Inspired by Chocolate Covered Katie’s Cookie Dough Dip (so delicious even my ever skeptical husby enjoys it) which left me wondering what other sweet yum-yums I could add some fiber to.
And then it came to me, Chickpea Buttercream! Skeptical Husby and visiting omni brother-in-law approved.
2 tsp vanilla
3+ C powdered sugar (ya know, just keep adding until it’s as stiff as you want)
milk (as needed)
Puree chickpeas and shortening– I found my huge food processor grabbed everything better when I added 1/4 C of the powdered sugar. When the beans were sufficiently pureed I added the vanilla. Then started adding powdered sugar and blending until it was as thick as I like.
Honestly, it doesn’t even feel like a recipe since all I did was substitute pureed chickpeas for some of the fat in a normal buttercream recipe. You could probably just as easily use marg instead of shortening or smaller amounts of marg and shortening plus chickpeas. All you should really take away from this is that adding pureed beans to your buttercream is a thing you could do. If you wanted. Which I do.