Finally a NO Chickpea version of vegan swiss meringue buttercream
I created this Vegan Flax Meringue Buttercream using flax seed gel for those who cannot tolerate chickpeas in any form!
Whole flax seeds when soaked in water create a goopy, gluey substance called mucilage.
It’s the same gooey stuff that binds our recipes when we use flax meal as an egg replacer in cakes and cookies.
By boiling the whole flax seeds in water and then reducing the liquid it will whip up to a meringue just like our good buddy aquafaba!
Let’s call this one, Aquaflaxa!
All credit goes to Mikoyo Schinner from her cookbook Homemade Vegan Pantry
She makes this mucilage and just calls it Flax “whites” since they resemble egg whites so much
Naturally I decided to give it a try in buttercream and it works great!
*many people ask if the ratio listed below is correct as it lists 9 cups of water
Miyoko’s original recipe is 1/3 cup flax : 3 cups water so yes this increased quantity 3x is correct
WATCH HOW TO MAKE THIS BUTTERCREAM RECIPE
Notes for Success:
Unfortunately the high power action of the balloon whip attachment on a stand mixer is best way to achieve the perfect Meringue
Hand beaters have been used but not without double the time (sometimes up to 40 minutes of whipping!)
Not to mention an almost burned out motor!
Cream of tartar is an acid stabilizer in meringue making, if you cannot get it leave it out no changes
Low moisture content in your vegan butter is the key to success in any buttercream recipe!
Sadly this is not listed on the package so be sure to do some trials and errors until you find the vegan butter that has the lowest moisture content
If you have ever experienced a curdled “broken” buttercream this is caused by too much moisture
Causing the emulsion to become over-saturated and thus curdled.
Since the development of this recipe back in 2017 I have now been leaving out the shortening altogether
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!
If you do need to use shortening be sure to use a Hi Ratio Cake Shortening like Sweetex brand is the best
You can replace up to half the amount of the butter listed in the recipe
Adjust it according to your own taste though, whatever you take out in butter you will replace with shortening.
The original recipe used 1 cup shortening & 1 cup vegan butter
The confectioners sugar portion can be adjusted to your liking either up or down
Some people think it is not sweet enough and others have said it is too sweet!
I find that this amount listed is perfect!
Lastly, Butter Extract is not essential but I do find that it really adds a boost of great flavor to the final buttercream!
Use it sparingly as it can give an off taste if you use too much.
Aquaflaxa Swiss Meringue Buttercream
Ingredients
For the Flax “whites”
- 1 cup whole flax seeds
- 9 cups water
For the Buttercream:
- 1 cup granulated sugar 200g
- ¼ teaspoon Cream of tartar
- 2 cups Confectioner’s Sugar 240g
- 1 lb Vegan Butter 454g
- 2 teaspoons Vanilla Extract 10ml
- 1 teaspoon Butter Emulsion
Instructions
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First prepare the flax “whites”by boiling the whole flax seeds with the water.
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Reduce heat to a rolling simmer & let it reduce down to 1¾ – 1½ cups, this may take 20-30 minutes (or more) but it is important to get it reduced properly
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Strain the mucilage through a fine sieve and it will look just like raw egg whites, if it is too liquid (meaning you have more than 1¾ cups of mucilage) you will need to return the goop & the seeds to a pot and reduce longer. *Note: It will thicken slightly as it cools
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Once you have gotten to the desired consistency, discard the seeds or feed them to the birds! Or use them in your favorite whole grain bread recipes
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To make the buttercream Add the granulated sugar to the hot mucilage & stir to help dissolve, if it is not dissolving place everything in a pot & cook stirring constantly until dissolved. Then cool to cold
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Whip the cold mucilage/ sugar mixture on high speed with the cream of tartar until it is stiff & glossy like a meringue.
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Add the sifted confectioner’s sugar & mix to combine
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Slowly add the softened vegan butter & shortening (*if using) while mixing on high speed
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It may look as if your emulsion is starting to break, but with high speed whipping it will eventually come together! Just keep whipping!
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Add the vanilla extract last
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**another note on the flax “whites” if your first reduction of “goop” seems to be too thin, you can always reduce it down later by boiling it down again (without the seeds)
Video
Notes
Storage Aquaflaxa can be stored in the refrigerator for up to 10 days, bring to room temperature then mix out smooth & fluffy before using. Cakes iced with aquaflaxa do not need to be refrigerated if the filling is also room temperature stable.
