serving (estimated)

  • 76 cal
  • 0.9g protein
  • 0.2g fat
  • 15.4g carbs
  • 0g fiber
  • 12.6g sugar
  • 81mg sodium
About the ingredients
aquafaba Cicer arietinum
Aquafaba is the viscous cooking/canning liquid from legumes, most commonly chickpeas (Cicer arietinum). It is simply bean water — starches, soluble proteins and saponins leached during cooking. No isolation or refining; a whole-food byproduct used as an egg-white replacer. Canonical WFPB.
pure maple syrup Acer saccharum
Maple syrup is sugar maple sap boiled down to a concentrated sugar syrup (~66% sugar). Grading (A/B) reflects color/flavor, not processing. It is a concentrated sweetener with no fiber or food matrix — a refined-sugar isolate by WFPB standards. Noncanonical.
pure vanilla extract Vanilla planifolia
Hydroalcoholic extraction of cured vanilla orchid pods (Vanilla planifolia). Flavor compounds dissolved in ethanol-water; the bean matrix is discarded. Both a solvent extract and alcohol-containing. Noncanonical; whole vanilla bean/powder is the canonical form.