[1] However, this is considered erroneous by the International Code of Nomenclature for algae, fungi, and plants, so the proper orthography is Ramaria flavosaponaria.

[8] cooked R. flavosaponaria has a beany flavor,[1][2] so this 'bean water' (Latin aqua + faba)[7] likely led to the early R. aquafaba name.

Ramaria flavosaponaria has fruiting bodies up to 8 by 12 centimetres (3 in × 4+1⁄2 in) in size[2] that are broadly obovate to circular in shape and cespitose or scattered.

A Colorado couple suffered gastrointestinal distress and cramps from a mushroom similar to the European R. aurea, but if this was R. flavosaponaria or another species is uncertain.

[2] The trama hyphae of the upper branches are no bigger than 7 μm in diameter and appear glassy, are hyaline, and lack clamp connections.

[1][11] Ramaria flavosaponaria is easily distinguished from related mushrooms by the brilliant gold color, the large number of aborted branchlets, a surface that feels slippery, a lack of clamp connections, and a complex spore ornamentation.

[1] Ramaria stuntzii also lacks clamps, has small spores, and aborted branchlets, but is a bright red color and not slippery to the touch.