My newest obsession! Vegan & butter-free frosting made out of white beans with just 3 ingredients!!
Bean paste frosting (백앙금) is an amazing alternative to any type of buttercream using white beans. It’s a popular and common ingredient in many Korean desserts.
This bean paste frosting is made of natural ingredients that you can easily find at the grocery store and very easy to put together!
I used organic superjuice powders from suncorefoods . If you would like to try this, use my code MEIYEE15 to save 15%!
Vegan bean paste frosting
- 2 cans white kidney beans, drained and rinsed
- 1/4 cup sugar of choice
- 2-3 tbsp rice malt syrup
- 1-2 tsp Superjuice powder
Peel the beans. Press the beans with a spatula through a fine strain to get the smoothest texture.
Transfer the paste to a pan. Add sugar and use low heat to simmer the exceeded water out. Keep stirring. As the paste is heated and sugar is dissolved, the paste will become loose. Add rice syrup and continue stirring all around so that steam gets out and the paste thickens again. Continue cooking until water has evaporated. About 10 minutes.
Turn off the heat, allow paste to cool down. Flatten paste and wrap tightly in plastic wrap. it will thicken slightly as it cools.
When you’re ready to use the paste, divide the paste, add in superjuice powder and mix well. (if the paste is too dry, add a little more rice syrup) the Fill the piping bag with bean paste and pipe on the cooled cupcakes. Enjoy!