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
Scale
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
