5 Reasons Your Aquafaba Won’t Whip (2024)

FAQs

5 Reasons Your Aquafaba Won’t Whip? ›

The trick to whipping aquafaba is using a hand or stand mixer! Whisking it by hand takes quite a long time and does not produce as good of results. Another trick is to throw in 1/8-1/4 tsp cream of tartar, which causes the aquafaba to whip up much easier, faster, and makes the peaks firmer.

The trick to whipping aquafaba is using a hand or stand mixer! Whisking it by hand takes quite a long time and does not produce as good of results. Another trick is to throw in 1/8-1/4 tsp cream of tartar, which causes the aquafaba to whip up much easier, faster, and makes the peaks firmer.

Use cream of tartar.

Aquafaba whipped with cream of tartar takes less time to reach stiff peaks. And aquafaba whipped without cream of tartar will also deflate much more quickly. So if your recipe doesn't call for it, make sure to add a pinch or two of cream of tartar for better whipping results.

Saponins, the part of aquafaba that is responsible for the egg white-like texture and foaming, are a toxic steroid derivatives that disrupt red blood cells. They may even contribute to development of leaky gut by damaging the gut wall.

For semi-stiff peaks, you'll need to whisk for around 3 to 6 minutes. For stiff peaks, it will take longer and will depend on the consistency of your aquafaba - don't worry, it is very difficult to over-whip aquafaba, so keep going until you reach the right consistency.

A 1/4 teaspoon or so of cream of tartar added to the aquafaba before you start whipping helps the liquid foam and fluff up to make for easier whipping and a more stabilized end result. If you prefer, you can also use the same amount of a neutral vinegar like apple cider, rice, or white vinegar instead.

Tip: You can decrease the time required to make whipped aquafaba by simply adding 1/4 teaspoon of cream of tartar before you start to whip with your hand mixer. Aquafaba also whips more quickly if it's cold, so use stored aquafaba straight from the refrigerator.

Any grease or egg yolk will keep your whites from beating to stiff peaks properly. So, before you begin, wash all your equipment with hot, soapy water. Use a glass or stainless-steel bowl; avoid plastic bowls, as they can retain a greasy residue from previous uses.

Set the heat to low-medium and reduce aquafaba (without a lid) for about 30-45 minutes until some of the water evaporates and you are left with thick yellow liquid.

You will need to defrost the Aquafaba overnight in the refrigerator before using. Always smell your Aquafaba before using it. It will smell like spoiled beans (not pleasant) if it is no longer good. Toss it if this is the case.

Is aquafaba bad for your gut? ›

Saponins: they have a bitter, soapy quality that helps aquafaba whip up and get foamy. While saponins have some positive benefits, they can be very difficult to digest, leading to digestive upset (especially for those with existing digestive issues) and may even lead to leaky gut.

Add a pinch of cream of tartar to your aquafaba

This produces a stable meringue that doesn't weep moisture once it's, say, piped onto a pie. Serious Eats explains that the powder plays the same role in vegan "egg whites," stabilizing aquafaba both in its uncooked form as well as when it's baked into meringues.

After about two and a half minutes of whipping, you'll get to the stiff peaks stage. You'll know that you're there when you stop the mixer, hold it up and the aquafaba is more stiff, so stiff that it sticks out, like in the picture below.

Using aquafaba to replace eggs in baking – replacement guidelines. As a general guideline, you can use aquafaba to replace one or two eggs in recipes for baked goods such as cookies, cakes, and muffins. Use 3 tablespoons of aquafaba per egg. These yummy Vegan Brown Butter Chocolate Chip Cookies are made with aquafaba.

New, room temperature egg whites will whisk up faster than old, cold eggs. Make sure the bowl you whisk the egg whites in is free from any greasy residue. Make sure that no egg yolk is in with the egg whites. Egg yolks are very high in fat and will hinder the whisking process.

After about two and a half minutes of whipping, you'll get to the stiff peaks stage. You'll know that you're there when you stop the mixer, hold it up and the aquafaba is more stiff, so stiff that it sticks out, like in the picture below.