Based on my vegan Swiss meringue buttercream recipe, this brown sugar version has a subtle caramel flavor. It can be kept as is, or spiced with ground cinnamon for frosting winter and fall-flavored cakes.
While working with meringue-based frosting can seem daunting at first, I promise its actually pretty easy to make, especially if you have a stand mixer!
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🧾 Ingredients
Here's everything you need to make this brown sugar buttercream frosting:
Ingredient Notes
Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
- Light Brown Sugar: I use light muscovado sugar, but unrefined cane sugar like panela or coconut sugar also work.
- Aquafaba: This is the liquid part from jarred or tinned chickpeas. It mimics the properties of egg whites in meringue making. I was able to get 160g from a 570g jar of chickpeas, although the yeild can vary with different brands so you may need more than one jar to get the correct amount.
- Vegan Unsalted Butter: It needs to be block butter sticks, not spreadable margarine from a tub. I find naturli block is best for frosting, but violife and flora also work.
- Ground Cinnamon: This is optional, and transforms this recipe into the most delicious cinnamon frosting.
🔪 Instructions
Here are step-by-step images showing how to make this brown sugar frosting. Please refer to the detailed printable recipe card at the end of this page for full measurements and written instructions:
Step 1: Add the aquafaba and sugar to a large mixing bowl and place the bowl on top of a small saucepan with a few inches of water in the bottom (water bath). Set on medium heat for a few minutes until the sugar is dissolved, give it a good stir (it should resemble a sugar syrup consistency).
Step 2: Remove the bowl from the heat, and use an electric hand mixer (or transfer the brown sugar mixture to the bowl of a stand mixer and use the whisk attachment). Beat it on high speed for 15-20 minutes until the mixture is completely cooled and glossy. The mixture should be stiff and the brown color will have lightened.
Step 3: Slowly add chunks of butter, one at a time, leaving about 5 seconds between each one. The mixture will flatten as you add the butter and it may resemble a slightly grainy texture but will emulsify when the full amount of butter is incorporated.
Step 4: Continue to whisk on medium speed for 5-10 minutes until the mixture is fluffy and lightened in color. Scrape down the sides of the bowl with a spatula, add the vanilla extract and cinnamon and whisk for a couple of minutes until combined.
💭 Recipe Tips
Make sure your stand mixer bowl or mixing bowl is completely clean and dry before starting. You can wipe it with a little vinegar or lemon juice to remove any residue.
If the mixture looks split at any stage, don't worry it will come together with a little time once the full quantity of butter has been added.
Use up your chickpeas. Reserve the chickpeas after you have taken out the aquafaba for making hummus, stews, or curries. I like to crisp them up in the air fryer and add them to salads!
🍽 Serving Suggestions
This creamy frosting pairs beautifully with an array of different flavors. Here are just some ways you can use it:
- Layer Cake: Gingerbread cake, carrot cake, pumpkin cake, spice cake, and coffee walnut cake.
- Sheet Cake: Banana cake, apple cake, and chai cake.
- Cupcakes: Vanilla cupcakes, pecan cupcakes, and gingerbread cupcakes.
💬 FAQs
Yes! I use light muscovado sugar which is minimally processed, but it also works with panela (rapadura) which is a type of unrefined cane sugar, or coconut sugar.
If you have leftover frosting, place it in a sealed container (don't store it in a pastry bag) and refrigerate for up to a week. When you're ready to use it, let it come to room temperature for an hour and rewhip until smooth.
As mentioned, this Swiss meringue buttercream may appear split before all of the butter is incorporated. If it still appears split after whisking, this could be due to using the wrong type of butter (it should have around 80% fat content).
You can try adding more butter to help the frosting to emulsify. Otherwise, take 2 tablespoons of frosting and melt it in the microwave for a few seconds, then beat it back into the buttercream and it should come together.
Approximately 4 cups of frosting - enough to generously frost a 3-tier 6-inch layer cake, or lightly frost a 3-tier 8-inch cake.
🧁 More Vegan Frosting
📖 Recipe
Description
Ingredients
- 160 g (9 tablespoons) aquafaba, *see note 1
- 260 g (1 cup + 4 teaspoons) light brown sugar
- 250 g (8.8 oz) vegan butter, room temperature *see note 2
- 2 tablespoons ground cinnamon, optional
- 1 teaspoon vanilla extract
Instructions
- Note: Make sure your stand mixer bowl or mixing bowl is completely clean and dry before starting. You can wipe it with a little vinegar or lemon juice to remove any residue.
- Melt the sugar: Add the aquafaba and sugar to a large bowl and place the bowl on top of a saucepan with a few inches of water in the bottom (water bath). Set on medium heat for a few minutes until the sugar is dissolved.
- Whip: Remove the bowl from the heat, and use an electric whisk (or transfer the syrup into your stand mixer). Beat it on high speed for 15-20 minutes until the mixture is completely cooled and glossy. The mixture should be stiff and glossy and stay in the bowl if you turn it upside down (carefully!).
- Add butter: Slowly add chunks of butter, one at a time, leaving about 5 seconds between each one. The mixture will flatten as you add the butter but will stiffen when the full amount of butter is incorporated.
- Continue to whisk on medium speed for 5-10 minutes until the mixture is fluffy and lightened in color. If the mixture looks split, don't worry it will come together with enough whipping.
- Add flavors: Scrape down the sides of the bowl with a spatula, add the vanilla extract and cinnamon, and whisk for a couple of minutes until combined.
Notes
- Vegan Butter: Block-style, not margarine. Take it out of the fridge around an hour before use and let it sit on your kitchen counter. I find Naturli block butter is best for frosting. It should be room temperature and firm to the touch (not soft!).
- Aquafaba: The liquid part from jarred or tinned chickpeas.
Nutrition
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