Recently I have been creating several cold preparation recipes involving whipped aquafaba.
By cold preparation recipes I mean mousses, swiss buttercreams, meringues and the like.
In order to create a stable mousse that will hold up to slicing and not lose it’s integrity before you even get to the event, my first trick was to add agar to the reduced bean water so that when whipping it would automatically stabilize the meringue making it that mush stronger for whatever recipe I was folding it into.
This worked like a dream and so I started doing that with the creation of my most recent Pumpkin Mousse Cake, Raspberry Mousse Cake and even my Aquafaba Swiss Meringue Buttercream.
The new found stability of the meringue base really proved helpful in the final strength of the cake; but what I found was that to whip such a small amount of aquafaba (with or with out the agar) was always a bit tricky.
Especially for people using hand mixers, I’ve been told it was a bit of a problem.
So in addition to my secret stabilization weapon (agar) I developed what I am calling my Aquafaba Meringue Hack.
By whipping aquafaba in bulk you get a much stronger more stable meringue and then you will only use the amount of whipped that you need to fold into your recipe.
What to do with all that leftover meringue you might ask?
Refrigerate it! It will deflate over time and go almost back to liquid, but by simply re-whipping it again later (3 and 4 times even!) it will whip back up to perfectly beautiful, stiff, glossy meringue just like it was the first time.
Take that you dumb eggs!
Below is a chart to help you figure out just how much whipped meringue you would use when the recipe calls for it in liquid form first.
And here below is my video of the step by step process all the way through to the time lapse deflating of the aquafaba excess and then the re-whipping of the same.
- 1 cup liquid aquafaba
- 1½ teaspoon powdered agar
- Cream of Tartar ¼ teaspoon
- Prepare the stabilized aquafaba by heating it over low heat with the agar powder and bring it to a boil.
- Cool to tepid (not cold or the agar will thicken the liquid before we can whip it)
- Whip with a stand mixer with the balloon whip attachment to frothy and then add the cream of tartar.
- Continue whipping to thick glossy peaks (total time should be about 10 minutes)
- Use the whipped AF as needed in your recipes
Take it one step farther and add some sugar and vanilla extract to some of the beautiful, glorious aquafaba meringue and you have yourself some vegan whipped cream to serve on whatever you like!
I also mentioned that I have been doing this for my Swiss Aquafaba Meringue Buttercream for added stabilization to the recipe, again it works like a charm!
If you want to get some practice with this method here are Four Aqauafaba Mousse Desserts you will not want to live without!
**Note:
As usual I have the BEST viewers and visitors here to my blog and I was waiting for someone to ask this question re: My Chart above for the conversion from liquid to whipped AF.
Here is what she wrote and my then response:
Hi, Gretchen. I’m trying to understand the ratio here and if I do the math, I come up with 1 1/4 cup(instead of 3/4 cup) if I start with 1/4 cup liquid. I’m I wrong ?
Hi Diane, yes I was waiting for someone to call me on that. This is a very loose math conversion. Since I started with 1¼ cups liquid and got a very estimated volume of 6 cups. (Since volume measure is never exact really anyway)
so the next breakdown would be Half of 1¼ liquid = ½ cup + 2 Tbs. But since there are rarely any recipes calling for ½ cup + 2Tbs – I rounded down to ½ cup liquid would probably whip up closer to 2 cups volume in meringue.
The next breakdown conversion would be ¼ c + 1 Tbs – again I rounded down to just a ¼ cup which when whipped would yield about 1 cup
I had been doing it that way in my recent Pumpkin Mousse & Raspberry Mousse cakes and those amounts whipped (from my first attempts at whipping the tiny ¼ cup liquid amounts) seems to yield very close amounts to those I listed on the chart.
Hope that makes sense? And i know… it’s NOT EXACT which is strange for me and baking altogether, but it works! 
*especially since what I noticed when I whipped just the 1/4 cup called for in the recipe, my volume whipping that small amount was actually slightly LESS (and less strong) than when I whipped in bulk, so I felt better about rounding DOWN since I didn’t want the recipes to be getting MORE whipped AF than any original author would have intended.
Hi, Gretchen. I’m trying to understand the ratio here and if I do the math, I come up with 1 1/4 cup(instead of 3/4 cup) if I start with 1/4 cup liquid. I’m I wrong ?
Hi Diane, yes I was waiting for someone to call me on that. This is a very loose math conversion. Since I started with 1¼ cups liquid and got a very estimated volume of 6 cups. (Since volume measure is never exact really anyway)
so the next breakdown would be Half of 1¼ liquid = ½ cup + 2 Tbs. But since there are rarely any recipes calling for ½ cup + 2Tbs – I rounded down to ½ cup liquid would probably whip up closer to 2 cups volume in meringue.
The next breakdown conversion would be ¼ c + 1 Tbs – again I rounded down to just a ¼ cup which when whipped would yield about 1 cup
I had been doing it that way in my recent Pumpkin Mousse & Raspberry Mousse cakes and those amounts whipped (from my first attempts at whipping the tiny ¼ cup liquid amounts) seems to yield very close amounts to those I listed on the chart.
Hope that makes sense? And i know… it’s NOT EXACT which is strange for me and baking altogether, but it works! 😀
*especially since what I noticed when I whipped just the 1/4 cup called for in the recipe, my volume whipping that small amount was actually slightly LESS (and less strong) than when I whipped in bulk, so I felt better about rounding DOWN since I didn’t want the recipes to be getting MORE whipped AF than any original author would have intended.
Would using agar in the meringue for an italian buttercream not work because of the hot sugar addition? How this plus xanthum gum?
That would still work. As the meringue cools down the agar will start to strengthen it. I prefer to use cream of tartar but you can use xanthan if you prefer
Have you tried seeing if the agar possibly adds enough stability to the meringue to make an angel cake with?
I have not yet, but will plan to work on that
Have you tried agar with the IMBC?
I have not, but it works in swiss, so I suspect it will work in italian as well
Hi Gretchen,
So if i was trying to incorporate agar into your swiss meringue buttercream, would i follow the recipe you have that says to reduce the aquafaba then let it cool completely before whipping? Or would i reduce it, add the agar and boil for a few secs as per this video, and then whip it while its still warm? Would that not mess up the swiss meringue recipe since its not cold when whopping? Thanks 🙂
Yes you can do as you stated in the 2nd scenario, whip it when it is cooled but not too cool or you will see the agar will start to set. Its fine to whip the AF when it’s not cold, it just takes longer, so try to cool it as much as possible – just before it gets cool so much that is starts to set the agar, you would visibly see that happen if you monitor it as it cools
Hi, I didn’t use agar but after adding sugar, my aquafaba deflated and it’s now soupy. Did I add the (coconut) sugar and almond extract too soon? Anything I can make with a soupier mix? 🙂 Thanks!
AF can be a tricky bugger! You can try to reboil it, reduce it a bit (with the sugar in there, it’s Ok) and then rewhip. It is forgiving thankfully, so you can always rewhip after it has deflated- like deflated back to liquid.. which can take a little hile (I leave it in the fridge overnight) and by morning it is usually almost liquid again, a bit foamy but thats ok too