Fat-Free Vegan Whipped Cream
Course: DessertCuisine: AmericanDifficulty: Easy
Servings
10
servingsPrep time
5
minutesTotal time
5
minutesThis light and fluffy whipped cream makes the perfect topping for fresh berries, grilled fruit, pie, or brownies. It’s is a no nuts, no coconut cream, oil-free, fat-free gem! The key is to “whip it, whip it good!” In other words, 10 minutes minimum to reach heavenly peaks and stiffness. A stand mixer works better than blenders like a Vitamix, food processors, or handheld electric mixers.
Cook Mode
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Ingredients
1/2 cup aquafaba (the liquid from 1 can of chickpeas)
1/4 tsp cream of tartar
1/2 cup powdered sugar (increase to ¾ cup if sweeter is desired)
1 tsp pure vanilla extract
- Optional
For the top of the dollop when serving: mint sprig, a pinch of cinnamon or nutmeg
Instructions
- Drain the liquid from a can of chickpeas into a large bowl. The chickpeas can be used for something else, like our Tantalizing Tikka Masala.
- Add the cream of tartar and use an electric stand mixer on medium speed to get the mixture foamy. Then increase the speed to high and beat until stiff peaks form. (3-5 minutes).
- Add the powdered sugar and vanilla. Continue to beat for 5 more minutes.
- Serve immediately with a sprig of mint on top. (During the Christmas holidays, a pinch of cinnamon or nutmeg might make for a festive twist!).
Notes
- Store your leftover whipped cream in the freezer, not the refrigerator.
- This recipe makes about 3 cups of whipped topping.
- All recipes from the Cancer-Kicking! Kitchen are always 100% plant-based and delicious. Check our Ingredient Spotlight feature to learn what makes each ingredient special, and use our Purity Scale to see just how healthy and plant-pure your recipe is.
