Aquafaba can be used as an egg replacer in three ways (1) lightly whisked as a binder in cookies, pancakes and muffins, (2) whipped into soft peaks and folded into batters that benefit from added airiness like waffles, muffins and cupcakes, and (3) whipped into stiff peaks and used to make meringue, ice cream or vegan macaronsAquafaba Whipped Cream You'd never guess that this whipped "cream" was made from aquafaba (chickpea liquid)! That means aquafaba has some unique properties, one of which is the ability to be whipped into stiff peaks like heavy cream or egg whites Here it's sprinkled with a little cream of tartar for added stabilization and sweetened with a touch of sugar before it's whipped into something that looks a whole lot like whipped cream
No Bake Pumpkin Cheesecake With Aquafaba Whipped Cream Recipe Veeg
