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    Home » Recipes » Vegan

    How To Make Amazing Whipped Aquafaba

    Mar 21, 2017 ·

    Jump to Recipe·Print Recipe

    How to make Amazing Whipped Aquafaba - Smooth creamy and a magical wonder, who knew liquid from chickpeas could be so fabulous.

    How to make Amazing Whipped Aquafaba - Smooth creamy and a magical wonder, who knew liquid from chickpeas could be so fabulous. this Recipe

    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.

    How to make Amazing Whipped Aquafaba - Smooth creamy and a magical wonder, who knew liquid from chickpeas could be so fabulous..

    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.

    How to make Amazing Whipped Aquafaba - Smooth creamy and a magical wonder, who knew liquid from chickpeas could be so fabulous.

    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. 

    How to make Amazing Whipped Aquafaba - Smooth creamy and a magical wonder, who knew liquid from chickpeas could be so fabulous.

    How to make Amazing Whipped Aquafaba - Smooth creamy and a magical wonder, who knew liquid from chickpeas could be so fabulous.

    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.

    How to make Amazing Whipped Aquafaba - Smooth creamy and a magical wonder, who knew liquid from chickpeas could be so fabulous.

    Today’s recipe is slightly sweetened semi-soft peaks that I like to serve over fruit.

    How to make Amazing Whipped Aquafaba - Smooth creamy and a magical wonder, who knew liquid from chickpeas could be so fabulous.Raspberries and blackberries with whipped aquafaba on top.

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    How To Make Amazing Whipped Aquafaba

    ★★★★★ 5 from 2 reviews
    • Author: Celeste | TheWholeServing
    • Prep Time: 16 mins
    • Total Time: 16 mins
    • Yield: 4 cups 1x
    Print Recipe
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    Ingredients

    Units Scale
    • 1 15oz. can of chickpeas drained
    • ¼ cup maple syrup or sugar
    • ⅛ teaspoon cream of tartar

    Instructions

    1. Drain your chickpeas, store the peas to use in another recipe. You may like this one, Pear-Brussels Sprout Salad.
    2. Place liquid in a large bowl or bowl of a stand mixer along with the other ingredients. Whip until desired consistency has been reached.
    3. Store any leftovers in an airtight container. It separates after sitting a while but rebeating works wonders.

    Did you make this recipe?

    Tag @thewholeserving on Instagram and hashtag it #wholeandwellplanted

    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.

    Raspberries and blackberries with whipped aquafaba on top.

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    About Celeste

    Reader Interactions

    Comments

    1. Tonya Conteh says

      March 22, 2017 at 9:01 pm

      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

        March 23, 2017 at 10:18 am

        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.

    2. Demeter | Beaming Baker says

      March 23, 2017 at 12:16 pm

      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

        March 29, 2017 at 9:54 am

        It really is super easy. I'm looking forward to trying it with other recipes.

    3. Kitty says

      March 25, 2017 at 12:41 pm

      I have to try this! It looks so perfectly fluffy.

      • Celeste says

        March 29, 2017 at 9:55 am

        It's light, fluffy and delicious. Hope you like it.

    4. Esther says

      April 05, 2017 at 9:49 pm

      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

        April 09, 2017 at 7:02 pm

        Thank you Esther. Isn't it amazing! I'm glad I finally gave it a try.

    5. TheMamaneeds says

      April 06, 2017 at 7:17 am

      Oh my God. I can not hold back the feeling of watching this recipe. Awesome recipe. Thanks

      • Celeste says

        April 09, 2017 at 6:59 pm

        It amazed me as well, I was so excited watching it go from liquid to delicious whip.

    6. Alison's Allspice says

      April 06, 2017 at 3:29 pm

      I have only recently learned about aquafaba. Whipping it with maple syrup sounds amazing! Thanks!

      • Celeste says

        April 09, 2017 at 6:55 pm

        Thanks Alison, I was so amazed, and I'm thinking of ways to use it.

    7. amanda seabourne says

      May 11, 2017 at 5:27 pm

      if you use the aquafaba from red kidney beans it is pink in colour forgoing the need to add colourants

      • Celeste says

        May 15, 2017 at 10:09 am

        Amanda that is a very interesting thought. I'm not sure about it, I'll have to give it a try.

    8. Vinnie says

      April 06, 2020 at 3:20 pm

      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

    Trackbacks

    1. Saucy Saturdays #90 Blog Meet #SaucySaturdays says:
      at

      […] Whipped Aquafaba – The Whole Serving […]

    2. Samosa Potato and Chickpea Patties with Cilantro Chutney - Alison's Allspice says:
      at

      […] In this recipe I used a partial can of chickpea.  I planned to use the remainder in a lunch salad, and reserved the canning liquid to make whipped aquafaba! […]

    3. 10 Meatless Recipes Perfect For Summer Gatherings - The Whole Serving says:
      at

      […] […]

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