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
Scale
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
