• Alicia Ann Lip

Aquafaba Whip Miracle

Aquafaba, which is also known as chickpea water is a vegan's dream of a whip cream! This is made with the water from chickpea (garbanzo) beans, so do not discard the bean water from the tin cans! Nothing goes to waste in this household. You can either use the water right away or you can reduce the liquid into a thicker consistency, but it is entirely up to you. Personally, I prefer boiling it and cool after, this way it helps to kill off any bacteria from the water (just in case).

Ingredients you would need: 2 cans of garbanzo beans 2 tsp of vanilla extract 1 cup of icing sugar 2 tsp of cream of tartar (optional) Sift through the cans of beans and reserve the water. Bring the water to a boil in a pot and reduce the liquid by 1/4. Set aside to cool completely. Combine the rest of ingredients including the reduced Aquafaba in a bowl and use an electric mixer to whisk on high for 15-20 mins! Mine was ready to use in 20 mins. You can use this whipped cream for fluffier cakes or swiss buttercreams. On a side note, it is optional to use cream of tartar, but this acts as a stabilizer to firm the whip up better and easy storage.

To store, use a cling wrap to cover and place in refrigerator overnight. You might find that the whip will not be as fluffy as before, so it is essential to re-whisk the cream again for about 5 mins before use.

The functional properties of bean protein water is remarkably similar to egg whites hence aquafaba can be a direct replacement for eggs. Experiment with aquafaba and come up with some fluffy vegan cakes and creams! More recipes on this miracle whip.

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