Aquafaba Whipped Crème replaces toppings that call for egg, or dairy with an airy, whipped chickpea emulsion ideal for vegan desserts.
Shake cans of chickpeas vigorously. Strain through a mesh strainer or cheesecloth, reserving chickpeas for another recipe.
Give liquid (aquafaba) a quick whisk, and measure out 1/2 cup into a large mixing bowl.
Beat aquafaba until foamy. Add cream of tartar and continue to beat on high 3 minutes.
Add vanilla and powdered sugar, continuing to beat until peaks form, another 3-5 minutes.
Aquafaba is a way to use the fibers, starches, and sugars released by cooking legumes, in this case chickpeas. The liquid reserved from cooking chickpeas can be whipped to form structures similar to whipped cream, or whipped egg. The similarities in texture allow whipped aquafaba to be used as a purely plant-based ingredient in vegan recipes.