Aquafaba Whipped Topping
- 1/2 cup aquafaba
- 1/4 cup light corn syrup
- 1/4 teaspoon cream of tartar
- 3 tablespoons fine sugar
- 1 tablespoon refined coconut oil, melted and cooled
- 1 teaspoon vanilla
- Start this at least 4 hours ahead or the day before. Place the aquafaba in a small pan and bring to a boil over medium-high heat. Boil, reducing the heat to keep from boiling over, until the liquid is reduced by half. This takes about 5 minutes. You can check by pouring it into a heat safe measuring cup, when it reaches 1/4 cup, refrigerate until completely chilled, at least 3-4 hours.
- Just before serving time, place the reduced aquafaba, corn syrup and cream of tartar in a stand mixer fitted with the whisk attachment, or a large bowl with an electric mixer. Whip on medium speed for 5 minutes until fluffy, soft peaks are achieved. Increase the speed to high and whip for 5 minutes, gradually sprinkling the sugar in, a little at a time. When the mixture reaches firm peaks, slowly drizzle in the coconut oil, and then the vanilla. It will deflate but not completely collapse. Use immediately or transfer to an airtight container and refrigerate for up to two hours.
Top your favorite fruit, pie, mousse or other desserts with this sumptuous, creamy, vegan whipped topping.
90 calories, 3 g. fat, 0 mg. cholesterol, 10 mg. sodium, 18 g. carbohydrate, 0 g. fiber, 0 g. protein