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Interparfums FY 2022: record earnings as operating profit soars 33 percent

THE WHAT? Interparfums has reported its results for the 2022 fiscal year. The fragrance giant recorded record earnings for the full year with net income up 40 percent on 2021’s figures and sales rising 26 percent to €706.6 million. THE DETAILS The company noted that it had extended its partnership with Montblanc until December 31, 2030 and, subject to the General Meeting’s ratification, hit its goal of achieving gender parity on its board. THE WHY? Philippe Benacin, Chairman and CEO, commented, “Against the backdrop of a turbulent economic and geopolitical environment, our sales and earnings continued to grow in 2022. In 2023, although many uncertainties still exist, this positive momentum should continue with sales expected to reach €750 million, driven by the continuing appeal of our brands for consumers in a global perfume market that remains buoyant.” The post Interparfums FY 2022: record earnings as operating profit soars 33 percent appeared first on Global Cosme

Aquafaba Swiss Buttercream Recipe

The best recipe for Vegan Buttercream is definitely the Aquafaba Swiss Meringue Buttercream method.

It’s so silky and smooth with just the right amount of sweetness!
Aquafaba Swiss Buttercream Recipe

Made from the whipped up water from a can of chickpeas

You can magically mimic the egg white meringue from our past lives!


Aquafaba Swiss Buttercream Recipe


Aquafaba Swiss Buttercream is a more adult style buttercream that is a dream to work with

Light, silky and not too sweet!

The Best Vegan Buttercream Recipe

If you have not yet worked with Aquafaba this is a great place to start!

Aquafaba is simply the water leftover from a can of chickpeas.

Due to it’s composition of carbohydrates and a good amount of protein that has leached from the beans into the water during cooking;

Aquafaba has the ability to hold structure similar to egg whites when whipped!

Aquafaba Whipped Meringue

Notes for Success:

If you are boiling your own beans instead of using canned: 2 cups of dry beans to 6 cups of water.

First rinse them well, then soak them (2 cups beans : 6 cups water) 12 hours or overnight.

Then the next day you will drain and rinse the soaking liquid and replace with clean fresh water (6 more cups).

Once the beans are cooked through and are fork tender, the remaining liquid is the magical bean water that we used to throw down the sink!

Reserve that golden aquafaba and cool it to room temperature, then store it for up to 1 week in the refrigerator or up to 2 months in the freezer.

When that boiled aquafaba liquid gets cold it actually gets gelatinous too!

If the chick pea water seems too thin just keep boiling it and it will reduce and thicken more.

The more concentrated the AF is to start the firmer and stronger your meringue will be.


For another look at making Aquafaba Swiss Meringue Buttercream and what could go wrong (and often does!)

Click here for How to Save a Failed Buttercream!

UPDATE! I have since made another buttercream recipe for those with a sensitivity to Chickpeas.

Its made with flax seeds and the result is almost identical


For those wanting to make chocolate buttercream you can use either melted cooled chocolate at the last stage of mixing or a cocoa powder paste!

Click here for more about chocolate buttercream!

Easy Chocolate Buttercream Recipe

4.6 from 30 reviews
Aquafaba Swiss Buttercream Recipe
Prep time
30 mins
Total time
30 mins
Serves: 6 cups
  • Aquafaba Liquid 1¾ cup *from approx 2- 15ounce cans of chickpeas *see note above the recipe for cooking your own chickpeas
  • Granulated Sugar 1 cup (200g)
  • Vanilla Extract 2 teaspoons
  • Confectioners Sugar 1 cup (120g)
  • Cream of Tartar ½ teaspoon *optional
  • Vegan Butter 3 sticks (1½ cups) (339g)
  • Hi Ratio Solid Vegetable shortening 1 cup (226g) *or more vegan butter if you don't want to use use shortening
  1. Combine the sugar with the aquafaba in a sauce pot and bring to a full boil.
  2. Boil for 5 minutes then transfer to a mixer bowl to cool completely
  3. With the whip attachment of the kitchen aid (a hand beater will work but it will take a very long time) whip the aquafaba on high speed until it is thick and glossy and has firm peaks
  4. Combine the cream of tartar with 2 Tbs of confectioners sugar and then add that to the whipped, firm peaked meringue, continue whipping and add the remaining confectioners sugar
  5. Add the shortening and softened vegan butter and continue whipping on high speed to a smooth emulsion
  6. Add vanilla last
Buttercream can be stored for 2 days at room temperature in an airtight container or in the refrigerator for up to 2 weeks.

Bring it to room temperature for several hours then re whip back to smooth consistency


The post Aquafaba Swiss Buttercream Recipe appeared first on Gretchen's Vegan Bakery.

* This article was originally published here


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