Aquafaba cream

To make a cream according to this simple recipe, you will need an aquafaba. Therefore, you should start cooking with it. Or, alternatively, you can use liquid from canned peas. If aquafaba is prepared independently, before proceeding directly to the preparation of the cream, it must be cooled.

After the aquafaba cools down, pour it into the bowl of a mixer or any convenient deep container. Add a little citric acid to the same place (you can replace it with freshly squeezed lemon juice). Turn on the mixer and start whipping the resulting mass. At first at a low speed, and then gradually increasing the speed to the maximum. In the process of whipping, a thick white foam should turn out, the consistency strongly resembles whipped egg whites.

As soon as the so-called stable peaks appeared, gradually add sugar in small portions. At the same time, it is very important to continue whipping the mass at maximum speed until the sugar is completely dissolved in it. The amount of granulated sugar can vary depending on individual taste preferences and the desired consistency of the cream.

The finished cream must be cooled in the refrigerator for an hour, after which you can safely use it in work. It is perfect as a layer for cake or sponge cakes, as well as covering the top cake. It can also be used to decorate desserts by transferring it to a pastry syringe or bag - it is very plastic and holds its shape perfectly after it hardens. Therefore, they can safely decorate cupcakes and cupcakes.

If you add food coloring of the desired color to the mass during cooking, then the cream will turn out bright and beautiful. In addition, flavorings, such as vanilla sugar, can be added to the cream if desired.

Successful culinary experiments!