This Italian meringue buttercream recipe is an extension of my vegan Italian meringue recipe. But this is not just any regular buttercream! It's light, creamy, buttery, and airy and best of all, it's not overly sweet like standard American buttercream tends to be. It's that dangerous sort of good where you have to resist the magnetic force it has of making you want to eat it straight from the bowl.
Why you'll want to try this eggless Italian buttercream
Making Italian meringue buttercream takes a little bit of skill, it's not as easy as vegan Swiss meringue buttercream for example, but in my opinion, it is so worth the effort. This recipe has been tried and tested numerous times by readers, not to mention the near 20 recipe tests it took me to get it just right (yup, it was a tricky one!). If you're looking for a quick frosting, try my easy vegan buttercream.
When learning Culinary Arts back in college we were taught how to do several classic buttercream methods such as Italian, Swiss, and French. This recipe uses the classic method of making Italian meringue buttercream as shown on preppykitchen.com. But we're adapting the classic method to make it eggless and dairy-free.
So in this post, I'm going to take you through the process and method of making eggless Italian buttercream from scratch, so hopefully, you'll get the perfect vegan buttercream the first time round!
What is Italian meringue buttercream?
Italian meringue buttercream is a smooth buttery frosting that is traditionally made using egg white, sugar syrup, and softened butter. To make it without eggs we're using aquafaba (chickpea brine) which when whipped up mimics many of the properties of egg whites. This recipe also calls for vegan stick butter, which replaces dairy.
It benefits from the lightness of the meringue and the creaminess of the butter, making it the perfect vegan frosting for cupcakes, cakes and quite frankly eating straight from the spoon!
Ingredients overview
Aquafaba: This is the viscous liquid left over from cooking chickpeas or other white legumes. It is an innovative alternative to using egg whites which are traditionally used for meringue recipes. It can be used to make cakes and brownies, marshmallows, meringues, and many other vegan-friendly versions of classic desserts and treats
Caster sugar/superfine sugar: The white sugar creates a beautiful light fluffy meringue base for this frosting. If you're based in the US, it's important to note that not all white sugar is vegan-friendly due to how it is processed. It is sometimes filtered using animal bone char. Look for vegan-friendly brands or organic sugar which doesn't use this method of processing.
Cream of tartar: This is a form of tartaric acid, otherwise known as potassium bitartrate. It's actually a by-product of winemaking and is used widely in baking. This acid works as a stabilizer for the whipped aquafaba - giving a more stable and stiff end result.
Vegan butter: There are many brands of vegan-friendly butter available these days, it's important to note that this recipe calls for stick butter, not the spreadable kind from a tub, I use flora unsalted plant butter.
Vanilla extract: A touch of good quality vanilla extract goes a long way here in flavoring this delicate fluffy buttercream. You can also use a vanilla pod to get those lovely vanilla specs!
I spoke a little bit about vanilla extract in my last post, but I feel like it's definitely worth mentioning here again for those of you who missed it. It's important to make sure that the brand of vanilla extract you choose is vegan-friendly. Surprisingly (or unsurprisingly at this point) animal-derived additives can be hidden in all sorts of foods, in all sorts of ways! Some vanilla flavoring is made using castoreum, which is derived from the anal glands of beavers! This product is hidden on labels under "natural flavoring".
Luckily, most large supermarkets now stock vanilla extract which is labeled "suitable for vegans" but if you're in doubt, some brands I'd recommend are Neilsen Massey pure vanilla extract and Taylor and Colledge vanilla bean extract.
Step-by-step instructions (with images)
(full ingredient quantities and instructions are in the recipe card at the end of this post)
1. Reduce the aquafaba
First things first you'll want to reduce the aquafaba. Add the measured aquafaba to a saucepan and bring it to a boil. Reduce the heat and allow it to simmer until it has reduced to half a cup in volume.
After 5 minutes of simmering, check the volume by pouring the liquid into a measuring cup. If there's more than half a cup of liquid continue to simmer until it reduces to the required half cup. Pour the reduced aquafaba into a jar and refrigerate to chill it down. Do this the night before or at least one hour in advance.
2. Make the sugar syrup
Next, make the sugar syrup. Add 200g of the caster sugar and water to a saucepan, gently stir and allow the mixture to sit for a minute until the sugar dissolves into a paste. Place the saucepan on medium-high heat and allow the mixture to come to a simmer and bubble. DO NOT STIR throughout the entire process.
An important piece of equipment for making the sugar syrup for the meringue is a candy thermometer. Place your candy thermometer into the syrup and continue to simmer until the mixture reaches 116°C (240°F) - about 10-12 minutes.
3. Prepare the eggless meringue
Meanwhile, prepare the aquafaba. Take a large clean bowl, and make sure it's completely dry and free of any grease. Add the aquafaba and cream of tartar to the bowl and whisk on high speed for 5 minutes until soft peaks form.
Next slowly add in the remaining 50g of caster sugar, one dash at a time while continuing to whisk and incorporate the sugar into the aquafaba. Continue whisking for another 3 minutes.
Once the sugar syrup has reached the correct temperature begin to add it to the whipped aquafaba. Slowly drizzle in a little at a time and whisk to incorporate the mixture.
Whisk the meringue mixture for another 10-15 minutes until it has cooled to room temperature.
4. Add the vegan butter
Start slowly adding the chunks of butter to the meringue, one at a time, allowing the mixture to incorporate for about 5 seconds between each one. The mixture will flatten as you add the butte. Just continue to add the butter as it will stiffen when the full amount of butter is incorporated. When all the butter is added the mixture turns thick like buttercream. Continue to whisk on low for 5 minutes.
Add the vanilla extract and whisk again on low for another 2 minutes. This extra couple of minutes of whisking will make the buttercream super light and fluffy!
Frequently asked questions
I highly recommend getting one if you don't yet have one as a candy thermometer will make your life so much easier, and help you get more precise results. However, if you can't wait to get one you can do something that's called a softball test, you can read more about it on cooksinfo.com which has detailed a comprehensive post on this method.
If your buttercream looks split even after adding all of the vegan butter to it, this can often be fixed by adding a little more butter. Different brands can vary in water/fat content so if your buttercream isn't turning out how it should and you have followed all instructions and measurements to a T you can try adding more vegan butter.
Personally, I have found that adding the sugar syrup to the meringue mixture too quickly can result in a "soupy" Italian meringue base and subsequently, a soupy buttercream. To prevent this make sure you very gently drizzle the sugar syrup into the mixture whilst whisking, this allows the mixture to fully incorporate the syrup without collapsing.
For best results, use this buttercream to frost your cakes/cupcakes when freshly made. You can store this Italian meringue buttercream in an airtight container in the fridge, or at room temperature if you plan on using it to decorate a cake or cupcakes on the same day. It will harden when chilled, so before use, allow it to come to room temperature.
If using the buttercream to frost cupcakes, I like to keep them stored at room temperature (they will last for a few days depending on the ingredients in the cupcakes). Usually, they're good for about 3 days in an airtight container at room temperature.
If you do decide to store the cupcakes in the fridge, I would suggest taking them out to room temperature for about an hour before serving to allow the frosting to soften slightly.
More vegan frosting recipes
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📖 Recipe
Vegan Italian Meringue Buttercream
Equipment
- Electric whisk or stand mixer
- Candy thermometer
Ingredients
- 250 g (1.25 cups) caster sugar separated into 200g and 50g
- 60 ml (4 tbsp) water
- 234 g (1 cup) aquafaba *see notes
- ¼ teaspoon (1.23 g) cream of tartar
- 250 g (8.82 oz) vegan block butter room temperature, cut into 1" chunks
- 1 teaspoon (4.93 g) vanilla extract
Instructions
- Start by reducing the aquafaba, add it to a saucepan and bring to a boil. Reduce the heat and allow it to simmer until it has reduced to half a cup in volume. After 5 minutes of simmering, check the volume by pouring the liquid into a measuring cup. If there's more than half a cup of liquid continue to simmer until it reduces to the required half cup.
- Pour the reduced aquafaba into a jar and refrigerate. This can be done the night before or at least one hour in advance of making the recipe.
- Add 200g of the caster sugar and water to a saucepan, gently stir and allow the mixture to sit for a minute until the sugar dissolves into a paste.
- Place the saucepan on medium-high heat and allow the mixture to come to a simmer and bubble. DO NOT STIR throughout the entire process. Place your candy thermometer into the syrup and continue to simmer until the mixture reaches 116°C (240°F) - about 10-12 minutes.
- Meanwhile, prepare the aquafaba. Take a large clean bowl, and make sure it's completely dry and free of any grease. Add the aquafaba and cream of tartar to a large bowl and whisk on high speed for 5 minutes until soft peaks form.
- Slowly add in the remaining 50g of caster sugar, one dash at a time while continuing to whisk and incorporate the sugar into the aquafaba. Continue whisking for another 3 minutes.
- Once the sugar syrup has reached the correct temperature begin to add it to the whipped aquafaba. Slowly drizzle in a little at a time and continue to whisk until the mixture is incorporated.
- Whisk the meringue mixture for another 10-15 minutes until it has cooled to room temperature.
- Start slowly adding the chunks of butter to the meringue, one at a time, allowing the mixture to incorporate for about 5 seconds between each one. The mixture will flatten as you add the butter, just continue to add the butter as it will stiffen when the full amount of butter is incorporated.
- Once all the butter has been added the mixture be thick like buttercream, continue to whisk on low for 5 minutes.
- Add the vanilla extract and whisk again on low for another 2 minutes.
Storage
- You can store this Italian meringue buttercream in an airtight container in the fridge. It will harden when chilled, so before use, allow it to come to room temperature until it comes back to a creamy consistency.
Notes
- Aquafaba: drain 1-2 cans of unsalted chickpeas, use only the liquid part.
- I highly recommend using a candy thermometer. However, if you can't wait to get one you can do something that's called a softball test, you can read more about it on cooksinfo.com.
- If your buttercream looks split even after adding all of the vegan butter to it, this can often be fixed by adding a little more butter.
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Would this recipe work with country crock butter sticks?
Hi Snehal,
Thanks for your question! I’m sorry, I haven’t tested this recipe with Country Crock butter sticks as they are not available here, so I can’t say for sure how they’ll perform.
Hi there! I just finished making this recipe, and it turned out soupy and not fluffy at all. I’m sure it was my error, but I’m wondering if it can be saved or if I need to start over. I definitely drizzled the syrup in slowly, and at the right temp. Everything looked perfect, including the stiff peaks in the meringue, until I added the butter (slowly, a chunk at a time.) I used Miyokos block (not soft). What I’m wondering is if it hadn’t come to room temperature enough. It was slightly cool to the touch, and soft, but not completely room temperature. (Unfortunately, I didn’t read that note until afterwards.) it’s sitting in the refrigerator right now, and I’m hoping I can get it to stiffen up if I beat it again in a half an hour, hour, etc.
I have no idea if you even will see this message before I attempt to save the icing, but I would love your feedback either way. Thank you so much! (It tastes delicious.)
Hi Michelle,
Thanks so much for your detailed note! A few readers have mentioned on some of my other frosting recipes that Miyoko's butter can be quite soft, so that could definitely be part of the issue here. It's not available here in Europe so I haven't been able to test it myself, but if the butter is naturally on the softer side, it can make the frosting looser.
Id recommend re-whipping it, and then slowly adding a bit more butter as you go. That usually helps bring it together and give it the structure it needs. Fingers crossed it sets up for you, and I really appreciate you reaching out and sharing your experience!
Could I double this recipe? Or would that affect how it whips?
Hi Harmony,
I haven't made a double batch in one go but I think it might be better to make it in two batches, as the volume increases quite a lot so space in your bowl and timings might be an issue. I hope this helps!
Hi Christina
what meringue buttercream would you recommend I use for hot summer days?
Hi Gini,
Great question! For warmer weather, I'd recommend using either vegan Swiss or Italian meringue buttercream. Both tend to be more stable compared to regular vegan buttercream. Chill the cakes well before serving, and try to keep them as cool as possible when not being served.
Delicious!!!!
please tell us how much frosting this makes? Will it fill and frost 4 layers of 6” cake?
Hi Raina,
It generously frost a 3 layer 6-inch cake, so I think it would lightly frost a 4 layer version 🙂
I combined 200g of caster sugar and 4 tbsp of water, waited a minute for it to turn into a paste, then put it on medium-high heat. It almost immediately started bubbling, so I put the candy thermometer in and it went up to 116 C in less than 2 minutes. Am I doing something incorrectly, since the sugar would burn if I left it on for 10 minutes?
Hi Jacob,
Are you using a gas hob by any chance? These tend to heat up faster. Just take it off the heat when it reaches the correct temperature, the time is just a guide. If you make it again I would just start with a lower heat. Hope this helps!
No, I am using an electric stovetop. I remade the sugar by using a lower heat. It still heated up really quickly, but I just took it off when it reached the correct temperature like you said. The buttercream turned out great and was very fluffy! It was enough to fill and cover a 3-layer cake (two 8-inch + dome), including a crumb coat.
I love this recipe. The more you reduce the aqua faba the better the result. Amazing.
So happy you enjoyed it Kellie, thank you for sharing!
It's my third time doing this recipe and every time is so delicious. I don't like sweet buttercream so this is perfect for cakes or cupcakes. Also I just added 200g of sugar and no 250g and the consistency is great.
Thank you for shared it 💜
Hi Natalia,
Thank you so much for your lovely feedback!
First of all, thanks for all your great recipes!
I have tried many different Italian meringue buttercream icings and this one has worked best for me. I managed to incorporate the butter without the buttercream splitting or getting soupy, but something seems a bit off about the texture of my buttercream after all. It’s shiny and it holds its shape but I find it almost a bit “slimy.” It comes off the sides of my bowl when I whisk it and it doesn’t really stick to the cake if that makes sense? It’s really hard to explain but I thought maybe you’ve experiences this before and know how to fix it? The taste is great and the texture isn’t but just a bit…weird. Could this be a case of over-whipping the aquafaba?
Hi Cyrielle,
Thank you for trying the recipe and sharing your experience! I'm glad it's your favorite yet 🙂 Hopefully, we can get to the bottom of how to prevent the greasy consistency you were experiencing. Did the aquafaba have nice stiff peaks before you added in the butter? Was the syrup added to the stiff aquafaba very slowly? Could you also share which brand of vegan butter you used and whether you live in a warm climate if you don't mind?
Thanks for your quick reply!
The aquafaba had beautiful peaks and I did try to add the syrup slowly. Before I added the butter I had the smoothest, most beautiful soft meringue. Usually, my buttercream splits when adding the butter but this didn’t happen, which is why I was super happy with it. I use Naturli vegan block and I don’t live in a warm climate. I have to say, the buttercream is definitely the best one yet and I’m not sure anyone would notice the slightly weird consistency, but I really want to try and perfect it so I appreciate any other tips you might have for me.
On another note, what’s the best way to flavour this type of buttercream? I was thinking freeze dried raspberries or maybe even just add a little syrup? Any experience? Thanks so much for your help! 🙂
That's fantastic Cyrielle! I wonder if it could be down to the specific butter and perhaps it just needing a little more or less to get the perfect consistency. Do you have access to Violife block or flora plant butter? These are the two types I have access to and both work beautifully. If not, I would suggest trying a little less butter first and testing a small amount as frosting, and adding more as and if needed from there.
In terms of flavoring, freeze dried berries are a great option! You can use fruit powders, syrup or nut butter. The following flavored buttercreams are all based on Italian meringue in case you can find one that you're specifically looking for.
https://addictedtodates.com/strawberry-italian-meringue-buttercream/
https://addictedtodates.com/pistachio-buttercream/
https://addictedtodates.com/vegan-champagne-buttercream/
I hope this helps!
Hi can I use aquafaba powder instead? If so will it change the consistency?
Hi Smor,
I haven't worked with aquafaba powder before, sorry!
I have had great success with this recipe using 2tsp aquafaba powder (Vor brand)0 to 8tbsp water.
Hi JJ,
This is super helpful to know, thank you so much for taking the time to comment 🙂
Hi! Just wondering what would be the advantage to making this over your swiss meringue buttercream recipe? Is it greater structural stability? Better flavor?
Thanks!
Hi Adriana,
I personally find it more airy and "marshmallowy" so it is my favorite! It is a little more work than SMBC, but worth it in my opinion 🙂
I've never made icing with caster sugar before, only powdered sugar. Is there a reason why you use caster over powdered?
Hi Georgie,
This recipe is based on the Italian buttercream method which uses a sugar syrup, not powdered sugar like standard buttercream. The result is a much lighter, airy and less sweet frosting!
I followed this recipe and it was a success, i made coffee italian meringue buttercream and it was so delicious, actually it was an experiment, i used erythritol as the sugar instead and it worked perfectly. Thank you for sharing this, it makes decorating vegan cakes much better.
Hi Colin,
That's fantastic that it worked with erythritol, thank you so much for sharing your feedback!
wow so similar to the real thing!
I saw your note about letting the buttercream come fully to room temp before using. Does this mean it does not behave the same as non-vegan IBC in that I could microwave some and then reincorporate into the colder buttercream to rewhip?
Hi Emily,
So happy you loved it. I actually haven't tried microwaving part of it before, please do let me know if you give it a go!
absolutely THE BEST IMBC, vegan or not! Now my favorite! thanks SO much!
Hi Giglia,
Thanks so much for your amazing feedback!
Do you have a particular brand or brands of vegan butter you use for this? I prefer Country Crock Plant Butter for personal use but it doesn't seem to hold up well in American buttercream.
Hi Samantha,
I always use Flora plant butter which works perfectly 🙂
I’m so sad they discontinued flora here in the states. I make wedding cakes and that butter was firm when refrigerated and held up amazingly 💔 Any other recommendations? Or does the Italian meringue help make a stable bc no matter what stick butter we use?
Hi Rebecca,
Oh no, I'm so sorry to hear they've been discontinued there! Some people in the comments have tried Country Crock sticks which have worked perfectly for them. You definitely want to be careful that the butter you use is similar as not to mess with the water content. I sometimes use violife block in my recipes and it is super firm, although I haven't tried it in this buttercream yet, I think it would hold up as well as flora. I hope this helps x
Hi Samantha. I use Country Crock sticks for this recipe and it turns out great. I don’t think you should have trouble. Make sure you reduce the aquafaba and don’t let the butter get too melty soft. Good luck!
Could you frost a layer cake with Italian Buttercream and freeze the whole thing. Then defrost in the refrigerator. If possible, how long would it take to thaw a 3 layer frosted 9" cake. To serve would you take it out of the refrigerator 2 hours before serving?
Hi Jean,
I don't recommend freezing a layer cake with the frosting, as the quality of the buttercream won't be as good. IMBC in particular sometimes needs to be re-whipped after being frozen to bring it back to a creamy consistency. Instead, I would recommend that you freeze the cake layers in advance until the night before and make the buttercream fresh on the day. This is sure to give you the best results!
Hope this helps,
Christina
Hello!
I’m looking to make this for my friends birthday cake. I obviously have to crumb coat and then store the cake until the party (max 1 day). Is there anything I should know about how this will work during assembly and storage of a 4” layer cake? Thank you!
Faith
Hi Faith,
That sounds amazing (lucky friend you have!). I have found that this buttercream is best when used to frost cakes fresh on the same day it's made, rather than chilling it and re-whipping. So you shouldn't have any issue storing the frosted cake in the fridge for a day. I've included notes in the recipe about storage, but if you have any more questions do let me know 🙂
Hello! This is wonderful, I made it today. I like how thick it is without a ton of shortening or powdered sugar. I am wondering if you have made this chocolate before, and if so via what method? 🙂
Hi Amalija,
I'm so happy you loved the recipe! Yes, you can add melted chocolate to the recipe as well as some cocoa powder depending on how intense you want the flavor to be. You can use the same method as with this recipe https://addictedtodates.com/vegan-chocolate-swiss-buttercream/
Thank you! I felt silly posting my comment after I read your notes below the recipe lol. I appreciate you. 🙂
Not at all, you are so very welcome 🙂
Hallo,
ich habe das Rezept probiert und es gelang zunächst ganz gut, war etwas süss, aber die creme war als ich sie macht echt gut. Habe die Creme morgens gemacht und wollte abends damit eine Bisquitrolle einstreichen. Als ich die Creme aus dem Kühlschrank nahm, sah sie aus wie geronnene Butter, also habe ich sie wieder etwas aufgeschlagen und das schien zunächst ok zu sein. Also strich strich ich sie auf den abgekühlten Biskuit. Nach kurzer Zeit, sah die Creme wieder aus wie geronnene Butter. Ich weiss nicht was ich falsch gemacht habe, da die Creme ja zu Beginn, als ich sie morgens machte echt toll aussah und schmeckte.Was wäre gewesen, wenn ich sie direkt auf dem Kuchen verarbeitet hätte, hätte Sie dann besser gehalten? Möchte nicht morgens einen Kuchen fertig machen, den ich abends in die Tonne treten kann. Vielleicht hast Du eine Idee, was ich falsch gemacht haben könnte.
Danke schon mal.
Hi Holly,
Please see the FAQs and tips section of this blog post, it is recommended not to chill the BC if you're using it on the same day. I also give advice there on how to fix split buttercream. Do let me know if you have any more questions!
the worst recipe I’ve ever made. I’ve done it 3x now for the same result. Complete trash.
Hi Bella,
I'm sorry to hear that, dozens of people have made this recipe and have been happy with the result. I do wish you would have checked in before as I would have been happy to help and try to figure out where you were going wrong, but I can't really giving anything constructive to a comment like that.
you must have made some silly mistakes :p
How much icing does this recipe actually make in terms of cups?
Hi Shika, I haven't actually meausured the exact volume but it is approximately 4 cups. Enough to frost a 3 tier 6inch cake or 16 cupcakes. Will add a note to the recipe the next time I make it 🙂
This is the best vegan frosting recipe! I did turn out a little tiny but that was my fault because I don’t have a candy thermometer and my sugar syrup didn’t turn out but the taste is amazing and it is so silky!
Hi Archana,
Thank you so much for the amazing feedback! I'm glad you enjoyed the recipe even without a candy thermometer 🙂
Can I add other flavors into this recipe? Like coffe, biscuit butter or chocolate? If so, when do I incorporate the ingredients? Loved the recipee <3<3
Hi Erica,
So happy you loved the recipe! You can indeed, add them very last and just mix enough to combinne them in. You can use concentrated espresso or any extract/essence that you fancy!
Christina x
It’s also super liquid..wondering if the 250 g butter amount is too low? Thanks
Hi Abby,
I usually use flora plantbased stick butter so I'm not sure whether Earth Balance has a higher water content? The 250g always works for me, but you should definitely continue to add more butter if it isn't coming together and it eventually will. At what point is it separating?
Hello,
Could i add food colouring to this ?
If so at what point would i add it.
Thankyou
Hi Brooke,
Sure, you could add it at the very end and just mix to combine x
Does this icing freeze well like regular Italian meringue buttercream?
Hi Ashley,
I haven't tried freezing it I'm afraid, I've only made it fresh or chilled it in the fridge.
Hello Christina. I can’t wait to try your recipe out. I have a 3 tier wedding cake in May and they don’t want sweet frosting. I like that you like vegan unsalted butter for this recipe. I tried a similar one for vegan Swiss meringue bc and it was a bit too salty. When I put my test came in the fridge it never really got all the way firm so as to stack a cake. How firm does this recipe get? Thank you 😊
Hi Rebeca,
That's sounds amazing! The Italian meringue buttercream is by far my favourite frosting as it isn't too sweet at all. In terms of firmness, I haven't yet tried using it to stack cakes - just as a frosting, so I can't vouch for how well it would hold up for a large cake. I'd highly recommend testing it out first to see if you're happy with the consistency beforehand. Do let me know if you give it a try!
Hi,
Would it work if I use Nuttelex? It's essentially a margarine, polyunsaturated spread. I'm in Australia too!
Hi Lizzie,
I've never used Nuttelex, I'm based in Ireland :). However, if it's similar to margarine I wouldn't recommend using it in place of vegan butter as it has a higher water content, whereas vegan butter has a very low water content. I'm not sure if they would work interchangeably.
You say to whisk the Aquafaba over high heat until soft peaks...did you mean high speed?
Hi Megan,
I did indeed! Thanks so much for calling this out, I've corrected it now.
Do i stand a chance if i do not have a candy thermometer?
Hi Lil,
I wouldn't be inclined to chance it because the temperature needs to be exact in order for the recipe to work
Hi!
Is this recipe good for decorating cakes or will it not hold very well?
Hi Amber,
I haven't used it for any large cakes as of yet - just cupcakes etc. However, it is very stable at room temperature so i don't see any reason why it can't be used in place of regular buttercream.
Hi Christina,
Thank you so much for this recipe!
Can the vegan butter be replaced with vegetable shortening? I live in Australia and the store near me does not sell vegan butter.
Hi Luz,
You are very welcome 🙂 I haven't yet had the opportunity to try the recipe with vegetable shortening, but they can be used interchangeably. The only thing is the flavour and texture might be slightly different. Do let me know if you give it a shot!