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eggless swiss meringue frosting.
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Vegan Swiss Meringue Buttercream

This creamy smooth vegan Swiss meringue buttercream made with just 4 ingredients and ready in under 30 minutes! It's great for frosting layer cakes, cupcakes and sheet cakes, while being completely eggless and dairy free.
Course Dessert
Cuisine Swiss
Diet Gluten Free, Vegan, Vegetarian
Prep Time 30 minutes
Total Time 30 minutes
Servings 16
Calories 145kcal

Ingredients

  • 9 tablespoons aquafaba *see recipe notes
  • ¼ teaspoon cream of tartar optional (helps stabilize the meringue)
  • 220 g caster sugar (superfine)
  • 250 g vegan block butter room temperature, cut into 1" chunks, *see recipe notes
  • 1 teaspoon vanilla extract

Instructions

  • 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 - this is known as a bain-marie (water bath). Bring the temperature up to medium and allow the mixture to heat for a few minutes until the sugar is dissolved.
  • Remove the bowl from the heat and use an electric whisk (or transfer the syrup into your stand mixer) and add the cream of tartar. Beat on high speed for 15-20 minutes until the mixture is completely cooled and glossy. The mixture should be stiff and glossy and should stay in the bowl if you turn it upside down (carefully!).
  • 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 5-10 minutes until the mixture is fluffy and lightened in color. If the mixture looks split, don't worry it will come together with enough blending.
  • Lastly add the vanilla extract to the buttercream and continue to whisk for a couple of minutes until combined.

Storage

  • You can store this 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: The liquid part from tinned chickpeas. 
  • Vegan butter: I use flora plant butter, I have not tried Earth Balance, but some readers have used it with success.
  • If the buttercream appears split after all the ingredients have been added and you have whipped it for 5-10 minutes. Add a small amount of additional vegan butter little by little. The frosting will look like it's not working and all of a sudden will come together!

 

 

Nutrition

Calories: 145kcal | Carbohydrates: 14g | Protein: 1g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 105mg | Potassium: 39mg | Sugar: 13g | Vitamin A: 595IU | Calcium: 12mg | Iron: 1mg