Flax Swiss Meringue Buttercream
Serves: 5 cups
  • 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)
  1. First prepare the flax "whites" by boiling the whole flax seed with the water.
  2. 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
  3. 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
  4. If the goop is "too goopy" you will return to the pot, heat again and add more water to get to the right consistency.
  5. 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!)
  6. To make the buttercream : Add the granulated sugar and stir to help dissolve, then cool to cold
  7. Whip the cold mucilage mixture on high speed with the cream of tartar until it is stiff and glossy like a meringue.
  8. Add the sifted confectioner's sugar and mix to combine
  9. Slowly add the softened vegan butter and shortening while mixing on high speed
  10. It may look as if your emulsion is starting to break but with high speed whipping it will eventually come together
  11. Add the vanilla extract last
  12. **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)
Aquaflaxa can be stored in the refrigerator for up to 10 days.

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
Recipe by Gretchen's Vegan Bakery at https://www.gretchensveganbakery.com/aquaflaxa-swiss-meringue-buttercream/