Aquafaba Whipped Cream

1. 1

   Open the can of chickpeas and pour one cup of the aquafaba (the liquid in which the chickpeas are soaking) into a small saucepan set over medium-low heat. Reserve an additional 1/4 cup for later.

2. 2

   Cook the liquid until it's been reduced to 3-4 tablespoons; this may take up to 20 minutes depending on the size of your saucepan. Once reduced, let cool for 20 minutes.

3. 3

   Fit your KitchenAid(R) Artisan(R) Mini Stand Mixer with the whisk attachment. Once the aquafaba concentrate has cooled, pour it into the stainless steel bowl along with the reserved aquafaba (1/4 cup) and the cream of tartar. Mix on high speed until the mixture forms stiff, meringue-like peaks, about 2-3 minutes. While the aquafaba is whipping, turn the can of coconut cream upside down and open it; discard the water on top.

4. 4

   Once the aquafaba begins to form stiff peaks turn off the mixer and scoop in the coconut cream. Add the vanilla extract and pure maple syrup and mix until smooth and fluffy, no longer than one minute.

No nutritional information available.

No additional tips available.