Finally a new vegan swiss meringue buttercream recipe for those who are sensitive to chickpeas!
I created this buttercream variation using flax seed gel for those who cannot tolerate chickpeas in any form!
As you may already know, flax seeds when soaked in water create a goopy, gluey substance called mucilage.
It’s the same gooey stuff that binds our recipes when we use flax meal as an egg replacer in cakes and cookies.
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!
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
It’s pretty much a straight up substitution for aquafaba in your recipes.
For the Flax "whites"
- 1 cup 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)
- 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" and thick, you will return to the pot, heat again and add more water to get to the right consistency. * see video tutorial
- 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 to the hot mucilage and stir to help dissolve, then cool to cold
- Whip the cold mucilage/ sugar 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)
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