This week we are supposed to us patience and perseverance in waiting for dairy cream to get harder. There was a adaptation to whip eggs instead, but my children cannot have either dairy or egg. So instead I whipped aquafaba (the liquid left behind in a can of chickpeas). It has similar properties as egg- as a binder, to make baked goods fluffier, and if whipped(for a long time-patience, and perseverance!) makes firm peaks just like egg whites would.