Chickpea (Aquafaba) Whipped Cream


1 (15-ounce) can unsalted chickpeas

2 tsp agar agar powder

1 teaspoon vanilla extract

2 tablespoons icing sugar (or plant based sugar substitute)


Combine the liquid from the can of chickpeas with the vanilla, sugar and agar agar. Stir vigorously until smooth. Pour into the whipped cream dispenser (save the chickpeas for another use!). Add N2O charger, shake and enjoy! 

Recipe Notes:

Make ahead: This whipped cream is best used immediately, as it can begin to collapse quickly. Stays fresh in the refrigerator for up to 5 days, keep chilled until ready to serve.

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