Make Whipped Cream from Chickpeas / Cholle | Aquafaba – Eggless Recipes Series

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Hey Foodies,

Whipping cream is a thing we face a lot of problems finding it.. Specially the availability in India is bad, easily only available in big cities and that too mostly only for Industrial purposes.. The second issue we vegetarians face is making recipes without eggs..



Worry not, there’s a new revolutionary(Sounds like a marketing gig but not at all, it’s true keep reading) egg replacer in market your own kitchen that not only replaces eggs very well in normal recipes but whips very well to make meringues, macaroons, and many more recipes..



What is it and more about it :
It is aquafaba. Aquafaba means – Bean Water. The liquid which we get after cooking beans/chickpeas or the brine/water from the can of chickpeas/beans. No complexions, Extremely simple.

It can be made at home very well using almost beans, better to use chickpeas/cholle as they are very neutral in flavor.
More about Aquafaba :
When we cook/boil chickpeas/beans, the water that is left behind is the aquafaba. It has a very similar protein structure to egg whites and also has a few properties similar to yolk..
It works as an emulsifier, leavening agent, foaming agent.. So great stuff many of us used to throw away earlier.. History – In December 2014, Mr Joël Roessel discovered about it through a investigation and blogged about it –
In Feb 2015 – Mr Goose Wohlt who is a software engineer in the states discovered and started working on it.. Soon in March he shared about it in a Facebook group and then created a new group for the same : Vegan Meringue Hits & Misses. (Join the group for more stuff about this)
That’s how it all started and since then it has been a storm in the social media.. You can read more about aquafaba here : Also donate if you can to help fund a phytochemical analysis take place about it.. If you can’t, please share the word 🙂

wcafir01More about me working with it..
Aquafaba had started popping in my news feeds & more places in early May 2015 but I had not taken interest in it.. June is when I got interested & started finding more about it and started working on it.. Everything dint start well..

My First Attempt : I made the aquafaba, started whipping it.. No, It just wont. It dint whip it all.. Even after whipping for over 30 minutes..

Second : Same story, Dint gave up.. Tried again, strained the aquafaba twice to make sure nothing is there.. Choice of bowl was also not good, it was way too wide.

Third : Thickened the aquafaba, Slight Ray of hope but not so well.. It whipped a bit.. Pic from my third attempt.. Please excuse the image quality of my experiment images, they were a quick snap with bad settings, bad lighting and all..


Fourth : Finally, it whipped. And I made more, and was just admiring it and it all finished. Remember, it was just from 2 tbsp aquafaba 😛

Fifth : Tried making meringues, total disaster. They all melted. Found Reason after making 4 more times : Was not whipped enough, and oven temperature too high.

Ninth Attempt : Yuhoo, On cloud nine when I successfully made these. Not perfect, but yes I did it.

wcafmeir03 wcafmeir04 wcafmeir05

Tenth onwards : Started Flavoring and making more versions, playing around with oven temperatures, aquafaba thickness, how much to whip and more.. Also started working on other recipes..

wcafmeir06 wcafmeir02 wcafmeir01


For now, let’s get to making whipped cream substitute.. There are other ways of working with aquafaba which I’ll share soon.. And If I’ve missed anything in the post to put up which I should, I will update it very soon.. Wrote this late night in half sleep, will update this post as often as I can with more stuff 🙂


Recipe Makes 2 Cups of Aqua Faba.

I use 1/4 cup of aquafaba with 1/4 cup sugar and whip it, and it is a little over 1 1/4 cups of whipped cream substitute. Feel Free to adjust as you need to.

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Make Whipped Cream from Chickpeas / Cholle | Aquafaba - Eggless Recipes Series
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Make Whipped Cream from Chickpeas / Cholle | Aquafaba - Eggless Recipes Series
Print Recipe
For 2 Cups AquaFaba
For 1 1/4 Cups Whipped Cream Substitute
For 2 Cups Aquafaba
  1. Soak 3 cups Chickpeas/Cholle in 8 cups of water for a minimum of 8 hours.
  2. Then get rid of the water it was soaked it in, and add the chickpeas to a pressure cooker with 4 cups of fresh water. Cover and Cook in Med-High Flame for 8 Whistles, then 20-25 mins in medium-low flame.
  3. Switch off the flame, and let it stay undisturbed for a minimum of 2 hours and maximum 5 hours. Let the pressure release naturally. After that, open the cooker, and drain the chickpeas in colander above a bowl. I prefer to let this stay for another hour or two. After keeping for an hour or two or more, it might start to coagulate, just give it a good stir and you're good!
  4. The water collected below is the aquafaba. Aquafaba is all ready to use in any recipe now.
  5. Since it is too much to use at once for me, I pour this into ice trays(about 1 tbsp of it each) and freeze. That way it's ready for me to use anytime.
For 1 1/4 Cups Whipped Cream Substitute
  1. In a deep but narrow from bottom bowl : Add 4 tbsp aquafaba. If ice cubes, thaw 4 tbsp equivalent.
  2. Add 4 tbsp powdered sugar. Using a Hand Mixer or a Stand Mixer, start whipping it. Start slowly, and increase speed very slowly. It will take 10-12 minutes to start getting stiff peaks using this method.
  3. I use a 6 speed Hand Mixer and Increase Speed from 1 to 2 at 1:30. From 2 to 3 at 3:00 Minutes. 3 to 4 at 4:00 and 5, 6 so on.. I use it till 7 minutes, and let it rest for 2 minutes. After that whip at full speed until stiff peaks which happen by 10:00 Minutes, sometimes it takes 12:00 Minutes.
  4. That's all, your Whipped Cream Substitute is all ready. Use it in cakes, cupcakes, trifles, pastries, or any dessert 🙂
Recipe Notes
  1. There is no overwhip thing. This can be whipped for more time if its not getting whipped.
  2. Highly recommended to use a machine to whip it.
  3. Keeping Cooker for Minimum 2 hrs - Max 5 hrs. Make sure you do not exceed 5 hours, actually just drain it out at 3 hrs. Because keeping it for long will result in the chickpeas soaking the liquid and the aquafaba thickening then and there while the chickpeas soak. It's going to be messy. And Less than 2 hrs is also not recommended.
  4. Another methods are also there which I'm going to share soon!
  5. A little vanilla essence can be added for flavoring. It is very neutral in flavor though..
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Well, that was easy wasn’t it? Why not try it out and let us know how it goes.. Tastes great, is light like clouds.. That’s all for today, Thanks 🙂

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