Vegan Swiss Meringue Buttercream
equipment
- 1 stand mixer whisk attachment and paddle attachment
ingredients
- 2 (540ml) cans chickpeas, unsalted
- 1 cup granulated white sugar, organic
- 1 cup confectioner's sugar
- 1/4 tsp cream of tartar
- 2 cups unsalted plant butter, 1 pound, 453g, at room temperature
- 1 vanilla bean pod, or 2 teaspoons vanilla bean paste
- 2 tsp pure vanilla extract, optional
- pinch fine sea salt
instructions
- Strain the chickpeas over a medium bowl, reserving chickpea liquid. Rinse chickpeas and save for another use.
- In a medium saucepan set over medium heat, reduce the chickpea liquid to approximately one cup (250ml).
- Remove from heat and allow to cool slightly. Pour into 1 one quart container. Add one cup of granulated sugar and whisk to combine. Refrigerate for two hours, or overnight.
- Remove aqua faba syrup from fridge and allow to come to room temperature.
- In a small bowl, whisk to combine the confectioner's sugar and cream of tartar.
- In the bowl of a stand mixer fitted with the whisk attachment, whisk the aqua faba on low speed until foamy, about one minute.
- Increase to medium speed and begin whipping the liquid until it begins to volumize, about three minutes.
- Increase to high speed and allow the meringue to whip until medium peaks. Begin adding the confectioner's sugar mixture, one teaspoon at a time, about five minutes.
- Continue whipping until meringue reaches stiff peaks. Note, this can take up to 15 minutes.
- Reduce to low speed and begin adding the unsalted butter, slicing off small 1 ich pieces and adding to the meringue, about two minutes. Once the butter has been added, increase to medium speed and whip for one minute.
- Add the seeds from the vanilla bean pod, or vanilla paste, and pure vanilla extract, and pinch of salt and whip to combine, one minute.
- Turn off the mixer and swap out to the paddle attachment. Beat the buttercream on medium high speed until thick and creamy, about one to two minutes.
- Use immediately, or store covered in the fridge for up to three days. Bring to room temperature and re-whip before using! See troubleshooting above.
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