The Bean Cream (Vegan SMBC-inspired Frosting)




This recipe is my vegan attempt on Swiss Meringue Buttercream. It’s just the beginning of this recipe, but it's yummy enough that I want to release a sneak peak version for those who are interested in having an open mind and trying it out.
The ingredients I used are:
- 365 by Whole Foods Market, Organic Unsalted Garbanzo Beans (from the can)
- White granulated sugar
- Country Crock Dairy-Free Plant Butter Unsalted Sticks (light blue label)
- C&H Powdered Sugar
- Kirkland Signature Pure Vanilla Extract
- Finely granulated sea salt
Please ensure that your beans and plant butter are *unsalted*. You only make that mistake once and when I did, it was so salty and savory that it set off the wrong part of my brain. It was telling me: “this is not dessert.”
Right now, I can’t suggest any substitutions for the ingredients. If you have experience with other brands, you should go for it.
Below in the recipe card, I will have a 1-cup tester recipe and a 3-cup recipe. It has to pass a few more tests before getting officially entered into the Cakeculator. So do larger quantities at your own risk. :)
This frosting is on the thicker side compared to my newer versions of Swiss meringue buttercream, which it was modeled after. I believe this has to do with the starch + protein + saponin content of this particular brand of chickpeas. I have to test more brands to see if they all have the same viscosity. If you feel like you’d like a looser buttercream, you can add a bit of water to the aquafaba during the heating step to make a looser syrup.
Conversely, if you find the frosting too loose, add a bit of softened plant butter to thicken it up.
If you’d like to see the process of making this frosting, please see my Swiss Meringue Buttercream video. You can also see a bit of the texture of the finished frosting.
The final flavor of this frosting is really quite pleasant. It’s got a depth of flavor coming in from the aquafaba and it actually works very well with the vanilla. As I said in the video above, the best way I can describe this frosting is that it tastes like how a morning donut shop smells. It’s sweetly floral vanilla scented.
There will be more to come as I continually work through my experiments, but I know that some of you are adventurous and would probably like to give this a go, even at this point. I can only build recipes based on my own experiences and since I’m not vegan, this one is as close as I’ve gotten to something that seems like it’s on the right track. So if you’re a vegan, feel free to comment down below. Any improvements you’d like to see?
Step by step:
Coming soon!
Video
Read this before you begin
Measure by weight, if possible.
Measuring by weight is the best way for you to replicate my recipes. I develop recipes using ingredients (even liquids) measured in grams, which is why you see them listed first in the recipe cards. For measurements under 5 grams, I will typically only list the volumetric measurements (teaspoons, etc.), as most home scales are not precise for such small weights.
In most cases, I have converted grams to volumetric measurements (aka US customary units) for bakers who prefer this method. However, the measurements are not as precise and may have awkward proportions. The recipes should still work, but for the ultimate precision, try to use weight.
This is the OXO scale I use daily. I also purchased this budget version of a good scale, which I keep at my Mom’s house for baking. If you’re interested in other tools I use for my baking, I’ve compiled a list here.
Use room temperature ingredients.
All my ingredients should be used at room temperature, or 65-75 °F/18-24 °C. I will always indicate if you need something outside this range. If no details are given, room temperature is the default.
Pay attention to the ingredient descriptions.
I try not to be brand-specific, but I will always note an interesting result from a type of ingredient, be it negative or positive.
A specific note regarding salt: I use Diamond Crystal Kosher salt for everything on this site except for frostings. In frostings, you want the salt to dissolve more easily, and kosher salt tends to leave granules behind. If you substitute table salt (more finely granulated) for recipes that list kosher salt, you must use half the volume indicated in my recipes.
Substitutions are hard.
That said, substitutions aren’t impossible but can be the toughest part of recipe development. Small swaps, like reduced-fat milk (2% fat) for whole milk (3.5% fat), usually work fine. However, bigger changes—such as replacing oil with applesauce or sour cream with Greek yogurt—can significantly impact texture and density.
Be wary of general, all-purpose substitutions in baking; I find that usually there is never a one size-fits-all solution. I carefully select ingredients for my recipes, so for the best results, start with the original recipe and modify with caution.
Read all the recipe instructions before beginning.
I’m in the “Pre-read the Chapter before Class Lecture” club... and I invite you to join! Baking new recipes can be intimidating, so let’s set you up for success. I want you to think about timeframes. Most fillings and frostings can be made ahead of time, and give you an extra day for mental space. Also, as you become a more proficient baker, you can anticipate and recognize steps. (“Oh, this has a meringue step, so I’ll need an extra clean bowl…” etc.) Ensure you go down the ingredient list and have everything at the right temperature.
The Bean Cream




- 40 g (2 tablespoons + 2 teaspoons) aquafaba*, drained from a can of 365 by Whole Foods Market, Organic Unsalted Garbanzo Beans
- 67 g (⅓ cup) white granulated sugar
- 85 g (6 tablespoons) Country Crock Dairy-Free Plant Butter Unsalted Sticks*
- 7 g (1 tablespoon) powdered sugar, sifted if clumpy
- ½ + ⅛ teaspoon vanilla extract
- small pinch of fine salt
- 40 g (2 tablespoons + 2 teaspoons) aquafaba*, drained from a can of 365 by Whole Foods Market, Organic Unsalted Garbanzo Beans
- 67 g (⅓ cup) white granulated sugar
- 85 g (6 tablespoons) Country Crock Dairy-Free Plant Butter Unsalted Sticks*
- 7 g (1 tablespoon) powdered sugar, sifted if clumpy
- ½ + ⅛ teaspoon vanilla extract
- small pinch of fine salt
- 121 g (½ cup) aquafaba, drained from a can of 365 by Whole Foods Market, Organic Unsalted Garbanzo Beans*
- 200 g (1 cup) white granulated sugar
- 254 g (1 ⅛ cups) Country Crock Dairy-Free Plant Butter Unsalted Sticks*
- 23 g (3 tablespoons) powdered sugar, sifted if clumpy
- 2 teaspoons vanilla extract
- small pinch of fine salt
- Make the aquafaba syrup.
Add aquafabe and sugar to a microwave-safe bowl or measuring cup. Stir until sugar is completely mixed in and hydrated.
Microwave on high power (1200 watts) using 20 second intervals. Remove the bowl between every heating, give it a stir and feel with your fingers (be careful if it’s hot!) if there are any sugar granules. Keep heating until the sugar is completely dissolved.
Allow to cool to room temperature before adding to the butter in the next step. If I’m moving through this recipe non-stop, I’ll place the bowl of meringue syrup in a bowl of ice water to cool it more quickly. - Prepare the Frosting Butter.
Add slightly softened butter to the stand mixer bowl and whisk on high for about 2 minutes, scraping down the sides once. The butter should become lighter in color and smoother and ball inside the whisk.
Add powdered sugar (see my notes below to assess how much to add), vanilla extract, and a pinch of salt, then whisk on medium-high for another 1-2 minutes. - Combine the aquafabe syrup with the Frosting Butter.
Add the room temperature aquafaba syrup in 3–5 additions, mixing for 30 seconds each. Once fully incorporated, scrape the bowl and mix on high for 1 minute. - Flavor and smooth the frosting.
Switch to the paddle attachment and mix on low for a few minutes to remove air pockets. Taste and adjust vanilla or salt if needed. The frosting should be ultra-smooth and creamy.

Recipe Card - Adriana's Notes
*Please see my notes in the introduction before trying this recipe.