Tips and mistakes to avoid

Over the past few weeks, I've received a TON of questions about aquafaba. 

Which one to use? From the jar or homemade?

What temperature do I mount it at?

How do I mount it? Where do I mount it?

How long does it take?

How do I make it more stable?

The most asked question? How do you whip it up so it always stays liquid for me?

So today I'm giving you some tips, dos and don'ts for successfully whipping up aquafaba. 

How to assemble

1. Buy a jar (or can) of chickpeas, drain the chickpeas and use that water.
2. You can make it at home by cooking chickpeas and then boiling water to reduce it. However, for it to whip up properly, it needs a certain protein concentration, so each time you try, you may get a different result. It may not always have the same density and concentration, so sometimes it might whip up and other times it might not. Buying it will solve these problems. 
3. Whipping it cold from the fridge whips better, however if you are in a hurry and have little time, it can also be whipped at room temperature. 
4. Vegetable proteins, like egg whites, don't whip up when mixed with fat. So, make sure the bowl is thoroughly clean and then pour the aquafaba into it.
5. Don't whip too little; the whisk attachment (or electric whisk) must touch the egg white well to incorporate air. If the whisk attachment only lightly touches the egg white, it won't whip properly. 
6. Be patient; it won't whip up in 30 seconds; it will take at least 5-10 minutes. Don't give up and keep whipping until it feels stable.
7. Beating it in a stand mixer rather than with an electric whisk will be more stable, will whip better and will also be easier because all we have to do is pour in the aquafaba, turn on the mixer and wait.
8. The sugar will make the whipped cream much more stable.
9. Add the sugar after a few minutes, when it starts to incorporate a little air, and add it little by little.
10. In addition to sugar, gums like xanthan gum or guar gum also help to ensure a more stable whipping; a pinch is enough because they are very strong. 
11. The meringue is ready only when it stays upright when you turn the bowl and doesn't fall. If it isn't, you need to continue whipping.
12. Use it immediately because it will disassemble later.
13. If you then add it to a fatty compound such as chocolate or nut paste it will tend to deflate very easily so mix slowly and sparingly.