W is For Whipped Cream

Sheela Prakash
Sheela PrakashSenior Contributing Food Editor
Sheela is the Senior Contributing Food Editor at Kitchn and the author of Mediterranean Every Day: Simple, Inspired Recipes for Feel-Good Food. She received her master's degree from the University of Gastronomic Sciences in Italy and is also a Registered Dietitian.
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updated May 1, 2019
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(Image credit: Kelsey McClellan)

Look to the liquid in your can of chickpeas to surprise you again: it makes for a luscious dairy-free take on whipped cream. Since really, what would a slice of pie be without a mound of whipped cream on top? Using the ever-impressive chickpea cooking liquid known as aquafaba, you can whip up a creamy dessert topping that mimics the regular stuff.

(Image credit: Maria Siriano)

Whipped Cream Without the Cream

Since aquafaba contains proteins and other nutrients, it can actually be whipped up and thickened just like heavy cream. All it needs is a little sugar to sweeten it and a touch of cream of tarter to lend a bit of extra stabilization.

As it whips, any lingering chickpea smell or taste dissipates and soon it will start developing soft, luscious peaks. Keep at it for a few more minutes and stiffer, whipped cream-like peaks will form.

Then it’s just a matter of finding something to dollop it on. May we suggest a bowl of fresh fruit, pretty much any cake or pie, or simply straight onto a spoon?

Get the Recipe: Chickpea Whipped Cream

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beans
Dessert
Gluten-Free
lentils
Surprising Ideas
vegan