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Vegan Italian Meringue Buttercream Recipe

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4 from 37 reviews

  • Author: Amina
  • 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

  1. 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.
  2. Chill Reduced Aquafaba: Pour the reduced aquafaba into a jar and refrigerate for at least 1 hour or overnight to cool thoroughly.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Combine Syrup and Meringue: Slowly drizzle the hot sugar syrup into the whipped aquafaba while whisking continuously until fully combined.
  8. Whisk to Room Temperature: Continue whisking the meringue for another 10-15 minutes until it cools completely to room temperature.
  9. 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.
  10. 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.
  11. Add Vanilla: Stir in the vanilla extract and whisk on low for another 2 minutes to blend flavors.
  12. 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

Find it online: https://aminabakes.com/vegan-italian-meringue-buttercream-recipe/