Egg-Free Whipped Topping for Desserts

Ingredients

  • liquid from 1 15 oz can (425 g) chickpeas, about 1/4 cup
  • 1/4 tsp vanilla extract
  • 1/2 tsp cream of tartar
  • 1/2 tsp xanthan gum (add for pie toppings)
  • 1/2 cup (120 mL) plus 2 tbsp granulated sugar

The xanthan gum adds stability you’re topping a pie, but can be omitted for when you just want a whipped topping for other desserts or fruit.

Makes: generous topping for 1 pie
Free of: gluten and all top allergens

Instructions

  1. Preheat the oven to 200° F. Line 2 baking sheets with parchment paper.
  2. Put the aquafaba and vanilla extract in a stand mixer fitted with the whisk attachment (or use a large bowl and a hand mixer). Beat on medium until foamy, about 1 minute.
  3. Sprinkle in the cream of tartar, if you’re making pie topping, the xanthan gum. Turn speed up to high, beating until the mixture starts to thicken and become opaque, about 3 minutes.
  4. Continue beating on high and slowly add the sugar to the mixture, about 1 tbsp every 20 seconds. Continue beating until stiff peaks form, up to 8 minutes.

Topping a Pie: Pipe or spread he mixture on top of the filled pie. Use a culinary torch or set the pie under the broiler just to brown the topping. Cool to room temperature, then refrigerate until serving.

Topping Another Dessert: Serve amount desired, or cover and refrigerate, for up to 1 day.

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is author of The Allergy-Free Cook series and a series of gluten-free and vegan baking eBooks. See her work at http://www.lauriesadowski.com and http://www.etsy.com/ca/shop/letsbaketogether