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