If you’ve ever dreamed of a frosting that is silky, rich, and bursting with that deep roasted coffee flavor but also completely plant-based, then this Vegan Coffee Swiss Meringue Buttercream Recipe is going to become your new obsession. Creamy, glossy, and light as air, this buttercream uses aquafaba to recreate that classic Swiss meringue texture without any eggs, making it a perfect choice for anyone looking to indulge in a dairy-free, vegan delight. Whether you’re frosting cupcakes, layering cakes, or just craving a spoonful of pure joy, this recipe combines simple ingredients with a little bit of technique to deliver a stunningly smooth, coffee-infused buttercream that feels fancy but is surprisingly easy to make.
Ingredients You’ll Need
Every fantastic frosting starts with ingredients that each play an essential role, and this recipe is no different. These simple staples come together to create the perfect balance of texture, sweetness, and that unmistakable coffee note that makes this Vegan Coffee Swiss Meringue Buttercream Recipe truly shine.
- Aquafaba (9 tablespoons): The magical chickpea water that whips into a fluffy, egg-free meringue base for your buttercream.
- Soft brown sugar (1 cup): Adds a mellow caramel depth to the sweetness, but superfine sugar works beautifully too for smooth dissolving.
- Vegan block butter (8.8 oz): Room temperature and divided into chunks; this is what gives your buttercream its decadent creaminess.
- Instant coffee granules (1 ½ tablespoons): The source of bold espresso flavor that elevates this buttercream from ordinary to extraordinary.
- Boiling water (1 tablespoon): Used to dissolve the coffee granules perfectly so they blend seamlessly into the buttercream.
How to Make Vegan Coffee Swiss Meringue Buttercream Recipe
Step 1: Prepare the Coffee Mixture
Start by dissolving your instant coffee granules in boiling water. This simple step unlocks the full flavor potential of the coffee and ensures it melts smoothly into your buttercream later. Set this aside to cool while you work on the meringue base.
Step 2: Heat Aquafaba and Sugar
Combine aquafaba and brown sugar in a large heatproof bowl and place it over a saucepan of simmering water to create a bain-marie. Stir gently until the sugar dissolves completely. This slow heating helps create a glossy, stable meringue when whipped.
Step 3: Whip the Meringue
Remove the bowl from heat and whisk the mixture vigorously using an electric mixer. This is where the magic happens: after about 15-20 minutes of whipping, the aquafaba transforms into a thick, glossy meringue that holds stiff peaks and feels almost like a cloud you could eat.
Step 4: Add the Vegan Butter
Now, with your meringue ready, slowly add the softened vegan butter, one chunk at a time. Don’t rush this part! Each addition briefly deflates the mixture but keep going—it will come back surprisingly fluffy and buttery, becoming the luscious base of your buttercream.
Step 5: Whisk Until Fluffy
Once all the butter has been incorporated, give your buttercream a few more minutes of gentle whisking to lighten the texture and color. If it looks like it’s separating or curdling, don’t panic—it will come together with a bit more mixing, so be patient here.
Step 6: Fold in the Coffee
The final flourish is mixing in the cooled coffee solution. Whisk it in for a couple of minutes until the entire buttercream is perfectly combined, smooth, and rich with that delicious coffee aroma that makes this Vegan Coffee Swiss Meringue Buttercream Recipe so irresistible.
How to Serve Vegan Coffee Swiss Meringue Buttercream Recipe
Garnishes
This buttercream is already a showstopper, but a few thoughtful garnishes can elevate your presentation even more. Consider sprinkling finely crushed espresso beans, dusting cocoa powder, or adding a delicate drizzle of vegan dark chocolate on top to highlight the coffee flavors and add visual appeal.
Side Dishes
This frosting pairs beautifully with a variety of baked treats. Think classic chocolate cake, vanilla cupcakes, vegan cinnamon rolls, or even simple sugar cookies. Its rich coffee notes complement buttery pastries and sweet cakes alike, making it a versatile choice for your next dessert spread.
Creative Ways to Present
Use this buttercream to pipe elegant rosettes on cupcakes, spread a thick, creamy layer over sheet cakes, or even create a coffee-flavored layer in a vegan trifle. For a fun twist, try filling vegan whoopie pies or sandwich cookies with a generous dollop. The creamy texture lets your imagination run wild!
Make Ahead and Storage
Storing Leftovers
You can easily store any leftover Vegan Coffee Swiss Meringue Buttercream Recipe in an airtight container in the refrigerator. Keep in mind it will firm up quite a bit, but you can bring it back to a spreadable consistency by letting it sit at room temperature for about 30 minutes while giving it a gentle stir.
Freezing
This buttercream freezes well, making it convenient for batch baking. Freeze it in a sealed container and thaw overnight in the fridge. When ready to use, let it warm up to room temperature and remix it so it regains its light, fluffy texture before frosting your treats.
Reheating
Never apply heat directly to this buttercream! Instead, thaw frozen portions gently and then whisk at room temperature to restore its creamy consistency. If it seems slightly off, a quick whip with an electric mixer will help you reclaim that signature Swiss meringue smoothness.
FAQs
What is aquafaba and why is it used in this recipe?
Aquafaba is the liquid leftover from cooked chickpeas. It whips up like egg whites, making it a wonderful vegan substitute in recipes like this buttercream that traditionally rely on egg-based meringue.
Can I use regular butter instead of vegan butter?
For a truly vegan buttercream, vegan butter is necessary. However, if you aren’t concerned about vegan purity, you can try it with dairy butter, but the flavor and texture might vary slightly.
Can I make this without instant coffee granules?
The instant coffee granules dissolve quickly and provide a strong, consistent coffee flavor. Using brewed coffee instead might add too much moisture and affect the buttercream’s stability, so it’s best to stick with instant coffee for this recipe.
How long does this buttercream last once made?
Stored properly in the fridge, this buttercream will last up to a week. Always keep it in an airtight container to maintain freshness and prevent it from absorbing other refrigerator odors.
What should I do if my buttercream looks curdled or split?
This can happen if the butter is too cold or added too quickly. Keep whisking patiently at a low speed; usually, the mixture comes back together with time and gentle blending.
Final Thoughts
If you love coffee and crave a vegan frosting that is both elegant and easy to make, this Vegan Coffee Swiss Meringue Buttercream Recipe should be your next kitchen adventure. It’s a stunningly smooth, decadent frosting that will impress everyone at your table, vegan or not. Don’t hesitate—grab those simple ingredients, whisk up a batch, and get ready to enjoy one of the most delicious coffee-infused treats out there!
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Vegan Coffee Swiss Meringue Buttercream Recipe
- Total Time: 30 minutes
- Yield: 16 servings 1x
- Diet: Vegan
Description
This Vegan Coffee Buttercream is a luxurious and creamy Swiss Meringue style frosting made entirely without animal products. Using aquafaba as an egg white substitute, this frosting achieves a perfect fluffy texture combined with rich vegan butter and a bold coffee flavor. It’s ideal for decorating cakes and cupcakes, offering a deliciously smooth and airy coffee-infused buttercream suitable for vegan and dairy-free diets.
Ingredients
Buttercream Base
- 9 tablespoons aquafaba (liquid from canned chickpeas)
- 1 cup soft brown sugar (or caster sugar/superfine sugar)
- 8.8 oz vegan block butter, room temperature, cut into 1-inch chunks
Coffee Mixture
- 1 ½ tablespoons instant coffee granules
- 1 tablespoon boiling water
Instructions
- Prepare Coffee Mixture: Mix the instant coffee granules and boiling water together in a small bowl and set aside to cool completely.
- Create Aquafaba Sugar Syrup: Combine the aquafaba and sugar in a large heatproof bowl. Place this bowl over a saucepan with a few inches of simmering water (bain-marie). Heat the mixture on medium, stirring frequently until the sugar dissolves and the mixture is warm but not boiling.
- Whisk Aquafaba Mixture: Remove the bowl from the heat. Using an electric hand whisk or a stand mixer fitted with a whisk attachment, beat the mixture on high speed for 15-20 minutes until it becomes completely cool, glossy, stiff, and forms stiff peaks that hold their shape even when the bowl is turned upside down carefully.
- Incorporate Vegan Butter: Reduce the mixer speed to low. Add the butter chunks slowly, one piece at a time, allowing each piece to incorporate for about 5 seconds. The mixture may deflate or look soupy at times, but continue adding butter fully until all is incorporated and the frosting thickens back to a buttercream texture.
- Whisk Until Fluffy: Once all butter is added, whisk on low to medium speed for an additional 5-10 minutes until the mixture is light, airy, fluffy, and has lightened in color. If the mixture appears split or curdled, keep whisking as it will come together.
- Add Coffee Flavor: Pour in the cooled coffee mixture and whisk for a couple more minutes until fully combined and smooth.
- Storage: Store the coffee buttercream in an airtight container in the refrigerator. It will firm up when chilled. Before use, bring to room temperature and gently rewhisk to restore a creamy, spreadable consistency.
Notes
- Aquafaba is the liquid from canned chickpeas and acts as a vegan egg white substitute for meringue.
- Use vegan block butter that is suitable for baking to ensure the best texture and flavor.
- The sugar must be fully dissolved during warming to avoid graininess in the buttercream.
- If the buttercream appears split or curdled during mixing, continue whisking; it will usually come back together.
- Allow the coffee mixture to cool completely before adding to avoid melting or separating the buttercream.
- This recipe yields approximately 16 servings, perfect for a large cake or multiple cupcakes.
- Store leftover buttercream in the fridge and bring back to room temperature before using to ensure spreadability.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert Frosting
- Method: Stovetop
- Cuisine: Vegan
