How to make Amazing Whipped Aquafaba - Smooth creamy and a magical wonder, who knew liquid from chickpeas could be so fabulous.
Making aquafaba has been on my must-make list for sometime now. The first time I became aware of Aquqfaba was over a year ago, well, I finally got around to whipping up a batch for myself, and it's amazing.
What is aquafaba?
It’s the juice from cooked chickpeas. You can cook your own or use canned chickpeas. I prefer to use canned, its consistency is more reliable, making it a time saver. Goya chickpeas are my favorite, they’re so tender and great in recipes like this one, Pear-Brussels Sprout Salad or this one, Chickpea Jalapeno Salad, so that’s the brand I use to make my whipped aquafaba.
Whipping aquafaba is easy. Simply drain and use a hand or stand mixer and whip until the desired consistency has been reached. You can whip by hand, but it will take much longer.
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I like to use soft whipped aquafaba as an egg substitute, semi-soft peak as egg white substitute in recipes or as a topping, and stiff-peaks to make meringues for pie toppers or baked for delicious meringue cookies.
Today’s recipe is slightly sweetened semi-soft peaks that I like to serve over fruit.
Ingredients
- 1 15 oz. can of chickpeas drained
- ¼ cup maple syrup or sugar
- ⅛ teaspoon cream of tartar
Instructions
- Drain your chickpeas, store the peas to use in another recipe. You may like this one, Pear-Brussels Sprout Salad.
- Place liquid in a large bowl or bowl of a stand mixer along with the other ingredients. Whip until desired consistency has been reached.
- Store any leftovers in an airtight container. It separates after sitting a while but rebeating works wonders.
There are so many ways to use this amazing liquid and I'm looking forward to exploring them and yes I will share.
If you make this recipe or a version of it, take a picture and share with me on Instagram, tag it #thewholeserving or leave a comment below. I’d love to see or hear about how you make Amazing Whipped Aquafaba and how you use it.
Vinnie says
I made the Aquafaba with the juice from two 15 oz. cans an only used 1/4 cup of sugar Filled a large mason jar with the "Whippins" and had some leftover to fill a small container ,however it didn't whip as stiff as I thought but I believe the recipe you posted was for the juice from one can as opposed to two so I probably didn't use enough sugar to make it work ! next time I'll follow directions more closely
amanda seabourne says
if you use the aquafaba from red kidney beans it is pink in colour forgoing the need to add colourants
Celeste says
Amanda that is a very interesting thought. I'm not sure about it, I'll have to give it a try.
Alison's Allspice says
I have only recently learned about aquafaba. Whipping it with maple syrup sounds amazing! Thanks!
Celeste says
Thanks Alison, I was so amazed, and I'm thinking of ways to use it.
TheMamaneeds says
Oh my God. I can not hold back the feeling of watching this recipe. Awesome recipe. Thanks
Celeste says
It amazed me as well, I was so excited watching it go from liquid to delicious whip.
Esther says
I've been meaning to try making it for ages too. It looks amazing (as do your photos). I had no idea you could eat just whipped aquafaba. I thought you had to use it in recipes. Incredible. Thank you for the great post 🙂
Celeste says
Thank you Esther. Isn't it amazing! I'm glad I finally gave it a try.
Kitty says
I have to try this! It looks so perfectly fluffy.
Celeste says
It's light, fluffy and delicious. Hope you like it.
Demeter | Beaming Baker says
Aquafaba has had me intrigued for ages! Seeing your super easy, super amazing recipes makes me want to start making some! Thanks for sharing yet another wonderful recipe. 🙂
Celeste says
It really is super easy. I'm looking forward to trying it with other recipes.
Tonya Conteh says
Well, I never. Not much surprises me in the food department these days, but this takes the cake. This is the first I've heard of whipped Aquafaba. Genius!
Celeste says
It is Genius, I love this stuff and I'm looking forward to trying it in more recipes. You have to give it a try, don't wait as long as I did.