Vegan Swiss Meringue Buttercream Easy Recipe

Vegan Swiss meringue buttercream is a dairy-free, egg-free frosting made by whipping aquafaba (chickpea brine) with sugar and cream of tartar until stiff peaks form, then beating in butter until smooth and glossy. It has the same silky texture as classic Swiss meringue buttercream, minus the eggs, and takes about 15 to 20 minutes from start to finish.

This vegan treat does not contain any nuts, so it suits people with nut allergies too. The smooth, fluffy texture leaves a creamy sensation on the tongue, and it can be made in a matter of minutes once the aquafaba has cooled.

Ingredients

• Powdered sugar (200g)
• Vanilla Extract 2 tsp
• Vegan butter (340g)
• Confectioners’ Sugar 1 cup
• Cream of Tartar ½ tsp
• Canned Chick Peas 2- 15ounce cans for 1¾ cups bean water
• Solid Vegetable shortening 1 cup (226g)

Preparation

• Place a saucepan on the stovetop and turn it on.
• In a saucepan, combine the chickpeas and sugar and cook for 5 minutes over medium heat.
• Carefully transfer the aquafaba to a container and set it aside to cool.
• While the aquafaba gets cool, remove the butter from the refrigerator and bring it to room temperature.
• Then, in the bowl of a stand mixer, combine the aquafaba and cream of tartar and beat the mixture until stiff peak forms. This will nearly take 10 minutes.
• Slowly pour in the vanilla and butter, cube by cube, making sure the preceding cube is almost entirely dissolved before adding the next.
• Whip the mixture at high speed until it forms a smooth emulsion having a slight
• butter-like taste.
• Colour can be added to the vegan Swiss meringue buttercream according to your needs.

Some Useful Tips

• Use a neat and clean bowl.
• Properly pass the icing sugar through the sieve to avoid the formation of lumps in the meringue.
• To make perfect vegan buttercream, go for a thick block of butter. If you melt or soften the butter, the frosting will become too soft for piping.
• It is better to use slightly cool butter, so 5 minutes before using, remove the butter from the refrigerator. If the butter is too cold, it will not emulsify with aquafaba.
• If you find chunks of buttercream, then use the blowtorch technique to get the issue fixed.
• Air bubbles will form if you over whip the frosting to make it white. So, 10 minutes whipping duration is best.
• Soak the chickpeas overnight.
• To make a sugar-free buttercream, replace sugar with a good quality sugar-free sweetener.

Nutrition

Serving: 1of 12 servings

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• Calories: 149kcal
• Carbohydrates: 20g
• Protein: 1g
• Fat: 8g
• Saturated fat: 1g
• Trans fat: 1g
• Sodium: 65mg
• Potassium: 3mg
• Sugar: 20g
• Calcium: 1mg
• Iron: 1mg

Why is vegan Swiss meringue yellowish in colour?

The yellow colour of aquafaba buttercream comes from the high butter content. Here we will suggest you not increase or decrease the amount of butter in the recipe. The suggested amount is ideal for getting the desired results.

How can we reduce the yellow colour of Vegan Swiss Meringue?

Vegan Swiss Meringue’s yellow tint can be reduced in several ways. You can use white food colouring, which can be found in almost any grocery store. The violet food colour can also be used in the proper proportions to balance out the vegan buttercream’s yellowish colour.

How to store the Vegan Swiss Meringue?

Vegan Swiss Meringue can be kept in the refrigerator for up to 7 days. To restore the fluffy consistency of the buttercream, bring it to room temperature and re-whip it at medium to high speed in a standing mixture.

Can it be stored at room temperature?

Yes, this vegan version can be stored at room temperature for about 2 days, but it must be placed in an air-tight container.

How to remove air bubbles from the Swiss Meringue?

If small air bubbles appear in the meringue buttercream, beat it for 2 to 3 minutes on low speed to remove them. You can also use a spatula to push the buttercream against the bowl’s sides to remove any large air bubbles.

How to know that meringue is ready?

When you turn off your standing mixer, you’ll see a “lump” in the centre of the meringue bowl. This formation of lump indicates that a perfect Swiss meringue is ready to use.

How to make chocolate vegan meringue?

To make chocolate vegan Swiss meringue, 4 ounces of chocolate powder can be added while adding aquafaba and vanilla essence.

How can I darken the Swiss Meringue Buttercream?

Add just enough food colouring to get close to the shade you choose if you want a very brilliant or dark-coloured frosting. Then wait a few hours to see how the colour develops in the buttercream. You may feel a need to add a little extra colouring, but the colour will darken over time.

Why do grains appear in my buttercream?

If you use powdered sugar obtained from beet-root, it may likely result in the buttercream forming granules. So, the next time you go shopping for castor sugar, be sure it’s made from cane sugar.

How can I fix grains in my buttercream?

The grains can be corrected by either remixing the buttercream or allowing it to rest for a few hours so that the sugar grains melt and the buttercream becomes grain-free.

Let’s Sum Up

For vegans, the Swiss vegan meringue buttercream is like bliss. This incredibly simple, tasty, silky, and fluffy frosting can be used to make cakes and cupcakes even more appealing. Because this buttercream is less sweet than regular buttercream, it is suitable for those who want less sweet foods. The best part is that it contains only natural ingredients. It’s additive-free. If you want to get the best out of this recipe, carefully follow the instructions and enjoy your desserts encased with sugary clouds.

Don’t forget to share your experience in the comment box. We would love to hear from you!

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