VEGAN swiss buttercream recipe (VEGAN, GLUTEN-FREE)

Hey everyone! Welcome back and thanks for tuning in. This recipe is super lush and delicious. Aquafoba can be tricky to work with, but I feel like I've finally nailed how to work with it. I use aquafoba that I preserve from making my own chickpeas. Most recipes recommend NOT doing this, but because I always make my beans from scratch, I was determined to figure out how to use the homemade stuff and still make a tall vegan meringue. The trick is you have to reduce the aquafoba before using it. Reduce the aquafoba until it is a thick paste and then use it as the recipe indicates. ALSO, don't forget the xanthum gum! It really makes a difference. Full list of ingredients below, as always! xoxo

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Ingredients:
1/2 cup reduced aquafoba (or 1/2 cup canned)
3/4 (or 1 cup) evaporated cane sugar
1 tsp xanthum gum
1 stick (or 1/2 cup) or vegan butter (at room temperature)

Enjoy!!!