Aquafaba whipped cream. Zero calorie dessert. Sugar free and vegan

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29 thoughts on “Aquafaba whipped cream. Zero calorie dessert. Sugar free and vegan

  • at 10:21 pm
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    I tried using homemade aquafaba as wanted to avoid preservatives.! It came out ok but after couple minutes it started melting !!

  • at 11:08 am
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    Can I use stevia

  • at 7:35 am
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    Amazing video! So much information, thank you! One more question.. can we use this to ice the cake?? And what can we use in place of cream of tartar ?(it's bit difficult to find here)

  • at 2:19 pm
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    hay can i add lime juice for cream of tartar

  • at 5:06 pm
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    Great video. does it freeze well?

  • at 7:47 pm
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    How big is a serving please?

  • at 4:52 pm
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    Im gonna try this next weekend, looks soo good

  • at 6:58 pm
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    My daughter has food allergies. There's no band of whipped cream safe for her. We decided to make aquafaba whipped cream a few months ago and it came out perfect. Yours looks even thicker and creamer than ours did.. I think we added sugar and it wasn't confectioners sugar so it had a lot to do with the consistency.

  • at 2:50 pm
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    Can you use it right from the can or do you have to cook the chickpeas first

  • at 2:52 pm
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    Can we use coconut sugar ?

  • at 9:08 pm
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    More please

  • at 10:57 pm
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    Aquafaba from a can of chickpeas isn't healthy I heard because of chemicals like bps

  • at 1:34 pm
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    can i use liquid sweetener?

  • at 3:26 pm
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    Oh wow this is brilliant

  • at 5:40 am
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    Hello please does it work with the sweets bag

  • at 6:44 pm
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    Can this be made thick enough to replace heavy whipped cream? As for tortes and such.

  • at 7:23 pm
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    that ain't sugar free

  • at 3:48 am
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    Not bad! And you can always add the chickpeas to your next salad – yummy.

  • at 5:48 am
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    I made this yesterday and it turned out awful. a) The vanilla discolored it to a beige, b) The S&W can of chickpeas contained salt, which I normally don't notice but really stood out in what is supposed to be a sweet recipe. I increased the zero-calorie sweetener to compensate for the saltiness, which left me with that bitter, chemical taste fake sugar has, c) A funky chickpea flavor came through, too, and d) What a pain to whip out the mixer to re-whip it every time I needed a single serving. Yes, I used the Cream of Tartar as a stabilizer, which made no difference.

  • at 5:58 pm
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    Will it keep its consistency if dispensed from a no2 charged whipped cream canister?

  • at 8:36 am
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    Excellent instructional video thank you. Just a question please, do you use canned chickpeas with added salt or cans without salt?

  • at 10:00 pm
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    Can i use a liquid sweetener ?

  • at 2:55 pm
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    Thank you. I tried making this in the past without cream of tartar and it didn't work. I'm looking forward to using your recipe.

  • at 11:56 am
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    Can I frost cake with this. And can I use normal powdered sugar?

  • at 9:45 am
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    Can we use honey for sweetness?

  • at 8:26 pm
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    I followed instructions to the letter and I hated this, it's awful. Better to save the calories elsewhere and enjoy the real thing.

  • at 7:24 am
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    If I leave it unattended because it's an aquafaba, won't it go back to the water state?

  • at 6:05 am
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    With green stevia powder and maple syrup and Tahitian vanilla powder instead

  • at 7:07 pm
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    Good afternoon. πŸ™‚ I realize this is not a recent video so there may be many folks who won't see this comment, but I hope it will help someone.
    I used to make this all the time. I call it Aquafaba Meringue!
    My tip is to add a small amount of xanthan gum (1/4 tsp – 1/2 tsp, depending on your preference) to the aquafaba juice before you start whipping it. Using xanthan gum in tandem with the natural properties of the proteins in the aquafaba juice improves the thickness, texture, and consistency of the final meringue!
    I hope this little tip helps someone. πŸ™‚
    God bless!

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