Foodies face a lot of problems in finding out whipped cream for making their favorite cake. Vegetarian people, who don’t eat eggs, feel it very difficult to get eggless whipped cream which is not easily available at all the places.
There is no need of worry anymore as we have found easiest egg replacer, healthy food easily available at home.
What is Aquafaba?
Yes, we are talking about aquafaba, which leftover water that remains after cooking chickpeas. It is extremely simple to get this liquid. One just needs to boil chickpea in a pressure cooker and get the liquid left behind after removing chickpeas. It is very neutral in flavor. This liquid has similar protein structure as of egg whites and also bear few properties of egg yolk. It acts as a good emulsifying agent and foaming agent.
Chickpea Whipped Cream Recipe
Ingredients required for making whipped cream out of chickpea are-
- One can unsalted chickpeas
- One tablespoon vanilla extract
- One-eighth teaspoon cream of tartar
- Two tablespoons powdered sugar
Boil chickpeas in a pressure cooker and then remove chickpeas from the liquid. Reserve the liquid (aquafaba) in a can. Transfer the liquid to a bowl of stand mixture or in a big metal bowl (in case of using a hand mixer).
Mix the tartar cream and vanilla extract into the liquid and start whipping it at medium speed. After some time, when liquid thickens, add powdered sugar and again whip the mixture for ten to fifteen minutes. This process is to be continued until firm peaks along with softened tips form.