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??
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!
- Canned Chick Peas* 2- 15ounce cans for 1½ cups bean water
- Granulated Sugar 1 cup
- Vanilla Extract or Paste 2 teaspoons
- Confectioners Sugar 1 cup
- Earth Balance Buttery Sticks 3 (339g)
- Solid Vegetable shortening or Earth Balance shortening for baking 1 cup (226g)
- Reduce the chickpea water to 1 cup over medium to low heat
- Add the sugar to the hot liquid then cool completely to cold
- 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
- Add the confectioners sugar and mix on low just to combine
- Add the shortening and earth balance and whip smooth
- Add vanilla last
Vegan Buttercream is softer than regular buttercream so it is necessary 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.
I tested recipe this out by storing it in the freezer (up to 1 month) and brought it back to room temperature for the re-whip. Because this recipe is slightly less stable from the start than the original swiss buttercream, I'm not crazy about freezing it since it will be even softer once it thawed
Allow cakes and pastries with vegan buttercream to come to room temperature before serving
For those who prefer to use dried beans (like I do) you will soak 10 ounces (280g) beans in 1 pint (2 cups) water over night.
The next day, the beans will have soaked up much of that water so you must add another 2 cups water.
Transfer the beans with the water to a large pot and cook over medium- high heat for about 45 minutes or until the beans are tender.
Drain the chickpea water into a smaller pot and use the chickpeas as you wish for another savory recipe
(I personally love to make hummus as a tasty snack for the busy days when I film videos! )
Reduce the fresh chickpea water as shown in the video above and proceed as the recipe states.
If you would like to try your hand at the Italian Meringue Aquafaba “butter”cream recipe check out Linda over at Geeky cakes.com she has a really great tutorial with step by step photos of the entire process!