Vegan Swiss Meringue Buttercream Frosting
Vegan Swiss Meringue Buttercream Frosting! No need to cook sugar and eggs for this creamy, thick and irresistible frosting. It whips up like magic before your eyes, thanks to a secret ingredient!
Servings: 12 servings
- 1/2 cup (1 stick) vegan butter, slightly softened to room temperature*
- 2 cups powdered sugar + more as needed
- 1 teaspoon pure vanilla extract
- 4 tablespoons aquafaba (liquid from a can of chickpeas)
- Optional: vegan friendly food coloring, if desired
Add the vegan butter to a large bowl of a stand mixer with the whisk attachment (or you can use an electric hand mixer.) Beat the butter until creamy and smooth.
Add the powdered sugar, 1/2 cup at a time so it doesn't jump out of the bowl, until all the powdered sugar is mixed in.
Now add the vanilla and aquafaba to the bowl, and beat on medium-high speed for 5 minutes. Don't cut the time short, it really does take that long to get perfectly creamy and silky smooth. If after 5 minutes the frosting is not thick enough, add more powdered sugar, 1/2 cup at a time, until the frosting is thick, fluffy and creamy.
If adding color, mix in just a few drops of vegan friendly gel food coloring, or more until you have your desired color.
Use Swiss Meringue Buttercream to frost cupcakes, cakes or in between cookies. The recipe makes enough for about 12 cupcakes or a double layer cake.
Vegan butter: Don't let your butter get too soft or at all melted, or the frosting will be too soft for piping. It should be just barely softened. If you leave the stick at room temperature for 20 minutes or so, that will be perfect. Vegan butter tends to be softer and less stable than dairy butter. I like Country Crock brand best for frosting, but Earth Balance and Melt both work great for me as well.
Sugar free: To make a sugar free frosting, use a sugar free powdered sugar. Lakanto has a monk fruit sweetened powdered sugar, and there is also Swerve and other brands.
You don't need to first whip the aquafaba. Literally drain a can of chickpeas and use 4 tablespoons of the liquid. It fluffs up as it mixes.
Chocolate version: Add 4 ounces vegan chocolate, melted and cooled, when you add the vanilla and aquafaba.
Serving: 1of 12 servings | Calories: 149kcal | Carbohydrates: 20g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 65mg | Potassium: 3mg | Sugar: 20g | Calcium: 1mg | Iron: 1mg