If you’ve ever dreamed of a smooth, fluffy, and utterly delicious frosting that is completely plant-based, then this Vegan Swiss Meringue Buttercream Recipe is about to become your new best friend in the kitchen. With its silky texture and elegant sweetness, this buttercream offers all the charm of traditional Swiss meringue buttercream without a trace of dairy, using aquafaba as the magic ingredient. Whether you’re decorating cupcakes, cakes, or just indulging in spoonfuls, this frosting promises a luscious finish that everyone will rave about.
Ingredients You’ll Need
The beauty of this frosting lies in its simplicity: just a handful of key ingredients that come together to create something truly special. Each one is carefully chosen to build the perfect balance of sweetness, stability, and richness in your Vegan Swiss Meringue Buttercream Recipe.
- Aquafaba: The water from canned chickpeas, it whips up beautifully to form a delicate meringue base.
- Cream of tartar (optional): Adds extra stability to your meringue, helping it hold its shape during whipping.
- Caster sugar: Also known as superfine sugar, it dissolves quickly to create a smooth syrup for the meringue.
- Vegan block butter: The creamy body of the frosting, it must be at room temperature and cut into small chunks for easy incorporation.
- Vanilla extract: Provides a warm, sweet aroma and depth of flavor that enhances the buttercream’s taste.
How to Make Vegan Swiss Meringue Buttercream Recipe
Step 1: Prepare the Aquafaba and Sugar Mixture
Start with a large, impeccably clean and dry bowl—any residual grease will interfere with your meringue’s stability. Combine the aquafaba and caster sugar in the bowl, then set it over a saucepan with simmering water to create a bain-marie. Gently heat the mixture, stirring occasionally, until the sugar fully dissolves into the aquafaba, transforming it into a warm, syrupy base ready for whipping.
Step 2: Whip the Meringue
Remove your bowl from the heat and transfer the warm syrup mixture to an electric mixer. Add the cream of tartar if you’re using it. Whisk on high speed for 15 to 20 minutes until you reach a glossy, stiff meringue that feels cool to the touch. You’ll know it’s ready when the peaks hold their shape firmly and the mixture doesn’t slip if you tip the bowl upside down—handle this part carefully!
Step 3: Incorporate the Vegan Butter
Now for the fun part: slowly add your softened vegan butter chunks, one at a time, mixing briefly between additions. The mixture will initially deflate and look a bit runny, but don’t panic—keep going! It gradually transforms as the butter softens and blends with the meringue, thickening into that rich and spreadable buttercream texture you’re after.
Step 4: Whip Until Fluffy and Lightened
Once all the butter is in, switch to a low speed and whisk the frosting for an additional 5 to 10 minutes. You’re aiming to lighten the texture and color while making it airy and fluffy. If your buttercream seems separated or curdled at this point, patience wins the day—it will come back together as you continue mixing.
Step 5: Add Vanilla and Final Whisk
Finally, blend in the vanilla extract for that classic flavor boost and whisk for a few more minutes until everything is harmoniously combined and utterly smooth. Your Vegan Swiss Meringue Buttercream Recipe is now ready for decorating, dolloping, or savoring on its own!
How to Serve Vegan Swiss Meringue Buttercream Recipe
Garnishes
Elevate your buttercream with fresh or dried edible flowers, a sprinkle of toasted coconut flakes, or a dusting of cocoa powder. These little touches add color and texture contrasts that highlight the smooth, creamy base of the frosting beautifully.
Side Dishes
This buttercream pairs wonderfully with light, fluffy cakes such as vanilla sponge, carrot cake, or lemon loaf. It’s also amazing spread thickly over vegan cupcakes, where it balances out the crumb perfectly with its silky sweetness.
Creative Ways to Present
Think beyond traditional frosting! Use the vegan buttercream as a delightful filling between cookie sandwiches, piped onto vegan donuts, or even swirled into parfaits for a luxurious vegan treat. The versatility of this Vegan Swiss Meringue Buttercream Recipe means you can let your imagination run wild.
Make Ahead and Storage
Storing Leftovers
If you have any leftover buttercream, no worries. Store it in an airtight container in the fridge for up to one week. Keep in mind it will harden when chilled but will soften beautifully once allowed to come back to room temperature, making it easy to spread or pipe again.
Freezing
This buttercream freezes well, so if you want to keep it longer, spoon it into a freezer-safe container and freeze for up to three months. Thaw in the fridge overnight before bringing it back to room temperature for use.
Reheating
To refresh the texture after storage, gently whisk the buttercream by hand or with an electric mixer once it reaches room temperature. This will bring back the light, fluffy consistency you love and make it perfect for decorating all over again.
FAQs
Can I use regular sugar instead of caster sugar?
While you can use granulated sugar, caster sugar dissolves more readily, which helps achieve that silky smooth meringue texture essential for this recipe. If you don’t have caster sugar, pulse regular sugar in a food processor briefly to make it finer.
What if my meringue doesn’t whip up stiff?
Make sure there’s no grease in your mixing bowl or on your whisk, as that can prevent the aquafaba from whipping properly. Additionally, be patient with whipping times—they can vary, but you want to reach stiff, glossy peaks for the best results.
Can I use other plant-based butter alternatives?
Yes, but it’s important to use a vegan block butter that has a good fat content and consistency similar to dairy butter. This ensures your buttercream holds together and whips nicely rather than becoming oily or too soft.
How long does the Vegan Swiss Meringue Buttercream Recipe take to make?
This frosting takes about 30 minutes to prepare from start to finish, including the time to whip the aquafaba and incorporate the butter. It’s a little labor of love that pays off big in flavor and texture.
Can I add flavor variations?
Absolutely! Swap the vanilla extract for almond, lemon, or peppermint extracts for different flavor profiles. You can also fold in melted dairy-free chocolate or fruit purees once the buttercream is made to create your own signature twist.
Final Thoughts
This Vegan Swiss Meringue Buttercream Recipe is truly a game changer when it comes to dairy-free frosting options. Its lightness, richness, and versatility will have you reaching for it again and again when baking for yourself, family, or friends. Give it a try—once you taste this luscious vegan buttercream, you’ll wonder how you ever frosted cakes without it.
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Vegan Swiss Meringue Buttercream Recipe
- Total Time: 30 minutes
- Yield: 16 servings 1x
- Diet: Vegan
Description
This Vegan Swiss Meringue Buttercream is a luxurious, creamy frosting made using aquafaba as an egg white substitute, perfect for vegans or those avoiding eggs. It delivers the smooth texture and rich flavor of traditional Swiss meringue buttercream but entirely plant-based. Ideal for cakes and cupcakes, this recipe requires gentle heating and whisking to achieve a glossy, stable meringue base before blending in vegan butter and vanilla for a light, fluffy finish.
Ingredients
Vegan Swiss Meringue Buttercream Ingredients
- 9 tablespoons aquafaba (liquid from cooked chickpeas)
- ¼ teaspoon cream of tartar (optional, helps stabilize the meringue)
- 220 g caster sugar (superfine sugar)
- 250 g vegan block butter (room temperature, cut into 1″ chunks)
- 1 teaspoon vanilla extract
Instructions
- Prepare the Aquafaba and Sugar Bath: Take a large, clean, and completely dry bowl free of any grease. Add the aquafaba and caster sugar to the bowl. Set the bowl over a saucepan containing a few inches of simmering water (bain-marie or water bath). Heat over medium heat, stirring occasionally, until the sugar is fully dissolved and the mixture is warm to the touch.
- Whip the Meringue: Remove the bowl from the heat. Using an electric whisk or a stand mixer, add the cream of tartar to the warm aquafaba mixture and beat on high speed for 15-20 minutes. Continue whipping until the mixture is completely cooled, glossy, and forms stiff peaks that stay in place when the bowl is turned upside down cautiously.
- Incorporate the Vegan Butter: Begin adding the softened vegan butter chunks slowly, one piece at a time, into the glossy meringue. Whisk continuously, allowing about 5 seconds between additions to incorporate each piece. The mixture will initially flatten but will thicken once all the butter has been added.
- Whisk to Fluff: After all the butter has been incorporated, continue whisking on low speed for 5-10 minutes. The buttercream should become thick, fluffy, and lighten in color. If it looks curdled or split, keep whisking as it will come together with enough blending.
- Add Vanilla Extract: Add the vanilla extract to the buttercream and whisk for an additional 2 minutes until fully combined and smooth.
- Storage Instructions: Store the buttercream in an airtight container in the refrigerator. It will harden when chilled; before use, allow it to come to room temperature and re-whisk gently to restore a creamy consistency.
Notes
- Aquafaba is the liquid from canned or cooked chickpeas and acts as the egg white substitute in this recipe.
- Cream of tartar is optional but helps stabilize the aquafaba meringue and improve volume.
- Use a good quality vegan block butter suitable for baking; avoid spreadable margarines as they may affect texture.
- The beurrecream will firm up when chilled; bring it to room temperature and whip lightly before using.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert Frosting
- Method: Stovetop
- Cuisine: Vegan
