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More commonly known in my bakery as the adult buttercream
Aquafaba Swiss Meringue Buttercream is so silky and smooth with just the right amount of sweetness!
Made from the whipped up water from a can of chickpeas also known as aquafaba
You can magically mimic the egg white meringue from our past lives!
Due to it’s composition of carbohydrates and a good amount of protein that has leached from the beans into the water during cooking
Aquafaba is a magical ingredient that makes a beautiful silky smooth Swiss meringue buttercream!
Notes for Success:
I rarely use shortening anymore and simply replace that quantity listed below with more vegan butter
My preference for vegan butter is Earth Balance since it has the lowest moisture content of all the vegan butters. *not sponsored
Low moisture content in your vegan butter is the key to success in any buttercream recipe
If you have ever experienced a curdled “broken” buttercream this is from the off balance of moisture in the recipe causing the emulsion to become over-saturated and thus curdled.
Be sure to click through to see how to save a failed buttercream!
If you are boiling your own beans instead of using canned, first rinse them well, then soak 2 cups of beans in 4-5 cups of filtered water for at least 12 hours preferably overnight.
Then the next day you will drain the soaking water, rinse the beans well and replace with clean fresh water for the boiling process.
Another 4 cups of fresh filtered water to the rehydrated beans gets cooked through to fork tender (about 35-45 minutes)
You will get about 2-3 cups of magical bean water that we used to throw down the sink!
Reserve that golden aquafaba and cool it to room temperature, then store it for up to 1 week in the refrigerator or up to 2 months in the freezer.
If the chick pea water seems too thin just keep boiling it and it will reduce down and thicken more.
The more concentrated the AF is to start the firmer and stronger your meringue will be.
CLICK HERE FOR THE FULL YOUTUBE VIDEO STEP BY STEP TUTORIAL
Let’s Talk About Vegan Butter
Low moisture content is the key to success in any buttercream recipe!
I am partial to Earth Balance vegan butter *not sponsored
Although It is quite pricey at close to $5 per pound, it is the most stable in buttercream recipes since it has the lowest moisture content of all the vegan butters
Earth Balance will also firm up upon refrigeration which is the one thing that other vegan butters typically will not do!
That said I do use cheaper vegan butter when I cannot find or afford the Earth Balance brand.
So just be sure to do some trials and errors until you find the vegan butter that has the lowest moisture content, unfortunately this is not something that is listed on a label!
The addition of butter flavor is optional but because vegan butter is usually tasteless, I find the addition to be essential!
If you do use it, do so sparingly as it can give an off taste if you use too much.
I find the Olive Nation brand to be the best, and they offer a 20% discount on anything you order!
Use Discount Code GVB20 at checkout
Since the development of this recipe back in 2015 I have now been leaving out the shortening altogether
Simply by replacing it with more vegan butter!
Shortening does nothing more than stabilize the buttercream for cakes that are to be displayed in hot climates or transporting long distances
And since I do not do this anymore, I find the all vegan butter version to be just great!
If you do need to use shortening be sure to use a Hi Ratio Cake Shortening like Sweetex brand is the best
For more vegan buttercream recipes click the links below!
- Chocolate Buttercream
- Mocha Buttercream
- Italian Meringue Buttercream
Chocolate Buttercream Recipe
Vegan Buttercream Recipe ~ Mocha Buttercream
Aquafaba Italian Meringue Buttercream Recipe
Prep Time30 minutes
Total Time30 minutes
Ingredients
- Aquafaba Liquid 1 ½ cup (360ml)
- Granulated Sugar ½ cup (100g)
- Vanilla Extract 2 teaspoons (10ml)
- Butter Extract 1 teaspoon (5ml)
- Confectioners Sugar 2 cups (240g)
- Cream of Tartar ½ teaspoon *optional
- Vegan Butter 4 sticks (2 cups) (454g)
Instructions
- First reduce the aquafaba in a sauce pot by bringing to a full boil then reduce heat and simmer for about 15-30 minutes until reduced to 3/4 cup or 1 cup
- Add the sugar to dissolve then cool to about 100°F
- Transfer to a stand mixer bowl with the balloon whip attachment and add the cream of tartar
- A hand beater will work but it will take a very long time and some have reported burning out their hand mixer motor!
- Whip on high speed until it is thick and glossy and has firm peaks
- A the sifted confectioners sugar and whip until it is all incorporated
- Add the softened vegan butter about ¼ cup at a time and continue whipping on high speed to a smooth emulsion
- Add the butter extract and the vanilla bean paste or extract last
Notes
Buttercream can be stored for 2 days at room temperature in an airtight container or in the refrigerator for up to 2 weeks.
Bring it to room temperature for several hours then re whip back to smooth consistency
FAQs
Maybe your buttercream was even frozen in advance, but didn't fully thaw. Doesn't matter why—if your Swiss meringue buttercream looks dense and greasy (or even tastes that way), it's simply too cold. If the buttercream is lumpy or curdled, place the bowl over a steaming water bath.
Should aquafaba be cold to whip? ›
Before whipping, your aquafaba should be about the same viscosity as egg whites after they've been lightly whisked, perhaps slightly thinner. Some cans may differ, though, so if your aquafaba is excessively watery, you can reduce the liquid slightly on the stove until it thickens, then let cool before whipping.
Does Swiss meringue buttercream need to be refrigerated? ›
Room Temperature – Swiss Meringue Buttercream is a stable frosting, meaning it will keep well covered at room temperature for 1 to 2 days in a low humidity environment. Refrigerator – cover and refrigerate for up to 5 days. Bring back to room temperature to re-whip before piping.
Why does my Swiss meringue buttercream just taste like butter? ›
But the buttercream should be light and fluffy, not thick and greasy. If yours tastes like you're eating a stick of butter, perhaps your meringue wasn't whipped to stiff peaks before adding butter, or the butter was too cold, in which case it just needs some more whipping. Or you added too much butter.
What happens if you add butter too early to swiss meringue buttercream? ›
Don't Add butter until the meringue is fluffy and has cooled: Wait for the meringue to cool down before adding the butter, you can check by touching the bottom of the bowl. If it still feels warm to the touch it's too early to add the butter. Adding butter to a warm meringue can lead to a soupy consistency.
What buttercream do professional bakers use? ›
Swiss Meringue
Also more simply known as Swiss Buttercream, this buttercream is popular amongst the professionals. It is more difficult and time-consuming to create than American Buttercream, but it's silky smooth and light texture makes it worth the extra effort.
Can you over whisk aquafaba? ›
However, like whipped egg whites and heavy cream, you can over-whip aquafaba. Once stiff peaks have formed, no matter how many minutes it took, stop whipping. Whipping too long can cause them to deflate.
How much aquafaba equals one egg? ›
Three tablespoons of aquafaba is equivalent to about one whole egg, while two tablespoons of aquafaba is equivalent to about one egg white. Keep in mind that a can of chickpeas yields about 1/2 to 3/4 cup of this liquid, so about eight to 12 tablespoons.
Is aquafaba just chickpea water? ›
Aquafaba is mainly made from chickpea water. Because of its clear color, it most closely resembles egg whites. However, aquafaba isn't only made from chickpeas. It can be made of liquid from any legume can or legume cooking process, such as white bean water and lentil water.
Can you over whip Swiss meringue buttercream? ›
Yes. Swiss meringue buttercream can be whipped for too long. This usually happens when the mixture becomes too cool, and it will start to look curdled and greasy. To fix this, simply place the bowl of buttercream over a pot of simmering water for a few seconds at a time, mixing constantly.
I store cakes with Swiss meringue buttercream for up to 2 days at room temperature (unless they have pastry cream fillings or fresh fruit, which need refrigeration). The egg whites are cooked, and the buttercream contains a fair amount of butter and sugar, which is generally safe to store at room temperature.
How to sweeten Swiss meringue buttercream? ›
*Pro tip: If you love the texture and taste of Swiss meringue buttercream but want it a bit sweeter, add ½ -¾ cup of sifted confectioners sugar after the butter is fully mixed in.
What are the disadvantages of Swiss meringue buttercream? ›
The Cons of Swiss Meringue Buttercream:
Special equipment makes the job easier. A candy thermometer, stand mixer, and a double boiler really help. You can break your SMBC by adding too much liquid. Breaking means it turns soupy.
What to do with failed Swiss meringue buttercream? ›
When this happens, I stick it in the fridge for ~20 minutes and bring it back out. Beat the frosting for a few minutes and it should all come back together into a big bowl of magical fluffiness. That is Dulce de Leche Swiss Meringue Buttercream Frosting.
Why is my butter not incorporating into Swiss meringue buttercream? ›
Temperature: If the butter is too cold, it won't incorporate well with the meringue, resulting in curdling. On the other hand, if the butter is too warm, it can cause the buttercream to become too runny.
How do you make Swiss meringue buttercream firmer? ›
If it still seems soupy after about 5 minutes of mixing, try to chill it in the fridge for another 5-10 minutes. Be careful though, you don't want to over-chill it to the point where the butter is a firm solid.
What to do if Swiss meringue won't stiffen? ›
In a KitchenAid mixer, it usually takes about 20-25 minutes to make a good, stiff meringue from start to finish. If you're at the 20-minute mark and the meringue still isn't at stiff peaks, check your temperature. Is it hot and humid in your kitchen? Then a 15-20 minute meringue timeout in the fridge will help!
How do you soften cold Swiss meringue buttercream? ›
I left my Swiss meringue buttercream in my fridge whilst I went out and when I came back, it went a bit stiff, how do I fix this? Just take a wooden spoon and beat it until it is smooth and supple. You'll probably want to leave it at room temperature for a while first, because butter sets when it gets cold.
