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Best recipe for Aquafaba Swiss Buttercream is here.
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.
Holy WOW! 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, THIS AF Swiss Buttercream is HEAVEN!
Light, silky, sensual, not too sweet, a dream to ice and pipe… just pure heaven!
Should I go on? Or do you just want to try it for yourself?
Yeah, that’s what I thought 😉
Here you go. You’re welcome 🙂
- 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
If you are boiling your own beans instead of using canned: 2 cups of 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 boil the soaking liquid and reduce it down to about half the amount you started with. It should get thick and resemble the same liquid that is in the cans. When that boiled AF liquid gets cold it actually gets gelatinous too! (If it seems too thin just keep boiling it)
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!
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!