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Vegan Italian Meringue Buttercream

This Vegan Italian Meringue Buttercream is a light and stable frosting that creates a glossy, fluffy texture perfect for decorating cakes and cupcakes while being completely dairy-free.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert, Frosting
Cuisine: Italian, Vegan
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 110 g chickpea brine (aquafaba) Should be reduced to 55g
  • 140 g granulated or caster sugar Split into 100g for syrup and 40g for meringue
  • 30 ml water To dissolve sugar for syrup
  • 1/4 teaspoon cream of tartar
  • 125 g dairy-free butter or vegan shortening
  • 25 g icing sugar
  • Optional: Biscoff spread, Vegan Nutella, Melted chocolate For added flavor

Method
 

Preparation
  1. Pour the chickpea brine (aquafaba) into a small saucepan and simmer over low to medium heat until reduced to 55g. Allow to cool slightly.
  2. In another saucepan, combine 100g of sugar and water, heating to 116°C (240°F).
Whipping Aquafaba
  1. In a clean bowl, whisk the reduced aquafaba and cream of tartar on high for 5-8 minutes until soft peaks form.
  2. Gradually add the remaining 40g of sugar while continuing to whisk until glossy.
  3. Once the sugar syrup reaches temperature, slowly drizzle it into the aquafaba while whisking. Continue to whisk until the bowl is cool to the touch.
Adding Butter
  1. Gradually add the dairy-free butter, mixing until thick and creamy.
  2. Add the icing sugar and any flavorings (melted chocolate, Biscoff, etc.), whisk for another 2 minutes.
Serving
  1. Transfer into a piping bag and pipe onto cupcakes or spread over a cake.

Notes

Keep in an airtight container in the refrigerator for up to 5 days; allow to come to room temperature and re-whip briefly before using. For longer storage, freeze in a sealed tub for up to 1 month — thaw overnight in the fridge.