Description
This Vegan Swiss Meringue Buttercream is a light, fluffy, and creamy frosting perfect for cakes and cupcakes. Made with aquafaba as an egg white substitute and vegan butter, it replicates the traditional Swiss meringue buttercream texture and flavor while being entirely plant-based. It’s stabilized with optional cream of tartar and flavored with vanilla extract, offering a smooth and glossy finish that’s easy to whip up using a bain-marie and an electric mixer.
Ingredients
Scale
Buttercream Ingredients
- 9 tablespoons aquafaba (the liquid from a can of 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-inch chunks
- 1 teaspoon vanilla extract
Instructions
- Prepare the Sugar Syrup: Take a large clean, dry bowl free of grease and add the aquafaba and caster sugar. Set this bowl over a saucepan containing a few inches of simmering water, creating a bain-marie (water bath). Heat on medium, stirring occasionally, until the sugar fully dissolves and the mixture is warm to touch, about 3-5 minutes.
- Whip the Meringue: Remove the bowl from the heat. Using an electric whisk or stand mixer, add the cream of tartar and beat the mixture on high speed for 15-20 minutes until it is completely cooled, glossy, and forms stiff peaks that hold their shape when the bowl is turned upside down carefully.
- Incorporate the Vegan Butter: Begin adding vegan butter chunks slowly, one at a time, allowing each piece about 5 seconds to incorporate before adding the next. The mixture will deflate and appear liquid but continue adding all the butter. It will thicken and become creamy once fully combined.
- Whisk Until Fluffy: After all butter is incorporated, whisk on low speed for 5-10 minutes until the buttercream is light, fluffy, and slightly pale in color. If it appears separated or curdled, continue mixing—it will come together with time.
- Add Vanilla Extract: Finally, add the vanilla extract and whisk a couple of minutes until evenly combined and smooth.
- Storage: Transfer the buttercream to an airtight container and refrigerate if not using immediately. It will firm up when cold, so allow it to come to room temperature and re-whip lightly before spreading.
Notes
- Aquafaba is the liquid from canned chickpeas and acts as an egg white substitute to create the meringue texture.
- Cream of tartar is optional but helps stabilize the meringue, resulting in a firmer buttercream.
- Use a high-quality vegan block butter with a similar fat content to dairy butter for the best texture.
- If the buttercream splits or looks curdled, keep mixing; it will come back together with patience and mixing.
- Store buttercream in an airtight container in the fridge for up to 1 week, or freeze for longer storage.
- Before use, bring to room temperature and whip to restore creamy consistency.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Frosting
- Method: Stovetop
- Cuisine: Vegan
