You know how there is liquid in a can of beans? I bet like me, you typically just dump that down the sink to drain the beans before adding them to a recipe.
Well what if I told you that the liquid has magical properties? It contains proteins from the beans that are bound with the water so it can form a whipped mixture when beaten, just like egg whites or whipped cream. The technical food term for bean water is Aquafaba.
It does have a slight flavor and color of whatever bean it came with so it is best to use a neutral bean like garbanzo beans. It also helps to add flavorings like sugar and vanilla by following the recipe below.
So next time you drain a can of beans, keep that liquid. You'll have a delicious dessert topping that is cheaper and healthier than egg whites and whipped cream.
- liquid from one 14 oz can of garbanzo beans (about 5-6 oz or 2/3-3/4 cup)
- 1/2 teaspoon cream of tartar
- 1/2 cup powdered sugar or superfine sugar
- 1 teaspoon vanilla
- Add the bean water to the mixing bowl of your stand mixer.
- Sprinkle the cream of tartar on top.
- Beat with the whisk attachment for 5-6 minutes until it creates stiff peaks.
- With the mixer still on high, add the vanilla and then the sugar a spoonful at a time until fully incorporated.
- Beat another 2-3 minutes including the time needed to add the sugar (so 7-9 minutes total).
- You should be left with the most perfect bowl of fluffy goodness ready to be used as you would traditional whipped cream.