For a while I have been missing a really good buttercream replacement. Yes, I could use vegan butter BUT I honestly don’t believe that a mixture of butter and sugar slabbed on a cake is something that fits my way of baking. I believe in the fact that with every bite of food – if its cake, bread or a smoothie – we should try to add as much nutrition as possible. This is why you are here at when sweet becomes healthy, right?
I am sure some of you have tried the avocado-chocolate frosting (made from avocado, sweetener and cocoa powder) but I feel this only works for a darker (in most cases chocolate) frosting. It doesn’t really work for a white vanilla frosting or even a coloured frosting. So with the bean buttercream recipe you will end up with a white-ish vanilla frosting which gives you a lot more flexibilty when it comes to flavors and colors.
So why should you make this vegan bean buttercream?
I have been making this vegan, refined sugarfree, dairyfree, glutenfree and soyfree bean buttercream for more than a year now. It’s perfect for icing cakes, to top cupcakes. I use it for cookie sandwiches or in-between layers for a layer cake. You can color the buttercream with fruit powders and adjust sweetness according to your liking. You will definitely need a good high speed blender/food processor to get a neat and smooth result. From a nutritional perspective you will add some good proteins to your cake as the main ingredient is the bean!
Are you excited now? Perfect! So here I am sharing my 2 most delicious bean buttercream recipes with you:
Peanut Butter Buttercream
- 2 cups drained fava beans or butter beans
- ½ tsp ground vanilla
- 1 cup almond milk
- 4 tbsp maple syrup
- ½ tsp salt
- 4 tbsp salted smooth peanut butter
In your food processor thoroughly mix the beans until you get a very smooth texture. Add remaining ingredients and mix for at least 1 minute. The texture of the buttercream will definitely thicken up quite a bit. Pour into a bowl and transfer to the fridge for at least 30 minutes so the buttercream can set. After 30 minutes chilling time it can be used like any other icing.
Vanilla Espresso Buttercream
- 1 cup drained cannellini beans or butter beans
- 1 cup salted peanuts
- 2 tsp espresso powder (freshly ground if possible)
- 1 tsp vanilla essence
- 1 ½ cups coconut milk
- 2 tbsp maple syrup
In your food processor thoroughly mix the beans until you get a very smooth texture. Now add the peanuts and mix until very smooth again. Add the espresso powder, vanilla essence, coconut milk and maple syrup and mix for at least 1 minute. Pour into a bowl and give it 30 minutes chilling time in the fridge before using.
What vegan icing alternatives do you use? I am looking forward to more healthy inspirational ideas to ice your cakes!
If you are recreating my dishes I would love to hear about it! Leave a comment or tag me on Instagram or Facebook @nic_whensweetbecomeshealthy so I don’t miss it ♥
Where to find ground vanilla? Can I sub pure vanilla extract instead? Thanks!
HI Linda, I do get ground vanilla in the organic store or even online. BUt there is no issue if you sub with pure vanilla. The vanilla taht you use should have an intense vanilla flavor as you don’t want the bean taste to overpower the buttercream. Hope this helps my love!