Description
This vegan pistachio Italian meringue buttercream is a rich and creamy frosting made with aquafaba, sugar syrup, vegan butter, and pistachio butter. It offers a luscious, nutty flavor perfect for decorating cakes and desserts, with a smooth texture that whips up light and airy yet holds its shape beautifully.
Ingredients
Scale
Aquafaba Reduction
- 234 g aquafaba
Sugar Syrup
- 200 g caster sugar (for syrup)
- 60 ml water
Meringue
- 34 g caster sugar (remaining sugar for whipping)
- ¼ teaspoon lemon juice (or cream of tartar or apple cider vinegar)
Buttercream
- 250 g vegan block butter, room temperature, cut into 1 inch chunks
- 100 g pistachio butter
Instructions
- Reduce the aquafaba: Pour the aquafaba into a saucepan and bring it to a boil. Reduce the heat and let it simmer until the volume reduces to half a cup (118 ml). Check after 5 minutes and continue simmering if necessary. Pour the reduced aquafaba into a jar and refrigerate for at least one hour or overnight.
- Make the sugar syrup: In a saucepan, combine 200 g of caster sugar and water, stir gently, and let sit for a minute to dissolve the sugar into a paste. Heat on medium-high without stirring until it simmers and bubbles. Using a candy thermometer, cook until the syrup reaches 116°C (240°F), about 10-12 minutes.
- Whip the aquafaba: In a large, completely clean and dry bowl, add the chilled, reduced aquafaba and lemon juice (or cream of tartar or apple cider vinegar). Whisk at high speed for 5 minutes until soft peaks form.
- Incorporate remaining sugar: Gradually add the remaining 50 g caster sugar to the whipped aquafaba a little at a time, whisking continuously for another 3 minutes to stabilize the meringue.
- Drizzle in the syrup: Slowly drizzle the hot sugar syrup into the whipped aquafaba while whisking continuously. Continue whisking for 10-15 minutes until the mixture cools to room temperature and becomes glossy and stiff.
- Add the butter: Add the vegan butter chunks slowly, one piece at a time, whisking after each addition for about 5 seconds. The mixture will flatten initially but continue adding butter until it thickens like traditional buttercream. Whisk on low speed for 5 minutes to fully incorporate and smooth.
- Flavor with pistachio butter: Add the pistachio butter and whisk on low speed for an additional 2 minutes until fully blended and creamy.
- Storage: Store the buttercream in an airtight container in the refrigerator. It will harden when cold, so bring it to room temperature and whisk briefly before using to restore a creamy consistency.
Notes
- Reducing aquafaba can be done the night before or at least one hour in advance.
- Do not stir the sugar syrup while it is cooking to avoid crystallization.
- Use a candy thermometer for accurate sugar syrup temperature measurement.
- Lemon juice, cream of tartar, or apple cider vinegar help stabilize the whipped aquafaba.
- Ensure the mixing bowl is grease-free for best whip results.
- Bring butter to room temperature and cut into small chunks to help incorporate smoothly.
- Allow buttercream to come to room temperature before spreading to avoid stiffness.
