Eggless Whipping Cream using Chickpeas

Eggless Whipping Cream

(using Chickpeas)

Ingredients :

  1. Chickpeas ½ cup
  2. Powdered sugar ½ cup
  3. Water
  4. Vanilla essence (optional)
  5. Food color of your choice (I used red food color).

  1. Soak chickpeas overnight (7 to 8 hours), in the morning drain out water. Place chickpeas into the pressure cooker and add 2 glass of water. Cook chickpeas on medium heat till 12 to 15 minutes (or till 8 to 10 whistles). Now, drain out and reserve the water from chickpeas. Save the chickpeas for another use and transfer the liquid to the bowl. Keep it into the refrigerator for about 4 hours to cool it.
  2. Remove the bowl of liquid from the refrigerator. Turn on the flame and place a bowl of liquid on it. Heat till it makes ¼ the part of the liquid. Now turn off the flame and keep it into the refrigerator for about 4 hours or till get it cool. And after 4 hours it's ready to make homemade eggless whipping cream. It will useful to make 2 glasses of whipping cream. I used  ½ only.
  3. Take a mixing bowl to add aquafaba (chickpeas liquid), powdered sugar and vanilla essence few drops. Using a hand mixer or a stand mixer, start whipping it. Start slowly, and increase speed very slowly. It will take 15 to 20  minutes to start getting stiff peaks using this method.( It will take more time than egg to whisk the eggless whipping cream)
  4. Here, your homemade eggless whipping cream is ready. Place whipping cream into a decorating cone. Use it in cakes, cupcakes, trifles, pastries, or any dessert.
Dietary Comments :
Based on a 2000 calorie.
This whole serving contains 411 calories.

Use of Aquafaba ( chickpeas boiled liquid) :
  • The use of aquafaba is as a replacement for egg white.
  • It is composed of carbohydrates, proteins, and another soluble plant solid.
Eat Healthy, Stay Healthy!!!

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