How to Whip Aquafaba Egg Substitute
Discover the versatility and benefits of using an aquafaba egg substitute in your favorite vegan recipes. This guide coveres everything there is to know about this amazing vegan egg white replacement, from what it is to its history and how to use it to create airy vegan mousse, creamy vegan mayo, fluffy vegan cakes, and more!
Servings: 2 cups whipped
Equipment
Ingredients
- 1 15 ounce can chickpeas (liquid drained and reserved)
- ⅛ teaspoon cream of tartar
Instructions
- Drain the liquid from the can of chickpeas and put it into a large mixing bowl.
- Adding a small amount of cream of tartar (⅛ teaspoon) can hlep make the aquafaba eaiser to whip. This step is optional.
- Use a hand mixer or a stand mixer fitted with a whisk attachment to whip the aquafaba on medium high speed for about 5 to 10 minutes or until it begins to form peaks. The equipment you use and the thickness of your aquafaba can impact how long this process takes.
- The aquafaba will first become frothy before soft peaks begin to form. As you continue to whip the peaks will get stiffer. How long you need to whip the aquafaba will be depend on your recipe and how it's being used.
Notes
- The consistency of aquafaba can vary based on the brand of canned chickpeas. You want it to be a texture similar to egg whites.
- If your aquafaba is too thin, simmer on the stove until it thickens slightly.
- Use an electric mixer. It's not easy to whip up by hand.
- Apart from cream of tartar, a little bit of lemon juice or white vinegar can also help to stabilize aquafaba.
- It may take longer than 10 minutes for it to whip up properly.
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