can you believe that you can use a can of chickpeas to create this silky smooth Swiss
meringue buttercream that literally has zero egg whites in it I know it's crazy
and I cannot wait to show you guys so let's do this
so to start off you're going to need to drain a can of chickpeas and reserve the liquid which is
what we're going to use as a substitute for egg whites and this liquid is also known as
aquafaba now the liquid needs to have that kind of thick consistency to it so you want to use a
can of chickpeas that is soaked in Brine and I tried a few different brands to see which one
gave me the thickest liquid and went with that one now if the liquid in your can is you know
pretty thin then you can reduce it on a stove top until it becomes thicker in consistency now in my
regular Swiss meringue buttercream recipe I use four egg whites which equates to about 160 grams
so we want 160 grams of the aquafaba. next we're going to add one and a quarter cups of
white sugar to our aquafaba and then heat it up in the microwave for about a minute or so until the
sugar is completely dissolved into the aquafaba. You can test this by rubbing a little of
the mixture between your fingers and if you can't feel any sugar granules then you know you're good
to go next I'm going to add the mixture to my stand mixer with my whisk attachment on it
now this next part is optional and it's to add a quarter teaspoon of cream of tartar this is going
to help stabilize our meringue which we're just about to whip up but honestly if you're not making
like a huge layer cake and you don't need like a super stable buttercream then using this exact
recipe without the cream of tartar will be totally fine as well so you basically want to whip up your
mixture on a high speed until your mixture has cooled down and you've reached semi-stiff Peaks
which should take about kind of 10 to 15 minutes or so using a high powered mixer like I am I like
to give mine a mix halfway through to make sure everything's mixing well if you don't use cream
of tartar then you may have more of a kind of soft Peak at the end which is totally fine too
so my mixture is ready now and if I lift it up you can see that I've got these decent glossy
stiff peaks which means that my mixture is ready if you've reached this stage and you know
your bowl is still a little warm to the touch then you can just pop it into the fridge for about 10
to 15 minutes and then you should be good to go next we're going to add in 400 grams of unsalted
butter now it's really important that your butter is at the right consistency so it should be firm
enough to hold its shape but soft enough that you can make an Indent in it with your finger so
you want to slowly add bits of the butter to your meringue if you add in too much too quickly it's
going to deflate your meringue which we really don't want now once all the butter is added in
give your buttercream a little mix and add in your flavoring so I'm adding in one and three quarter
teaspoons of vanilla and then just let it mix until it turns into a beautiful silky buttercream
it's very common for Swiss meringue buttercream to look like it's curdling but this is totally normal
so you just want to let the mixer do its thing so my buttercream is ready now but it has some
large air bubbles in it and is slightly firmer than I would like so a trick to get it super
silky smooth is to pop it into the microwave for literally like 10 seconds or so and then swap the
Whisk attachment with the paddle attachment and then just let it mix on the lowest speed for about
kind of five to ten minutes or so until you're left with a beautiful silky smooth buttercream
this buttercream pipes amazingly and it tastes incredible I promise you you cannot taste the
chickpeas at all and you know if for some odd reason on the off chance you feel like you can
taste a little bit of that chickpeas then all you need to do is just add a little bit more flavoring
and that should do the trick now this buttercream is great for coloring too and you can also turn it
into a delicious chocolate buttercream by adding in some melted dark chocolate. It may make it a little
softer when you add in the melted chocolate so if you want a firmer frosting simply pop
it into the fridge for about 30 minutes to help the chocolate set and then bring it out and give
it a little mix and it'll be good to go so that is it I hope you guys enjoyed this video please
give it a thumbs below and subscribe if you did apart from that I'll see you in the next one