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4.5

www.gretchensveganbakery.com

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Servings: 4

Cost: $7.24 /serving

Aquafaba Swiss Buttercream RecipePiña Colada Cheesecake BarsVegan Snickers BrowniesVegan Brownie Cupcakes with Peanut Butter FudgeHow to Replace the Eggs in a Box Brownie MixCoconut Mango Cream CakePeanut Butter Banana Whoopie PiesThe Ultimate Vegan Brooklyn Blackout CakeMatcha Cake Recipe ~Vegan Green Tea CakeCookie Butter Crunch CakeBanana Cupcakes with Cream Cheese FrostingRed Velvet Cake RecipeVegan Brownie Cupcakes with Peanut Butter FudgeCoconut Mango Cream CakeThe Ultimate Vegan Brooklyn Blackout CakeCookie Butter Crunch CakeMatcha Cake Recipe ~Vegan Green Tea CakeMiniature Cheesecake ~ Spring AssortmentPiña Colada Cheesecake BarsTriple Layer Cheesecake~ No Bake ~ VeganThe Best Vegan Cheesecake Recipe Ever! Strawberry CheesecakePeanut Butter Fudge CupsSnowball CookiesButter Pecan Chocolate Chip CookiesVegan Ice Cream Sandwiches

Ingredients

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Canned Chick Peas* 2- 15ounce cans for 1¾ cups bean waterGranulated Sugar 1 cup (200 grams)Vanilla Extract 2 teaspoonsConfectioners Sugar 1 cupCream of Tartar ½ tspVegan Butter 3 sticks (1½ cups) (339 grams)Hi Ratio Solid Vegetable shortening 1 cup (226 grams)

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Instructions

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Step 1

Combine the sugar with the chickpea water in a saucepot and bring to a full boil.

Step 2

Boil for 5 minutes then transfer to a mixer bowl to cool completely

Step 3

With the whip attachment of the kitchen aid (a hand beater will work but it will take a very long time) whip the aquafaba on high speed until it is thick and glossy and has firm peaks

Step 4

Combine the cream of tartar with 2 Tbs of confectioners sugar and then add that to the whipped, firm peaked meringue, continue whipping and add the remaining confectioners sugar

Step 5

Add the shortening and softened vegan butte and continue whipping on high speed to a smooth emulsion

Step 6

Add vanilla last