White Bean Paste
A vegan alternative to buttercream that's drop-dead gorgeous when piped!
- Prep time
- 3 hr
- Cook time
- 1 hr 20 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb kidney beans (454g, soaked, peeled)
- granulated sugar
- 2 tsp corn syrup
- food coloring (purple, green, white)
Instructions
- 1
For the Bean Paste:
- 2
Soak 1 lb kidney beans for about 3 hours in warm water. Remove the skin from the beans.
- 3
Boil them for 20 minutes, then cover and simmer for 1 hour.
- 4
Drain and press through a sieve. Repeat the process twice.
- 5
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.
- 6
Weigh the paste. Measure out about 40% of the bean paste weight in granulated sugar.
- 7
Pour the sugar into a pan. Add enough water to dissolve the sugar. (around ¼ cup)
- 8
Give it a stir.
- 9
Heat the sugar to until it comes to a boil.
- 10
Add the bean paste in. Stir until the two are mixed.
- 11
As soon as the mixture starts to bubble, reduce the heat to a simmer. Stir continuously.
- 12
Add in about 2 tsp of corn syrup for consistency.
- 13
It’s done once you can form peaks with your spatula.
- 14
Transfer to a surface to cool.
- 15
When you're ready to use the paste, add in food colorings.
- 16
For a clematis flower, use a 127 tip for the petals and 2 tip for the details.