When Brandon Baker (real name, not kidding) of Loveletter Cakeshop reached out to me asking if I'd like to share a recipe for this unusual buttercream featuring "aquafaba" (yes, that is the official name for chickpea water), I was intrigued. When he sent it, I simply knew it had to be featured on the site.
I'll let Brandon take it from here. Here's the good word on chickpea-enhanced buttercream, according to Loveletter Cakeshop:
Aquafaba buttercream: what's the deal?
Everyone deserves a good birthday cake. Except, vegans are probably the only subset of the population that has a pretty hard time finding one. Are you keeping Kosher? No problem. Just vegetarian? Done. Vegan? Hope you like Crisco!
As a vegan myself, eating vegan cake has been an exercise in futility and disappointment, as most vegan cakes taste like grease-slathered cornbread. C'mon, this is my birthday! I deserve better, don't I? Well, thanks to Aquafaba, vegans worldwide are finally getting their cake and eating it too.
Aquawhaba? Let me explain. The word “Aquafaba” stems from the Latin words for “bean” and “water”, and you'll soon see how this magical ingredient is able to produce the most delicious vegan buttercream you've ever had. It's so good, you'll be able to serve it to a wedding party of 200 guests and no one will be able to tell the difference. Go ahead, just ask me how I know.
Warning: if you're a novice baker, this recipe is quite involved. There's melting, there's boiling, there's freezing, and you'll probably mess up a few times before you get it right. This isn't a throw-stuff-in-your-mixer-and-beat-it kind of recipe. But the results are so, so worth it.
Best of all, you can take this foundation and build on it in an infinite number of ways. Want a vegan mocha buttercream? Add espresso. Want a vegan chocolate buttercream? Add melted chocolate and soymilk. Just want to eat frosting by the spoonful? Hey, it's your party big boy.
Let's get to it.