Chickpea Whipped Cream
Makes about 2 cups
- 1(15-ounce) can unsalted chickpeas
- 1/8 teaspooncream of tartar
- 1 teaspoonvanilla extract
- 2 tablespoonssuperfine sugar
Drain and reserve the liquid from the cans of chickpeas. Save the chickpeas for another use and transfer the liquid to the bowl of a stand mixer or a large metal bowl if using a hand mixer.
Add the cream of tartar and vanilla and begin whipping at medium speed. Slowly add the sugar and continue to whip for about 10 to 15 minutes, until firm peaks with slightly softened tips form.
Make ahead: This icing is best used immediately, as it can begin to collapse quickly. If you’d like to make it in advance, you can keep it in the refrigerator for up to 2 hours and re-whip it for a few minutes to reform the stiff peaks.