8/17/2023 0 Comments Vegan whipped cream![]() ![]() Pretty much anywhere you'd use Cool Whip, you can substitute this much healthier, sugar free, dairy free topping. It's also great on pies, sundaes or even a mug of your favorite hot cocoa. I love this aquafaba whip on top of my ooey-gooey, chocolate mug cake (shown above). Cinnamon or cardamom - add a pinch or two for a warm spice note.Īquafaba whipped topping on almond flour mug cake.Lemon or orange zest - add 1-2 teaspoons for a citrus note.Maple syrup - add ½ to 1 teaspoon for a sweeter whipped topping.Please note, dark-colored sugars will darken the topping, which you may not find appealing! But any granulated sugar should work to make the powdered sugar. I haven't experimented with other WFPB compliant sweeteners as erythritol is healthy and works so well here. Cornstarch works equally well in this recipe, though it isn't as healthy. The recipe won't be as thick and stiff, but it will still work. Substitute approximately ¼ teaspoon baking powder. I haven't tried all of these myself, but please give them a try if you don't have everything you need on hand or just like to experiment. Substitutions and variationsĬheck out these ideas for ingredient substitutions, and creative ways to adapt this recipe to your liking. ![]() You may want to increase the sweetness with maple syrup or more powdered sugar. (Can be drained and saved up to a week in advance.) 2. As prepared, this recipe is not very sweet. Drain your aquafaba from a can of chickpeas or any other can of low-sodium white beans. ![]() If you've followed the recipe and still can't get peaks to form, you may be working with old/expired cream of tartar.Ĭheck for sweetness. Be patient and make sure to beat according to the recipe instructions. At first, it may seem like the topping is not getting thicker or forming peaks. Over beating can actually deflate and flatten the whip. But once the finished dish is nice and thick, with stiff peaks (as shown in the pictures), stop beating. Follow the recipe, and add ingredients in steps, stopping to beat the mixture in between. And if you're like me, you always have canned chickpeas in the pantry. It's also pretty great that this recipe uses chickpea liquid-an ingredient that might otherwise be discarded. (Or 4, if you choose to make this recipe without cream or tartar, which won't be quite as stiff and fluffy, but will still work.) Plus, it's quick and easy to make, with only 5 basic ingredients. I think the possibilities for incorporating this recipe into your desserts here are endless. This slightly sweet topping comes out somewhere between a rich and heavy dairy whipped cream and a light and fluffy meringue. I love this healthy, vegan whipped topping because it adds a pretty, creamy element to desserts without unhealthy ingredients like oil, dairy, sugar or saturated fat.
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