Finally a new buttercream recipe for those who are sensitive to chickpeas!
They say most inventions are born out of a necessity and this flax swiss meringue buttercream is a perfect example!
Some people have a sensitive reaction to chickpeas, so my Aquafaba Swiss Meringue Buttercream may not be the best option for them.
I created this buttercream variation using flax seed gel so everyone can have their cake and eat it too!
As you may already know, flax seeds when soaked in water create a goopy, gluey substance called mucilage.
It’s the same goopy, gooey stuff that binds our recipes when we use flax meal as an egg replacer in cakes and cookies.
So by boiling the whole flax seeds in water and then reducing the liquid it will whip up to a meringue just like our good buddy aquafaba!
Let’s call this one, AquaFlaxa!
Ok, maybe not.
From Mikoyo Schinners cookbook Homemade Vegan Pantry, she makes this mucilage and basically just calls it Flax “whites” since they resemble egg whites so much, as you will see in the video below. And by the way you can use them as an egg replacer in recipes too.
It’s pretty much a straight up substitution for aquafaba.
You can freeze the flax egg whites for up to 3 months. Its helpful to do so in an ice cube tray for easy usage later.
Each cube measuring 3 Tablespoons would be equivalent to 1 egg white in a recipe
The original recipe from Miyoko Schinners cookbook for the flax “whites” called for 3 cups water: 1/3 cup flax and this was reduced down to 1/2 cup of goop in about 15 minutes. So since we need 1½ cups for the recipe, naturally I tripled the amount for the flax “whites” it also took me a lot longer on one particular try but I think because my flax seeds were a bit older, then when I tried again (same large batch) with a new fresh bag of seeds, it was just about 20 minutes. Some people found that 20 minutes was too long and they had literal sludge that wouldn’t strain through, so the moral of the story is to just watch the time, how they are getting gloppy or not and adjust your time based on your batch of seed. You can always add more water it if gets too gloppy and boil longer if it is still too thin. OR reduce it down again later after you’ve strained the seeds to get the perfect consistency
- For the Flax "whites" 1cup whole flax seeds
- 9 cups water
- For the Buttercream: 1 cup granulated sugar (200g)
- Cream of tartar ¼ teaspoon
- Confectioner's Sugar 2 cups (240g)
- Vegan Butter 4 sticks (454g)
- Solid Vegetable Shortening ¾ cup (336g)
- Vanilla Extract 2 teaspoons (10ml)
- First prepare the flax "whites" by boiling the whole flax seed with the water.
- Reduce heat to a rolling simmer and let it reduce down to 1¾ - 1½ cups, this may take 20-30 minutes (or more) but it is important to get it reduced properly
- Strain the mucilage through a fine sieve and it will look just like raw egg whites, if it is too liquid (meaning you have alot more than 1½ cups of mucilage) you will need to return the goop and the seeds to a pot and reduce longer. *Note: It will thicken as it cools
- If the goop is "too goopy" you will return to the pot, heat again and add more water to get to the right consistency.
- Once you have gotten to the desired consistency, discard the seeds or use them in your favorite whole grain bread recipes (or the crackerbread recipe in my new cookbook!)
- To make the buttercream : Add the granulated sugar and stir to help dissolve, then cool to cold
- Whip the cold mucilage mixture on high speed with the cream of tartar until it is stiff and glossy like a meringue.
- Add the sifted confectioner's sugar and mix to combine
- Slowly add the softened vegan butter and shortening while mixing on high speed
- It may look as if your emulsion is starting to break but with high speed whipping it will eventually come together
- Add the vanilla extract last
- **another note on the flax "whites" if your first reduction of "goop" seems to be too thin, you can always reduce it down later by boiling it down again (without the seeds)
CLICK HERE for how to re whip a cold buttercream
Freeze for up to 3 months, same rules for reconstituting applies (thaw overnight in the refrigerator or at room temperature then click the link above)
Cakes with aquaflaxa do not need to be refrigerated if the filling is also room temperature stable. Will stay fresh for up to 5 days at room temperature
does the flax give off a bitter or weird flavor?
No, I find it more neutral than the chickpea
I’m really struggling with this. I can’t quite get the right consistency to strain through my fine mesh strainer. I am currently trying to sieve it earlier, then continue to reduce, but I’m not sure if I let the seeds cook in the water long enough. I still seem to have a lot of good left on my seeds
Hi Gretchen.
I ve been beating this goo for some time but doesnt seem to form a meringue. Is it possoble that its too thik should i water it down? I ve already added the sugar
Hi Elen, sadly some people seem to have trouble with this one.
Not sure if you read this part:
The original recipe from Miyoko Schinners cookbook for the flax “whites” called for 3 cups water: 1/3 cup flax and this was reduced down to 1/2 cup of goop in about 15 minutes. So since we need 1½ cups for the recipe, naturally I tripled the amount for the flax “whites” it also took me a lot longer on one particular try but I think because my flax seeds were a bit older, then when I tried again (same large batch) with a new fresh bag of seeds, it was just about 20 minutes. Some people found that 20 minutes was too long and they had literal sludge that wouldn’t strain through, so the moral of the story is to just watch the time, how they are getting gloppy or not and adjust your time based on your batch of seed. You can always add more water it if gets too gloppy and boil longer if it is still too thin. OR reduce it down again later after you’ve strained the seeds to get the perfect consistency
Unfortunately I find such inconsistencies with the AQflaxa & sometimes the AF too.
But to answer your suspicion, If it was too thick it would most likely whip better, but the fact that the sugar is already in, makes me wonder where the meringue was BEFORE you added sugar syrup?
Since the meringue needed to be super stiff glassy BEFORE that addition.
Hi
I have been following your recipes for a year now and every time I do a hotmilk or a yellow cake it was a total success. I never failed, right from my first attempt. Thanks a lot for sharing such good recipes. Can we use these flax whites for your vanilla hotmilk cake or an yellow cake recipe, replacing eggs??
Thanks
Hi Thanks! I am so happy to have you here at my vegan blog too!
The trouble with the flax or aquafaba egg replacers, is they do not do well in high temperatures. So i have not yet had a successful sponge or chiffon cake recipe. I have not seen anyone else do it successfully either 🙁
I have been testing and I will keep trying
Can i use ground up flax as well?
Ground flax will surely come through the sieve and give you a cloudy speckly meringue – best to use the whole seeds
Hmm… Have you tried to make macarons with this kind of meringue? I’m kind of curious to see what they’d be like.
I have not but I suspect they will be just like the chickpea version
Can I use this flex meringue to work with real butter in your swiss butter cream recipe?
yes
Hi there! This recipe sounds great! I have two kids with severe food allergies and I’m always looking for new treats I can make them. Do you think that chia seeds would work the same way?? Thanks!
awee! I know the feeling, my boyfriend is allergic to so many things! Yes the chia should work same, make sure the seeds are fresh, and boil them until you get that gooey reduced glop just as the flax seeds
Hello, I tried with chia seeds, but was not able to strain the reduced liquid at all (it was just so thick)! However, with the flax seeds it worked perfectly and I got the perfect fluffy buttercream. Thank you so much, Gretchen!
Thank you so much! I have many allergies but not to flax. Maybe I can add this frosting to my gluten free chocolate cupcakes. Can’t wait to try it.
GREAT!!
Hi, i tried shipping flax white, but nothing happens, what am I doing wrong. I worked 1st time but since I threw away so many batches.
Im honestly not sure why so many people have had trouble with this, but it seems the trouble comes from flax seeds that are old. It’s difficult to say how long seeds have been stored when buying them, I would choose the furthest BEST BY date as possible when making this.
Hi
Is it possible to make it sugar free.. Like using artificial sweetener instead of sugar?
stevia will work, I have not tried any others
Can i just whip the regular flaxseed egg?
No it won’t work, you must go through this step first
do you think aquaflaxa or aquafaba makes a better buttercream?
to me they are almost identical
This is a great idea! Thank you for sharing.
Do you think we can make chocolate mousse with the AquaFlax? After making the “egg whites” we can melt chocolate bars and mix with the AquaFlax. 😀
Yes! CLICK HERE for the chocolate mousse recipe
Thanks so much Gretchen!!!! You are so genius!!!! Saludos desde Argentina!!!
Thank you so much! How can I make a chocolate version of this?
sure! add melted cooled chocolate or cocoa paste CLICK HERE for a visual and recipe
This sounds great! Does it have the same quirkiness as aquafaba? Meaning fat, alcohol, too much heart deflate it etc?
Im not sure about fat or alcohol? But yes if you mean too much “heat”? will deflate, yes
Any tip in whipling aquaflaxa? The flaxa should be cold or room temp? When to add sugar/cream of tartar? I tried to whip it at room temp but it didn’t work.
Hi Yes, ( i hope the video tutorial is helpful as it may show more details than just the written instructions?)
But I add the cream of tartar in the beginning of whipping, and it is cold. I mentioned in the video (and I think here on the written) that the sugar goes into the AFx when its all still hot to dissolve, then refrigerate until cold. WHIP COLD.
Hi gretchen. I noticed that in the video you used less water and flax seeds than the posted recipe here, however in the video you still ended up with the 1.5 cups of mucilage. When I tried to do it with the amounts posted here, it took like two hours or more to reduce it down to 1.5 cups. I don’t know.. it doesn’t sound right to me?
Yes you are right I did make a larger batch, but only used 1½ cups for my recipes (sorry for the confusion) it also took me alot longer on one particular try but I think because my flax seeds were a bit older, then when I tried again (same large batch) with a new fresh bag of seeds, it was just about 20 minutes.
Some people found that 20 minutes was too long and they had literal sludge that wouldn’t strain through, so the moral of the story is to just watch the time, how they are getting gloppy or not and adjust your time based on your batch of seed.
You can always add more water it if gets too gloppy and boil longer if it is still too thin. OR reduce it down again later after you’ve strained the seeds to get the perfect consistency
HI Gretchen,
The same happened for me! Using 1 cup flaxseed to 9 cups water took almost 3 hours at a rolling boil to reduce, and even then I think I have to reduce it further now it has cooled. Should we use less water? Or what is the ideal ratio?
Also, when I make the buttercream, it doesn’t taste great at all (far too oily and buttery if that makes sense!!). Would it be possible to reduce the shortening/butter ratio do you think? Also, not sure if it helps, but I am from the UK so using Trex vegetable shortening and Stork butter ?
Hmm, this is the actual ratio from Mikoyos book (she is the creator – at least to my knowledge- for this flax “whites” concoction (she uses 1/3 cup flax: 3 cups water), I just took it one step further and made it into buttercream)
That being said, it is Ok to have to reduce it again after the first boil- I have done it both ways.
I will guess that the brand of butter (trex) you are using may be the culprit (im not familiar with that) so I would say yes to adjust the ratio to suit your liking. That part can be adjusted really easily with no adverse effects on the final cream
Thank you! I will give this a go ?
I’ve no idea how you did to have stiff peaks, I had a perfectly goopy aquaflaxa, but after whiping it for 20min it still liquid, and my poor handmixer is heating up (and my arme dying XD). That’s sad I’m not a fan of the taste there is with aquafaba.
Hey there, It seems folks are getting different results, some are getting super thick goop that is impossible to strain and others are getting thin watery goop that wont whip up.
I do make a note on the written post for how to compensate for it whichever way is goes for you.
from the post::: The original recipe from Miyoko Schinners cookbook for the flax “whites” called for 1 cup water: 1/3 cup flax and this was reduced down to 1/2 cup of goop in about 15 minutes. So since we need 1½ cups for the recipe, naturally I tripled the amount for the flax “whites” it also took me alot longer on one particular try but I think because my flax seeds were a bit older, then when I tried again (same large batch) with a new fresh bag of seeds, it was just about 20 minutes. Some people found that 20 minutes was too long and they had literal sludge that wouldn’t strain through, so the moral of the story is to just watch the time, how they are getting gloppy or not and adjust your time based on your batch of seed. You can always add more water it if gets too gloppy and boil longer if it is still too thin. OR reduce it down again later after you’ve strained the seeds to get the perfect consistency
It is true though that the hand mixer will get a sure workout (as well as your arm) since it takes a long time with a stand mixer it will take double that time with a hand mixer, not to mention the hand beaters just cant incorporate the air and power that a balloon whip from a stand mixer will, but it is not impossible
Is the ratio 1 c water:1/3c flax or 3c water:1/3c flax? I am having problems getting 9 cups of water to reduce to 1.5 cups and still strain. And it takes time. I did a batch at 30 minutes boiling and it was goopy but capable of being strained, it is not whipping up all the way but it very close and it only reduced to maybe 6 cups. The first batch would not strain and turned awfully brown and cooked for hours, like 7, and it was still 4 cups or more.
Hmmmm, many people were having trouble with this too, but for me it worked fine. I always point to the freshness of the flax seeds for best results, but also I think I have to start recommending a smaller batch since many people are having trouble with this quantity- although the simple math doesn’t really make sense since The original recipe from Miyoko Schinners cookbook for the flax “whites” called for 3 cups water: 1/3 cup flax and this was reduced down to 1/2 cup of goop in about 15 minutes on a rolling boil. So since we need 1½ cups for the recipe, naturally I tripled the amount 1 cup flax & 9 cups water (with longer cooking time, but not 7 hours! Yikes!)
Hi Gretchen,
I tried to make this recipe tonight and the “aquaflaxa” whipped up great, it was glossy and thick, but when I added the earth balance and shortening, it turned into liquid. It didn’t break, it just got really runny like liquid icing. Any idea why? I think my aquaflaxa may have been a little too gloopy, it was hard to tell when to stop reducing. Would that cause it? Thanks!
CLICK HERE as this is a common occurrence and I recreate it in this video with tips on how to save it
Gretchen! Firstly, I know you’re going to read this so I’ll say I love you so much (as a friend haha). Secondly, I needed to ask, did you mean to put 3 cups of water in the recipe above? Or is it actually 9 whole cups of water that you reduce with the flax seeds!! Thanks so much,
~your biggest fan
HI Thanks!! The original recipe for flax “whites” from Miyoko Schinners cookbook is 1/3 cup flax : 3 cups water, so I tripled that
Okay! You did say in another comment that the radio is 1 cup water: 1/3 cup flax. Was that incorrect?
Hmm Im not sure. If I did I was mistaken, since what I usually say is the original recipe from Miyoko Schinner was 1/3 cup flax : 3 cups water and why when I tripled it here, I used 1 cup flax and 9 cups water
Oh gosh okay thanks so much hahaha I just thought it seemed like a very large amount of water! <3
I made it and it was wonderful!
Hi and thank you for this recipe. What do you do with the flax seeds once you’re done boiling them? I really hate to waste food, so I’m looking for ideas on what to do with the seeds.
I hear ya, if you make your own bread you can always add them to the dough, but otherwise I don’t really have too many ideas! LOL
Hi Gretchen! I recently tried your AquaFaba Swiss Meringue Buttercream recipe and OMG!!! I couldn’t believe I was not eating eggs!! It was amazing!! I didn’t tell my friends what it was made from until after they ate their cupcakes and they were also in disbelief.
I love baking but have a food sensitivity to eggs, dairy, and soy, so I’m always on the lookout for recipes I can enjoy.
I have a few questions for you, please.
1. Just in the last two days I tried making the AquaFlaxa Buttercream. I boiled a larger batch of flax seeds (1 cup flax seeds with 9 c water). I added the sugar, dissolved it, and then chilled it overnight in the fridge. The next day, I tried to whip the “whites” and it would never develop those stiff peaks for me. I whipped it on HIGH in my stand mixer for about 30 minutes. It did froth up a bit but was still runny. My mixer’s motor was getting warm at this point so I gave up because I didn’t want to ruin my motor. I bought the flax seeds two weeks ago, and not the refrigerated ones; they were dry on the self at the store. I thought I had the consistency correct. It looked like yours in the video. Any suggestions as to why the Flax Whites would not get stiff? How can you tell if your flax seeds are “too old”, if that might’ve been the problem?
2. I don’t have a chickpea sensitivity (that I know of), I just was trying the flax seeds recipe for a more economical solution for icing cakes. I don’t use/cook with chickpeas and hated buying cans of beans for just the juice and then wasting the beans. Got any recipes for the beans themselves, besides hummus?
3. After you have successfully whipped the “whites”, can you stop here, add a bit of vanilla and use that concoction in place of the “Seven-Minute Frosting” on cakes?
4. Since I have a soy sensitivity, shortenings are a problem. I’ve tried Spectrum Organic Palm shortening. And I think you’ve said it’s not as stable. Have you ever tried Nutiva Organic Vegan Superfood Shortening, a red palm and coconut-based shortening? Do you have any suggestions of other shortenings? Or would you say the Spectrum would be ok as a soy-free alternative for icings in this case, if there isn’t much to choose from?
Thank you for sharing your recipes with the world!! I have learned so much from you and really appreciate your feedback.
Hi Pamela! Great that you love the Aquafaba Swiss! (Me too!)
I hear you about wasting all those beans though, but I heard there is a new Aquafaba Powder that is out I just ordered it, Once I get it I will be sure to make a video about it!
Many have had trouble with this buttercream, well, the flax whites part.. so I think it will be worth a revisit from me in another video to do some troubleshooting , as this is really a great buttercream/meringue if you can get it right.. Im not really sure what is happening for people though (since mine came out really good!)
I just finished a major video filming session for the last couple months in getting my Online Course for Egg Replacers done, it will be available April 2, if you are interested to check that out CLICK HERE for more info but I’m saying that to say I can now get to some of these regular videos I normally do!
So I will definitely check out what is going on there…
But I am wondering if the addition of sugar to the “whies” in the swiss is causing everyones problems, may be just too heavy to whip up that way.
So the short answer is yes you can whip it for 7 minute frosting for sure, meringues etc….
As for the Spectrum, yes I have used it, it gives a Verrry soft buttercream, so I have resorted back to Crisco 🙁 for the shortening part in my buttercream recipes 🙁
The Sweetex new formula is giving everyone a really bad time, but the Spectrum is fine (good taste etc..) just makes a really soft buttercream
Hi Gretchen,
I enjoy all your videos. Thank you. I am unable to find vegan butter. Can I use vegan margarine or all shortening?
Thanks! Lisa
Hi Thanks yes either would be great
Hi there! I’m doing some research for a wedding cake. The bride wants an orange flavored vegan cake with vanilla vegan buttercream on a stacked 3 tier cake with the top and bottom tiers being covered in rosettes. It’s a summer wedding. Which buttercream is going to be the MOST stable and do you have any suggestions on cake? Thanks so much!
Hi Sure! You can use this recipe CLICK HERE for an idea
Hi!
Is there any alternative I can use instead of cream of tartar?
It’s nearly impossible to get in Germany, if there is no time to buy it on the internet …
Thanks
Hannah
Yes I understand it is difficult for a lot of people to get cream of tartar you can leave it out cream of tartar really does help build the structure of a meringue whether it is an egg white meringue or an aqua fava meringue it has proven to add strength and structure again if you leave it out it will still come out fine
Hi,
Do you know if chia seeds would work for this? Like the same ratios?
Cheers,
Sal
Hi Sal, I have not tried it with Chia yet!
Hello! In the original blog post it actually states “The original recipe from Miyoko Schinners cookbook for the flax “whites” called for 1 cup water: 1/3 cup flax and this was reduced down to 1/2 cup of goop in about 15 minutes.” Later in the comments you mention a 3 cups water to 1/3 flax ratio, hence the 9 to 1 cup ratio in the recipe. I assume it’s a type-o in the post, however that it what I used this evening for a recipe I was trying and it was a flop, so it wasn’t until I read the comments that I figured out it’s probably written wrong. Might be worth updating if incorrect. 🙂
Hi! I will check that out right now thankyou!!
Lol that’s exactly how some people make hair gel with the flax seeds and water.
Hi Gretchen!
This is well 336g of shortening? Because 3/4 cup is not that amount. If I look the packaging, this is 1lb (454g). So 336g is almost a entire block right?
Thank you!! 😀
yes! thankyou! Updated the post (refresh your browswer) it is 1½ cups! Uggh thank youuuu! <3
Wait, my browser says 3/4cup. So do we use 3/4cup or 1 1/2 cups for your recipe? I made a reduced recipe (1/3) today that seemed pretty soft but tasted a little oily based on 3/4 cup (I used just over 1/4th cup on accident). Would it have been stiffer with more shortening? This is my first time making a vegan swiss meringue buttercream. I used crisco and earth’s balance vegan butter. I need to make a full recipe tomorrow to decorate my son’s birthday cupcakes.
Im not sure what measure you are talking about. The 3/4 cup for the shortening? I did have an error on this recipe originally so be sure to refresh your browser and it will show the correct updates for you, sorry for that
Hi Gretchen!
Thank you for the recipe! I’m looking forward to trying it on the vegan, GF, wedding cake I’m doing next week. Just a quick question, in the video I watched the colour went more creamy yellow than white. Is there a way to keeping it nice and white in colour?
Also do you have any tips on how to ice a semi naked, 3 tier wedding cake?
Thanks!
Sarah
the vegan butter often has color added to make it look more like real butter, so that is why it is off white. You can use all shortening and butter flavor if you like, this will keep it white, but the vegan butter really does make it taste nice.
Hi Gretchen,
I just made this recipe and got 12 cups worth ? ?♀️ that aside do you know does the boiling decrease the cyanogenic glycosides? That is the stuff in flaxseeds that can cause cyanide in the stomach when eaten?
I made this for my daughters’ party (combined 1st & 3rd birthdays) so lots of kids will be eating the cake, and I just learned this above fact about flaxseeds after I made the buttercream. Any insight would be great
Thanks Emma
Yikes how did you get 12 cups? The original recipe from Miyoko Schinners cookbook for the flax “whites” called for 3 cups water: 1/3 cup flax and this was reduced down to 1/2 cup of goop in about 15 minutes. So since we need 1½ cups for the recipe, naturally I tripled the amount by using 1 cup flax + 9cups water. Reduced down to 1½ to 2 cups.
I have not read anything about this, however when I first started to use flax years ago, I did know about people saying you were not supposed to ever heat flax oil or seeds.. so this made me question how everyone was using it in recipes being baked and cooking etc.. So I actually emailed Dr Greger with this question and never got a response LOL 😀
But I have not read anything really alarming about using flax in recipes.
Hi there
Going to.try this..habe u ever baked a cake without any flour but used.mashed cjickpeas with tje egg..oil.mixture? I dont have the recipe but have tasted this vake and would love to get the recipe..hope u or some one else can help
.itwas a chocolate cake with choc ganache on top
Please help!
Hi There, no I have not done that
Have you tried the aquaflaxa (I love that work for it!) in a lemon meringue pie? My daughter is allergic to eggs, and we made a meringue pie quite successfully with aquafaba, but she wasn’t crazy about the slight bean-y taste of the aquafaba, so I’d like to try the flax whites.
I have not done it for that but I am pretty sure it will work great!
Would I be able to mix this by hand or with a hand mixer at all? I haven’t got a stand mixer
definitely not by hand, and the hand mixer is do-able but taxing on the motor since it really takes a very long time to get it to whipped up peaks. The balloon whip attachment on a stand mixer is the best for this type of recipe
I’m so happy I did it !!!
First time I success to do a buttercream, it’s smooth as the traditional version and better than the american buttercream (sorry ^’^) !
It’s easier than the traditional way ! That’s so cool ! \(^v^)/
Thank you !!!
Can I use all butter? Will it be fine to work with when decorating.? Is this very sweet?
yes to all butter however the shortening is there for stability, all vegan butter is super soft.
“very sweet” is a matter of opinion and differs from person to person, I think it is perfect- after all buttercream IS sweet, but I think this one is great.
CLICK HERE FOR MORE
Thanks Gretchen! I tried this recipe and it’s my absolute favorite frosting recipe. I’m actually planning on making it again. I was wonder, when I use his frosting will it melt if I frost my cake or cupcake the day before I will serve them? Oh and how many cupcakes/ cakes can I frost with this recipe. I am planning on frosting 24 cupcakes and 1 three layer 6 in cake. Thanks so much!
Which egg replacement buttercream is more stable when set out, aquafaba or flaxegg?
Hello Gretchen 🙂 First of all. thank you for this magical recipe, it looks amazing and I can’t wait to try it. I was wondering…do you think it could be used as a filling for a wedding cake? I’m getting married by the end of June and I think this buttercream would be perfect in our cake, but I’m afraid it might separate in the fridge overnight after filling the cake (we need to make it a day before, not the very same day). Do you think this could be an issue? Or it can only separate when it’s by its own, not used in a cake so far? Thank you so much for the answer and wish you best of luck with your blog and YT channel…you’re awesome 🙂
HI Great and thank you! I think it would be fab! I have not ever had any trouble with the buttercream splitting, but I would always recommend to do a test with a small cake way ahead of time to make sure everything will go smoothly!
great recipe, only complaint (could be end user error) is that i’ve made this multiple times and it’s always greasy. pipes well, doesn’t break but the mouth feel after eating the buttercream it leaves an oily film in my mouth. i’ve tried different vegetable shortening all with the same result. will post update if i have same success with less shortening. <3
You could use all Vegan Butter to lessen that ‘greasy” “heavy” feel from the shortening, however the shortening is what gives it the best stability
Hi! Do you have a chocolate version of this swiss merengue buttercream?
yes just add a cocoa paste mixture. 4Tb cocoa : 4Tbs hot water (boiling) whisk smooth- COOL add it COOLED to the BC recipe at the last stage of mixing
Hello Gretchen . A huge thank you for this magical recipe. Is it possible to use whipped aquaflaxa as an egg white substitute for baking? Will the meringue hold while I add other ingredients like flour, sugar and butter? I tried aquafaba for baking. And once the cake cools, it caves in and becomes dense and starchy. Will aquaflaxa produce better results?
HI thank you too! I have not ever had great success baking with whipped aquafaba, or this AquaFlaxa. nor have I seen anyone successfully pull it off, although many say they have 😉 hmmm.
At least not in its whipped form- as folks expect it to act like an egg meringue and it surely does not. As you have experienced, It deflates to a gooey sticky mess.
If you are on facebook you should join the group AquaFabulous, baking the soy whey- by Moira Wright. She only has a facebook page (as far as I know) but she is a MASTER at replicating vegan cakes! Even Sponge & Angel!! 🙂
Thank you again Gretchen for your comments and suggestions. Much appreciated.
Just asking if this same principle of aquaflaxa from the flax seeds can be used for royal icing as the aquafaba can? Reason is that I am using the aquafaba to make icing for puppy treats and thought the flax version might prevent a side effect of gas…
yes! It will work!
I don’t have cups at home and only use measuring scales. Could please tell me how much flax seeds and water i should use in grams and how many grams I must reduce it to? Thank you so much
1 Tbs flax seed weighs 14g
1 cup of water is 237ml (or grams)
I have not weighted the finished reduction though, I’m sorry
Hey Gretchen!
So sad to hear your non-vegan site is gone. I can appreciate the new vegan lifestyle you’ve chosen to share with us. Thank you for continuing to share yourself as you truly are a treasure.
I found your YouTube video where you explained you didn’t backup any of the content and I felt a pang in my heart for that. I don’t think I’ve ever been so sad to see such a beautiful collection of recipes be wiped from existence. From your macarons to the beautiful icings you shared, they were all very special. Maybe one day, if you do happen to find those recipes saved somewhere, and all hope isn’t lost on them, you could publish a non-vegan book. I truly believe that as you continue to gain followers and become more recognized, a Vegan and Non-Vegan collection of all your vast knowledge has the potential to become a staple in every home baker’s kitchen just as many of us own Julia Child’s collection.
Keeping/sharing both vegan and non-vegan recipes doesn’t make you a hypocrite, it just means you have a past, a present and a future, as do we all. Our past is never something to be ashamed of, even if we choose to change and grow from it. Our past will always be the building blocks that sculpted who we are today.
Best of luck and take care!! Thank you for sharing for the time you did. If only more of us had known/realized. We would have gladly been the proud owners of what is now a rare copy of your past. 🖤
-Kate
One of those followers who have been there since your days with Woodland Bakery Blog.
Hi! Can I use this to make meringues?
Yes just the meringue part, no butter/fat added CLICK HERE for more info