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Sugar-Free Vegan Whipped Cream aka Aquafaba Whipped Cream

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It only takes a few ingredients it takes to make this fluffy meringue-like vegan whipped cream. This recipe for aquafaba whipped cream is sugar-free, oil-free, and delicious – It’ll blow your mind!

a bowl of aquafaba whipped cream on a counter, viewed from above. To the right is a bowl of raspberries and a pink towel. On the left is a spoon and a bowl of blueberries. Photo Credit: Cindy Gordon of HappyFoodHealthyLife.com

I hope your mind is ready to be blown. Cause that is my intent today.

I have been wanting someone to invent some sort of whipped cream that wasn’t full-fat or sugar-laden for the last forever years. But since it hasn’t existed, I have generally just shy-ed away from adding whipped topping to my ice cream sundaes, pumpkin pies, and bowls of fresh berries.

But now! With this vegan, sugar free whipped cream recipe, my spoon is ready to be filled with the heavenly whip so I can swiftly put it in my mouth. My pumpkin pie will no longer be lonely. My sundaes will be complete.

All because of a little bean water…

I don’t know who, and I don’t know how, but someone had the crazy idea to take the “water” that you drain from your garbanzo beans (chickpeas) or White Great Northern beans and whip it up with some sweetener and vanilla. And it turned into a meringue-like fluff!

Seriously! With just four ingredients you can make the perfect vegan whipped cream to top all of your favorite sweet treats, like my dairy free chocolate cream pie, vegan cheesecake, or easy vegan strawberry shortcakes!

Why You’ll Love This Aquafaba Whipped Cream Recipe

  • It’s a Bit Bizarre (making sweet whipped cream out of bean water!), but it’s also like magic! The liquid from a can of chickpeas that you’d normally throw away can be whipped into the most delicious and creamy whipped topping. It’s true, and it’s amazing!
  • Low Fat – Using aquafaba rather than dairy cream or even coconut cream makes this recipe low in fat, and perfect for topping any of your favorite desserts.
  • Sugar Free – This aquafaba whipped cream is sweetened with stevia, one of my favorite all-natural sugar-free sweeteners. In all, this recipe is plant-based, fat-free, low calorie, and all natural!
bowls of ingredients on a counter. There is a round bowl of aquafaba, and small bowls holding vanilla extract and stevia. Photo Credit: Cindy Gordon of HappyFoodHealthyLife.com

Ingredients and Substitutions

  • Aquafaba: Make things easy on yourself, and use a can of garbanzo beans or great northern beans. Save the liquid for this recipe, and use the beans to make a salad or something.
  • Stevia: Powdered stevia sweetener is my favorite for making desserts that are sugar-free.
  • Arrowroot powder: This acts as a stabilizer and helps us to whip the aquafaba into stiff, fluffy peaks.
  • Vanilla extract: For yummy flavor. Feel free to add other flavor extracts too!
a white bowl filled with fluffy vegan whipped cream. To the left is a pink kitchen towel. On the right is a spoon and a bowl of fresh berries. Photo Credit: Cindy Gordon of HappyFoodHealthyLife.com

Insider Pro Tips

  • You can use the liquid from any white beans. Garbanzo beans or great northern beans both work perfectly. I always grab the canned beans labeled “low sodium” or “no salt added”.
  • Be patient! It can take up to 10 minutes, or even longer for the mixture to turn into fluffy whipped topping. 
  • If you’d like to use sugar instead of stevia, I’ve also made this recipe with about 1/3 cup of powdered sugar.
Two white bowls filled with fresh blueberries and raspberries topped with generous dollops of aquafaba whipped cream. Photo Credit: Cindy Gordon of HappyFoodHealthyLife.com

FAQ

Aquafaba is the fun-to-say term given to the liquid in canned beans. It literally translates to “bean water”. While we would typically drain this away, it’s actually very useful in all types of vegan recipes, such as whipped cream, mayo, and meringues. it can be used as an egg substitute or turned into silky whipped topping or chocolate mousse.

It takes a bit longer than you might think! To get the aquafaba to the stiff peaks stage, it can take up to or more than 10 minutes.

While you technically can, I’d suggest that you use the aquafaba from canned chickpeas to make things easy. Using the water from cooking beans can be tricky, as you need to get the thickness just right.

More Easy Vegan Recipes

I hope you’re excited as I am about this delicious sugar free whipped cream recipe! And if not excited, at least a little bit intrigued. I’ll be whipping up more recipes using this magical bean water, like vegan vanilla bean ice cream and vegan mayo too!

Sugar-Free Vegan Whipped Cream aka Aquafaba Whipped Cream

a metal whisk from a stand mixer, standing on a counter showing aquafaba whipped cream with stiff peaks. In the background is a bowl of fresh berries.
Aquafaba Whipped Cream is delicious and simple to make! Use just a few ingredients to make this fluffy meringue-like vegan whipped cream.
Holly Waterfall

Equipment

  • Stand Mixer

Ingredients

  • The water from 1 15-oz. can of white beans (garbanzo or great northern beans), chilled (about 1/2 cup in total)
  • 1 Tablespoon arrowroot powder
  • 2 teaspoons stevia
  • 1 teaspoon vanilla

Instructions

  • Combine all ingredients in a mixing bowl, and using the whisk attachment, mix on high for about 14-16 minutes.
    aquafaba, arrowroot, stevia, and vanilla in a glass mixing bowl.
  • For the first while, it will appear that nothing is happening, until about 10 minutes in. Then you will see that it’s starting to thicken. You can taste it at this point to adjust vanilla and sweetener levels according to your taste.
    vegan whipped cream that is bright white and thick, in a glass mixing bowl.

Notes

  • Nutrition values here are for 1/2 of the recipe. Adjust as needed for your serving size. 
  • You can use the liquid from any kind of white beans. Garbanzo beans or great northern beans both work perfectly. It’s best to use beans without any added salt. 
  • Be patient! It can take up to 10 minutes, or even longer for the mixture to turn into fluffy whipped topping. 

The original images of this recipe! We updated them in December 2023 for you.

Sugar-Free Vegan Whipped "Cream" - You won't believe what few ingredients it takes to make this fluffy meringue-like whipped cream. It'll blow your mind! | Happy Food Healthy Life
Sugar-Free Vegan Whipped Cream _ You won't believe what few ingredients it takes to make this fluffy meringue-like vegan whipped cream. It'll blow your mind! | Happy Food Healthy Life
Sugar-Free Vegan Whipped "Cream" - You won't believe what few ingredients it takes to make this fluffy meringue-like whipped cream. It'll blow your mind! | Happy Food Healthy Life
Sugar-Free Vegan Whipped "Cream" - You won't believe what few ingredients it takes to make this fluffy meringue-like whipped cream. It'll blow your mind! | Happy Food Healthy Life

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Recipe Rating




25 Comments

  1. Hi! Has anyone tried freezing this, thinking it might be a base for some kind of ice cream alternative?

    1. Hi Debra, I have not tried freezing this, but wanted to push the comment through incase anybody else has 🙂

  2. I just tried this to use as a substitute for whipped cream on pudding….didn’t take as long as I expected, and oh my goodness! It is delicious! Thank you 🙂

    1. You’ll want to use it within 24-48 hours – maybe whip it again right before using it if it starts to separate.

  3. I made some without the arrowroot added vanilla, cinnamon and sugar since I’m not a fan of sweeteners and it turned out just great. Probably taste even better if I used the salt free chickpea water lol!!!

    1. Rima, I haven’t tried that sub in this recipe, but I’m thinking it should. I just can’t guarantee the same results. Let us know if you try!

      1. 5 stars
        I used cornstarch and it came out delicious. I even added about a tablespoon of sugar free syrup!

      2. Awesome, thank you for letting us know! So glad you liked it, thanks for sharing what you added 🙂

  4. Has anyone tried glucomannan to stabilize aquafaba to make a non dairy topping that will keep a couple of days without breaking down or gelatin if one is not vegan just wanting to drop out the calorie content.

  5. Just tried this and it worked like a dream. I used cinnamon for flavor because I was out of vanilla (but I VERY randomly had arrowroot powder on hand).

    Thanks for the post!

    1. oooh! I’m so glad you enjoyed it. Cinnamon was probably a great addition anyway 🙂

  6. Looks like a great alternative for normal whipped cream, Thank you for sharing with us at #HomeMattersParty. We would love to have you again next week.

    1. Totally a strange alternative, but it’s so yummy you’d never know how weird it is!

  7. Good evening, I was wondering if it’s water from a can of beans or water from beans you cooked in a pot?!?! This looks amazing

  8. Is there something you can use besides arrowroot powder? Or where do you buy that? Maybe cream of tartar? Looks so cool!

    1. Hi Eden! I have seen different versions using different ingredients like xantham gum or guar guar gum, but I’m not familiar with using those 2 options, as I’ve only tried it with arrowroot. I bought it at a health food store. I believe I did read somewhere that cream of tartar definitely does not work. I would do a search on pinterest for other methods and play with it. Good luck! Let me know what works for you!