Aquafaba Swiss Meringue Buttercream ~Vegan
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- Опубліковано 11 лип 2015
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what a fucking time to be alive!!! this is by far one of the coolest thingsi've seen in a long time!
Finally, a light and fluffy buttercream for vegan cakes!
Have you tried it yet? Is it stable for complex piping?
I myself am not a vegan and don't have allergies, but I think this recipe is wonderful and you are a genius, this is groundbreaking stuff and it's only thanks to you and your dedication that we can come to know and love recipe a like this one. I really do love the fact that this channel is not like the other baking channels, but it's more of an experience, where you teach us what you know but we also learn things from each other. This is what sets you on another level from anyone else, I've been a supporter since way back to the very beginning of the first channel and everyday i love and appreciate even more your work, I wish you the best in life cause you deserve it!
MrSasyB Wow thankyou so much for this perspective - I often see it just from my side and how I am doing and what I am supposed to be doing (or think I am supposed to be doing LOL) so this is nice to know that some people feel that way! And now that you mention it- YEAH! it IS that way!
This is great! My son, Nick, first told me about using chick pea liquid as an egg replacement! We should listen to our kids more! They sure are smart! Thank you, for the video! :)
Great recipe! You can also now buy aquafaba powder and vegan meringue powder so you don’t need to open a can of chick peas every time
Incredible! And I actually throw this stuff out when I'm making hummus. And coincidentally I am very allergic to egg whites. I guess I will be holding onto my aqua faba now. This was absolutely amazing!!!
Thanks a ton for giving a very successful recipe for vegetarians..
So glad you made something with aquafaba!!! Thanks for all the Vegan recipes Gretchen 😊
caryn3311 YES! and you're welcome! :)
Wonderful, love your genuine way about you, and as a vegan blogger, thank you for this compassionate buttercream!
+veganize1 thankyou!!
YOU BEAUTY. Thank you so much for this.
This is Outstanding! And, it gives me so many ideas! Awesome, and thanks for the layers of detailed instruction!
Great thankyou! and you are welcome!
Hi Gretchen ❤, Wow this is the best tutorial I have seen ! Thank you! You are a fantastic Teacher. Never have a seen the Aquafaba heated! Thank you!! ❤
Thank you & you’re welcome! Tons more info on my website, i have a section called Baking 101 🙂
This is incredible! Gotta try this
I hit the vegan baking jackpot finding your channel!! :):)♡♡
YAY! woohoo! thanks! all recipes here www.gretchensveganbakery.com/
Wonderful. Never seen it before
Thanks for this recipe!!!! I Love the vegan recipes!!
This is so amazing! I will definetly use this recipe whenever I make cake. Great video!
thanks!
Thanks for the aquafaba wisdom.
Absolutely no worries for salmonella poisoning either.
Well, when you're doing swiss meringue, you have to put the egg and sugar mixture in water bath until the mixture reach at least 70°C, at that temperature the eggs are already 'cooked' basically, so it's samonella free; and with the italian meringue the syrup that is added to the eggs, 'cook' them; so it's also salmonella free
thanks so much for doing this!
omg Gretchen, I just tried recipe and it turned awesome. so smooth and creamy. u r amazing. I love u even more now❤😘😍
I just made a half batch of this! Wow.. Just wow. I used the same vanilla bean paste too.
I was skeptical at first as the canned bean water has salt.. Once it was completed it tasted amazing😋
+prisa YAY! success!!
Gretchen amazing again love it :)
Wow, FABULOUS !!! :-) And your video is excellent !! Thank you !!
+Amélie E thankyou!!
Amazing!!! Time for my wife to get that old Crumb Boss cake decorating kit out again!
+HighCarb Schwabe wooo yeah!
love your videos Gretchen your the best.....love this one too learn a lot from you keep it up.
+vegan chef Janeth thank you!! I am sure I can learn so much from YOU!! Ill be checking you out for sure!!! :)
I use Aquafaba for a very long time, I’m a vegan and aquafaba is the best thing to use.
I made vegan mayonnaise with Aguafaba. It was amazing!
Thank you so much, you are great👍🏼
Wow it's wonderful
I once used aquafaba in my white cake recipe. And it worked, I also made meringue with it. Awesome recipe
Myandyourutube the possibilities are endless! How exciting! I too was thinking of more and more to do with this!
Give it a try Gretchen,you will have a playlist of recipes using aquafaba, no one else on UA-cam has done it.
Myandyourutube yes I plan to! thanks!
:)
I'm not even vegan and I'm wowed by this recipe! Who'd have thought that reduced chickpea water could replace egg whites?!
even non-reduced is a good substitute! i've made mayo and meringues with aquafaba that hasnt been reduced and they worked a charm!
Love this! I would be so happy for more vegan recipes! :)
+Ia861 coming this year But in the meantime I have veganized so many of my recipes click here www.gretchensbakery.com/category/vegan-recipes/
Omg you kan make every thing.God bless you
Emiel Shamon hahah thanks!
This is just cool!!!! I will try it! I don't have egg allergy nor I am vegan, but it seems safer for me then the eggs.
Oh wow! How interesting Gretchen. This is fabulous, never heard of this before.
FitAnge S Isn't the coolest thing!?
Gretchen's Bakery it's fabulous! Love this idea. You're a genius 😊👍🏼
FitAnge S well, I didn;t invent aquafaba, but I surely put it to the test with my Swiss Buttercream recipe! and well...yeah kinda genius! LOLOL
Gretchen's Bakery haha that's what I meant Hun. Never seen it made before and you shared how to make a vegan buttercream. It's awesome. I'm going to share the video in my Facebook group cause I know there are vegans in there :)
FitAnge S yippee! thanks! :)
So glad you are back on.. 💓💓 and can you please do something reese's please
Courtney Surkitt thanks! and YES I plan to make everything and MORE!
I should have seen your video before, it took me 1 hour to beat the aquafaba into meringue by hand - I did my work out in the same time I guess ahah
thats dedication! I would,ve given up in two minutes lol
I've heard about aquafaba from vegan friends but never tried it until now. Made vanilla, blueberry ice cream. Amazing!!! Tastes exactly like meringue. Soft, fluffy, delicious, doesn't get too hard to scoop, like other dairy free ice creams...All from bean water, mind blown! New fav, I didn't think it was possible, like when people say kale chips taste just like real chips, lols. I just found you, Great video, lady! I'd love to see a video with you using your aquafaba buttercream recipie to pipe with complex russian tips, any tips or tricks you have for both piping and storing vegan buttercream topped treats after piping. I wonder what your experience is with how stable it is compared to dairy or egg based icings?...sitting out on a table, on a warm day...or how long it will keep?It's too delicious to last for very long!!!
awesome! Thanks for the comment and for being here! You have to catch up! LOL
Here is my website and all the recipes have video tutorials to support!
www.gretchensveganbakery.com/
Please Gretchen, upload again the Champange cupcakes
Thanks
Im glad someone else also did this...when the first aquafaba meringues hit the scene in a vegan magazine,i told the owner i was gonna try to make a vegan swiss meringue buttercream due to the fact that now our industry is being impacted hard due to the egg shortage and now for the past few months ive been making this vegan buttercream and noone has figured it out... my next experiment im trying is to c if i can get the same result using the water from dry beans that have been boiled because i really dont eat canned beans and also if i can get the same reaction from other beans than just chickpeas even though they say chicpeas have a higher protein count....
Jasmin Rosario Hey there, I use the water from dried beans also (its actually what I used in this video- because I too do not like canned food) I have some chickpea water in the fridge right now from dried beans and it is so gelatinous and amazing! I have to make a sponge cake with it or something!
AWESOOOOOME!!!!!!
I always threw the cooled liquid on my landscaping due to the nutrients. At least not a total waste.
hii! you r so good. As we make fatless sponge withegg, can aquafaba be used to make fatless sponge without egg. can u please demonstrate it for us.
Awesome! Can the kitchenaid cope with 15 minutes of beating on high? Or is it better to turn on and off to avoid it burning out?
THANK U SO MUCH! this is such great news! got to try this.wow u have a excellent channel! (wish i found u b4 i went vegan lol) & OMG OMG u r right about the AQUAFABA i just made a batch of meranges,1st time, WORKED LIKE A CHARM! i do believe it behaved EXACTLY like egg whites, EXACTLY! 😄😃😀😊☺😉decent vegan merange & icing really feels too good to b true 😄😉
+littlebitacate woohoo awesome!
Hi Gretchen. Wish you could help me. Whenever I whip AF without boiling it, it whips nicely. But whenever i boil it with sugar for making SMBC it won't whip at all. I use a stand mixer. Help please!
OMG!!!!!!
Ooooomygod!!!!!
Hi what can i use to substitute egg yolks in pastry please
We have all we need provided by nature :) no need to kill no one
Pandora yesssssssssss
Can I use powdered coconut sugar in place of the white sugar
If you want to know who to thank Gretchen for discovering what aquafaba can do; here you go!
www.theguardian.com/lifeandstyle/2015/sep/29/aquafaba-chickpea-liquid-baking-egg-white-substitute
How long does aquafaba cream stay fresh for?
Oh and have just stumbled across another video using flax seeds as the base . Maybe you could also look into that :)
coffebug awesome! I use flax eggs in some of my began recipes that are on my blog now, but only for a thickener
Hi Gretchen, I cannot find cream of tartar, can I sub it with anything else! Hubby’s birthday tomorrow. HELP!
Also how can I add chocolate flavour to this icing?
Another reason to go egg-free - If you live in the US, you may have noticed the staggering price of eggs lately. This recipe helps reduce that extra costs.
Cinnamon Sweet Shoppe exactly!
Cinnamon Sweet Shoppe The staggering cost is due to a recent outbreak of bird flu that has wreaked havoc on chicken/poultry farms here in the US. Many birds, both chickens and turkeys had to be slaughtered. Yet another reason to go egg free. :(
helpfulnatural yep :(
Hi Gretchen. Thank you so much for taking the time to teach us this. Really appreciate it. However I would like to ask. Can the aqua faba be made from scratch? For instance I usually purchase lots of chic peas. I would soak it over night, discard the water, rinse and pressure cook. There is usually liquid when I am through. Can that liquid be used?.
ythanks and you're welcome too! Yes definitely! You can use the water from cooking your own beans for sure. You may have to just reduce it down again to get it nive and thick and gelatinous
Gretchen,I'm going to be honest with you...
Ummm...You look very beautiful and I really like your hair,a lot.
And I really love your recipes too ^-^* You're the best~!!!
***** yikes! You scared me! I thought it was going to be something bad! LOL THANKYOU!!!!!!!!!
I don't know what is shortening.SO PLEASE say how l make aquafaba butter cream?
This is so perfect . What shortening did you use ?? Any substitute for shortening ??
Hey thanks! I was using Sweetex Hi Ratio shortening at first - since I was still able to get that from my bakery days. But as I got farther out of the "pro bakery loop" it became near impossible to get, but that's kinda a good thing since you guys couldn't get it either, so I had to adjust to a more "home baker" setting. That said- I tried Spectrum- hated it, good taste terrible stability almost made it soupy. Used Crisco, terrible mouth feel and greasiness, but super stable (which is after all the ONLY reason we use shortening in the first place) SO.... I switched to all vegan butter which I love the best- however it is less stable of course, meaning just softer, not like it's going to melt or anything like that :)
thanks for you video😍 , i tried once and had hard time to get aquafaba to wip up, i wonder dos this work with a normal hand mixer ? or just woth the proffesional mixer you use ??
Hi Thanks for checking it out, while some people have said they CAN get it to whip up firm with a hand beater, it stresses the little machine out really bad. It seems the balloon whip of an electric stand mixer which has super mega power is the best for this job (unfortunately, not everyone has one :/
hi Gretchen, this recipe is amazing and tastes awesome. can u please guide me, can I use this recipe to cover the cake and under the fondant?
awesome! thanks! yes CLICK HERE www.gretchensbakery.com/covering-cakes-with-fondant/
Gretchen's Bakery thank you so much. ❤
Does it keep its shape in a cake at room temperature?
I was watching your videos before the vegan ones and wishing you made it vegan, then... I found you have vegan ones so it couldn't be more perfect! Congratulations for your beautiful work.
I bought your book modern vegan baking but couldn't find a recipe that keeps well at room temperature. I'm just afraid it would melt in the California weather outdoors.
HI Thanks! this buttercream does keep at room temperature for several hours, so I typically keep it in the fridge and bring to room temperature before serving, this recipe however will stay for days at room temp:
www.gretchensveganbakery.com/best-vegan-buttercream-recipe/
It came from India. If you remember they don't do cows. Lol it's used as a substitute for whipping cream
Hi thank u for dis luvly recepe. Kindly let me know d substitute for earth balance n shortening. Can I use olive oil or clarified butter or unsalted butter as dis is only available
Sangita Jain You can use butter if you are not making it vegan I also have the original recipe here www.gretchensbakery.com/swiss-buttercream-recipe/
Hi, I made this one, it turned out amazing. Thank you so much for your video. But I wonder if I want to make with eggs, how much egg white instead of the aquafaba? If the other ingredients still the same amount?
here is the recipe www.gretchensbakery.com/swiss-buttercream-recipe/
You're very smart with your recipes. I love the way you make desserts and decorate your cakes I wanted to ask you a question, can I add cocoa powder in your butter cream with aquafaba without ruining it ?
thank you!
thanks for the demo. would love it if you would look into the camera..its very disconcerting that you're looking to the right of the camera! love your work.
thanks and yes I agree, I as new to filming and editing all alone at this point and I have come a long way since then! it was a learning curve for sure! Check out my newer videos! Thanks!
ua-cam.com/video/nqvyvAtOwQA/v-deo.html
I have a question about what kind of shortening you use in your buttercream? I made the coffee buttercream and had great success the first time...while having my mind blown at what aquafaba can do may I say. I made a chocolate buttercream after that by adding about 1/3 cup of cocoa to the icing sugar. The buttercream this time wasn't very sturdy at all. Not like yours looks. I used the Earth Balance in the yellow tub. What am I doing wrong? Please! Throw me a life line!
Thanks for your cutting edge videos. Your enthusiasm and attention to detail in teaching makes your vids a pleasure to watch. You obviously know what you're doing!
Hi Thankyou! I find that the shortening really makes all the difference, as well as using sticks of vegan butter (like earth balance although EB has salt and can be offensive to some with sensitive palletes- I think Im just getting used to it LOL) I was using sweetex (before they went transfat free which since then- their new blend is giving all sorts of problems for stability) so I have resorted back to Crisco which is definitely sturdier, but not as pleasing to taste.
But as for adding the cocoa to the buttercream, this really shouldn;t make it too unstable, however sometimes adding cooled melted chocolate will be better because once chocolate is colder it is "harder" so to speak.
Looks good but why granulated and powdered sugar ?
Hey Gretchen, does that recipe go well toghether with fondant? Am i able to cover a cake with fondat by using this recipe for fillining and covering without destroying the fondant? Thank you very much and keep doing your great work.
+nina neuhaus yes it will be fine!
thank you:)))
Gretchen's Bakery , I've never attempted Swiss Meringue buttercream because I was put off with all them egg white. I will definitely give this try. Does it keep it shape once piped, do you have to refrigerate it and how low well it keep?
Simone Douglas HI Simone! Great ! I hope you try it! I do write more info in length about the storage etc on the blog post with the ingredients- just click the link in the description box- but it definitely holds it shape- I used this icing for my cousins carrot cake cupcakes, they stayed at room temp (and it was quite warm in there) for about 4 hours!
Hello Gretchen!
For some reason it’s not allowing me to link to the recipe and I’d love to make this! Is there any other way it’s available?
www.gretchensveganbakery.com/aquafaba-swiss-buttercream-recipe/
Can we use batter sitck? Pls.
I just made this and it was probably user error somehow but this came out way too sweet. My pancreas is crying lol
LOL!
Hi! I was wondering if I could skip out on the shortening in this recipe ? Will it change the consistency of buttercream if I do?
Yes you can do all vegan butter, shortening is for stability, so the consistency will be slightly softer, but if this is not an issue for you than it's great! I rarely use shortening anymore
aqua faba has been around for a long time in East Indian cooking.
Ahhh yes, I suppose I should have said it's NEW to mainstream baking, as most of us here in the US have never heard of it until a couple years ago. thanks!
I loved it, it was beautiful!
Can this meringue go to the oven? 😊
yes click here for baked meringue www.gretchensveganbakery.com/vegan-coconut-almond-cake-raffaello/
How can I replace shortening with normal butter
Okay Gretchen. Ill have to try this one. I don't know how it can taste sweet but bean pie is sweet so I guess its possible.
CouponYoupon the sugar makes it sweet! (you must have missed that part!)
No I understand. Its like bean pie. Bean Pie is so good and sweet when sugar is added.
LOL I bet any amount of money Gretchen was not the one who replied to my original comment. LOLOL
CouponYoupon hahah what do you mean??? It was me!! You asked how it could be sweet! I said the sugar! LOLOL
Gretchen's Bakery Whatdidya think? I got a hacker answering my questions?? those days are done! LOL
This recipe sounds amazing! I was wondering if its okay to skip the shortening and use only the butter? Would it work as well? Thank you for sharing this recipe!
Yes you can! I only use vegan butter now!
@@GretchensVeganBakery Thank you for taking your time to answer! I cant wait to try your recipe 😁
I’ve baked with Aquafaba before.when I was trying to make a lemon meringue pie. what happened was that the merengue the faba created separated in the refrigerator. Is this because I didn’t reduce it beforehand and does this buttercream separate and become watery after a while especially when you’re storing? If I have an already decorated cupcake in the refrigerator will the BC collapse ?
I have not had trouble with separating for meringues or buttercream using AF.
I actually have a buttercream cake on the counter for 3 days and it is just as perfect as it was when I made it.
Perhaps you didnt add enough sugar to the meringue (or cream of tartar really helps too)
You can also add a 1/2tsp xanthan gum of you like
What do you recommend for storage?
Store cupcakes with frosting in the fridge for a couple of days? Store them separately until ready to eat? How long can it stay out in the open air? Is it beneficial to add a bit of a cream of tartar?.... sorry for so many questions lol
i used cream or tartar just to be extra safe, it's definitely a requirement if you're making the vegan italian meringue buttercream. I think this buttercream works the exact same way as swiss buttercream, i always cover my cakes when leaving them out and they can keep for about a week.
Hi m from India m nt able to find earth balance n solid vegetable shortening or watch balance shortening for baking for should I use to replace it
Hi Click here www.gretchensbakery.com/substitutions-i-dont-have-that-in-my-country/
Good video, Gretchen. Thanks for creating it!
I'd like to try this for seven minute frosting (no shortening) so just the bean juice, cream of tartar, sugar and vanilla. Do you know how much bean juice should equal an egg white and have you made seven minute frosting with this?
+Susan O you cna just follow this recipe here and dont add the fats- its the same and THANKS!
Thanks, Gretchen. I haven't had seven minute frosting DECADES because of being a vegetarian so I'm thrilled to learn about this!
I have an orange buttercream that I do. Do you think the AF would be stable if I add orange rind to this cream?
yes and orange extract too
Hi Gretchen, I was just wondering if you can make stabilized whipped cream without gelatin?
i heard cream of tartar is the stabilizer
can you please show a cupcake recipe to..
thank you
+reena jain www.gretchensbakery.com/vanilla-cupcakes-recipe/
hi Gretchen wanted to know if flowers made from this can be frozen n kept for later use just like the normal buttercream u showed previously
+aminath lauza I was not thrilled with teh thawing of this buttercream after I froze them. I found they were sweating a lot and has super condensation :(
Thank you for the fast reply.
i've read in your blog that this frosting isn't as stable as other buttercream frosting. Do you think if you add a bit of gum to the recipe say gum arabic or xantham gum will make the frosting a lot more stable? Just wondering.
I have not tried that, let me know if you do!! I will include it to my blog!
Loved this!!! Does it work with coconut oil instead of butter? Where I live I really can’t find affordable vegan butter
Hi Thanks! I had major fail with coconut oil since it is so heat sensitive it melts immediately and we need stability in buttercream. I've also tried Miyokos butter- which is coconut oil based, and very expensive! and it was also a major fail
@@GretchensVeganBakery Oh, that sucks :(
Thanks very much, i'll try to figure something out ♡♡♡
Goodness, this is a wonderful recipe! Does this buttercream need to be refrigerated or can it sit at room temperature? Thanks
It can stay out for a day in cooler temperatures, I find the earth balance isnt as stable as the Spectrum Shortening
Ah. Very helpful. Thank you! :)💕
Great vid! I was wondering whether this buttercream holds up as firm as your Italian meringue buttercream. In case it doesn´t, could I add a bit of tartar cream at the very start of the mixing? Or Guar gum before the shortening and veg butter? Thanks a lot!
Hey thanks, I feel like it is very hard to tell the difference in stability between the two, but many people would argue the Italian is more stable. I believe stability depends more on the type of vegan butter you use (lowest moisture as possible and using shortening helps tremendously) and Yes to adding cream of tartar
@@GretchensVeganBakery Thanks, Gretchen! Cheers from Uruguay :)
Can you make a coconut cake please?????
When dobyouvadd the butter?
hey great video I must say! actually I too never thought that an eggless Swiss meringue is possible! it looks really amazing! can't wait to try it..... just wanted to know what's the shelf life of this buttercream??? and if I use it for a cake then can I keep the cake at room temperature?? and if I can then for how many days?? thanks again!
+harshada adarkar HI Thanks! all info here www.gretchensbakery.com/aquafaba-swiss-buttercream-recipe/
+Gretchen's Bakery thanks! that was really helpful :)
Hi Gretchen!! Can this buttercream go under fondant? Does it harden a bit in the fridge like the regular swiss buttercream?
thanks
Alexandra Ray yes it is great and gets hard in the fridge
Hi Gretchen!
Quana Thompson no it will be fine
Hi Gretchen! Thanks so much for this. You referenced your original Swiss buttercream recipe which contains dairy butter. Can you help me find the recipe? I cannot. Basically I am wondering if I do it exactly like this video but just swap out the eb or butter. do I still use crisco if I am using butter? Thanks so much.
I am not really sure what you are asking? This was one of my very first vegan recipes/videos before even I fully transitioned.
But here is the written recipe for more info www.gretchensveganbakery.com/aquafaba-swiss-buttercream-recipe/
Yes to swapping more Vegan butter for crisco, it will just be less stable, crisco is very heavy & greasy, and since we cannot get ho ratio (or at least it can be difficult to find it) I resorted to Crisco at the time of writing the recipe, but nowadays I just use all Vegan butter, its way better, but softer.
@@GretchensVeganBakery awesome thank you so much! So your recipe ( if I follow the link) calls for 226 g shortening and 339 g EB. I would like to use regular butter. Can I also do regular butter only and not Crisco? The same way you use just EB now? and if so, should I use the combined weight of the crisco and EB to equal my butter quantity? 565g BUTTER or 565g EB. Do any adjustments need to be made to quantity if I am just using ONLY EB or only butter without the crisco? Thank you so much, Gretchen. Thank you for taking time and answering so many questions. I am so grateful : )