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White Bean Paste
A vegan alternative to buttercream that's drop-dead gorgeous when piped!
Course
Dessert
Cuisine
American
Prep Time
3
hours
hours
Cook Time
1
hour
hour
20
minutes
minutes
Cool
15
minutes
minutes
Total Time
4
hours
hours
20
minutes
minutes
Servings
1
portion
Calories
632
kcal
Author
John Kanell
Ingredients
INGREDIENTS:
For the Bean Paste:
1
lb
kidney beans
454g, soaked, peeled
granulated sugar
2
tsp
corn syrup
food coloring
purple, green, white
Instructions
NSTRUCTIONS:
For the Bean Paste:
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.
Video
Notes
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.
Nutrition
Serving:
1
batch
|
Calories:
632
kcal
|
Carbohydrates:
118
g
|
Protein:
39
g
|
Fat:
2
g
|
Sodium:
21
mg
|
Potassium:
1827
mg
|
Fiber:
33
g
|
Sugar:
16
g
|
Vitamin C:
5.4
mg
|
Calcium:
127
mg
|
Iron:
13.3
mg