Aquafaba Swiss Buttercream & How to Save a Failed Buttercream || Gretchen's Bakery
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- Опубліковано 19 вер 2017
- Today I made a new video for the Vegan Swiss Buttercream recipe made with aquafaba. I also include a graphic visual that will most likely make alot of you feel better if you are someone who has had buttercream failures! I show you how to come out of a "broken" buttercream and the reasons why it happens.
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A trick: you can watch series at flixzone. Been using them for watching lots of of movies recently.
@Torin Adrian Yup, I have been using flixzone} for since november myself :)
Hi, I am finding it hard to colour the SMBC. Everytime I add colour ( I use the pmc brand gel food colour), it splits and becomes streaky. What should I do?
Adding xanthan gum to the aqua faba while whipping will prevent it from breaking once the fat is added. About 1/4 teaspoon for this recipe would be plenty.
thanks😁😁💞
No matter how many times I see you work with aquafaba I’m still amazed and what you can do with it! 💜💜
it's amazing what you can make from what most people tip down the sink !! thanks for sharing
You are amazing, thank you so much for sharing this with all of us💕💕
Gretchen great video! Glad you shared the tip. I've gotten people tell me they threw out the mix after they tried. I was like NO! Why!? You should just left it whipping! I explained why/ Then they say well i'm went to making my regular buttercream (American style) I'm like don't give up. Try it it again.
Thank you so much dear....yesterday I made it for the first time and it was amazing....love you for this😘😘
Thank u so much for this greatly helpful video! Love the tips and how you explain the science behind it...hope u keep making more of them :)
thankyou!
I accidentally made an Italian merangue with aqua fab a and oh my goody, it was so delicious.
Hey Gretchen I'm sooo excited happy and thankful for this recipe. My son is gluten and dairy allergic. I was so worried about his birthday coming up next week. I just made this buttercream and WOW it's amazing! It took me a Lil longer as I have a hand mixer. But it's yummy. Here in Germany we don't have any earth balance butter. So used regular margarine. It tastes ever better than the regular buttercream. And so perfect sweetness. It's love ❤️😘
YAY! thank you for the feedback!
Just tried this with a shot of espresso and some Disaronno mixed in for an opera cake and it was amazing! I used coconut oil instead of shortening and it worked great as long as it was kept cold so the oil stayed solid
Omg thank you so much for this recipe, Gretchen! Before I went vegan I used to make swiss buttercream all the time and I felt sad that I couldn't make it anymore. Now I can and without the need to kill off all the gross germs from the egg white. I also hated having left over egg yolks haha
YAY!
Best recipes all together hands down 100% I made her red velvet cake minus the red coloring and my cake was red! Amazing!
thanks Sean!
excellent information - thank you!
I am definitely making this as I'm curious how it tastes. Looks wonderful
Awesome! thanks Ang!
You are an excellent teacher I wish I could take a course from you, I would like to know how somebody can learn the piping techniques and frosting cakes so that they are even and beautiful and the presentation
awe thankyou so much! I don't do too many decorating videos I stick mainly to the recipes since there are so many amazing youtubers out there just blowing me away with their decorating skilz, but I do have a playlist that you can check out with some decorating techniques ua-cam.com/play/PLkZ2q-lG9Wyk4GQ-HmiRGNUu3iMkagxaO.html
Great tips!
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.
Thanks for sharing how to fix a broken butter cream. And you are so right, most people want to throw it out and start over then give up when it does it a second time. Keep up the great work and I hope you are feeling better.
thanks Joe!
I tried this recipe 3 times and it takes a lot of time (45-60 minutes) if you use a hand mixer. You may feel like ingredientes will never get together or you may feel incompetent just calm down and do not despair.
Thank you for the comment
I will try
Hi Gretchen! I want to start baking and I really want to make your V-Raffaelo cake. I looked through your buttercream recipes and I kind of decided I'm going to make a swiss buttercream. Since I have never made ANY buttercream in my life I started looking up different methods on youtube. It seems that most use this method of whipping the AF first, then incorporate the fat. But it seems that all of them get that mush when adding the fat. To me, it would feel that all the time spent on whipping was lost. However, I have found a video that creams the butter first, then adds the AF and it does make the buttercream fluffy. Just wanted to ask what do you think about it?
Its amazing that something you would think to throw out can make such a nice buttercream😍
Quick question tho, if I wanted to add color when is the best time? Thanks for your reply😊
Leeanne Stoute be sure to read the entire blog post, as I have tips for success. Color added at the very end
WOW..great.💐💐💐💐🌹
Thanks! I have a 70 percent buttercream fail rate. :D Maybe I can improve to a passing grade.
I have found that any temp higher than 85 F starts this to melt...like most others. I was wondering....thoughts about making this into chocolate buttercream? How much would you add in of chocolate powder? Or would you add in actual chocolate? My friend's baby's first birthday is coming up and she is wanting me to make a Wonder Woman vegan cake.
I have added cooled ganache to make chocolate (as I find it mixes in better) straight chocolate will work too but be careful not to get chocolate chips! Also cocoa powder as this adds chocolate without added sweetness (I basically eye everything! ) but here on this original post for swiss BC I list the quantities www.gretchensbakery.com/aquafaba-swiss-buttercream-recipe/
Can I use this whipped cream with sugar in it for frosting?will it melt? To avoid it should i keep the cake in fridge or refrigerator???pls reply
Wow! Looks great. Can i use crisco instead of hi ratio shortening?
thanks and yes!
The Most delicious frosting I've ever tasted..😍😍😍 i just wish there's also a cake made of chickpeas.. 😊😊😊
LOL! Stay tuned for my next FOOD video on my new series How to Cook Vegan for Beginners! (Chicken Parm!!) It used a whole can of chickpeas! it also this recipe too! www.gretchensveganbakery.com/chickpea-salad-sandwiches/
look at hot for food "hazelnut torte" ;)
can you use coconut sugar vs the granulated white sugar?
Hi Grethren can you make home made aquafaba?
Hi Gretchen, hope you are doing well. I wanted to know how long aquafaba buttercream can be stored without getting stale, and if you have any tips on storing it. Also can I use a hand held electric beater for this?
Hey thanks! I always keep it in the refrigerator because it is softer than regular buttercream. It can store up to 3 weeks. Longer in the freezer but be sure to follow this tip for bringing it back to usable consistency www.gretchensbakery.com/best-baker-tip-8-rewhipping-buttercream/
yes to hand mixer however it takes a lot longer to whip up (some people have claimed they burned out their hand mixers trying to get it to full volume :(
Gretchen's Bakery haha! Actually, I tried whipping it with hand mixer it got really warm and suddenly stopped working. I thought, I am the only one doing it wrong. May be a mixer with more power could help?
YAAAAAAAAAAAASSSS OMG
Mam l have no cream of tarter so what do I use instead of cream of tarter
This also happens if you add fats when mixture is too hot, there is pretty much no coming back from that.
yes good point
Gretchen's Bakery my personal experience from first time ever making it. Learned the hard way. I also saw that some people tried placing in freezer but for me it was a loss cause. 😋
yes its a good learning experience though! LOL You'll be sure its cold every time now! :)
I've had that happening but I put the whole soupy mess in the fridge for an hour and then kept mixing and it turned out great!
@@MrSasyB It worked?
SO...what's your favorite hummus recipe (lol)? Seriously, what do you do with all those chickpeas? I like them well enough in salads, I guess, but seems like you'd end up with A LOT of leftover chickpeas. I'm still gonna try this recipe regardless. Nice to see you are back and hopefully on the mend!
HI Thanks! Yeah I know, its insane. Im hoping they start selling just the liquid soon, would be so much better, but honestly I eat the chickpeas by the handfuls as a snack, its a good thing I love them!
Make hummus
tlicious121 make chickpea chips 😍😍😍
Dear Gretchen,
I have been a huge fan of your world’s best swiss meringue buttercream. I have decorated numerous cakes and cupcakes with it without failure. (I always made it with a hand mixer though). But since the bakery went vegan, I cant seem to find the recipe/video anywhere. Woodland bakery site was shut down years ago. And I cant find it on your current site either. Can you pretty please help me out. Thank you.
Hi There, my non vegan blog is shut down since December
I couldn't keep up the cost to host it on the internet and maintain it monthly anymore
The cost to host such a huge database was close to $400 a month with a tech guy monthly to keep it clean & safe and smooth.
I did not keep any of the recipes for myself when I shut down the database (which was the only place the recipes were stored)
Not to mention I do not feel comfortable anymore sharing recipes laden with animal ingredients promoting the very industry I loathe.
Thanks for your support and encouragement though the ages, I sure hope you will consider trying my amazing vegan recipes! www.gretchensveganbakery.com/
~Gretchen
Mine ended up with microbeads of shortening... Not sure why you don't make the merengue in one bowl, put it aside, then make regular buttercream by beating the shortening and butter with the sugar to break the fat beads apart, then fold the two together?
Hi Gretchen, thank for another delicious recipe. I tried this today and everyone loved it. I have some left over. I'm wondering if I can store it in the freezer, if yes, for how long?
Great! yes you can Buttercream can be stored for 2 days at room temperature in an airtight container or in the refrigerator for up to 2 weeks.
Bring it to room temperature for several hours then re whip back to smooth consistency
www.gretchensveganbakery.com/re-whipping-buttercream-save-failed-buttercream/
I had
Wow mam ur voice is so great
LOVED IT
Hi, Gretchen. I'm finally going to try this. Two questions: In your first video on this, you list high-ratio shortening, but it looks like you have the Spectrum Organics brand on the table. Will Spectrum work and taste good? Will it be white? Second question, if I want to make it a champagne buttercream, would you suggest I reduce the champagne? By how much? Thank you.
Hey! yes once sweetex changed their formula many people had a terrible time with it, so I did try otu the spectrum with not fantastic results, it is really soft and NOT what we expect shortening to do for us in a buttercream recipe, so like..what's the point?
The vegan buttercream is off white, mostly due to the vegan butter being so yellow.
Adding liquids to any buttercrema recipe is going to create a bit of a conundrum, so you can't really add alot (and you kinda NEED alot to get any real flavor come through or else, again- what's the point!? LOL) So yes to reduce that would help, be careful though that you dont reduce it to an acidic mess and lose the champagne taste. I have added straight champagne to the vegan buttercream numerous time (no reduction) and it tasted great, I added a bit at a time watching very carefully not to break the emulsion.
1 x recipe of vegan buttercream would hold about ½- ¾ cup champagne, I will be honest the American Style buttercream will do a better job of keeping emulsion than this one though www.gretchensveganbakery.com/best-vegan-buttercream-recipe/
Thank you so much!!! Any recommendations for brands of shortening that might work better? I need it tomorrow (lol) so can't order from Amazon. Lost a lot of ingredients due to a fail today with Crisco. Hated the taste but then kinda expected I would. Thank you, thank you!! (PS: I do have champagne extract, but I always like to pair extracts together with the real thing. Seems like I get the best flavor that way.)
Great idea for extract and champagne together! You will get a good punch of flavor that way!
Ugggh, the shortening debacle... I know.. It's a nightmare :(
Try CK shortening click here amzn.to/2noUbhz
Is there a substitution for the shortning?....I'm gonna bake my daughter's birthday cake but can't use the shorting, even the organic one
You can use all butter (not sure if you are using vegan butter or regular butter, but the shortening is there for stability)
Does complete butter instead of shortening with aquafaba will make it more stable or it will be less stable. Because I don't get hi ratio smooth shortening and which I get is granulated :/. And d imported ones r way too expensive. Wanted ua opinion what would b d best or I just chuck making changes
You can use all vegan butter, it will be less stable, but it will still be great
Looks delicious! Would it be wrong to eat it by the spoonful? ;-)
LOL! If it is then I am very wrong! LOL
Thanks for the great video. Using up the chickpeas is no problem for me. I went plant based last week & I’m feeling great. Making sweets will be a special occasion thing for me now but I will definitely use this recipe
Can aquafaba be used as an egg replacement in other recipes? I have some veggie burger recipes that call for egg as the binder. Do you think aquafaba would work? Can it be used for eggs in baking? I only see videos on people turning it into meringues. Thanks.
YAY awesome!! Yes you can use AF as an egg replacement, and I have tested it is many different things. It's typically 3 Tbs liquid AF for 1 egg. I am currently filming for an egg replacer course (online) that will be ready April 1 it is all focused on egg replacers in vegan baking and it is including some very interesting info & experiments. With a bonus SPONGE CAKE RECIPE! Click here to stay in the loop for more info and when it is available online: www.veganbakingmastery.com/
Gretchen's Bakery Thanks for getting back to me so quickly. I’m really looking forward to your video. I’ve been vegan for a whole week now! I’m doing lots of cooking from scratch so having egg replacements is helpful.
I have an autoimmune disease so being plant based is the best thing I can do for my health. The challenge is the disease I have is ulcerative colitis. Going plant based with a colon disease seemed counterintuitive for so long but I’m being smart and creative about what I eat...and lots of cooking. I knew I’d either feel great or end up in the emergency room. I’m feeling great!
Wow! Im glad you are felling better!! Keep on going!
@@GretchensVeganBakery is this course off? Page doesn't open
Hi Gretchen. Do I need to use high ratio shortening? Can I just use all vegan butter instead? Thx.
yes you can use all vegan butter (shortening helps the stability of the recipe though)
Gretchen's Bakery thx. Will let you know how I get on 👍
Is it ok to use only butter without the shortening as I don't have it or shall I substitute it for coconut oil? :)... Also can I add some berries puree to the mixture or that would ruine it?
Much love Xx
Haneen Shbaita yes to all butter. Coconut oil, no. But click here for BC flavors www.gretchensveganbakery.com/flavoring-your-buttercream/
@@GretchensVeganBakery please help me after I got the required texture of the aquafaba and after I added the cream of tarter and the suger I tasted it and it was not that good salty sweet kind of thing, so I add a table spoon of whipping cream to give it some flavour and the disaster happened I lost the texture I tried to add the butter but still it's disgusting what shall I do... Is there any hope to fix the mess or should I throw it out :(
Well mine turned into literally soup and have no idea why. It worked once actually back in October but now, nada and I did exactly what I did before and follow your directions but it turned into a soupy mess twice.. and nothing brought it back and I tried for an hour and still
Nothing ☹️
Will this recipe work with coconut sugar, jaggery or sucanat (whole sugar cane) Trying to ditch the refined sugars too.
Thanks!
I would think Sucanat would work the best here
Thank you!
Hello Gretchen. I am attempting this recipe for the first time. I have a bride that doesn’t want sicky sweet American buttercream on her wedding cake. Do u think this Swiss is stable enough for a 3 tiered cake that will be outdoors but in the shade? Wedding is in may and reception is at 5 pm. Also I can not find the exact measurements for the recipe. I see that it’s about 2 sticks of vegan butter but don’t see the other measurements. Thank u
Yes! It would be great, my recommendation is to use Earth Balance butter because I find this is the only vegan butter that will actually get "hard-ish" in the refrigerator whic his actually a GOOD thing for wedding cakes!
Here is the recipe
www.gretchensveganbakery.com/aquafaba-swiss-buttercream-recipe/
Wow thank u so much for responding. So I tried this last night and let the cake rest in fridge overnight and it was still a bit tacky. Maybe it’s cuz I used country crock plant butter since the color was lighter and had less salt. I froze it for 15 min and tried to lift the cake with parchment paper and it still left marks. Do u think the Italian will be a better fit? I really appreciate your help 😘
My sweetheart Imade flaxseed and put in refrigerator for net day .....Iwant to make macaron...when I use flexseed first let it to become timprecher room... Thank you
yes or it whips cold too
Awesome recipe. But where I am I can seem to get vegan butter. Is it possible to use margarine?
thanks! Yes you can!
some margarine has milk though so just check lables
Hello Gretchen ☺️ perfect recipe! But I must say I live in Turkey and there is no vegan buttercream or vegetable shortening, everything contains milk and animal products. So I made a homemade buttercream. Everything was alright about meringue until I put my homemade butter. After I put the butter it becomes slimy. Is it because of the xanthan gum that I add in butter? Thanks for your answer 🙋♀️
HI Burcak, I also had a lot of trouble making this recipe with homemade butter. Working on it......
Gretchen's Vegan Bakery please let me know when you figure it out, and thank you for answeting such short notice :) big love 🤗
will do!
Hi Gretchen, I tried out this recipe and after I boiled the chickpea water it kind of smelled funky, is that normal?
Hi! LOL yes...chickpeas can smell kinda beany :D
Hi Gretchen. Can this be made with a hand mixer?
Yes but not easily, the best success comes from the high speed action and balloon whip attachment of the stand mixer
will this work with a sugar substitute like swerve ?? Trying to make this keto friendly and the sugar is a no go
while I have not tried it, I believe it will work
Ill let you know if I get a chance to try it this weekend. The aquafaba is lower in carbs than heavy cream measure for measure from what I've read. While I respect your vegan stand point I will be using regular butter and shorting as on Keto we need the fat macros. Thanks for the reply Gretchen, Be well
Is this stable enough to to cover in fondant?
Natoya Ridgeway I would use ganache under fondant so it won’t slip off.. ganache will make it stick in place and not move!
Gretchen, thank you for this recipe! I am planning to make a vegan friend's birthday cake using this, I was wondering if I iced a cake with this and stored it in the fridge overnight will the buttercream split? Am I better to store it covered at room temperature instead, I'm so worried I will find the cake with the icing sliding off!
No it will be fine! I have done this with no problems! Definitely not room temperature because if it gets to warm it may slide and droop, you are correct!
Drizzle melted butter while mixing at high speed
Can I use a regular hand mixer for this , can't afford a kitchen aid mixer😉
Sadly the hand mixers won't really get the AF to thick glossy peaks that are necessary for succes here, as the balloon whip on the stand mixer does :(
@@GretchensVeganBakery yup, just learnt this the hard way :(
I'm finally giving this a try, but it broke completely and is now just a liquid mixture with bits of vegan butter in it. Is there any hope at this point for it to come back together? Mixing it on high speed is just causing the mixture to fly all over and now it's a really big mess.
Johnny Li sorry for late reply. You can put it in a blender or good processor to help the emulsion, also adding a bit more fat will help balance it
@@GretchensVeganBakery I managed to fix it! I was worried about the mess so I kept it at a slow speed but it never came together. It wasn't until I remembered that the mixer came with a guard to protect against splashing that I was comfortable putting it back on high speed. I still needed to cover some gaps with some paper towels, though. It took a while, but it eventually came back together :)
@@GretchensVeganBakery This really was much superior to the American style buttercream, it was so much easier to decorate my cake with the swiss meringue version. And the taste and texture is also much more interesting.
This is impossible for me. My meringue won’t even whip up in the first place. I did everything right, I boiled the aquafaba with the sugar for 5 minutes, put it in the fridge for two hours, but when it was the time to whip it I left it whisking for half an hour and it wouldn’t even get to soft peaks. It was all runny and gooey. Is it a problem with my aquafaba?
Hmm, did you make your own or use canned chickpea water?
Sometimes a homemade one needs to be boiled and then boiled again until it is almost gelatinous looking (meaning when cold it resembles a thick broth) I find the balloon whip attachment of a stand mixer works best and a pinch of cream of tartar will also help.
Gretchen's Bakery I made my own. I guess that was the issue. I’ll try again soon, making sure it’s thick enough. Thanks for the feedback, Gretchen!
Is it suppose to be super salty? 😩 that's how mine turned out
earth balance tends to be salty (and I wish they would stop putting salt it! Im going to call them! LOL) But also if you are using canned chickpeas that can also be super salty, try to find ones that are NO SALT or you can soak your own beans and that is really the best way to do this. I write a note about that on the blog post links below the video
Aah thank you so much! I will follow these instructions 👍🏻
Hi Gretchen, I can’t view your recipe from the link...
Hi Thanks, here it is www.gretchensveganbakery.com/re-whipping-buttercream-save-failed-buttercream/
and the recipe : www.gretchensveganbakery.com/aquafaba-swiss-buttercream-recipe/
Is chickpea same with garbanzos?
yes same thing
Do i need to use all butter not just a baking spread
I find the sticks are better (more stable) than the whipped but it is fine to use either
Gretchen's Bakery ok thanks i will try the sticks. i always have been getting a soupy mess with i used a spread
So how much sugar, shortening, cream of tarter ??????
recipe link below the video in the description box
Can I use apple sauce instead of butter? I absolutely hate butter (even vegan butter)
You can try the latest trending recipe where they are making "buttercream" out of apples...I haven't tried it, so I can't say if it actually works. But as for using applesauce in place of butter here..umm sorry...No.
@@GretchensVeganBakery thank you so much, I will try🥰💖
Does it taste of beans at all?
I do not think so at all
Is this shelf-stable?
yes~ I include more info & storage info on the recipe post *links below the video
@@GretchensVeganBakery thank you!
Hey Gretchen....R U feeling better these days?
umm, not so much thanks for asking.. I have to do a follow up vlog soon - maybe tomorrow or Friday. Its a herniated disc and causing severe sciatic :( It's been so painful :(
ugh!! Sorry to hear that.....look forward to the vlog though.
Gretchen my dear.... I feel ya!! I have a herniated bulging discs that cause my sciatic nerve to rule my world for many monrhs.. all I could say is try as hard as you can to walk daily and squat down several tines during your walks to stretch the nerve and revive your leg that has suddenly gone numb from your walk.. it worked for me.. I developed other ailments but dealt with those as well.. if I could if help in any way let me know..
Is it possible to cut the recipe in half?
yes!
Can this be frozen for ice cream?
yes
Oh wait, Im not understanding your question. No this can't be used FOR ice cream, but can be used ON an ice cream cake
Sorry but I am just confused how is it vegan if it is having butter as an ingredient.
Tan vi its vegan butter
@@GretchensVeganBakery thanks so much for the reply ☺️
Pls gretchen, where is ur NON VEGAN swiss meringue recipe??? All I can find is ur vegan recipes now ☹
Hi Brandie my non vegan blog is shut down
I just couldn't keep up the cost to host it on the internet and maintain it monthly anymore
I had always said I would continue to share my recipes for free & give free tutorials on UA-cam for as long as I could afford to do so, and well.. I just can't anymore. Many people had been helping through Patreon & PayPal, but at this point it is just not enough to pay for everything to keep it all going.
The cost to host such a huge database was close to $400 a month (with the maintenance cost, I needed to hire a tech guy to help keep it running smoothly)
So that cost was severely outweighing any small profits I had been making though running ads on the videos & blogsite.
I have not kept any of the non vegan recipes, since for over 4 years now I have been strictly vegan;
so for me they are of no use. They were all housed in the database and that has shut down. Sorry
Not to mention I am not comfortable sharing non vegan recipes anymore,
as it promotes animal abuse and torture not to mention animal agriculture is a disease on the earth as well as human health.
Thanks for your support and encouragement though the ages!
~Gretchen