I piped these purple clematis flowers with a frosting made of nothing more than beans and sugar with a dash or food coloring. It was my very first time piping with white bean paste and I’ve got a long way to go with my technique but I am sharing the recipe by popular request. I really love the translucence of the finished product as well as the delicacy of the edges you get. Another bonus is it doesn’t become weepy when warmed so hot hands won’t mess things up. The taste is VERY similar to sweet bean paste if you’ve had that; if you haven’t then imagine beans that are sweet, it’s actually nice, like a bean marzipan almost.
A vegan alternative to buttercream that's drop-dead gorgeous when piped!
- 1 lb kidney beans 454g, soaked, peeled
- granulated sugar
- 2 tsp corn syrup
- food coloring purple, green, white
- Soak 1 lb kidney beans for about 3 hours in warm water. Remove the skin from the beans.
- Boil them for 20 minutes, then cover and simmer for 1 hour.
Drain and press through a sieve. Repeat the process twice.
- Fill a bowl with water, add beans and mix with your hands. Pour the mixture into a nut milk bag and squeeze out the water.
- Weigh the paste. Measure out about 40% of the bean paste weight in granulated sugar.
Pour the sugar into a pan. Add enough water to dissolve the sugar. (around ¼ cup)
- Give it a stir.
- Heat the sugar to until it comes to a boil.
- Add the bean paste in. Stir until the two are mixed.
As soon as the mixture starts to bubble, reduce the heat to a simmer. Stir continuously.
Add in about 2 tsp of corn syrup for consistency.
- It’s done once you can form peaks with your spatula.
- Transfer to a surface to cool.
- When you're ready to use the paste, add in food colorings.
- For a clematis flower, use a 127 tip for the petals and 2 tip for the details.
I made mine a day ahead of time, wrapped it in plastic and found it to be a better consistency after it sat for a day.