In this Video I show how to make a stable protein cream without eggs! Vegan (lean) protein cream in Detail! All Nuances! Cream according to the principle of Italian MERINGUE without eggs !!!! Vegan / lean protein cream based on aquafaba (broth of legumes) for decorating cakes, Cupcakes and other Desserts!
You can also beat with a hand mixer.
Sooo a cheap cream !
If there are no canned chickpeas, you can cook dry peas yourself:
Pour 200 G chickpeas with plenty of water and leave overnight. Chickpeas should increase about 2 times in volume. Drain water, pour fresh so that it covers 1,5-2 cm beans. Bring to a boil and cook for 1.5 to 2 hours under the lid on a low heat until soft (cooking time may depend on the chickpea variety or the degree of water saturation). Cool the chickpeas directly into the liquid, then aquafaba becomes thicker and more saturated. Drain and strain through a sieve. As a result, you get about 150-200 ml. aquafaba.
Ingredients for making the cream:
100 gr boiled aquafaba (decoction of Turkish peas, CHICKPEAS)
200 gr sugar
70 ml water for syrup
8 gr vanilla sugar
1/4 Teaspoon Citric Acid
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