Just made this and of all the vegan meringue buttercreams this is by far my favorite!! I didn't reduce the aquafaba and only used margarine, no shortening and it still came out perfect! Really really smooth and fluffy and absolutely delicious. Thank you for sharing the recipe! I find wrapping a cold, damp kitchen towel around the mixing bowl also helps cool the mixture faster
Gretchen I just made one of your cakes vanilla one. After binning couple of other vegan cakes from different people. Yours worked perfectly. Thank you so much. Will be making this too
Wow i just read your description on why you have so many vegan recipes and i have never been so happy in my life. 8+ years of being vegan! And you used to make all those other videos?! I’m so happy you finally are doing what u believe in! I am also vegan and have been watching you foreverrrrr i just wish this is something i knew sooner!
Thank you! This was very helpful, my brother and his girlfriend are vegan and I’m always looking for ways to bake for them when we do dinner. I love making lemon meringue pie and I prefer an Italian meringue, so I’m very happy to know I can do the same meringue using aquafaba!
Hello Gretchen dear I am not vegan but I respect u for ur believe and that makes u a good person I love ur recipes never tried the vegan recipes but I also want to say it's very hard to get flavors right and frostings using vegan ingredients am a baker and I relate to that, so for u taking the pains to go through this making recipes and perfecting them is an effort well respected lovd from Cairo happy new year
Made this and the Swiss recipe. I hv choosen to stick to this more as i liked d smooth texture versus the little bit near to that bakery style buttercream taste which I found in Swiss buttercream. mannnnnn....I had never loved buttercream b4. Thanks Gretchen 😘
I’m not a vegan but I’m so glad you’re doing what’s right for you. I’ve been watching your videos for around 4-5 years now I think and I’ll agree these have been some of your best recipes! I’m very excited to give them a go and make a few positive changes in my life. I think what I love the most about them is that you make vegan seem so accessible, I see very little specialty items and that makes it so much more inviting. I’m sorry you’ve been met with negativity but don’t ever be discouraged 💪❤️ Oh and vegan lava cakes please 👍
WOW! What a great message! thank you so much for your support! SO encouraging to get such love from non vegans! Thanks for the open mind, I hope you try some of the recipes! :)
Gretchen's Bakery absolutely! I make your red velvet lava cakes regularly, but they are very indulgent! Sometimes you want to be a little less guilty 😂
To alleviate the saltiness of the earth balance sticks, I blended Miyoko’s butter recipe(minus the lecithin and act) with one stick of earth balance in a high speed blender. That gave me a much less salty version of homemade butter.
Greetings from INDIA, i love your recipes mam, looks so yummy, thank GOD for your (health problem) seedy recovery, thank you so much for sharing this video.
Gretchen, I'm a longtime subscriber to this channel and I also used to watch your former channel. I'm baking for a vegan tomorrow and I wish your cookbook was out lol because I know you always have great tips included! I'm a very confident baker, I've baked vegan foods before and I've even baked really nice vegan cupcakes and brownies before but I don't want to use vegan butter because it just tastes off to me and doesn't melt in your mouth the way that butter does so idk what i'm going to do...... I'm also supposed to make a vegan cream cheese but idk I just don't like vegan cream cheese either. Might try this recipe since it looks so smooth, I trust you!!
Hi Thankyou!! I hope you try it! I know for those who are not following a vegan diet some of these commercial substitutes may not be what you are used to, and some brands are definitely inferior to others! I like Tofutti for Cream Cheese and Earth balance for the butter (but EB has salt in it so be sure to omit or at least adjust eh salt in the recipes to compensate for that!)
Amazing! I love baking and been thinking of trying to be more "animal friendly" and you give me hope that I can still make delicious baked goods that are just as good, if not better, than the original! Thanks for sharing and I subbed! 😗
Ive bought your book and im just in love with the recipes, thanks a lot. I have a question: here in Brazil we dont have a vegan butter and not even a vegan shorttening... So I was wondering about try this recipe using cocoa butter or even palm oil (that in Brazil came from reforested areas so its not a forbidden ingredient for us). Any tips to this adaptation?
Hi Thank you! I am not sure how it would work with straight palm oil, it needs to be a solid fat (like the butter/shortening) and I have not had success with coconut oil as it melts too liquid almost instantly
Gretchen, I'm still learning from you! I'm going to give this a go pretty soon. Not sure if I should start with a swiss meringue or italian meringue, but I'll do both eventually so I guess it doesn't matter hahaha.
Hi Gretchen! Been following you for years. While I’m not vegan (we’re vegetarian moving more towards vegan every day) I absolutely love your vegan recipes. Your vegan vanilla cake is amazing. My mom and I have used that recipe multiple times to make a layered trifle for our vegan friends. Everyone loves it. I’m getting ready to make a smash cake for my daughters first birthday (she turns 1 on July 3rd and we’re having a party on the 7th). We just recently found out that she has an egg allergy to both the whites and the yolks. For this reason, her smash cake will have to be vegan, and I’m of course going to use your vegan vanilla recipe! I just have a question about your vegan buttercream. I’ve usually just used coconut whipped cream as a topping when I’ve done cupcakes. I just don’t think that will hold long enough for the party. I’m going to be making a small cake for her actual birthday and then her smash cake for her party. It’s not your birthday unless you blow out candles right?! Will I be able to bake small layers of the vegan cake on the 3rd and freeze them to use on the 7th? And if I make this buttercream on the 3rd, would I be able to save some of it for her smash cake on the 7th or will it not hold for that long? Any help would be AMAZING!
HI Thank you so much!! I appreciate the support and good job getting on your way to full vegan! I don't "love" freezing that cake, for some reason I feel it gets dense and doesn't spring back to 100% after thawing. Not terrible or un-usable by any stretch, just not back to the "light & fluffy" a when it was first baked. I did however start to wrap the layers and just FRIDGE them, for 3-4 days would be fine! I have done it for that long with no ill effects! Yes the buttercream saves great! Just re-whip it click here for more www.gretchensveganbakery.com/re-whipping-buttercream-save-failed-buttercream/
Hi, sweet adorable Gretchen. Your buttercream looks beautiful. You are a very beautiful woman with a heart of gold. What's your best tip for organizing vegan cake recipes? Have a good day, sweet adorable Gretchen. Never stop believing in dreams.
Hi Byron! thank you :) I'll say to always read the recipe first, then gather your ingredients and you will then be ready in your mind to attack the recipe with no fail results!
My daughter loves swiss meringue and wanting cream cheese icing for a pumpkin cake...how would you incorporate cream cheese to this recipe or your swiss meringue? She had to switch to vegan due to health issues and I am new to how to bake vegan. Thank!
HI! You can add cream cheese in place of some of the butter/and or shortening! However my favorite way of doing it (more stability) is to make a batch of cream cheese icing www.gretchensveganbakery.com/vegan-banana-cupcakes-with-cream-cheese-icing/ and add it to a batch of buttercream icing :)
Hi Gretchen! Thanks for your videos, they're great! I do have a question, though. Can you use every of your buttercreme recipes when working with fondant? Or are some not suited for that? Thanks you!
Could you pause the process by putting the Italian meringue in the fridge for a bit to cool down before adding in the butter? Or do you need to do all the steps in one go?
Silly me, I didn't read the recipe. I found where you add the cream of tartar. Thank you for responding. I love this recipe. It turned out beautifully. Thanks for all that you do!!!
Just watched the other vid where you compared the swiss and italian. There you said that didn't use shortening and here it is used. Which is better? Tks.
Hey, thanks for watching both videos. This was the original video where I was using shortening, But more recently probably after around 2019 I stopped adding shortening to my recipe because it just wasn’t necessary for me. I find the all vegan butter version works perfect because I’m not traveling with cakes or keeping them at events displayed for hours anymore.. Which honestly is the only reason we need to use shortening in those extreme conditions. I think I noted on the recipe post on my website exactly this that it is your option to use shortening or not depending on the conditions your cake will be in
I can’t find vegan shortening where I live. Is it critical? Can you please explain why you use both vegan butter & vegan shortening? This recipe looks fantastic, I am really looking forward to using for my next cake! Thx you!
Shortening is more stable than butter, and vegan butter is way more unstable than all of those. However Vegan Butter "technically IS shortening" so... you can get away with all vegan butter, or margarine> I hope you try it! Many people LOVE it, there is alot more information on the written blog post www.gretchensveganbakery.com/aquafaba-italian-meringue-buttercream-recipe/ And here is another article "just in case!" not tryna to jinx ya though! :) www.gretchensveganbakery.com/re-whipping-buttercream-save-failed-buttercream/
@@GretchensVeganBakery Thank you for all the info Gretchen! When I bake I try to buy good quality "butter" like Melt Organic Buttery Sticks and so far it has worked well for making icing. I am looking forward to trying this recipe because it's like you say in your video...it's a more stable icing. Thanks again for all your great videos!
Yes the aquaflaxa has proven to be tricky for many people. I have an in depth article with the recipe & video tutorial for how to make it, it's worth a read before you begin :) www.gretchensveganbakery.com/aquaflaxa-swiss-meringue-buttercream/
Woulds this cream be stabilized in warm wheather? I tried but faild...not even any kind of foamy texture i've got. It still remaied a liquide substance
Michelle from France. Good evening Gretchen my English is not the best excuse me. I’d like to know what to do if the cream can « trancher » and how to do with this problem. I love all your cakes and the way you explain them. I can’t speak more because it’s difficult for me . Could you talk me with simple words please ? Thanks 🙏🏾 I’m waiting your answer with impatience. Kiss ❤️
Hi Michelle! If you cannot get the cream of tartar you can leave it out, cream of tartar is an acid that helps stabilize the aquafaba, but it is not 100% necessary, it just helps. CLICK HERE for more info www.gretchensveganbakery.com/aquafaba-meringue-hack/
I love this recipe! I've never doubled or tripled it... Anyone know if it turns out the same? I would like to make it in larger batches as I'm filling and covering a 4 tier wedding cake.
this will depend on your mixer size, as long as it will accommodate the volume of meringue and then all the ingredients that go in after that, you are good to go!
@@GretchensVeganBakery Great! Thank you so much for your reply. I have used a hand mixer and big bowl before with this recipe so that's what I'll be doing for the larger batches too.
Hi! I want to try this recipe so bad. I saw you have a chocolate and coffee version, would it be possible to make a peanutbutter or caramel version? I am extremely scared of aquafaba so I don't have a clue about how :'-(
I just tried making this but as I was adding the syrup it completely collapsed! I tried rewhipping it with an ice water bath but it didn't work, any advice?
Oh No! Sounds like you added the syrup too fast?? Or too soon? If the AF didn;t have time to get slightly thick and strong before starting to add the syrup it will not have enough strength to hold it up
Yes Earth Balance is really the best, but I have also used Fleishmanns brand for much of my baking since it is cheaper. But the EB is best for Buttercream
Just about 20 minutes usually does it! But since all AF is different (canned versus homemade ~ and especially homemade is going to vary from batch to batch) it's always an estimate and not an exact time
@@GretchensVeganBakery thank you for your respone. So I'm jumping to the kitchen and start to bake cake for my daughter coming back after bein away for whole weekend 😅 💜
YES! I have a notes for success section on my website with all my recipes and this states: Since the development of this recipe back in 2017 I have recently been leaving out the shortening altogether, simply by replacing it with more vegan butter! Shortening does nothing more than stabilize the buttercream for cakes that are to be displayed in hot climates or transporting long distances And since I do not do this anymore, I find the all vegan butter version to be just great!
I tried making this recipe to a T. I’m a baker who’s made tons of regular Italian buttercreams, so I know more or less what to look for . Everything was looking fine until I added the awful vegan butter. It turned into a soupy un fixable mess.
I prefer to have a list of ingredients before I watch a recipe video. Then you carry on with a main ingredient without explaining first of all exactly what it is. By the time you mentioned chickpea water I could not stand the awful music in the background; exactly what is the purpose of it, if not for some subliminal satanic messages or to annoy (or be rude?). At this stage I escaped. However I can also be vindictive and my revenge is; find out what floccinaucinihilipilification means, because that is what your video is worth to me.
Just made this and of all the vegan meringue buttercreams this is by far my favorite!! I didn't reduce the aquafaba and only used margarine, no shortening and it still came out perfect! Really really smooth and fluffy and absolutely delicious. Thank you for sharing the recipe! I find wrapping a cold, damp kitchen towel around the mixing bowl also helps cool the mixture faster
thanks for the comment!! great job!
So crazy that this can be made without egg whites or butter, I'll definitely have to try this sometime!
I've been waiting for you to come out with a Italian Meringue buttercream that is vegan! Thanks!
Do u have the other buttercream recipe from years ago?
Thanks for this wonderful recipe!
I made a vegan caramel and put some of it in the buttercream to make it caramel flavoured. It turned out delicious!
Gretchen I just made one of your cakes vanilla one. After binning couple of other vegan cakes from different people. Yours worked perfectly. Thank you so much. Will be making this too
YAY! thankyou for the comment!!
Wow i just read your description on why you have so many vegan recipes and i have never been so happy in my life. 8+ years of being vegan! And you used to make all those other videos?! I’m so happy you finally are doing what u believe in! I am also vegan and have been watching you foreverrrrr i just wish this is something i knew sooner!
YAY! thank you and welcome back!!
Thank you! This was very helpful, my brother and his girlfriend are vegan and I’m always looking for ways to bake for them when we do dinner. I love making lemon meringue pie and I prefer an Italian meringue, so I’m very happy to know I can do the same meringue using aquafaba!
Hello Gretchen dear I am not vegan but I respect u for ur believe and that makes u a good person I love ur recipes never tried the vegan recipes but I also want to say it's very hard to get flavors right and frostings using vegan ingredients am a baker and I relate to that, so for u taking the pains to go through this making recipes and perfecting them is an effort well respected lovd from Cairo happy new year
Love**
thank you for this comment! I appreciate your open mind and kind heart! :)
Made this and the Swiss recipe. I hv choosen to stick to this more as i liked d smooth texture versus the little bit near to that bakery style buttercream taste which I found in Swiss buttercream. mannnnnn....I had never loved buttercream b4. Thanks Gretchen 😘
I’m not a vegan but I’m so glad you’re doing what’s right for you. I’ve been watching your videos for around 4-5 years now I think and I’ll agree these have been some of your best recipes! I’m very excited to give them a go and make a few positive changes in my life. I think what I love the most about them is that you make vegan seem so accessible, I see very little specialty items and that makes it so much more inviting.
I’m sorry you’ve been met with negativity but don’t ever be discouraged 💪❤️
Oh and vegan lava cakes please 👍
WOW! What a great message! thank you so much for your support! SO encouraging to get such love from non vegans! Thanks for the open mind, I hope you try some of the recipes! :)
*Oh and I have a vegan lava cake in my new cookbook! Perhaps Ill have to show a version of it on a video closer to Valentines Day!??
Gretchen's Bakery absolutely! I make your red velvet lava cakes regularly, but they are very indulgent! Sometimes you want to be a little less guilty 😂
To alleviate the saltiness of the earth balance sticks, I blended Miyoko’s butter recipe(minus the lecithin and act) with one stick of earth balance in a high speed blender. That gave me a much less salty version of homemade butter.
aparna jain great idea thank you for sharing!
This is the best icing, not too sweet, I used it for my daughters birthday last year and about to again for the 7th of August!
Greetings from INDIA, i love your recipes mam, looks so yummy, thank GOD for your (health problem) seedy recovery, thank you so much for sharing this video.
thank you!
Gretchen's Bakery thanks for the reply mam, have a nice day.
Gretchen, I really love this recipe. The result of the product looks so fluffy and delicious. You really knocked this one out of the park. :)
thanks Chris!!
Looks great
Hola me encantan tus recetas! Hay algún frosting que no lleve tanta margarina. Que sea mas light.
Gretchen, I'm a longtime subscriber to this channel and I also used to watch your former channel. I'm baking for a vegan tomorrow and I wish your cookbook was out lol because I know you always have great tips included! I'm a very confident baker, I've baked vegan foods before and I've even baked really nice vegan cupcakes and brownies before but I don't want to use vegan butter because it just tastes off to me and doesn't melt in your mouth the way that butter does so idk what i'm going to do...... I'm also supposed to make a vegan cream cheese but idk I just don't like vegan cream cheese either. Might try this recipe since it looks so smooth, I trust you!!
Hi Thankyou!! I hope you try it! I know for those who are not following a vegan diet some of these commercial substitutes may not be what you are used to, and some brands are definitely inferior to others! I like Tofutti for Cream Cheese and Earth balance for the butter (but EB has salt in it so be sure to omit or at least adjust eh salt in the recipes to compensate for that!)
I am happy to see this recipe and tanks🙏🙏🙏 if you can put sub title
Great recipe, thank you.
Amazing! I love baking and been thinking of trying to be more "animal friendly" and you give me hope that I can still make delicious baked goods that are just as good, if not better, than the original! Thanks for sharing and I subbed! 😗
Nice
Ive bought your book and im just in love with the recipes, thanks a lot.
I have a question: here in Brazil we dont have a vegan butter and not even a vegan shorttening... So I was wondering about try this recipe using cocoa butter or even palm oil (that in Brazil came from reforested areas so its not a forbidden ingredient for us).
Any tips to this adaptation?
Hi Thank you! I am not sure how it would work with straight palm oil, it needs to be a solid fat (like the butter/shortening) and I have not had success with coconut oil as it melts too liquid almost instantly
you could make your own vegan butter..theres lots of recipes on youtube
You can make your own vegan butter😉. There are several versions on UA-cam just pick one you like and try it first.
Looks better than the original one!
Welcome back gorgeous! This vegan Italian buttercream look so good, love it. Happy new year girl ❤️
Hi Ang!! Thank you! Happy new year to you!
FitAngie
....
Wow! Nice!!! 😱🤩❤❤
Great
Gretchen, I'm still learning from you! I'm going to give this a go pretty soon. Not sure if I should start with a swiss meringue or italian meringue, but I'll do both eventually so I guess it doesn't matter hahaha.
Hi Kim! Awesome! well it's up to you whether you want to deal with sugar syrup or not? :)
@@GretchensVeganBakery not really ahaha but also I want to try eventually. Maybe a Swiss meringue first just incase?
Hi Gretchen! Been following you for years. While I’m not vegan (we’re vegetarian moving more towards vegan every day) I absolutely love your vegan recipes. Your vegan vanilla cake is amazing. My mom and I have used that recipe multiple times to make a layered trifle for our vegan friends. Everyone loves it.
I’m getting ready to make a smash cake for my daughters first birthday (she turns 1 on July 3rd and we’re having a party on the 7th). We just recently found out that she has an egg allergy to both the whites and the yolks. For this reason, her smash cake will have to be vegan, and I’m of course going to use your vegan vanilla recipe! I just have a question about your vegan buttercream. I’ve usually just used coconut whipped cream as a topping when I’ve done cupcakes. I just don’t think that will hold long enough for the party. I’m going to be making a small cake for her actual birthday and then her smash cake for her party. It’s not your birthday unless you blow out candles right?!
Will I be able to bake small layers of the vegan cake on the 3rd and freeze them to use on the 7th? And if I make this buttercream on the 3rd, would I be able to save some of it for her smash cake on the 7th or will it not hold for that long? Any help would be AMAZING!
HI Thank you so much!! I appreciate the support and good job getting on your way to full vegan!
I don't "love" freezing that cake, for some reason I feel it gets dense and doesn't spring back to 100% after thawing. Not terrible or un-usable by any stretch, just not back to the "light & fluffy" a when it was first baked. I did however start to wrap the layers and just FRIDGE them, for 3-4 days would be fine! I have done it for that long with no ill effects!
Yes the buttercream saves great! Just re-whip it click here for more www.gretchensveganbakery.com/re-whipping-buttercream-save-failed-buttercream/
Hi, sweet adorable Gretchen. Your buttercream looks beautiful. You are a very beautiful woman with a heart of gold. What's your best tip for organizing vegan cake recipes? Have a good day, sweet adorable Gretchen. Never stop believing in dreams.
Hi Byron! thank you :)
I'll say to always read the recipe first, then gather your ingredients and you will then be ready in your mind to attack the recipe with no fail results!
Hi! I'm excited to try this. Question, we always have simple syrup pre made in the fridge, could I use it cold or room temperature for this recipe?
Hmm, good question, I have never tried it that way!
My daughter loves swiss meringue and wanting cream cheese icing for a pumpkin cake...how would you incorporate cream cheese to this recipe or your swiss meringue? She had to switch to vegan due to health issues and I am new to how to bake vegan. Thank!
HI! You can add cream cheese in place of some of the butter/and or shortening! However my favorite way of doing it (more stability) is to make a batch of cream cheese icing www.gretchensveganbakery.com/vegan-banana-cupcakes-with-cream-cheese-icing/ and add it to a batch of buttercream icing :)
Where can I find this recipe again? I used to use this recipe before. The link has a different recipe
Love the recipe! Is this good for hot weather?
I have not had trouble with it! But I DO use earth balance vegan butter I find that to be the most stable
Yayyy I can't wait to try this!
my jaw DROPPED watching the meringue come together
Oh I am loving the idea of using chickpeas water instead of egg whites. Can I still use the same recipe but with regular butter?
yes you can!
Hi Gretchen! Thanks for your videos, they're great!
I do have a question, though. Can you use every of your buttercreme recipes when working with fondant? Or are some not suited for that?
Thanks you!
Hi sorry for the late reply, any of my buttercream recipes work great! www.gretchensveganbakery.com/choosing-best-buttercream-recipe/
Hi!
Thank you for sharing these recipies with US
Does it work without shortening?
Can I use the same amount of vegan butter instead of shortening?
yes you can and you are welcome
@@GretchensVeganBakery thank you for answering me ❤️
Wowww. I don’t have a stand mixer.. can I try to whip first and the. Start with the syrup???kkndly advise
Very difficult to get the volume and strength needed when whipping with a standard hand beater, people have done it, but it's not easy.
Could you pause the process by putting the Italian meringue in the fridge for a bit to cool down before adding in the butter? Or do you need to do all the steps in one go?
I suppose you could do that, but I’ve never found that necessary the constant whipping cools the meringue pretty quickly.
I am loving this recipe but when do you add the cream of tartar???
thanks! to the Aquafaba in the beginning stage of mixing
Silly me, I didn't read the recipe. I found where you add the cream of tartar. Thank you for responding. I love this recipe. It turned out beautifully. Thanks for all that you do!!!
Just watched the other vid where you compared the swiss and italian. There you said that didn't use shortening and here it is used. Which is better? Tks.
Hey, thanks for watching both videos. This was the original video where I was using shortening, But more recently probably after around 2019 I stopped adding shortening to my recipe because it just wasn’t necessary for me. I find the all vegan butter version works perfect because I’m not traveling with cakes or keeping them at events displayed for hours anymore.. Which honestly is the only reason we need to use shortening in those extreme conditions.
I think I noted on the recipe post on my website exactly this that it is your option to use shortening or not depending on the conditions your cake will be in
Thank you for this video. I am just trying to avoid dairy. If I use egg whites instead of the aquafaba do I use 1 cup egg whites? Thanks!
I can’t find vegan shortening where I live. Is it critical? Can you please explain why you use both vegan butter & vegan shortening? This recipe looks fantastic, I am really looking forward to using for my next cake! Thx you!
Shortening is more stable than butter, and vegan butter is way more unstable than all of those. However Vegan Butter "technically IS shortening" so... you can get away with all vegan butter, or margarine>
I hope you try it! Many people LOVE it, there is alot more information on the written blog post
www.gretchensveganbakery.com/aquafaba-italian-meringue-buttercream-recipe/
And here is another article "just in case!" not tryna to jinx ya though! :)
www.gretchensveganbakery.com/re-whipping-buttercream-save-failed-buttercream/
@@GretchensVeganBakery Thank you for all the info Gretchen! When I bake I try to buy good quality "butter" like Melt Organic Buttery Sticks and so far it has worked well for making icing. I am looking forward to trying this recipe because it's like you say in your video...it's a more stable icing. Thanks again for all your great videos!
Do you similarly reduce aquaflaxa if you use that instead? Thank you for this recipe! :)
Yes the aquaflaxa has proven to be tricky for many people. I have an in depth article with the recipe & video tutorial for how to make it, it's worth a read before you begin :)
www.gretchensveganbakery.com/aquaflaxa-swiss-meringue-buttercream/
Thank you. Is the shortening necessary? Can one do it with just butter?
Yes to all butter!
@@GretchensVeganBakery thanks for all you do! New to channel. Loving it! Not a baker but want to try
Woulds this cream be stabilized in warm wheather? I tried but faild...not even any kind of foamy texture i've got. It still remaied a liquide substance
Where is your recipe for regular Italian meringue buttercream? I had pinned it a while back, but can't find it now!
Michelle from France. Good evening Gretchen my English is not the best excuse me. I’d like to know what to do if the cream can « trancher » and how to do with this problem.
I love all your cakes and the way you explain them. I can’t speak more because it’s difficult for me . Could you talk me with simple words please ? Thanks 🙏🏾 I’m waiting your answer with impatience. Kiss ❤️
Hi Michelle! If you cannot get the cream of tartar you can leave it out, cream of tartar is an acid that helps stabilize the aquafaba, but it is not 100% necessary, it just helps. CLICK HERE for more info www.gretchensveganbakery.com/aquafaba-meringue-hack/
I love this recipe! I've never doubled or tripled it... Anyone know if it turns out the same? I would like to make it in larger batches as I'm filling and covering a 4 tier wedding cake.
this will depend on your mixer size, as long as it will accommodate the volume of meringue and then all the ingredients that go in after that, you are good to go!
@@GretchensVeganBakery Great! Thank you so much for your reply. I have used a hand mixer and big bowl before with this recipe so that's what I'll be doing for the larger batches too.
Can I use more butter instead of shortening?
YES! I rarely use the shortening addition anymore, I've been using all vegan butter
What can i use if i dont have vegan butter?
Hi! I want to try this recipe so bad. I saw you have a chocolate and coffee version, would it be possible to make a peanutbutter or caramel version? I am extremely scared of aquafaba so I don't have a clue about how :'-(
Sure you can add lots of different flavors to buttercream.
Click here for the best advice www.gretchensveganbakery.com/how-to-flavor-buttercream/
Does this recipe crust? Thank you so much for sharing!
No this doesn't
If it doesn’t crust... how do u stack your cakes without putting any marks on the cake. Thank u I love your videos
I just tried making this but as I was adding the syrup it completely collapsed! I tried rewhipping it with an ice water bath but it didn't work, any advice?
Oh No! Sounds like you added the syrup too fast?? Or too soon?
If the AF didn;t have time to get slightly thick and strong before starting to add the syrup it will not have enough strength to hold it up
Gretch! do you use earth balance butter or you have a different brand??
Yes Earth Balance is really the best, but I have also used Fleishmanns brand for much of my baking since it is cheaper. But the EB is best for Buttercream
Roughly how long does it take to reduce the aquafaba?
Just about 20 minutes usually does it! But since all AF is different (canned versus homemade ~ and especially homemade is going to vary from batch to batch) it's always an estimate and not an exact time
@@GretchensVeganBakery Thank you for getting back to me. I'm going to give it a go soon and I'll let you know how I get on x
can you use aquafaba powder?
YES!
What can i use in substitute of cream of tartar
Cream of tartar is an acid that helps strengthen the meringue, it is not 100% imperative, and many cannot get it, so you can leave it out
@@GretchensVeganBakery they say lemon, vinegar can be substituted, is that true miss
Can I replace white sugar with raw cane sugar?
yes
@@GretchensVeganBakery thank you for your respone. So I'm jumping to the kitchen and start to bake cake for my daughter coming back after bein away for whole weekend 😅 💜
Hi Gretchen,
Is this buttercream able to be used for piping borders and flowers? Thank you!
yep!
Can i skip the vegan shortening
YES! I have a notes for success section on my website with all my recipes and this states:
Since the development of this recipe back in 2017 I have recently been leaving out the shortening altogether, simply by replacing it with more vegan butter!
Shortening does nothing more than stabilize the buttercream for cakes that are to be displayed in hot climates or transporting long distances
And since I do not do this anymore, I find the all vegan butter version to be just great!
I see vegan, I subscribe...!
thank yoU! all recipes here www.gretchensveganbakery.com/
estou no Brasil
traduzam por favor
👍👍👍
You look so beautiful 😍👌
I tried making this recipe to a T. I’m a baker who’s made tons of regular Italian buttercreams, so I know more or less what to look for .
Everything was looking fine until I added the awful vegan butter. It turned into a soupy un fixable mess.
I prefer to have a list of ingredients before I watch a recipe video. Then you carry on with a main ingredient without explaining first of all exactly what it is. By the time you mentioned chickpea water I could not stand the awful music in the background; exactly what is the purpose of it, if not for some subliminal satanic messages or to annoy (or be rude?). At this stage I escaped. However I can also be vindictive and my revenge is; find out what floccinaucinihilipilification means, because that is what your video is worth to me.
Hey thanks so much for watching!