A pale cloud of sweetness, glossy and whisper-light, that melts into the mouth like a remembered sigh. The scent of caramelized sugar and warm vanilla, cool as dawn; a vegan buttercream that feels like silk folded into velvet. Simple technique yields something quietly luxurious.
Why make this recipe
This Vegan Italian Meringue Buttercream is a lesson in patience and refinement: it lifts the humble aquafaba into a satiny meringue, then folds in dairy-free butter until the texture is opulent yet ethereal. It offers stability for piping and enough tenderness to sit gently on a crumb without collapsing — a pastry artist’s quiet triumph.
How to make Vegan Italian Meringue Buttercream
Ingredients:
- 110g of chickpea brine (aquafaba)
- 140g of granulated or caster sugar
- 30ml of water
- 1/4 teaspoon of cream of tartar
- 125g of dairy-free butter or vegan shortening
- 25g of icing sugar
- Additions: Biscoff spread, Vegan Nutella, Melted chocolate
Directions:
- Pour the chickpea brine into a small saucepan and place on low or medium heat. Reduce to half the original amount, aiming for 55g.
- In another saucepan, combine 100g of sugar and all the water. Heat until the mixture reaches 116 degrees Celsius (240 degrees Fahrenheit).
- In a clean bowl, whisk the reduced aquafaba with cream of tartar on high for 5-8 minutes until soft peaks form.
- Gradually add the remaining 40g of sugar while whisking until glossy.
- Slowly drizzle the sugar syrup into the aquafaba mixture while whisking, and continue until the mixture cools.
- Add the dairy-free butter gradually, whisking until thick and incorporated.
- Finally, add icing sugar and any desired flavor additions, continue whisking for another 2 minutes.
- Transfer the buttercream to a piping bag and decorate cupcakes or cakes as desired.
The choreography here is essential: warm syrup meeting aerated aquafaba, patience as gloss builds, and the butter folded in until the texture is both rich and feather-light. Let the meringue cool enough before the butter goes in — it must not be hot, or the butter will melt; it should feel like the warmth of a late summer afternoon, not a flame.
How to serve Vegan Italian Meringue Buttercream
Spoon or pipe this buttercream onto cupcakes, layer it between calico-soft sponge rounds, or spread it over a vegan carrot cake for contrast: the buttercream’s fine, silky texture brings a cooling sweetness that offsets spiced cakes, zests, and bitter chocolate. For plated desserts, use a small palette knife to make soft swoops and finish with a sprinkle of toasted hazelnuts, freeze-dried raspberries, or a thin shave of dark chocolate.
How to store Vegan Italian Meringue Buttercream
Keep in an airtight container in the refrigerator for up to 5 days; before using, bring it to room temperature and re-whip briefly to restore the silk. For longer storage, freeze in portions for up to one month; thaw overnight in the fridge, then gently whisk to revive the texture.
Tips to make Vegan Italian Meringue Buttercream
- Use a clean, grease-free bowl and whisk: any fat will prevent the aquafaba from foaming properly.
- Reduce the aquafaba slowly and watch the weight — aim for 55g precisely for reliable structure.
- Use a thermometer for the sugar syrup; the 116°C (240°F) stage is why this meringue gains its gloss and stability.
- When adding butter, keep the meringue cool but slightly warm; too cold and the butter won’t blend, too warm and it will melt. Add butter in small pieces and be patient.
- If the buttercream curdles, cool the bowl slightly and continue whisking; often it will come back together. A splash of cold dairy-free milk can help smooth it if needed.
Variations
- Chocolate swirl: fold in 20–30g of melted, cooled vegan dark chocolate for a ripple of cocoa.
- Cookie butter: gently warm 50g of Biscoff spread and fold through for a spiced, caramel note.
- Hazelnut-chocolate: mix in 40–50g of Vegan Nutella for a nutty, decadent profile.
- Citrus lift: add 1–2 teaspoons of finely grated orange or lemon zest for brightness, keeping it minimal to preserve the meringue’s silk.
FAQs
Q: Can I use liquid from other canned beans instead of chickpea brine?
A: Chickpea brine (aquafaba) is preferred because of its protein and starch balance that whips to a stable foam. Other bean liquids may work unpredictably; chickpea is the reliable classic.
Q: My buttercream separated or looks curdled after adding the butter — what can I do?
A: Often this is a temperature issue. Place the bowl over a cold surface or in the fridge for a few minutes, then whisk steadily; the emulsion usually comes back. If stubborn, add a teaspoon of cooled reduced aquafaba or a small splash of plant milk and whisk.
Q: Can I make this buttercream ahead for an event?
A: Yes. Refrigerate in an airtight container up to 5 days, or freeze portions up to a month. Thaw and re-whip to restore texture before using.
Q: Is cream of tartar necessary?
A: It stabilizes the aquafaba, helping achieve a glossy, resilient meringue. Without it, whipping can still work, but the result may be less stable.
Q: Can I flavor the syrup or meringue directly (vanilla, coffee, etc.)?
A: Flavor the finished buttercream with extracts, zests, or folded spreads for controlled intensity. Alcohol-based extracts can sometimes affect structure if used in large amounts, so add sparingly.
Conclusion
If you crave a recipe that balances technique with tenderness, this Vegan Italian Meringue Buttercream rewards a slow hand and an attentive heart. For a complementary step‑by‑step perspective you might enjoy a detailed recipe from Addicted to Dates, and for an alternative method and notes on texture, see a helpful how-to from The Little Blog of Vegan.
Baking, after all, is an act of waiting — a patient turning of sugar and air into something quietly perfect.
Vegan Italian Meringue Buttercream
Ingredients
Method
- Pour the chickpea brine into a small saucepan and place on low to medium heat to reduce to half the original amount (aim for 55g).
- In another saucepan, combine 100g of sugar and all the water. Heat until the mixture reaches 116 degrees Celsius (240 degrees Fahrenheit).
- In a clean bowl, whisk the reduced aquafaba with cream of tartar on high for 5-8 minutes until soft peaks form.
- Gradually add the remaining 40g of sugar while whisking until glossy.
- Slowly drizzle the sugar syrup into the aquafaba mixture while whisking, and continue until the mixture cools.
- Add the dairy-free butter gradually, whisking until thick and fully incorporated.
- Finally, add icing sugar and any desired flavor additions, continuing to whisk for another 2 minutes.