If you’ve been on the hunt for a luscious, velvety frosting that is entirely plant-based, you’re going to adore this Vegan Italian Meringue Buttercream Recipe. It’s the perfect blend of airy sweetness and creamy richness, crafted by whipping up aquafaba (the magical chickpea water) into a glossy meringue, then folding in velvety vegan butter for that classic buttercream texture. Whether you’re decorating cupcakes, cakes, or simply craving a fluffy frosting, this recipe delivers on both flavor and texture without any compromise.
Ingredients You’ll Need
The secret to a spectacular Vegan Italian Meringue Buttercream Recipe lies in a handful of simple ingredients that work together to create that dreamy, light yet creamy consistency. Each one plays an essential role, from the smooth vegan butter lending richness to the aquafaba providing a perfect vegan meringue base.
- Caster sugar (250 g total, split into 200g and 50g): Ensures a smooth, sweet foundation for both the syrup and meringue stages.
- Water (60 ml): Helps dissolve the sugar to create the syrup that stabilizes the meringue.
- Aquafaba (234 g): The star vegan egg white substitute that whips into a fluffy, airy foam.
- Cream of tartar (¼ teaspoon): Supports the stability of the aquafaba, giving you those perfect soft peaks.
- Vegan block butter (250 g; room temperature, cut into 1″ chunks): Delivers creaminess and structure to the frosting.
- Vanilla extract (1 teaspoon): Adds a warm, inviting aroma and flavor that rounds out the entire buttercream.
How to Make Vegan Italian Meringue Buttercream Recipe
Step 1: Reduce the Aquafaba
Begin by pouring your aquafaba into a saucepan and bringing it to a boil. Then reduce the heat and let it simmer gently until its volume shrinks down to about half a cup. Keep an eye on it, checking every 5 minutes to ensure you don’t over-reduce or undercook — this concentrated aquafaba will give your meringue maximum body and stiffness.
Step 2: Chill the Reduced Aquafaba
Once reduced, transfer the aquafaba to a jar and pop it in the fridge. This step is key for that perfectly stable meringue and can be done an hour ahead or even the night before, making your cake day a little easier.
Step 3: Make the Sugar Syrup
In a saucepan, combine 200g of caster sugar and the water, gently stirring until it forms a paste. Place it over medium-high heat and let it simmer without stirring. Using a candy thermometer, watch closely until it reaches 116°C (240°F), the crucial temperature for the syrup to hit so it can properly cook the aquafaba without deflating it.
Step 4: Whip the Aquafaba
While the syrup heats up, get a large, grease-free bowl and whip the chilled aquafaba together with cream of tartar on high speed until you see soft peaks forming. This foamy cloud is the foundation of your Vegan Italian Meringue Buttercream Recipe.
Step 5: Gradually Add Remaining Sugar
Next, add the remaining 50g of caster sugar little by little while whisking continuously. This helps stabilize the meringue and adds a glossy, sweet finish—whip for about 3 more minutes until everything is fully incorporated.
Step 6: Combine Syrup and Meringue
Now for the magic: slowly drizzle the hot sugar syrup into the whipped aquafaba while whisking constantly. This step cooks the meringue slightly and gives it that signature stiff texture. Keep whipping for about 10 to 15 minutes until it cools to room temperature — patience here really pays off.
Step 7: Add the Vegan Butter
Once your meringue is cool, begin adding the room-temperature vegan butter one chunk at a time. Don’t fret if the mixture looks curdled or flat at first; as you keep beating, it will come back together into a luscious, fluffy buttercream.
Step 8: Final Whisk and Flavoring
Continue whipping on a low speed for about 5 minutes until the texture is creamy and smooth. Finally, add the vanilla extract and whisk for another couple of minutes to infuse that comforting aroma throughout your buttercream.
How to Serve Vegan Italian Meringue Buttercream Recipe
Garnishes
This Vegan Italian Meringue Buttercream is a fantastic canvas for decorating. Try topping it with vibrant fresh berries, edible flowers, or colorful sprinkles to elevate its visual appeal and add that extra layer of flavor and texture that guests will adore.
Side Dishes
While typically paired with cakes or cupcakes, this buttercream is also divine served alongside vegan shortbread cookies or delicate sliceable loaf cakes. Its fluffy texture adds a perfect balance against crumbly or dense baked goods.
Creative Ways to Present
Take your presentation up a notch by piping the buttercream in elegant swirls or rustic dollops on cupcakes. You can also layer it between cake layers or create a “naked cake” look where the creamy frosting peeks out between thinly spread layers, giving a modern, trendy twist to your dessert.
Make Ahead and Storage
Storing Leftovers
You can keep any leftover Vegan Italian Meringue Buttercream Recipe in an airtight container in the fridge for up to a week. Remember that chilling will firm up the buttercream, so let it come back to room temperature and give it a quick whisk before using for the best spreading texture.
Freezing
If you want to make a larger batch ahead of time, this buttercream freezes beautifully. Store tightly wrapped in an airtight container and thaw overnight in the fridge. Once thawed, whip it briefly to bring back its signature fluffiness.
Reheating
Aim to bring refrigerated or thawed buttercream to room temperature naturally; avoid microwaving as excess heat can cause separation. Once the buttercream softens, a few gentle whisks will restore its perfect creaminess, ready to adorn your favorite vegan treats.
FAQs
Can I use canned chickpea liquid straight from the can?
Yes, canned chickpea liquid is perfect! Just ensure you reduce it as instructed to concentrate the proteins and sugars for the best meringue structure.
Why is the buttercream grainy sometimes?
Butter that is too cold or syrup that isn’t at the right temperature can cause graininess. Make sure your vegan butter is room temperature and follow the syrup temp closely for smooth results.
Can I flavor this buttercream with other extracts?
Absolutely! Lemon, almond, or even coffee extracts work wonderfully. Just add them at the final whisking stage instead of or alongside vanilla extract.
What vegan butter brands work best?
Look for vegan butters with a higher fat content and minimal water, such as Miyoko’s or Earth Balance, which create creamier, more stable buttercream.
Is this recipe allergy-friendly besides being vegan?
It’s free from dairy and eggs, but always check your vegan butter brand for potential soy or nut allergens depending on your dietary needs.
Final Thoughts
Making the Vegan Italian Meringue Buttercream Recipe might seem like a labor of love, but trust me, it’s worth every whisk! This buttercream is light, creamy, and completely foolproof once you get the hang of it. Whether you’re vegan, dairy-free, or just a frosting enthusiast looking for something new, this recipe will quickly become your go-to. So grab your bowl and mixer, and whip up some magic!
Print
Vegan Italian Meringue Buttercream Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 2 hours 5 minutes
- Yield: 16 servings
- Category: Dessert Frosting
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Vegan
Description
This Vegan Italian Meringue Buttercream is a smooth, fluffy, and creamy frosting perfect for decorating cakes and cupcakes. Made without eggs or dairy, it uses aquafaba as an egg-white substitute and vegan butter for richness, achieving a classic Italian meringue texture suitable for vegan diets. The recipe requires careful syrup-making and whipping techniques to create a stable and luscious buttercream that can be stored in the fridge and softened before use.
Ingredients
Syrup Ingredients
- 200 g caster sugar
- 60 ml water
Meringue Ingredients
- 234 g aquafaba (liquid from cooked chickpeas), reduced
- ¼ teaspoon cream of tartar
- 50 g caster sugar
Buttercream Ingredients
- 250 g vegan block butter, room temperature, cut into 1-inch chunks
- 1 teaspoon vanilla extract
Instructions
- Reduce Aquafaba: Add the aquafaba to a saucepan and bring it to a boil. Then reduce the heat and let it simmer until the volume decreases to half a cup, checking after about 5 minutes. Continue simmering if needed until you reach the required volume.
- Chill Aquafaba: Pour the reduced aquafaba into a jar and refrigerate it. This step can be done the night before or at least one hour before making the buttercream.
- Prepare Sugar Syrup: In a saucepan, combine 200 g of caster sugar and the water. Gently stir and let it sit for a minute until sugar forms a paste.
- Cook Sugar Syrup: Place the saucepan over medium-high heat and bring the mixture to a simmer without stirring. Attach a candy thermometer and let the syrup cook until it reaches 116°C (240°F), which takes about 10-12 minutes.
- Whip Aquafaba: Make sure a large bowl is clean and dry. Add the chilled aquafaba and cream of tartar, then whisk at high speed for 5 minutes until soft peaks form.
- Add Sugar to Aquafaba: Slowly add the remaining 50 g caster sugar to the whipped aquafaba, a little at a time, continuing to whisk and incorporate the sugar for another 3 minutes.
- Combine Syrup and Meringue: When the syrup reaches the right temperature, slowly drizzle it into the whipped aquafaba while whisking continuously to combine fully.
- Cool Meringue: Whisk the mixture for 10-15 minutes until it cools down to room temperature, forming a glossy and stable meringue.
- Add Butter: Begin adding the vegan butter chunks one at a time, whisking to incorporate each piece before adding the next. The mixture may appear flat initially but will thicken into buttercream as you proceed.
- Whisk Buttercream: Once all butter is added, whisk on low speed for about 5 minutes until the texture is thick and smooth like traditional buttercream.
- Add Vanilla: Stir in the vanilla extract and whisk on low speed for another 2 minutes to fully blend the flavor.
- Storage: Transfer the buttercream to an airtight container and store it in the refrigerator. It will harden when chilled; before using, bring it back to room temperature and whisk lightly to restore a creamy consistency.
Notes
- Use aquafaba from canned chickpeas or the liquid from homemade cooked chickpeas for best results.
- Reducing aquafaba concentrates proteins for better whipping and stability in the meringue.
- Do not stir the sugar syrup while cooking to prevent crystallization.
- Make sure all utensils and bowls are clean and grease-free to achieve optimal meringue volume.
- Room temperature vegan butter is essential to ensure smooth incorporation.
- This buttercream is vegan and suitable for plant-based diets.
- Allow buttercream to soften at room temperature before spreading or piping when taken from the fridge.
