Aquafaba Swiss Merengue Buttercream

Swiss merengue buttercream using chickpea water called Aquafaba, a perfect substitute for egg whites.
Recipe:
1/2 cup Aquafaba
1 pound (or 1 1/2 pounds if you want it sweeter) powdered sugar
2 pounds unsalted butter
2 Tablespoons pure vanilla extract
6 pinches of salt
Directions: in your stand mixer fitted with a whisk, beat Aquafaba on high for about 7 minutes until white and stiff peaks. Add all the powdered sugar and beat on medium high for another 5 minutes. Add the butter while mixer is on medium low. Switch to the paddle attachment and add salt and vanilla. Mix on medium low until a smooth consistency.
#delicious #cake #cakedecorating #buttercream #smbc #aquafabasmbc #aquafaba #aquafababuttercream #teamaquafaba #siftbykara #cakevideo #cakedemo #teambuttercream #eggfree #eggfreecake

[@amym7825]

Wow!

[@dm9202]

Hi, can I use vegan butter? Thank you

[@gigid9606]

I love this idea. I want to use this, but seriously, how is the taste? Is it close to the swiss or italian buttercreams? And you don't have to cook it, either? Wow.

[@nathashanavimana6494]

How many cups of buttercream does this recipe make?

[@Birdsparty]

Hi, how much buttercream does this recipe make please?

[@nananana-vb9wk]

Does it tast like chickpea ?

[@hanandoaibes8456]

Hi what is the aquafaba

[@Malikidingo1]

how does this hold up in hot climates?

[@Kbustos329]

The same as any buttercream made with butter, it's surely to melt in temps above 78 degrees or direct sunlight. I did put the demo cake out in 90 degrees in the shade, and after 20 minutes it was soft but held its shape. I surely wouldn't and don't ever advise my clients to keep their cakes outside or in high temperatures.

[@Malikidingo1]

+Sift by Kara thanks for the response I live the Caribbean so I know I would have to use some shortening in my buttercream but was just wondering if the Aquafaba held some extra ability :)

[@Kbustos329]

+Sarah Mayers can't say if it does as I just discovered it. So far it behaves like my usual SMBC with egg whites

[@TheyHateJewel]

wait what???

[@Kbustos329]

It's magic!!' Crazy!

[@whitjones131]

TheyHateJewel It's because beans have a lot of protein in them so when you can the beans, a lot of the protein is cooked out and suspended in the "bean juice" that's in the can, so it mimics egg whites in a way, and can be whipped up, just like egg whites! It makes a great alternative of icing for Vegans and vegetarians if you use vegetable shortening instead of butter.

[@salpon]

There's nothing swiss about this. It's just an aquafaba buttercream.

[@Kbustos329]

Thank you for your correction.

[@whitjones131]

Matthew Ryan They call it a "Swiss Meringue" Aquafaba Buttercream, not because it's exactly like a Swiss Meringue, but because it mimics a Swiss Meringue and is a great substitute for a Swiss Meringue for Vegans if you use vegetable shortening and skip the butter. A Swiss Meringue is made up of egg whites and caster sugar that have been slowly and gently heated over a pot of water, the Meringue is then whipped up to a stiff peak consistency and then butter and your choice of flavoring are whipped in. Now, the Aquafaba version mimics this technique, minus the heating process as there is no need to cook the "bean juice", for a lack of a better term. The Aquafaba is essentially the exact same technique of a Swiss Meringue and that's why it was given the name an Aquafaba "Swiss Meringue" Buttercream.

[@salpon]

Swiss refers to the method of heating egg whites and sugar in a bain-marie. That method isn't used here so there's nothing Swiss about it.

[@abrilluna675]

If you make the aquafaba from scratch you have the boiling with sugar process. So here you go... swiss