Aquaflaxa Swiss Meringue Buttercream
Ingredients
For the Flax "whites"
- 1 cup whole flax seeds
- 9 cups water
For the Buttercream:
- 1 cup granulated sugar 200g
- ¼ teaspoon Cream of tartar
- 2 cups Confectioner's Sugar 240g
- 1 lb Vegan Butter 454g
- 2 teaspoons Vanilla Extract 10ml
- 1 teaspoon Butter Emulsion
Instructions
- First prepare the flax "whites"by boiling the whole flax seeds with the water.
- Reduce heat to a rolling simmer & 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 more than 1¾ cups of mucilage) you will need to return the goop & the seeds to a pot and reduce longer. *Note: It will thicken slightly as it cools
- Once you have gotten to the desired consistency, discard the seeds or feed them to the birds! Or use them in your favorite whole grain bread recipes
- To make the buttercream Add the granulated sugar to the hot mucilage & stir to help dissolve, if it is not dissolving place everything in a pot & cook stirring constantly until dissolved. Then cool to cold
- Whip the cold mucilage/ sugar mixture on high speed with the cream of tartar until it is stiff & glossy like a meringue.
- Add the sifted confectioner's sugar & mix to combine
- Slowly add the softened vegan butter & shortening (*if using) 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! Just keep whipping!
- 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)
Video
Notes
Be sure to read all the notes for success above the recipe
Storage Aquaflaxa can be stored in the refrigerator for up to 10 days, bring to room temperature then mix out smooth & fluffy before using. Cakes iced with aquaflaxa do not need to be refrigerated if the filling is also room temperature stable.
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