Aquafaba Heavy Half-Whipped Cream

This recipe got it’s name because of the final texture. The consistency is halfway between a heavy cream and a fresh whipped cream. It came about because I have failed making vegan meringue every time I’ve made the attempt…So I’ve pivoted and turned it into a vegan-version of a whipped topping that is perfect on cocktails like my Latte Martini, a traditional Irish Coffee or even on top of a crumble!

Ingredients

2/3 cup Aquafaba
2/3 cup Sugar
1 cap-full Almond Extract
2 heaping tbs Peanut Powder

Whip the Aquafaba in a large mixing bowl on high speed. The Aquafaba will approximately quadruple in size. Once the ingredient begins to become opaque start adding Sugar 1 tbs at a time until the mixture becomes glossy.

Once you’ve added about 1/2 of your sugar add the Almond Extract and Peanut Powder.

Continue to mix on high until the extract and powder are incorporated. If the mixture has lost it’s shine, add additional sugar (1 tbs at a time).

At this point, if you’re mixture has a bit of a sheen, you can use your discretion by adding in the Sugar to taste. (I used a little less than 2/3 cup because I prefer things less sweet).

Add to your favorite drink, latte, or dessert!