Let’s face it, there isn’t much I haven’t tried to do with Aquafaba, and many of my efforts have been successful.
I still haven’t mastered vegan choux pastry yet. Maybe that one isn’t doable? But the more I play with it, the more impressed I become with it. It really is amazing!
So, given that I have so much experience working with Aquafaba, it might come as a surprise that I only just recently used it to make a buttercream icing.
Truthfully, I feel like icing is not something I’ve done great for most of my life. My normal icing consists of a little butter (vegan obvs), some icing sugar, vanilla, and a few drops of some kind of milk (whatever I have on hand) to smooth it out. This works fine. But it tends to be too sweet, and sometimes it can really harden and get difficult to work with.
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I don’t know why I never tried Aquafaba Buttercream. To be fair, often when I’m making a cake, I just go for a simple ganache rather than some fancy icing. I can’t decorate a cake to save my life. I seriously suck. I won’t show you the photos of the cake I made for my friend Angela’s birthday last month (it tasted good though!). It was the Nailed It! version if there ever was one.
But I’ve been playing with mirror glaze recently, and when you do a mirror glaze on a cake, it first has to be iced and set. So I found this recipe for aquafaba buttercream and I thought I’d try it, and it was perfect (even though I left out the egg replacer, which I wasn’t sure was needed).
First of all, it’s not too sweet, which I love. Secondly, the texture is perfection. It spreads perfectly right out of the fridge, no need to re-whip or let it come to room temp before icing your cake. I will never make another boring frosting again, it’s this one all the way from now on.
(adapted from Ichiban Vegan)
- 1/2 cup aquafaba
- 1/2 tsp cream of tartar
- 1/4 cup granulated sugar
- 1/4 cup icing sugar
- 1/4 tsp vanilla bean seeds
- 1/2 cup vegan butter, divided