Three tablespoons of aquafaba replaces one whole egg. That's the short answer. Two tablespoons for one egg white.
If you've drained a can of chickpeas and tried using that liquid in a recipe, you know the results can be hit or miss. Some batches whip up beautifully. Others fall flat. This guide covers the exact ratios, how to use aquafaba in baking and cocktails, and why consistency matters more than you'd think.
In This Guide
replaces 1 whole egg
replaces 1 egg white
15 month shelf life unopened
per 1L carton of Plant Whip
100% plant-based
chickpea extract & water
Aquafaba to Egg Conversion Table
Bookmark this chart. You'll come back to it.
| Egg Component | Aquafaba Equivalent | Common Uses |
|---|---|---|
| 1 Whole Egg | 3 Tablespoons (45 ml) | Cookies, cakes, brownies, binding |
| 1 Egg White | 2 Tablespoons (30 ml) | Meringues, macarons, cocktail foam |
These ratios are standard across the vegan baking community. You'll find the same numbers at King Arthur Baking and Serious Eats.
One 1-liter carton of Plant Whip gives you about 20 egg equivalents at 3 tablespoons per egg. We say "about" because real-world measuring (pouring from a carton into a tablespoon) introduces small variations. The math works out to 22.2 eggs at exactly 45ml each, but we account for the reality of a busy kitchen.
How to Use Aquafaba in Baking
Aquafaba whipped to stiff peaks. Ready for meringues, macarons, or cakes.
Aquafaba works two ways in baking: as a binder when unwhipped, and as a foaming agent when whipped. Which one you use depends on what you're making.
Dense baked goods like cookies and brownies don't need whipped aquafaba. Just measure and pour. Light, airy recipes like meringues and macarons require whipping to stiff peaks with a stand mixer.
Meringues, Macarons & Cakes
Aquafaba really shines here. When whipped, it creates a stable foam with glossy, stiff peaks. Exactly what you need for meringues and macarons.
Keep these things in mind:
- Use a clean, grease-free bowl. Any oil residue will stop the foam from forming.
- Add a pinch of cream of tartar before whipping. It stabilizes the foam and helps it hold shape.
- Start on low speed, then increase to high. Plant Whip reaches stiff peaks in 3 to 5 minutes.
- For cakes, aquafaba adds lift and structure. Use the standard 3 tablespoons per egg.
For detailed meringue techniques, see BBC Good Food's vegan meringue guide.
Want to make vegan egg whites from scratch? Check out our guide on how to make vegan egg whites with aquafaba.
Consistency matters with meringues. The concentration of aquafaba determines how well it whips and how stable the foam holds. Plant Whip is made to give you the same result every time, carton after carton. That's something you can't count on when draining a random can of chickpeas.
Cookies & Brownies
For denser baked goods, aquafaba acts as a binder. It holds your batter together the way an egg would. No need to whip it. Just measure and add it to your wet ingredients.
For best results:
- Use 3 tablespoons of unwhipped aquafaba per egg.
- For brownie mixes, reduce the oil slightly to prevent a greasy texture.
- It has a neutral flavor that disappears in the finished bake.
Want the same results every time you bake?
Plant Whip is ready-to-use liquid aquafaba. No draining cans. No guesswork. Just pour and bake.
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Shop Plant Whip →How to Use Aquafaba in Cocktails
Pisco Sour with aquafaba foam. No raw eggs, same silky texture.
Aquafaba creates the same silky, frothy layer that egg whites give classic cocktails, but without the raw egg. Bartenders use it in whiskey sours, pisco sours, and gin fizzes.
Here's how to use it:
- Add 1 to 2 tablespoons of aquafaba per cocktail.
- Start with a "dry shake." That means shaking all ingredients without ice for 15-20 seconds to build the foam.
- Add ice and shake again to chill.
- Strain and serve. The foam will sit on top of the drink.
No stand mixer needed. A standard cocktail shaker does the job. No egg smell either.
For cocktail technique details, see Liquor.com's guide to aquafaba cocktails.
Fresh eggs need the fridge, and every drink means cracking and separating one. Plant Whip is shelf-stable for 15 months unopened, so it can wait on the back bar until you need it. Once opened, refrigerate it and use within 3 to 5 days. That's about 30 drinks per carton.
Why Liquid Aquafaba Beats Canned Chickpea Water
Most people discover aquafaba by draining a can of chickpeas. It works, but it's inconsistent. The liquid varies in concentration from brand to brand and even can to can. Sometimes it's thin and watery. Sometimes it's thick. That unpredictability affects your results, especially when precision matters.
Plant Whip vs. canned chickpea water: consistency you can count on.
| Factor | Canned Chickpea Water | Plant Whip Liquid Aquafaba |
|---|---|---|
| Consistency | Varies by brand and batch | Made to perform the same way every time |
| Shelf life (unopened) | Not sold on its own | 15 months, shelf-stable |
| Ingredients | Water, chickpeas, often salt, citric acid | Chickpea extract & water. That's it. |
| Convenience | Drain can, hope for good liquid, store leftover chickpeas | Open carton, pour, use |
| Leftover chickpeas | A full can, every time | None |
Plant Whip is ready to pour, with no cans to drain and no leftover chickpeas. It's made to perform the same way every time, so your results are predictable, not a kitchen experiment.
Looking for liquid aquafaba near you? Read our guide on where to buy aquafaba in 2026.
Frequently Asked Questions
How much aquafaba replaces one egg in baking?
Three tablespoons of aquafaba replaces one whole egg. For just the egg white, use two tablespoons. These ratios work across most recipes: cookies, cakes, brownies, and more.
Can you use too much aquafaba?
Yes. Adding more aquafaba than the recipe calls for introduces excess moisture, which can make baked goods dense or gummy. Stick to the 3-tablespoon-per-egg ratio for best results.
Does aquafaba work the same as egg whites?
Very close. When whipped, aquafaba creates a stable foam for meringues, macarons, and cocktails. Plant Whip reaches stiff peaks in 3 to 5 minutes on high speed.
How long does Plant Whip last after opening?
Once opened, refrigerate Plant Whip and use it within 3 to 5 days. You can freeze leftovers for up to 3 months.
I have an egg allergy. Can I use Plant Whip?
Plant Whip contains no eggs. It's made from chickpeas and water only. Please read the full ingredient list and check with your doctor or allergist before using it for a specific allergy.
Where can I buy liquid aquafaba?
Right here at plantwhipfoods.com, in single cartons, 3-packs, and 12-packs, with free shipping to the 48 continental states. Plant Whip is also on Amazon.
One carton of Plant Whip replaces about 20 eggs.
Two ingredients: chickpea extract and water. Ready to pour, no draining. Free shipping to the 48 continental states.
Use code TRYWHIP10 for 10% off your first order.
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