Below is my original post from 2 years ago when I first showed you how to make Vegan Aquafaba Swiss Buttercream and now I have updated the video with another more in depth tutorial which is (in my opinion better) but it may be helpful to watch both versions.
The first video here includes a bonus tip on what to do when your buttercream “breaks” or curdles into that horrific mess and most people throw it out in disgust at that point, but wait!
I show you how to come back from that with tips on how to avoid it altogether so be sure to check it out!
Original Post from 2015:
I have been bursting at the seams to show you guys this vegan swiss buttercream recipe for over 2 months!
But I had to wait until I got settled in Florida after my chaotic life upheaval!
So of course this was the first recipe on my list to share!
I am fairly new to Vegan Baking, but as I dabbled here and there with vegan recipes over the last year or so, I quickly learned “WOW, it is nothing like the cardboard and sawdust that everyone thinks it taste like! Vegan food is AMAZINGLY DELICIOUS!”
But what I already knew about it even before I started my vegan journey, was that it was going to be really hard to replicate recipes that require foamed eggs like Sponge Cakes and Macarons and sadly the World Famous Swiss Buttercream……since after all eggs are the only things we can get to a stable foam, right??
WRONG!
Introducing AQUAFABA!
FABA meaning BEAN and AQUA meaning WATER ~ we have magical BEAN WATER!
Yes, this magical liquid from heaven is what will transform your foamed recipes into a vegan dream come true!
Just wait until you watch the magic unfold!
Check out this facebook page administered by one of the creators of the Aquafaba and give a great big THANK YOU!
5.0 from 6 reviews
Vegan Swiss Buttercream Recipe
UPDATE: I have been doing more work with aquafaba and have found that if you refrigerate the reduced bean water overnight it will make it much sturdier and gelatinous, more resemblance to real egg whites, thus making your meringue sturdier when you whip it. And we all know the key to a perfect swiss buttercream is the strength of the meringue!
Author: Gretchen’s Bakery
Serves: 5 cups
Ingredients
- Canned Chick Peas* 2- 15ounce cans for 1¾ cups bean water
- Granulated Sugar 1 cup
- Vanilla Extract 2 teaspoons
- Confectioners Sugar 1 cup
- Cream of Tartar ½ tsp
- Vegan Butter 3 sticks (1½ cups) (339g)
- Hi Ratio Solid Vegetable shortening 1 cup (226g)
Instructions
- Combine the sugar with the chickpea water in a saucepot and bring to a full boil.
- Boil for 5 minutes then transfer to a mixer bowl to cool completely
- With the whip attachment of the kitchen aid (a hand beater will work but it will take a very long time) whip the aquafaba on high speed until it is thick and glossy and has firm peaks
- Combine the cream of tartar with 2 Tbs of confectioners sugar and then add that to the whipped, firm peaked meringue, continue whipping and add the remaining confectioners sugar
- Add the shortening and softened vegan butte and continue whipping on high speed to a smooth emulsion
- Add vanilla last
Notes
Vegan Buttercream is softer than regular buttercream so it is helpful to store it and any cakes, pastries made with it, in the refrigerator ((for up to 2 weeks)), then bring the leftovers to room temperature before using by re-whipping it back to workable consistency.
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