Aquafaba Whipped Cream

I am on a mission to make a best there can be vegan version of the Scandinavian Princess cake. This is my first round of making the cake. I opt not to make my usually angel food or sponge cake. The proper recipe for the non-vegan version Scandinavian Princess cake is a sponge cake. I make as many components from scratch. It has been two years since I have really been able to bake and play in my kitchen.

Today, I make two kinds of whipped cream and officially know how to spell aquafaba. This recipe is one of them. It doesn’t hold up for my cake the way I thought it would. I imagine that is my fault as this recipe is great. The cream is shiny and silky from the start. It is a must enjoy it immediately type of whipped cream. Thank you to thehiddenveggies.com of your recipe.

Ingredients


3/4 cup of aquafaba (from canned unsalted chickpeas or white beans. I used a can and a box of chickpeas)

1/4 tsp of cream of tartar or lemon juice (citric acid may work I haven’t tried it yet but I have some. If you do, please let know)

1 Tbsp of vanilla extract

2 Tbsp of a neutral oil like coconut to canola oil. I didn’t use oil.

Method

  1. Drain and save the liquid from a can of chickpeas or white beans.
  2. Pour 3/4 cup of the liquid in a medium-sized mixing bowl.
  3. Use a mixer and beat the liquid until it starts to get foamy.
  4. Add 1/4 tsp cream of tartar and continue to mix for 5 minutes on high until it becomes very fluffy and forms stiff peaks.
  5. Add 1 tbsp vanilla and continue to beat for another minute. (It will turn light brown for a minute, but then turn white again as it beats in).

Until Next Time…

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