What you need:
Aquafaba (bean liquid--drained from canned or home cooked beans)
Sweetener if desired
Note: The bean juice should be the consistency of an uncooked egg white. If it is too thin, cook it down until it begins to thicken. If you cook it down too far, it will resemble a gel. no worries, just slowly add a little of the liquid back into it and stir to the consistency you need. Any bean liquid can be used, however chickpea, white beans, pinto and black beans work best. If you want a White whipped topping use chickpeas or white beans.
Pour the aquafaba into a small mixing bowl. Beat until you see it staring to foam. Continue to beat and you will notice it increases in volume. The more you beat it, the more it increases and starts to lighten up. Keep beating until it forms peaks when you lift the beaters. Add sweetener a little at a time and continue beating. The aquafaba is ready to use when soft peaks have formed and cling to the beater.
Note: Chickpeas have a mild flavor and preferred for whipped toppings. Other bean liquids work well in baked goods. The light for light colored baked goods, the brown or black for chocolate cakes and brownies.
Make your own aquafaba:
Health benefits of beans and how to cook them:
You can use the whipped aquafaba to make my Marbled Easter Eggs:
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