The best recipe for Vegan Buttercream is definitely the Aquafaba Swiss Buttercream method.
For a while I got lazy and started making my Vegan American style buttercream because, well… it’s just easy and tastes so darned good.
Then recently I made a classic Opera Cake and let’s be real a cake like that needs something a bit more decadent.
So, of course, I opted for this Aquafaba Swiss Buttercream Recipe.
I can’t believe I was missing this for so long!
Shame on me for being so lazy!
Now don’t get me wrong there is a time and place for everything and that American buttercream is nothing short of a dream in more ways than one.
But let me tell you if the American Buttercream is a dream than this Aquafaba Swiss Buttercream is pure dreams come true!
Light, silky, sensual, not too sweet, a dream to ice and pipe and just pure heaven!
If you have not yet worked with Aquafaba this is a great place to start!
Once you see the magic unfolding before your eyes you will wonder why you waited to long to get into the Aquafaba game!
Aquafaba is simply the water leftover from a can of chickpeas.
Due to it’s composition of carbohydrates and a good amount of protein that has leached from the beans into the water during cooking; aquafaba has the ability to hold structure similar to egg whites when whipped!
If you are boiling your own beans instead of using canned: 2 cups of dry beans to 6 cups of water.
First rinse them well, then soak them (2 cups beans : 6 cups water) 12 hours or overnight.
Then the next day you will drain and rinse the soaking liquid and replace with clean fresh water (6 more cups).
Once the beans are cooked through and are fork tender, the remaining liquid is the magical bean water that we used to throw down the sink!
But not anymore!
Reserve that golden aquafaba and cool it to room temperature, then store it for up to 1 week in the refrigerator or up to 2 months in the freezer.
When that boiled aquafaba liquid gets cold it actually gets gelatinous too!
If the water seems too thin just keep boiling it and it will reduce and thicken more.
It seems the more concentrated the AF is to start the firmer and stronger your meringue will be.
For another look at making Aquafaba Swiss Meringue Buttercream and what could go wrong (and often does!) Click here for How to Save a Failed Buttercream!
- Canned Chick Peas* 2- 15ounce cans for 1¾ cups bean water
- Granulated Sugar 1 cup (200g)
- 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)
- 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
Bring it to room temperature for several hours then re whip back to smooth consistency
UPDATE! I have since made another buttercream recipe for those with a sensitivity to Chickpeas. Its made with flax seeds and the result is almost identical, actually BETTER!