Description
This Vegan Italian Meringue Buttercream is a luscious, dairy-free frosting made by whipping aquafaba (chickpea brine) to create a fluffy meringue, then incorporating vegan butter and vanilla for a rich, creamy texture. Perfect for frosting cakes and cupcakes, this buttercream combines the lightness of meringue with the decadence of buttercream, all while being entirely plant-based and vegan.
Ingredients
Scale
Meringue Ingredients
- 234 g aquafaba (chickpea brine)
- 250 g caster sugar (divided into 200 g and 50 g)
- 60 ml water
- ¼ teaspoon cream of tartar
Buttercream Ingredients
- 250 g vegan block butter (room temperature, cut into 1-inch chunks)
- 1 teaspoon vanilla extract
Instructions
- Reduce Aquafaba: Pour the aquafaba into a saucepan and bring it to a boil. Then reduce the heat and simmer until the volume reduces to half a cup (about 5 minutes or longer). Check volume periodically by measuring; continue simmering until you reach the required amount.
- Chill Reduced Aquafaba: Transfer the reduced aquafaba to a jar and refrigerate for at least one hour or overnight. This step helps in achieving better meringue consistency.
- Dissolve Sugar Paste: In a saucepan, combine 200 g of caster sugar with 60 ml water. Stir gently and let it sit briefly until the sugar dissolves, forming a paste.
- Cook Sugar Syrup: Place the saucepan over medium-high heat without stirring. Use a candy thermometer and let the syrup simmer until it reaches 116°C (240°F), which takes roughly 10-12 minutes.
- Whip Aquafaba: In a large, clean, and grease-free bowl, add the chilled reduced aquafaba and cream of tartar. Whisk at high speed for 5 minutes until soft peaks form.
- Add Remaining Sugar: Gradually add the remaining 50 g of caster sugar to the whipped aquafaba, a little at a time, while continuing to whisk. Whisk for an additional 3 minutes until the mixture is glossy and thick.
- Combine Syrup and Aquafaba: Slowly drizzle the hot sugar syrup into the whipped aquafaba while continuously whisking to incorporate the syrup evenly without deflating the meringue.
- Cool Meringue: Continue whisking the meringue for 10-15 minutes until it cools down to room temperature.
- Add Butter: Begin adding the vegan butter chunks one at a time, mixing well for about 5 seconds between each addition. The mixture will initially appear flat but will thicken into a creamy buttercream as you incorporate all the butter.
- Whisk Buttercream: Once all butter is incorporated, whisk on low speed for 5 minutes until smooth and fluffy.
- Add Vanilla: Stir in the vanilla extract and whisk for another 2 minutes on low speed to combine fully.
- Storage: Store the vegan Italian meringue buttercream in an airtight container in the refrigerator. It will harden when chilled; bring it to room temperature and whisk lightly before use to restore a creamy texture.
Notes
- Ensure your mixing bowl and whisk are completely dry and grease-free for optimal aquafaba whipping.
- Reducing aquafaba concentrates the proteins required for stable meringue; do not skip this step.
- This buttercream is best made ahead and refrigerated; allow it to soften at room temperature before spreading.
- You can substitute vanilla extract with other flavorings, such as almond or lemon extract, to customize the flavor.
- If the buttercream looks curdled while adding butter, keep whisking; it will emulsify and smooth out.
- Use organic or high-quality caster sugar for smoother texture and better taste.
