AquaFLAXA Swiss Buttercream Recipe || Gretchen's Bakery

[@junecosgrove119]

You are brilliant. You understand the science of food and baking with great intellect. Aqua Flaxa is exciting to an older foodie like me.Thanks Gretchen.

[@GretchensVeganBakery]

June Cosgrove thanks June!! 😘

[@jstamps9578]

What a brilliant idea. For people who are digestively sensitive to beans, or just to add more healthy omega 3 heart-healthy-cholesterol- lowering-digestive-aiding plant based fat choices to our diets. Can't wait to try this AND to spread the word of your latest healthier plant based creation that beats using any animal saturated fat based ingredients.

[@THEOZZYFUL]

Woman, you deserve a medal for your recipes :-)

[@franleplant]

I made it and it was awesome, plan ahead for the extra time that it takes to make the flax-whites. I also tried with different consistencies (super goopy and less goopy like what is shown in the video) and it works very consistently, it is rather amazing

[@user-mp2bj1kj5v]

I live in Greece and i can tell that i am a big fan of yours! I admire your work and the specific instructions and measurements you give for each of your recipes + the videos of course + the tips and notes!!! Thank you very much for everything! I always refer to you when i am asked about the delicious cakes and sweets that i make! Thanks again! Keep up the good work!

[@GretchensVeganBakery]

YAY! thank you!

[@jillhager6672]

I’m glad that you’re putting out “alternative” recipes! Here in Arizona we can’t use egg whites in our buttercreams and the lady at the health department said we can use Aquafaba instead. After watching your videos I knew exactly what she meant! Yay you! 👏🏼

[@GretchensVeganBakery]

wow! awesome!!

[@fpatrocinio]

Great idea using the flax seeds for the "egg Whites". I've done it and it works great doing chocolate mousse. Love the name AquaFlax ;)

[@olgashpakovskaya7276]

Absolutely delicious buttercream! Nice silky texture and mouthfeels. I have a very fresh golden flaxseed and the cooking time was very short, the amount of flaxagel was more than in the recipe, but the “ egg whites “ texture was absolutely similar! Thank you for your wonderful recipe, Gretchen!

[@sparwaal]

I cannot express in words still would try to tell you how happy I'm to find ur channel...it's like i was losing all hope in bakery ...and i found u...God bless u

[@GretchensVeganBakery]

YAY! thankyou !! all recipes AND MORE here www.gretchensveganbakery.com/

[@binkie1428]

If is just not working for me. I used your tips on to gloopy , to thin. It just does not get stiff like merinque. When i cook the flax it is (to my opinion) gloopy enough. Not to watery or to Thick. I have NO problems what so ever with the chickpea recipe it works every time. I want to get this right i love this

[@GretchensVeganBakery]

Hmm seems some people are having trouble with this (so it's not just you) Are you whipping it cold? That will help (in the video I did mention I add the sugar - to dissolve it- then get it cold before whipping)
See if that helps, Ive also added some notes to the written blog post that should be helpful (like getting the "gloop" to the same consistency like raw egg whites)

[@Anarchivist343]

Thank you Gretchen for inspiring me to try more complex recipes. I've been vegan for 6 years and I think most of my baking improvement is due to you and Fran Costigan.

[@GretchensVeganBakery]

wow awesome!! thank You too! I love shared passions and sparking creativity among the vegan baking community!

[@vahneb7260]

I just pre ordered two of your new baking vegan book, one for me and one for my daughter. I never in my wildest dreams though I would go back to being vegan ( I married a meat eater; still married 30 years later) but I have to be myself which is I’m vegan at heart. Thanks to you and Ralph Smart, who prompted my 7 day vegan challenge, I’m back to healthy eating.

[@GretchensVeganBakery]

WOW! thankyou!! That is amazing!! thankyou for the support too!! :)

[@joses.m.43]

Amazing!!! 👏👏👏👏
So many options today to please variety of people!

[@munajedski]

I just read your statement below. You should never feel pressured to continue something that is not right for you. You are moving toward a cleaner lifestyle that does not incorporate the exploitation of animals. How can anyone argue this? As we stand, it is their right I suppose to not support this lifestyle but my hope is that one day we as humans will look back and think how unfathomable it is that people used to eat animals. Thank you for this channel and the changes that come with it. I look here often for vegan recipes. Much support to you.

[@GretchensVeganBakery]

thankyou!!

[@vahneb7260]

Brilliant Gretchen! This is freakin amazing. YES, I can have my cake with frosting and eat it too.

[@b.johnsonjayakar.2947]

Greetings from INDIA, good morning mam, what an idea ! it's amazing... thank you so much for sharing this video.

[@sharrondenton3461]

Thank you so much for this amazing recipe my granddaughter has multiple allergies egg soy dairy etc so it was always vegan AbC I used and she don't really like it she doesn't like to sweet things anyways made this and she loves it its now my go to recipe for her frosting
you have made a 4 year old very happy and my life so mucg easier so once again thank you

[@GretchensVeganBakery]

awesome!

[@SarahsVeganKitchen]

Omg I've been so curious to try the flax "egg whites" since seeing it in Miyoko's cookbook! She has an omelette recipe in there using them. This looks great!

[@GretchensVeganBakery]

Sarah's Vegan Kitchen yaaaaassss 😊

[@kelticenigma7987]

You are such an inspiration to vegans pastry chefs and those who want to go vegan! Thank you, thank you, thank you!!!

[@cookielish1667]

Thank you so much for the recipe. 🤗 It is great! Best wishes from Germany.

[@Lamara5292]

A definite must for all my friends with food sensitivities.

[@Ileanainbliss]

I love flax seed. I’ve been using it since the 80. I have to try this! Thank you so much!

[@picantesworld7723]

Gretchen, this is awesome!! Wow! I think the flaxseeds looks like it makes it a more stable meringue? I love this. See there is always an alternative to everything :)

[@picantesworld7723]

Gretchen I wanted to mention, and it had me thinking. Remember the dream I had if not let me remind you. You had went outside and you got snow and put it into your buttercream you were making, that was natural thing. Now I had this dream way before you came back to Jersey and announced you were vegan. It was like the snow was like the natural thing like the vegan items. Almost like it was telling me a change was coming with you. Omg lol. I just thought of this a bit ago.

[@GretchensVeganBakery]

picantesworld7

[@jps2720]

it's beautiful Gretchen. you are amazing.

[@sady1139]

Great recipe! Shockingly enough, a lot of people with nut allergies are also allergic to chickpeas.

[@missstarr682]

Great tutorial Gretchen! This is definitely worth a try

[@jenettguerrero9120]

Thank you Gretchen !!
This recipe is Amazing 👍👍
Thanks for sharing 💕💕💕

[@DiasRecipes]

Unbelievable!Thats incredible

[@lovebell4576]

It's great no need egg white.👍👏😍

[@agnesgoretskiy992]

Genius! Love it .. chik pea cream always seemed weird for me lol.

[@Vmay]

Can´t wait to try it. Looks so good!

[@beanburrito8903]

I would love more videos of making different frosting. It is so mesmerizing..
I love Whipped cream.. ❤️
Is there a Whipped aqua cream ? Or Whipped butter cream hybrid recipes ?

[@fluffypenguinbabe]

I'm really curious to try this out - my mum is a vegan and I struggled last time I tried a 'flax egg' recipe for her, am hoping I'll have more joy with this! :)

[@bellamonique]

Wow! You are amazing! I have to try this.

[@lilly3394]

This is amazing! Such a great alternative!!!

[@mariag3994]

I needed flax egg recipe to brush up and brighten my vegan zefir process . Sometimes flax seed does not come to the stage of a stiff peak . I guess one needs a powerful machine for that . My ratios for flax seed gel are 90 gr of flax seed to 600 ml of water , reducing the mixture for 45 minutes . With the regular 450 w mixer it does not reach a stiff peak stage .

[@GretchensVeganBakery]

yes the hand beater will probably not do here, since even my stand mixer was getting a workout after 20 minutes of whipping

[@MamaVeganka]

try with putting the meringue in the freezer for 30 minutes and then continue with whipping. my experience with flax egg it is all about temperature, the colder the better. also, try whipping in a narrow bowl. whipping flax egg without dissolved sugar will probably have better results.

[@johnnyli4702]

YES!!!! Thank you so much for this. I find flax so much easier to work with because i never know what to do with the chickpeas. Do you know how long this will last in the fridge both the flax whites and the buttercream frosting itself?

[@GretchensVeganBakery]

Yes thankyou and you are welcome the flax "whites" can be frozen for a few months and refrigerated for about a week to 10 days (the buttercream same)

[@buntekuhmachtmuh4505]

I love your channel🥰🥰

[@AdventureswithIris]

I actually made ur original Swiss mirange that has eggs. However this is a lifesaver i have friends who are vegan and cant have eggs so this comes in hand and looks exactly like the original non vegan butter cream! :D

[@dimyssg5361]

Thanks once again for sharing your brilliance!! I'm trying this with Macarons instead of Aquafaba. Let you know if it works.

[@tammystewart7059]

Make marshmallows with this for us!!! I made marshmallows with the aquafaba but it didn't keep well.

[@robertzsombok7661]

Amazing!

[@amandapaz2657]

I'm really excited to try this recipe! But i'm gonna try using cocoa butter and shortening. Tks for sharing this amazing recipe

[@jennifercardona1552]

Ahhh I love this, just need to get a stand mixer!!!

[@GretchensVeganBakery]

Jennifer Cardona yes the stand mixer is definitely a must here 😊

[@byronchandler5000]

Hi, sweet adorable Gretchen. Your buttercream frosting looks beautiful, just like you. What's your best tip for rolling cookie dough? Have a good day, sweet adorable Gretchen. I am looking forward to your Vegan No Bake Carrot Cheesecake.

[@idabeekman1]

Magic!!!!

[@mariag3994]

Great thanks to you .

[@IntuitiveBags]

Gretchen, I tried this but it was a LOT of work (I went through five sieves to strain the stuff because they were clogged really fast) and muscle power and I am wondering whether I did it all wrong. It works perfectly as egg substitute in cookie recipes, though (didn't try the buttercream for lack of current occasion)... but are you thinking about making a video where you are showing the whole aquaflaxa process and especially the tools you're using to get this done?

[@GretchensVeganBakery]

Hey there, while it took close to 40 minutes for my flax to get "goopy" this time, (I did do a 1 cup : 9 cup batch though) I'm wondering if this is going to be different for everyone depending on the flax seeds and amount used. I say this because the first time I did it it only took me 20 minutes and someone else commented similar to you. So Im not sure how long you (and he) boiled the seeds but if it is too gelatinous, yes it would be a chore to get it sieved. That being said I will make some notations about all this on the written blog post with the recipe to clear up any trouble shooting.
Thanks for the feedback! Sorry it was a big project!!

[@IntuitiveBags]

Thanks for your kind reply :) this would be great. Also one problem I had... you wrote to reduce the flax mix down do about 1 3/4 cup - would this be the sieved end result or everything together? because I wasn't even close... it would have been stone by then, I guess ;)
Have a blessed day!

[@GretchensVeganBakery]

that would be the sieved end result

[@GretchensVeganBakery]

Ive updated the written information on the blog post

[@anjalijain2263]

Ty

[@akirashappyworld618]

Hey Gretchen, I hardly comment on anything, but I have to now! U R SIMPLY AMZAZING! Thank u so much for your videos! I live in India (being a German😜) and here a lot of ppl want eggless cakes which made baking a lil bit of a task for me. Though I’ve heard about aqua faba a long time back and I tried several things with it and I know u can substitute eggs with flax seeds as well n stuff, but all the other things! Just great! I mean, those videos are hard to find and I love them, u explain so well n almost all the questions are answered in your videos! So thanx a ton! Btw, I was thinking if u can use light kidney beans as well for aqua faba 🧐! ?
Though one or two questions I would have, adding the icing sugar in the vegan meringue buttercream, I still feel the grit of the icing sugar (not as much as in American buttercream though). can u say something about it? Am I doing something wrong? And an u pipe flowers with this buttercream as good as with American buttercream? Would appreciate a tip on that. Keep it up and love from India 😉

[@omkarkk9822]

I think she added confectioner sugar and not icing sugar which is more of tapioca and corn.

[@priyab8367]

Hi Gretchen!! You are amazing!!! How well does this/the aqua faba buttercream stay on cakes? Does it act like regular buttercream or do my cakes need to be refrigerated? Also, how well does it keep in the fridge? Can I make it ahead of time and store it?

[@GretchensVeganBakery]

all great! Yes to make ahead, click the links below the video for re -whipping cold buttercream
then click here to see me use this buttercream on a cake www.gretchensveganbakery.com/white-chocolate-cranberry-cake/

[@nainapr111]

Hi Gretchen, thanks for the recipe, could you please advice on how stable this frosting is at room temperature etc, how the finished products need to be stored whether cupcakes or cakes

[@ZetaLyra]

Vegan Macarons here I come 🧘🏾💜

[@junechan3199]

Hi Gretchen, I have been watching your videos many many years ago. Can I use this flaxseed white to replace normal egg white for chiffon cake?

[@GretchensVeganBakery]

June Chan the problem with baking these meringues is that they don't do well in high temps, they deflate severely 😣
But believe me, I'm working on it!!

[@dimyssg5361]

Gretchen could you please recreate a vegan variation of your cannoli recipe😊

[@GretchensVeganBakery]

noted

[@earthbalance77]

omg, yes, please, make vegan cannoli!!!!!

[@user-xx7pg3vw9k]

Flax is excellent for the thyroid, whereas beans are not so this is a great alternative for those with thyroid issues.

[@henryjames9343]

ho thank I cannot have chic peas this will be perfect for me

[@franciabriceno8786]

Hi! I love your videos, I have a question ¿Can I do it without sugar? Or ¿How can replace the sugar?

[@Liebell82]

Hi Gretchen ! I’ve made your original Italian meringue buttercream. When I added all the butter, it looked exactly like yours in this video and the buttercream kind of slid around in the bowl and it wasn’t as smooth and silky as the one in your original Italian meringue buttercream. My butter was room temperature and soft, but not too soft and I waited for the meringue to cool down. I know this is the wrong video to comment on but this buttercream looks like mine lol

[@GretchensVeganBakery]

this is normal with the began butter since it has a higher moisture content than real butter. Just keep whipping it or switch to the paddle attachment like I did in the Italian Buttercream video and it will smooth out, this is merely the emulsion trying to "break" click here for more info about that www.gretchensveganbakery.com/re-whipping-buttercream-save-failed-buttercream/

[@Liebell82]

Gretchen's Bakery ahh you replied !! Thank you so much!!

[@like2makethings]

Have you made macaron shells with this?

[@danielledurand75]

Wow! First time I see this… usually I look at all your recipes. So my question, could you use this in an angel food cake recipe… switching egg whites by the aqua flaxa (love the name! 🥰).. and in othercrecipes… other cakes, cookies. And last question, do you use brown or golden flax seeds? Thank you so much!

[@GretchensVeganBakery]

I use golden flax meal. Unfortunately AF does not want to bake well (as whipped meringue that is....) the structure deflates into a gooey mess

[@danielledurand75]

Thank you Gretchen! That is just too bad… did you try adding cream of tartar?

[@gdcat777]

Golden flax if you want a clearer product.

[@krishadesai6569]

Its such a good substitute but just wanted to know how much time does it take to whip it?

[@noayam3279]

Thank you for your lovely recipes!! I have made this one and it came together really well. However I find that it gets sweaty/ curdles really really fast making it really hard to work with. Could you advise why this is happening/ how could I fix it? I keep melting some cream and mixing with the rest and that fixes it but really not for long. It looks almost like little water droplets appearing in the cream 🙏🙏

[@GretchensVeganBakery]

Hey there! I'm sorry that happened, it's so frustrating! Did you happen to read my article on How to Save a Curdled Buttercream?
Helping info!
Includes video visual www.gretchensveganbakery.com/save-curdled-buttercream/

[@Caroiseaux]

Wonderful! 🙌🙌 Little question: Why do you use powder sugar also? Thank you!!

[@GretchensVeganBakery]

Caroiseaux I like the sweetness it adds and stabilization

[@Caroiseaux]

Gretchen's Bakery ok! 👌

[@abdurrahimmohamed5689]

What's the smallest amount of butter you can add? Is a stick okay?

[@GretchensVeganBakery]

sure you can adjust to your liking

[@YO-DASISTMICH]

Great recipe! I just subscribed to your channel.
Question: How long does the cream hold its shape?

[@GretchensVeganBakery]

Hi Thanks! This buttercream will stay for days! In or out of the refrigerator. Be sure to read all the troubleshooting on the written blog post with the recipe and check out ALL 5 Buttercream recipes here www.gretchensveganbakery.com/choosing-best-buttercream-recipe/

[@lilianatimofte64]

Thank you so much for sharing these with us. Would you say that this buttercream is more stable than the one made with aquafaba?

[@GretchensVeganBakery]

I have to be honest they are both the same to me

[@plantbasedsweetheart]

Hi would aquaflaxa work to make French macaron???

[@Julichaa]

Hi there! I tried to do it but it didn't work out 😭 The cream cut off when I finished adding the butter. I wanted to get it back in the microwave but when I put it back together again it cuts back ... I'm very sad and disappointed

[@milomardones3667]

Hello I’m trying to make this for my bake shop and I’m missing something… the vegetable shortening isn’t vegan or keto friendly (at least the brands I have in my city). Is it possible to replace this with coconut oil ?. Thank ak you

[@sallyirene601]

What if i dont want to use convectional sugar?

[@binkie1428]

Thank you so much for this recipe. Can i use ground up flax as well?

[@GretchensVeganBakery]

the ground flax will surely come through upon straining so you will have lots of unwanted specks in the final "whites goop" best to use whole seeds

[@binkie1428]

Gretchen's Bakery ohhh oke
thank you so much for your time

[@daksmom1999]

This butter cream at one point in the video looked like 7-minute frosting, and at times, when I craved something sweet, I used to make the 7-minute frosting and eat it straight from the bowl. When making frosting with Aquafina, does that whip up to the consistency of the 7-minute frosting? If not, any chance of coming up with a recipe?

[@GretchensVeganBakery]

Yes you're right it does look like that! its basically like marshmallow frosting before you add the butter.
SO yes you can use it that way too

[@judyfleming6269]

Hi Gretchen, I have a question. I have learned to make American Buttercream, Swiss Meringue Buttercream and Italian Meringue Buttercream, but I have never noticed anyone making a buttercream with a standard meringue that is made by just whipping the meringue and adding granulated sugar while whipping (with no heating and no hot syrup). Would that actually make a good buttercream or would the meringue be too unstable and deflate without the heat process?

[@GretchensVeganBakery]

HI Judy those types of meringues are not used for icing #1 as you said, not stable, but #2 there would be a high probability of grains of sugar in the final product

[@sharmeenj8573]

The texture seems okay but what about the taste?

[@GretchensVeganBakery]

Its great! to me it tastes just like my original swiss buttercream recipe

[@jeannetebanis6093]

Hi.. loved ur idea.. do u get the nutty taste with this or chicpeas aquafaba? Or is it as good as the egg white.

[@GretchensVeganBakery]

I actually find the flax to be more neutral than the chickpeas. However I do not find the chickpea to be "offputting" at all, I do detect a slight (verrry slight) "chickpea" taste to that recipe versus this flax one

[@sandraa.8109]

Thank you Gretchen! now I got a problem :( I was making the aquaflax, and I think I did a mistake adding the vanilla extract before the butter, now my aquaflax is an very liquid mix with butter little pieces :( can this mess be saved? Thank you Gretchen for your help

[@MrSasyB]

Does this bake hard like a meringue?

[@GretchensVeganBakery]

yes you can bake a flax or aquafaba meringue same as an egg white meringue (very low temperatures- lowest oven setting, more like DRYING than baking)

[@divyalaxmibiotechnology9139]

How does it taste's??

[@deela1058]

Great Video! New Sub.
Can U make this plain? (Without Sugar?)

[@rosecardwell6458]

can i use ground flaxseed instead ?

[@ItsRealyReall]

Yeess!! You answered my question I had for years....will it egg?? XD

[@jaykrishna1926]

Can you share the recipe for vegan Macaron?

[@GretchensVeganBakery]

yes, noted

[@carolinaboyd3885]

How’s the taste?

[@GretchensVeganBakery]

I love it!

[@SuperNathan90]

gretchen can you tell the difference in flavour/ texture of a "traditional" buttercream ?

[@GretchensVeganBakery]

The texture is slightly heavier, but to me the flavor is so close to the original swiss buttercream

[@gospelfavs9025]

Hi. For some reason mines never turn into peaks. I whip in stand mixer for 30 minutes and tried adding cream of tarter once and it’s still gel like with a little foam no matter what. What do I need to do to make it turn to stiff peaks?

[@taranakiNZL]

mine isn't working either... tried two batches and it just stays goo...

[@earthbalance77]

Wow Gretchen! Again amazing! I have a question: can you make a vanilla sponge log christmas cake with some light (maybe mocha) frosting? This is the biggest challenge for me for years, impossible to make a vegan white swiss roll cake....

[@GretchensVeganBakery]

Thanks! Yes I share your pain in trying to make the vegan sponge. Ive been testing and testing and while I get "cake" I do not get "sponge cake" since aquafaba does not like high temperatures (and why Ive only seen successful recipes made with macarons and meringues) the vegan sponge cake is still one that has not been achieved.
I will keep trying though, and somehow feel that I will just have to settle for a version of sponge cake that is acceptable and passable :(

[@earthbalance77]

Thanks for your time to answer me! I know! Exactly! I have been vegan for nearly 20 years and have a small vegan catering and hence I am a vivid baker, this is a huuuuge issue. To achieve a light, not crumbly, airy, sliceable and delicate yet flexible sponge cake that can also be used in rolls and logs is impossible. I am kind of tired of the wet or crumbly results. A chocolaty version is somehow more plausible but vanilla - forget it! Who ever will able to make it, this person should get an universal trophy prize! Hope it will be you! Much admiration and respect from Daniela PS. Yes, aquafaba does not work at all in high temperatures. :(

[@GretchensVeganBakery]

I have my eye on that prize ;)

[@GretchensVeganBakery]

PS- I follow a group on facebook called Aquafabulous- Moira is really amazing with her recipes using AF ad Soy Whey, and there is a "roulade" on there. Ive tested it. But it is still that wet, semi-gummy cake that is (in my opinion) nowhere near the texture of a sponge roulade :(

[@earthbalance77]

I know that group and yes, her recipes seem so great, yet I did not try them - planning on! (Oh I have so many plans, but so little time.)

[@princyaghaw]

Will this buttercream hold in d humid weather or warm conditions , n if yes then how long

[@GretchensVeganBakery]

well I havent tried it in those conditions, since I just came up with it in the winter here in NJ. We'll have to wait (or maybe someone who lives in those climates will tell us -

[@Caroiseaux]

Hi! I would like to know, on your blog, you mentionned about 1 3/4 cup to 1 1/2 cup of "whites".. What is the best proportion to have? Because 1/4 cup of difference can change the texture and taste of the final result, no?Thank you!!

[@GretchensVeganBakery]

yes! the thicker the better, so I like to go to 1¼ but originally some people were having trouble with the reducing of the flax seed

[@ofirmatus]

Can I subtetute the shortening? Doesn't exist in my country..

[@GretchensVeganBakery]

try here: www.gretchensbakery.com/substitutions-i-dont-have-that-in-my-country/

[@ka3004]

Can I use all butter instead of shortening?

[@GretchensVeganBakery]

yes but it will be less stable, that is the point of shortening, to help it's stability as vegan butter is super soft

[@ritutalapatra7126]

Can the gel from the flax seeds be whipped and use as an alternative for whipped cream?

[@GretchensVeganBakery]

yes, I have seen people pass off aquafaba for whipped cream so the flax seed whip is similar.

[@ritutalapatra7126]

Gretchen's Bakery thanks, will try

[@xeverinotroenodikromo5122]

gretchen, since this works like eggwhites, could we like, make merengue cookies?

[@GretchensVeganBakery]

Xeverino Troenodikromo yes, it does work for meringue and macarons since it only works in low temperatures. Not for chiffons or angel cakes

[@GretchensVeganBakery]

Xeverino Troenodikromo yes, I find a dehydrator on highest setting to do the best job

[@xeverinotroenodikromo5122]

+Gretchen's Bakery ohw Ok G. maybe a video?

[@GretchensVeganBakery]

Yes its definitely on "the list"

[@xeverinotroenodikromo5122]

+Gretchen's Bakery owkay gretchen, looking forward to it 🎉🎉🎉 good luck!!! you can do this!

[@YO-DASISTMICH]

Could I use a sugar substitute?

[@GretchensVeganBakery]

Yes, but kinda depends on which one. A crystal sugar (vs liquid) is helpful to create the structure needed to support a strong AF meringue

[@katherinemartinez5505]

hi Gretchen! I'm a cake decorator and I need a vegan frosting that will firm up a bit in the fridge to cover with fondant! can I use this recipe since it has butter? what are your suggestions. my brother haven't had a customized cake since he became vegan :( I will like to surprise him

[@GretchensVeganBakery]

this will be prefect! Or any of mine actually CLICK HERE www.gretchensveganbakery.com/choosing-best-buttercream-recipe/

[@MrSasyB]

I tried this twice and it didn't work :/ the first time I cooked it too long and it turned into a slime thing so thick I couldn't even strain the seeds, the second time I thought it worked but it wouldn't whip, it made large bubbles but stayed slimy

[@GretchensVeganBakery]

Oh no! Ill have to add to the blog post for this, since you are right, it can be boiled too thick in which case you will add more water. If the flax seeds are old they may not whip up!

[@GretchensVeganBakery]

Ive updated the written information on the blog post

[@MrSasyB]

Gretchen's Bakery thank you gretchen ❤️

[@samanyuvenna8298]

How can I make this chocolate? If I add cocoa powder, would I add more butter to make it the right consistency

[@GretchensVeganBakery]

Samanyu Venna Make a Coco paste half a cup of cocoa powder and about 6 -8 tablespoons of boiling water whisk it together to a smooth paste added called to the buttercream

[@samanyuvenna8298]

@@GretchensVeganBakery Thank you!

[@Caroiseaux]

Hi Gretchen!! :)
In the recipe, you mentionned 3/4 cup of shortening (336 g). But when I look the packaging, this is 454g (1lb) so 336g is almost 1 pound of shortening and not 3/4 cup right? Thank you for clarify! :D

[@GretchensVeganBakery]

thankyou! Updated!! (it's 1½ cups!!) uggh thanks

[@Caroiseaux]

Gretchen's Vegan Bakery 🤗

[@Caroiseaux]

The recipe on your blog request to reduce the flax seeds and water of 9 cups of mixture to 1 1/2 cups? Is it right? Because I have wait for 1 hour and i have a mixture of around 2 1/4 cups. So i much reduce it again? :/

[@GretchensVeganBakery]

The original recipe from Miyoko Schinners cookbook for the flax "whites" called for 1 cup water: 1/3 cup flax and this was reduced down to 1/2 cup of goop in about 15 minutes. So since we need 1½ cups for the recipe, naturally I tripled the amount for the flax "whites" it also took me alot longer on one particular try but I think because my flax seeds were a bit older, then when I tried again (same large batch) with a new fresh bag of seeds, it was just about 20 minutes.
Some people found that 20 minutes was too long and they had literal sludge that wouldn’t strain through, so the moral of the story is to just watch the time, how they are getting gloppy or not and adjust your time based on your batch of seed.
You can always add more water it if gets too gloppy and boil longer if it is still too thin. OR reduce it down again later after you’ve strained the seeds to get the perfect consistency

[@Caroiseaux]

Gretchen's Bakery
Thank you alot! You take the time to reply our questions and we really appreciate that! And you are fast! Hahaha 💪

[@danielbarrera8391]

Is this better than aquafaba?
I tried some whipped aquafaba in some muffins earlier but they deflated after cooking.
I even put cream of tartar in it. Is it just not stable without powdered sugar or something?...

[@GretchensVeganBakery]

Daniel Barrera it’s difficult to bake with any kind of AF , it definitely deflates on baking. I stick with it just for cold preparations for that reason .

[@GretchensVeganBakery]

Daniel Barrera it’s difficult to bake with any kind of AF , it definitely deflates on baking. I stick with it just for cold preparations for that reason .