White Bean Paste

A vegan alternative to buttercream that's drop-dead gorgeous when piped!

Course Dessert

Cuisine American

Prep Time 3

Cook Time 1 20

Cool 15

Total Time 4 20

Servings portion

Calories 632kcal

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

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