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!
I want my boyfriend to eat my cake creations so bad, but he is allergic to so many things and my Aquafaba Swiss Meringue Buttercream has been giving him some trouble lately.
So to avoid always having to eat my cakes alone, I created this buttercream variation using flax seed gel so he can also enjoy with me!
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.
I basically just call this mixture 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 recipe 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
- 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 15 - 20 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