If you have been searching for a rich, fluffy frosting that is completely plant-based, the Vegan Italian Meringue Buttercream Recipe might just become your new favorite. This luxurious, silky buttercream is made with aquafaba instead of egg whites, making it a superbly light yet stable vegan alternative to traditional Italian meringue buttercream. Its perfectly balanced sweetness and creamy texture make it ideal for frosting cakes, cupcakes, and even as a decadent filling in your favorite desserts. Once you get the hang of it, you’ll wonder how you ever made a dessert without it!
Ingredients You’ll Need
Don’t be intimidated by the process—this Vegan Italian Meringue Buttercream Recipe requires surprisingly simple ingredients, each playing an important role to achieve that dreamy texture and flavor. From the aquafaba that creates the meringue magic to the vegan butter that adds richness, every component contributes to a luscious final result.
- 250 g caster sugar (divided into 200g and 50g): Provides sweetness and structure to the sugar syrup and meringue base.
- 60 ml water: Helps dissolve the sugar, essential for making the sugar syrup.
- 234 g aquafaba: The star ingredient that replaces egg whites, offering remarkable meringue-like properties.
- ¼ teaspoon cream of tartar: Stabilizes the aquafaba to help it whip up nice and fluffy.
- 250 g vegan block butter, room temperature: Gives the buttercream its creamy, dense texture and rich flavor.
- 1 teaspoon vanilla extract: Adds a warm, fragrant note to brighten the overall flavor.
How to Make Vegan Italian Meringue Buttercream Recipe
Step 1: Reduce the Aquafaba
Begin by gently simmering the aquafaba in a saucepan, bringing it to a boil first and then lowering the heat to maintain a simmer. The goal is to reduce the volume to about half a cup. This concentration step intensifies the aquafaba’s binding power and makes sure your meringue whips up perfectly. It usually takes around 5 minutes, but keep an eye on the volume and simmer a little longer if needed.
Step 2: Chill the Reduced Aquafaba
Once your aquafaba is reduced, pour it into a clean jar and pop it in the fridge. Chilling it for at least an hour or overnight helps it whip up lighter and more stable, which is key to a fluffy buttercream that holds its texture.
Step 3: Make the Sugar Syrup
Combine 200 g of caster sugar with the water in a saucepan, stirring gently just until it forms a paste. Then heat it over medium-high and allow it to reach a precise temperature of 116°C (240°F). Remember, do not stir during this stage. This hot sugar syrup, called the Italian meringue syrup, is crucial for stabilizing the meringue and giving the buttercream its signature silkiness.
Step 4: Whip the Aquafaba
In a large, clean, and grease-free bowl, whisk your chilled aquafaba along with the cream of tartar on high speed. You’re aiming for soft peaks that hold their shape but still have a slight droop. This is the foundation for your meringue, and patience here pays off in the final fluffiness.
Step 5: Sweeten the Aquafaba
Add the remaining 50 g of caster sugar one dash at a time while continuing to whisk the aquafaba. This gradual incorporation helps secure the sugar fully into the mix, enhancing sweetness and texture. Whip for an additional 3 minutes to ensure everything is well combined.
Step 6: Combine Sugar Syrup with Aquafaba
Once the syrup hits the right temperature, slowly drizzle it into the whipped aquafaba while whisking continuously. This patience ensures the hot syrup is properly tempered into the foam, which helps the mixture thicken and become glossy. Keep whisking for 10 to 15 minutes until the meringue cools to room temperature. The volume and shine you’ll see here are a great indicator you’re on the right track.
Step 7: Add Vegan Butter
Now it’s time for the buttery goodness. Add your vegan butter chunks slowly, one piece at a time, mixing well after each addition. At first, the frosting will deflate and look separated—that’s completely normal. Continue adding all the butter, and soon the mixture will thicken and return to that dreamy buttercream consistency we all love.
Step 8: Final Flavor Boost
Finish your Vegan Italian Meringue Buttercream Recipe by whisking in the vanilla extract on low speed for a couple more minutes. This subtle flavor lift makes the buttercream taste impeccably rich and inviting.
How to Serve Vegan Italian Meringue Buttercream Recipe
Garnishes
This buttercream is a blank canvas perfect for embellishment. Fresh berries, edible flowers, or a sprinkle of finely chopped nuts add a burst of color and texture that complement the creamy sweetness. You can also experiment with cocoa powder or citrus zest to tailor the flavor to your dessert theme.
Side Dishes
While primarily a frosting, this buttercream pairs beautifully with delicate sponge cakes, rich chocolate layers, or even vegan cupcakes. Consider serving alongside fresh fruit salad or a tangy sorbet to balance its richness for a delightful dessert spread.
Creative Ways to Present
Try swirling different colors into the buttercream to create a marbled effect or piping elegant rosettes and patterns on your cakes. Dollops of this Vegan Italian Meringue Buttercream Recipe on cookies or even as frosting for vegan donuts will impress anyone lucky enough to taste it.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the refrigerator. Because the vegan butter firms up when chilled, the texture will turn quite stiff, so allow it to come back to room temperature before use. Re-whisk gently if needed to restore its creamy smoothness.
Freezing
You can freeze this buttercream too, which makes it great for prepping desserts ahead of time. Freeze in an airtight container for up to two months. Thaw overnight in the fridge, then bring to room temperature and re-whisk before serving to get that perfect frosting texture back.
Reheating
Unlike typical buttercream, this version does not require traditional reheating. Instead, just leave it out at room temperature for about 30 minutes and whisk lightly. This gentle treatment restores its luscious, spreadable consistency without risking separation.
FAQs
Can I use regular sugar instead of caster sugar?
It’s best to use caster sugar for this Vegan Italian Meringue Buttercream Recipe because its fine texture dissolves more easily into the syrup and meringue, ensuring a smooth, bump-free frosting.
What is aquafaba, and why is it used?
Aquafaba is the liquid from cooked chickpeas or other legumes. It whips up like egg whites, making it an excellent egg substitute in vegan recipes like this buttercream, providing structure and a light, airy texture.
Can I flavor the buttercream with something other than vanilla?
Absolutely! The base is versatile, so try adding cocoa powder for chocolate flavor, coffee extract for a mocha twist, or citrus zest for a refreshing note—just be sure to balance added flavors so the texture remains stable.
How long does the buttercream take to make?
While the active mixing doesn’t take too long, remember that reducing and chilling the aquafaba takes time. Overall, expect around two hours from start to finish, including cooldowns, to create the perfect Vegan Italian Meringue Buttercream Recipe.
Can I use this buttercream for piping and decorating?
Yes! This buttercream holds its shape beautifully once chilled slightly and is excellent for piping detailed decorations as well as smooth finishes on cakes and cupcakes.
Final Thoughts
This Vegan Italian Meringue Buttercream Recipe is truly a game changer for anyone wanting a luscious dairy-free frosting that doesn’t compromise on taste or texture. Once you try it, you’ll find countless opportunities to elevate your vegan baking, impressing friends and family alike with every bite. So get whisking and treat yourself to some fluffy, dreamy sweetness – you won’t regret it!
Print
Vegan Italian Meringue Buttercream Recipe
- Total Time: 2 hours 5 minutes
- Yield: 16 servings
- Diet: Vegan
Description
This Vegan Italian Meringue Buttercream is a smooth, fluffy, and rich frosting made without eggs or dairy. Utilizing aquafaba as an egg white substitute, this buttercream offers the classic silky texture and sweet flavor of traditional Italian meringue buttercream, perfect for frosting cakes and cupcakes. The process includes creating a sugar syrup, whipping aquafaba into meringue, and incorporating vegan butter for a luscious finish.
Ingredients
Syrup and Meringue
- 250 g caster sugar (divided: 200 g and 50 g)
- 60 ml water
- 234 g aquafaba (liquid from cooked chickpeas)
- ¼ teaspoon cream of tartar
Buttercream
- 250 g vegan block butter, room temperature, cut into 1 inch chunks
- 1 teaspoon vanilla extract
Instructions
- Reduce Aquafaba: Add the aquafaba to a saucepan and bring it to a boil. Reduce the heat and simmer until it reduces to half a cup in volume, usually about 5 minutes but continue checking the volume until accurate.
- Chill Reduced Aquafaba: Pour the reduced aquafaba into a jar and refrigerate for at least 1 hour or overnight to cool thoroughly.
- Prepare Sugar Syrup: In a saucepan, combine 200 g caster sugar and water, stir gently and let sit for a minute to dissolve into a paste.
- Cook Sugar Syrup: Place the saucepan on medium-high heat and allow to simmer without stirring. Use a candy thermometer to heat until 116°C (240°F), about 10-12 minutes.
- Whip Aquafaba: In a large, clean, grease-free bowl, add the chilled aquafaba and cream of tartar. Whisk on high speed for 5 minutes until soft peaks form.
- Add Remaining Sugar: Gradually add the last 50 g caster sugar one dash at a time, whisking continuously for another 3 minutes to form glossy peaks.
- Combine Syrup and Meringue: Slowly drizzle the hot sugar syrup into the whipped aquafaba while whisking continuously until fully combined.
- Whisk to Room Temperature: Continue whisking the meringue for another 10-15 minutes until it cools completely to room temperature.
- Add Butter: Slowly add the vegan butter chunks one at a time, allowing each to incorporate for about 5 seconds. The mixture may appear deflated initially but will thicken as you continue.
- Whisk to Buttercream Consistency: Once all butter is incorporated, whisk on low speed for 5 minutes until the mixture becomes thick and creamy like traditional buttercream.
- Add Vanilla: Stir in the vanilla extract and whisk on low for another 2 minutes to blend flavors.
- Storage: Store the buttercream in an airtight container in the refrigerator. It will harden when cold, so bring to room temperature and gently re-whisk before use for a creamy texture.
Notes
- Aquafaba is the liquid from canned or cooked chickpeas; ensure it is unsalted or low sodium.
- Reducing aquafaba concentrates its proteins, improving the meringue’s stability.
- Use a clean, grease-free bowl and whisk to achieve proper whipping of aquafaba.
- Monitor sugar syrup temperature carefully with a candy thermometer to ensure correct meringue texture.
- Butter should be softened but still cold to facilitate incorporation without melting.
- This buttercream can be flavored with other extracts or colors as desired.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert Frosting
- Method: Stovetop
- Cuisine: Italian-inspired
