Vegan Swiss Meringue Buttercream might sound intimidating, but it’s a surprisingly simple recipe that yields incredibly delicious results. This light, airy, and completely plant-based frosting is perfect for topping cakes, cupcakes, and other desserts.
What Makes This Recipe Special
This recipe uses aquafaba (chickpea brine) as a magical egg white substitute to create a fluffy meringue base. Combined with vegan butter, powdered sugar, and a touch of vanilla, it transforms into a decadent frosting that rivals any traditional buttercream.
Ingredients You’ll Need
Here’s what you need to make this vegan Swiss meringue buttercream:
- 1/2 cup (120ml) aquafaba (liquid from canned chickpeas)
- 1/2 cup (100g) granulated sugar
- 1/4 teaspoon cream of tartar
- 1 cup (227g) vegan butter, softened
- 3 cups (360g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- Pinch of salt
Vegan Swiss Meringue Buttercream Ingredients
Step-by-Step Instructions:
- Prepare the Meringue Base: In a heatproof bowl of a stand mixer, combine the aquafaba, granulated sugar, and cream of tartar.
- Create the Swiss Meringue: Fill a saucepan with about an inch of water and bring it to a simmer. Place the bowl with the aquafaba mixture over the simmering water, ensuring the bottom of the bowl doesn’t touch the water. Whisk constantly until the sugar dissolves and the mixture reaches 160°F (71°C) on a candy thermometer.
- Whip to Stiff Peaks: Transfer the bowl to the stand mixer fitted with the whisk attachment. Whip on high speed for 5-7 minutes, or until the meringue is glossy, white, and forms stiff peaks. The bowl should feel cool to the touch.
Whipping Vegan Meringue to Stiff Peaks
- Incorporate the Butter: With the mixer on medium speed, gradually add the softened vegan butter, one tablespoon at a time, ensuring each addition is fully incorporated before adding more.
- Add Remaining Ingredients: Once all the butter is incorporated, add the powdered sugar, vanilla extract, and salt.
- Whip to Perfection: Increase the mixer speed to high and whip for another 2-3 minutes, or until the buttercream is light, fluffy, and spreads easily.
Vegan Swiss Meringue Buttercream Piping Consistency
Tips for Success
- Aquafaba Consistency: Use the liquid from canned chickpeas, as it tends to be thicker and more consistent. If your aquafaba is watery, simmer it for a few minutes to reduce and thicken slightly.
- Temperature Control: Heating the aquafaba mixture gently over simmering water is crucial for dissolving the sugar and creating a stable meringue.
- Room Temperature Ingredients: Ensure your vegan butter is softened to room temperature for optimal creaminess. Cold butter can lead to a lumpy buttercream.
“The key to achieving a smooth and stable vegan Swiss meringue buttercream is all in the details. Pay close attention to the temperature, use high-quality vegan butter, and don’t be afraid to whip it to perfection!” – Chef Anya Green
Flavor Variations
Once you’ve mastered the basic recipe, the flavor possibilities are endless!
- Chocolate: Add 1/2 cup of unsweetened cocoa powder with the powdered sugar.
- Coffee: Mix in 1-2 tablespoons of instant espresso powder for a mocha twist.
- Lemon: Stir in the zest of one lemon and 1-2 tablespoons of lemon juice for a refreshing citrus flavor.
“Don’t be afraid to get creative and experiment with different flavors. The neutral base of this buttercream allows you to customize it to your liking!” – Chef Anya Green
FAQ
Can I make this recipe ahead of time?
Absolutely! Vegan Swiss meringue buttercream can be stored in an airtight container in the refrigerator for up to 3 days. Let it come to room temperature and re-whip briefly before using.
Can I freeze vegan Swiss meringue buttercream?
Yes, you can freeze it for up to 2 months. Thaw it overnight in the refrigerator and re-whip until smooth.
What can I use this buttercream for?
This versatile buttercream is perfect for frosting cakes, cupcakes, cookies, and even filling macarons.
What is cream of tartar, and can I skip it?
Cream of tartar is an acidic powder that helps stabilize the meringue. While it’s best not to skip it, you can try using an equal amount of lemon juice as a substitute.
My buttercream is runny. What should I do?
If your buttercream is too runny, try chilling it in the refrigerator for 15-20 minutes, then re-whipping it. You can also try adding more powdered sugar, one tablespoon at a time, until you reach the desired consistency.
This vegan Swiss meringue buttercream is a game-changer for anyone looking for a delicious and ethical alternative to traditional buttercream. It’s sure to impress even the most discerning palate. So, gather your ingredients, follow these simple steps, and get ready to enjoy the magic of this plant-based delight!
