Vegan Italian Meringue Buttercream Recipes

AQUAFABA SWISS BUTTERCREAM RECIPE

Aquafaba Swiss Buttercream Recipe image

Time 30m

Yield 6 cups

Number Of Ingredients 7

Ingredients

Aquafaba Liquid 1¾ cup from approx 2- 15ounce cans of chickpeas see note above the recipe for cooking your own chickpeas
Granulated Sugar 1 cup (200g)
Vanilla Extract 2 teaspoons
Confectioners Sugar 1 cup (120g)
Cream of Tartar ½ teaspoon *optional
Vegan Butter 3 sticks (1½ cups) (339g)
Hi Ratio Solid Vegetable shortening 1 cup (226g) *or more vegan butter if you don't want to use use shortening

Steps:

Combine the sugar with the aquafaba in a sauce pot and bring to a full boil.
Boil for 5 minutes then transfer to a mixer bowl to cool completely
With the whip attachment of the kitchen aid (a hand beater will work but it will take a very long time) whip the aquafaba on high speed until it is thick and glossy and has firm peaks
Combine the cream of tartar with 2 Tbs of confectioners sugar and then add that to the whipped, firm peaked meringue, continue whipping and add the remaining confectioners sugar
Add the shortening and softened vegan butter and continue whipping on high speed to a smooth emulsion
Add vanilla last

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2018-12-05 Transfer to a pot and bring to a simmer over medium heat. Turn the heat down to low and let simmer for about 10-12 minutes until thickened and syrupy. Using a fine mesh sieve, strain the sauce so it is smooth, pressing out the remaining pulp to extract the juice. You should end up with about 1 cup of strawberry sauce.
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Place the strawberries and sugar in a blender or food processor and process until smooth. Transfer to a pot and bring to a simmer over medium heat. Turn the heat down to low and let simmer for about 10-12 minutes until thickened and syrupy. Using a fine mesh sieve, strain the sauce so it is smooth, pressing out the remaining pulp to extract the juice. You should end up with about 1 cup of strawberry sauce. Allow to fully cool and chill in the fridge.
Whisk together the water and sugar in a small saucepan. Turn the heat on low and cover until the sugar is dissolved.
Meanwhile add the reduced and cold aquafaba to the bowl of a stand mixer along with the cream of tartar. Whisk by hand with the whisk attachment until slightly frothy, then hook up and turn the mixer on a medium speed.
Back to the sugar syrup, remove the lid (using the lid helps any sugar crystals on the side of the pot dissolve into the mixture) and set up a candy thermometer so it isn't touching the bottom of the pot. Watch the temperature carefully until it gets to 234 ºF (112 ºC) then turn up the stand mixer to high so that the aquafaba forms stiff peaks. You can turn up the heat to medium if you are careful and keep a close eye on the temperature.

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On a stovetop, mix together the water and sugar, cover with a lid and bring to a boil on medium-high heat.
Keep the lid on the pot for 3-4 minutes and bring to ensure all the sugar granules are dissolved, otherwise, your sugar can get gritty and crystalize.
Remove the lid, insert the candy thermometer carefully and continue cooking on medium-high until the syrup reaches 240° F.
When the sugar solution is at about 235° F, begin whipping the egg whites on high speed. Add the salt to the egg whites.

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Take a large clean bowl, making sure it's completely dry and free of grease. Add the aquafaba and cream of tartar to a large bowl and whisk on high speed for 10 minutes until soft peaks form.
Add the caster sugar and water to a saucepan, gently stir and allow the mixture to sit for a minute until the sugar dissolves into a paste.
Place the saucepan on a medium-high heat and allow the mixture to come to a simmer and bubble. DO NOT STIR throughout the entire process. Place your candy thermometer into the syrup and continue to simmer until the mixture reaches 116°C (240°F) - about 10-12 minutes.
Once the sugar syrup has reached the correct temperature begin to add it to the whipped aquafaba. Slowly drizzle in a little at a time and continue to whisk until the mixture is incorporated.

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Start by reducing the aquafaba, add it to a saucepan and bring to the boil. Reduce the heat and allow it to simmer until it has reduced to half a cup in volume. After 5 minutes of simmering, check the volume by pouring the liquid into a measuring cup. If there's more than half a cup of liquid continue to simmer until it reduces to the required half cup.
Pour the reduced aquafaba into a jar and refrigerate. This can be done the night before or at least one hour in advance of making the recipe.
Add 200g of the caster sugar and water to a saucepan, gently stir and allow the mixture to sit for a minute until the sugar dissolves into a paste.
Place the saucepan on a medium-high heat and allow the mixture to come to a simmer and bubble. DO NOT STIR throughout the entire process. Place your candy thermometer into the syrup and continue to simmer until the mixture reaches 116°C (240°F) - about 10-12 minutes.

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In a saucepan, add your water and sugar. Give it a quick stir to make sure the sugar is saturated. Cover your saucepan and heat it up over low heat until sugar is dissolved. Once sugar is dissolved, use your candy thermometer and heat up your sugar until it reaches 120C/248F.
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