Description
This Raspberry Swiss Meringue Buttercream is a silky, vegan frosting made with aquafaba and vegan butter, infused with vibrant freeze-dried raspberry powder for a natural fruity flavor and beautiful pink hue. Perfect for frosting cakes and cupcakes, this buttercream achieves a light, fluffy texture with a luscious, creamy finish.
Ingredients
Scale
Raspberry Powder
- 20 g freeze-dried raspberry pieces (or freeze-dried raspberry powder, add more to taste/for brighter color)
Meringue Base
- 135 g aquafaba (liquid from canned chickpeas)
- 220 g superfine sugar (caster sugar)
Buttercream
- 250 g vegan block butter (room temperature, cut into 1″ chunks)
- 1 teaspoon vanilla extract
- 20 g freeze-dried raspberry pieces (or freeze-dried raspberry powder, add more to taste/for brighter color)
Instructions
- Powder the Raspberries: Add the freeze-dried raspberries to a food processor and blitz for a few minutes until they turn into a fine powder. Allow the powder to settle for a minute before opening the lid, then pass it through a fine-mesh sieve to remove any seeds. If using pre-made raspberry powder, skip this step.
- Prepare the Aquafaba Syrup: In a large heatproof bowl, combine the aquafaba and superfine sugar. Place this bowl over a saucepan with a few inches of simmering water (bain-marie). Heat on medium until the sugar is fully dissolved — you can check by stirring; the syrup should coat the spoon smoothly without visible sugar granules.
- Whip the Meringue: Remove the bowl from heat. Using an electric mixer with a whisk attachment, beat the aquafaba mixture on high speed for 15-20 minutes until it has cooled completely and becomes glossy with stiff peaks.
- Incorporate the Vegan Butter: Start adding the vegan butter chunks slowly, one at a time, mixing each piece for about 5 seconds before adding the next. The mixture will deflate as you add butter; keep going and it will thicken as all is incorporated.
- Whisk Until Fluffy: After all the butter is added, continue whisking on low speed for 5-10 minutes until the buttercream is fluffy and lighter in color. If the mixture looks split, continue blending—it will come together with patience.
- Fold in Flavors: Add the vanilla extract and the raspberry powder into the buttercream. Fold gently with a spatula to prevent the powder from puffing up, then whisk for a couple more minutes until everything is fully combined.
- Storage: Use the buttercream immediately to frost cakes or cupcakes. To store, keep in an airtight container in the refrigerator. It will harden when chilled, so bring to room temperature and rewhip before use to regain a creamy consistency.
Notes
- Use aquafaba from canned chickpeas as a vegan substitute for egg whites.
- Freeze-dried raspberries can be swapped for powder, adjusting quantity to achieve desired intensity and color.
- If your buttercream splits or looks curdled, keep whisking as it often comes back together with continued mixing.
- For best texture, ensure vegan butter is room temperature before incorporating.
- Store buttercream in a cool place and rewhip if softened too much.
