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Vegan Italian Meringue Buttercream

A luxurious vegan buttercream that combines aquafaba and dairy-free butter for a silky, stable frosting perfect for various desserts.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 10 servings
Course: Dessert, Frosting
Cuisine: Italian, Vegan
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Meringue
  • 110 g chickpea brine (aquafaba) Reduced to 55g
  • 140 g granulated or caster sugar Split into two parts: 100g for syrup and 40g for meringue
  • 30 ml water Used for making the sugar syrup
  • 1/4 teaspoon cream of tartar Stabilizes the meringue
For the Buttercream
  • 125 g dairy-free butter or vegan shortening Should be at a cool room temperature
  • 25 g icing sugar For sweetness and texture
Flavor Additions (optional)
  • Biscoff spread For a spiced note
  • Vegan Nutella For a nutty flavor
  • Melted chocolate For chocolate flavor

Method
 

Preparation of Aquafaba
  1. 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).
Making Sugar Syrup
  1. In another saucepan, combine 100g of sugar and all the water. Heat until the mixture reaches 116 degrees Celsius (240 degrees Fahrenheit).
Whipping the Meringue
  1. In a clean bowl, whisk the reduced aquafaba with cream of tartar on high for 5-8 minutes until soft peaks form.
  2. Gradually add the remaining 40g of sugar while whisking until glossy.
Combining Ingredients
  1. Slowly drizzle the sugar syrup into the aquafaba mixture while whisking, and continue until the mixture cools.
  2. Add the dairy-free butter gradually, whisking until thick and fully incorporated.
  3. Finally, add icing sugar and any desired flavor additions, continuing to whisk for another 2 minutes.

Notes

Use a clean, grease-free bowl and whisk to ensure aquafaba foams properly. Store in an airtight container in the refrigerator for up to 5 days; bring to room temperature and re-whip before using. For long-term storage, freeze portions for up to one month.