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.

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.

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.

Check that the chocolate has cooled down sufficiently – it should not be warm to the touch or else chocolate is likely to seize and you will end up with grainy mousse. Gently and gradually fold a portion (approx. a third) of melted chocolate into whipped aquafaba – using a silicone spatula and a gentle folding motion.

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.

Limitations of aquafaba

An easy way to see the problem is to compare how aquafaba would behave when fried like an egg. Unlike egg whites that become solid and flexible, aquafaba would simply evaporate. Many traditional cake recipes call for egg whites to be folded into the batter to create a light texture.

What causes aquafaba to foam? ›

Aquafaba's foaming capacity correlates with the water's protein content. Proteins can stabilise air bubbles in foam by forming a film over them, as happens with whipped egg whites and milk foams. The proteins also impart gelling properties and stabilise oil-water emulsions.

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.

That said, the consistency of your aquafaba makes a difference. Wohlt suggests reducing watery aquafaba about 25 percent on the stove to thicken it up. If it's already thick (as it sometimes is from canned chickpeas), you don't have to reduce. With some trial and error, you'll get a feel for it.

If you are not pressure cooking the chickpeas, you might end up with more cooking liquid, in which case, you'll need to reduce the aquafaba on the stove to a thick, brownish and syrupy consistency. Homemade Aquafaba at it's proper consistency should 'feel' like egg whites.

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.

Because of its high starch content, aquafaba is a natural thickening agent. If your soup, broth, or stock is too watery, simply pour in the aquafaba and let it simmer. After just a few minutes, you will see aquafaba work its magic as your recipe thickens.