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Aquafaba Italian Meringue Buttercream Recipe

January 6, 2018 By Gretchen 61 Comments

Aquafaba Italian Meringue Buttercream Recipe

They say you are supposed to save the best for last, so here it is!

The best Aquafaba Italian Meringue Buttercream Recipe you will ever meet.

I have to admit I surprised myself with this one. I guess I was skeptical how the hot sugar syrup would work in that whipping aquafaba since aquafaba is notorious for being sensitive to high temperatures.


But not here! It was a dream!

Aquafaba Italian Meringue Buttercream Recipe

You may have heard that Italian Meringue Buttercream really is the best in terms of strength, stability and of course overall taste.

The cooking of a sugar solution to 240°F and then pouring that hit syrup into the whipping meringue makes the most beautiful, glossy, stiff peaked meringue you will ever see.

So I already knew this to be true from my earlier days before I transitioned to vegan.

But since then I have been using my Aquafaba Swiss Meringue Buttercream and my newest AquaFLAXA Swiss Meringue Buttercream (for those sensitive to chickpeas) and when I am feeling super lazy I make my best vegan American Buttercream recipe. All with wonderful results!

I’m not sure what took me so long to get to making this recipe for Italian Buttercream in vegan form though, but I am so glad I finally did!

Introducing the silkiest, smoothest, most pipeable, most stable recipe for buttercream, the Aquafaba Italian Meringue Buttercream will fast become your new favorite!

The sweetness of this one is right on the money, not too sweet but definitely not bland either. I use earth balance buttery sticks and a mix of shortening for added stability and the buttery taste comes right through.

I find that this recipe compared to all the rest has the highest yield too.

Coming in at 6 cups versus the scant 5 cups that the other recipes yield.

This recipe also has less tendency to “break” during mixing due to the ultra stable meringue from that sugar syrup.

Aquafaba Italian Meringue Buttercream Recipe

So I apologize for waiting so long to show you this one, but once you try it, let me just say in advance, you’re very welcome 🙂

And by the way, if all this buttercream talk has you confused as to which one is best for you and your projects? Click here to read about Choosing the Best Buttercream Recipe


5.0 from 2 reviews
Aquafaba Italian Meringue Buttercream Recipe
 
Save Print
You will need an instant read thermometer or a candy thermometer to cook the sugar syrup to 240°F this is very important to get the sugar to the right temperature
Serves: 6 cups
Ingredients
  • Aquafaba or Aquaflaxa 1½ cups (355ml)
  • Granulated Sugar 2 cups (400g)
  • Water ¾ cup (180ml)
  • Cream of Tartar ¼ teaspoon
  • Softened Vegan Butter 3 sticks (336g)
  • Solid Vegetable Shortening ¾ cup (170g)
  • Vanilla Extract 2 teaspoons (10ml)
Instructions
  1. First reduce the 1½ cups of aquafaba by bringing it to a boil then simmering for about 20 minutes until it is to 1 cup volume
  2. Refrigerate until cold
  3. Once the AF is cold you will start whipping it with the cream of tartar on medium to high speed while you cook the sugar syrup at the same time
  4. Combine the water and sugar together in a heavy bottom sauce pot and bring to a boil over high heat.
  5. Attach a candy thermometer and cook to 240°F
  6. It should take about 10 minutes to reach temperature which is approximately the same time it takes to get the AF to stiff peaks.
  7. Slowly pour the hot sugar syrup into the whipping meringue as shown in the video.
  8. Once all the sugar syrup is added continue whipping to cool down the meringue and you can help it cool faster by placing a bowl of ice water under the mixer bowl.
  9. Add the vegan butter and shortening only once the meringue has cooled to below 100°F
  10. Whip smooth then add the vanilla extract
Notes
Buttercream can be stored at room temperture in an airtight container for up to 3 days.

For longer storage keep refrigerated CLICKHERE for how to rewhip a cold buttercream
3.5.3226

For Chocolate Buttercream: Add 4ounces of melted cooled chocolate at the last stage of mixing OR 8 Tbs of Cocoa powder dissolved in 7 Tablespoons of boiling water, be sure to cool the coco paste before adding to the buttercream

For Mocha Buttercream: Half the amounts listed for chocolate buttercream above, but also add 2 Tbs of Instant Coffee Powder dissolved in 3 Tbs boiling water. Cool before adding to the buttercream

 

 

 

Filed Under: All Recipes, Icings and Fillings

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Reader Interactions

Comments

  1. Serife

    January 7, 2018 at 10:58 pm

    Hi Gretchen thank you soo soo much for this recipe. Iam from Germany and we dont have cream of tatar what can I use instead of that?

    Reply
    • Gretchen

      January 7, 2018 at 11:07 pm

      You can leave it out, it won’t make or break the recipe, it just helps to make a stringer more stable meringue

      Reply
    • Kerstin

      September 4, 2018 at 10:47 am

      From Germany, too, I think you can get Cream of Tartar (Weinstein) at a pharmacy!

      Gretchen, another question – could I make a Mango buttercream by adding Mango puree and if so, what would I have to change?
      I just got your book and love it – except more pics would have been great (on the other hand, my husband said “great book, real info, no pics 😉 so I guess it’s in the eye of the beholder 😉 )

      Reply
      • Gretchen

        September 4, 2018 at 2:46 pm

        Hi thank you! I agree with yo u100% about the pics, what a big disappointment to me as well – we eat with our eyes first…. but thankyou anyway!
        Yes to mango puree, HOWEVER anything you add to an already soft buttercream will just make it softer, so the less moisture the better. CLICK HERE FOR MORE
        I do prefer flavor compounds if possible, although they are hard to get for home bakers CLICK HERE for what I am talking about

        Reply
        • Kerstin

          September 7, 2018 at 2:58 pm

          Thank you SO SO much for your ever so patient answers! I’m a huge fan 🙂

          Reply
  2. Jamz

    January 8, 2018 at 11:40 am

    Hi Gretchen, love your recipes and looking forward to your new book. How can i make the chocolate version of this recipe please?

    Reply
    • Gretchen

      January 8, 2018 at 2:22 pm

      Hi Thank you! yes you can! I have an updated post at the bottom of the recipe here for how to make chocolate buttercream

      Reply
  3. lisa

    January 9, 2018 at 3:13 am

    1) would this work with a stand mixer that only has regular style beaters, not a balloon whip?
    2) I find the buttery sticks to be rather salty, how is this recipe’s ratio for saltiness?

    thanks.

    Reply
    • Gretchen

      January 9, 2018 at 5:09 am

      I agree that the Earth Balance is a bit salty and why I dont add salt to my recipes when Im using it (or at least I cut back on it.. I need to remember to add that as a note for those who dont use the EB)
      As for hte beaters, it is really a bonus to have the balloon whip, that being said it is not impossible to do it with the regular beaters, but it will take considerably longer 🙁 Like really long……

      Reply
      • lisa

        January 10, 2018 at 5:42 am

        so then regarding the saltiness, the recipe is okay as is?

        Reply
        • Gretchen

          January 10, 2018 at 11:31 pm

          yes I do not add salt at all so it is good (in my opinion)

          Reply
  4. YOLANDA ROUSE

    January 9, 2018 at 5:06 pm

    I made this recipe during my holiday break. Great great recipe I am not a vegan but have a baking business I am offering vanilla and chocolate vegan cupcakes. This icing is amazing

    Reply
    • Gretchen

      January 9, 2018 at 6:16 pm

      awesome! thankyou!!

      Reply
  5. Linda

    January 9, 2018 at 6:47 pm

    Hi 😃
    I’m going to attempt my first vegan cupcakes for a friend’s wedding. But I was wondering,can this vegan buttercream take colour well?
    Thanks 😃

    Reply
    • Gretchen

      January 9, 2018 at 7:09 pm

      Great! good luck! I have a great cupcakes recipe here
      and yes this will color just fine

      Reply
      • Linda

        January 9, 2018 at 7:40 pm

        Wonderful, thank you 😃

        Reply
  6. Robert

    January 14, 2018 at 11:35 am

    Good one. I am a cottage baker and starting to add vegen to my baking list. Looking forward to more great recipes from you.

    Reply
    • Gretchen

      January 14, 2018 at 8:39 pm

      excellent! thank you! You may be interested in my course coming out early Spring CLICK HERE

      Reply
  7. Frédérique

    January 18, 2018 at 10:28 am

    Hi, I live in France. I am really interested in your recipes that look enchanting ! Could you explain what “shortening” is as I am not sure where I can find that item here (Crisco maybe ?). Also, when you speak of vegan butter, all we can find here is rather soft whereas your vegan butter seems to have the same consistency as traditional butter. Mine is more like margarine. Will it be ok to do the recipe properly ? Thank you for your great blog and for your help.

    Reply
    • Gretchen

      January 18, 2018 at 3:27 pm

      HI! Thank you ! Yes CLICK HERE for more info
      Yes my vegan butter (the Earth Balance brand) is similar to butter, it is the best, however many use margarine (which may have slightly more water content that the EB) but you can use it for sure!

      Reply
  8. Anonymous

    January 20, 2018 at 11:15 pm

    Hi! This is such an amazing recipe and Ii can’t wait to try it! However I don’t really want to use shortening and I don’t have cream of tartar. I saw earlier that the cream of tartar wasn’t required, but can I use more butter instead of shortening? Also I am vegetarian, but not vegan, so can I use regular butter? Thank you so much!

    Reply
    • Gretchen

      January 21, 2018 at 7:59 pm

      Yes you can use all butter in place of the shortning

      Reply
  9. Gemma singh

    March 5, 2018 at 12:19 pm

    Can I make cupcakes with this buttercream to be eaten bout 35 hours later. Will they still be ok ?

    Reply
    • Gretchen

      March 5, 2018 at 4:06 pm

      The cupcakes may be slightly stale but the buttercream will be fine

      Reply
  10. Stephanie

    March 8, 2018 at 5:10 pm

    Hi! I live in Ireland and am making a vegan wedding cake for my cousin this summer.. Do you think cocoa butter would work in place of vegetable shortening? The only similar thing we have here would be shredded vegetable suet which I don’t think would work..or taste very nice!!

    Reply
    • Gretchen

      March 8, 2018 at 5:33 pm

      the problem with cocoa butter or any oil – is that is is OIL, it wont work because the solid shortening is when gives stability to the buttercream
      Click here for more SUBSTITUTIONS

      Reply
    • eleanor pletts

      April 4, 2018 at 7:53 pm

      Stephanie, can you get Trex where you are? That’s 100% vegetable shortening 🙂

      Reply
  11. Naddie

    April 10, 2018 at 10:34 am

    Hi Gretchen- thank you for this recipe.

    I am trying to get ahead for my first three tier cake I will be constructing in a months time. Two questions:

    Can this recipe be frozen? I will be using room temperature (softened not melted) copha as that seems to be the most natural shortening I can find here in Australia, in combination with nuttelex (the one made from coconut oil not palm oil).

    Also I want to turn it into a lemon buttercream. Can I just add zest or limoncello at the end?

    Thank you
    Naddie

    Reply
    • Gretchen

      April 10, 2018 at 2:43 pm

      Hi Naddie, since the Vegan Buttercreams are softer to begin with it is best to add extracts rather than alcohols since you would need much more alcohol than extract to achieve a lemon flavor. I have frozen the buttercream before, just be sure to rewhip it before using again to bring it back to a workable consistency CLICK HERE

      Reply
      • Naddie

        April 15, 2018 at 6:55 am

        Gretchen thank you so much. I have made it today and it’s such a beautiful smooth light but strong buttercream. Shame not to use it straight away. It’s in the freezer now and I will use your method to bring it back to consistency after defrosting. Thanks again.

        Reply
    • Sam

      June 12, 2018 at 11:01 pm

      For anyone from Australia reading this in the future, if you are considering using Copha, I would give it a trial run prior to the big event, as Copha has a peculiar mouth-feel. In this instance, you may get all the required stability from the coconut Nutelex, as coconut oil (unless fully refined) is much more solid at room temperature. Either way, it may be worth the investment of time, to experiment with various combinations until you hit upon the magic ratios, and if all else fails just use ordinary shortening that you can purchase from a cake shop or online if required. Good luck.

      Reply
      • Melissa

        September 30, 2018 at 1:00 am

        I had trouble 😢 lost the beautiful meringue mixture, went half the size. I grated the Copha and used the coconut Nuttlex brand but I think it just melted away, my mixture was to warm 😤 just beat for half an hour and it was basically whipped butter as it set. Looked at wrong side of thermometer. Needs to be below 30 degrees Celsius

        Reply
  12. Jemma Helm

    May 1, 2018 at 3:36 am

    Hi Gretchen. I tried this recipe today however when I added the shortening at the end it turned into tiny little lumps that I just could not whip out. The shortening was definetly at room temp. Do you know why this might have happened or how to fix it? Thanks

    Reply
    • Gretchen

      May 1, 2018 at 3:44 pm

      Hmm, that’s a problem, since it would be hard to whip it out now. You can try to sieve it out, but next time to avoid that I would suggest to whip your shortening first to make sure there are no hidden hard spots (usually shortening is smooth and you dont have to worry about that, but the quality varies by brand and I have experiences hard spots in shortening before, unfortunately you don’t always know it until the end!)

      Reply
  13. ariane

    May 17, 2018 at 8:53 pm

    Hi there!

    Flavor is great and everything seemed fine until I added the vegan butter and vegetable shortening. the consistancy just seems a bit thin and does not hold shape. Is it too late? Can it be saved?

    Reply
    • Gretchen

      May 19, 2018 at 5:09 pm

      CLICK HERE FOR MORE INFO

      Reply
  14. Jessica

    May 22, 2018 at 8:05 am

    Hi Gretchen – love this so much! But wanted to ask which buttercream is best for a wedding cake that’s going to be in a marquee for several hours – it could be warm and sunny (hopefully!) but it could be damp or humid???
    Thanks very much
    Jessica

    Reply
    • Gretchen

      May 22, 2018 at 4:20 pm

      Hi! Thanks, I would say this one is the most stable! CLICK HERE

      Reply
  15. Ilene Ungerleider

    May 31, 2018 at 11:22 pm

    This worked out perfectly for me the first time I made it, but today it failed completely. The Aquafaba deflated when I added the hot sugar and never recovered. I added some homemade vegan butter, but decided not to continue when the mixture got more and more liquid. What did I do wrong? My sugar was the right temperature.

    Reply
    • Gretchen

      June 4, 2018 at 10:54 pm

      Sounds like the AF was not whipped to really stiff glossy peaks? that could be why, also adding the sugar syrup too fast is also a culprit

      Reply
  16. Nicholas

    June 3, 2018 at 6:50 pm

    Have you ever used xanthum gum in any of your aquafaba recipes? It’s supposed to stabilize the meringue really well—I just used it for a lemon meringue pie and it’s kept it set all day.

    Reply
    • Gretchen

      June 4, 2018 at 10:54 pm

      awesome tip!

      Reply
  17. Sal

    June 10, 2018 at 1:17 pm

    I actually cannot eat cane sugar. Any thoughts on using maple sugar, coconut sugar, or maple syrup heated to the proper temperature instead of cane sugar?

    Reply
    • Gretchen

      June 10, 2018 at 4:14 pm

      Yes to Maple syrup. I have not tried the others

      Reply
  18. Sal

    June 16, 2018 at 1:20 am

    Hi Gretchen,
    This worked great until I added the vegan butter and shortening. It just deflated and became soupy. Is it possible that the butter was too warm? Any thoughts?

    Thanks,
    Sal

    Reply
    • Gretchen

      June 19, 2018 at 4:25 pm

      Hi I’m sorry that happened to you I do have a blog post on here called how to save a failed buttercream if you search in the search bar exactly that title you will find it I would link it for you but I’m using my phone to moderate these comments and it is proving to be very difficult thank you and I’m sorry

      Reply
  19. Angela feane

    June 16, 2018 at 10:17 am

    Hi there,was wondering what is the best and most white buttercream to use on a textured finish wedding cake..🤔🤔

    Reply
    • Gretchen

      June 19, 2018 at 4:24 pm

      Hi I would suggest searching for best vegan butter cream recipe here on this blog in the search bar I would link it for you but I’m using my phone and I’m having a hard time moderating these comments from my phone sorry

      Reply
  20. Lindsay

    August 3, 2018 at 4:14 pm

    I reduced for 20 minutes and ended up with only 3/4c. Do I reduce down more to add to it? Do I redo it? This is my first time working with aquafaba so any help is greatly appreciated!

    Reply
    • Gretchen

      August 3, 2018 at 7:13 pm

      Im assuming you made your own aquafaba from dried chickpeas? In which case it would be the liquid after you have cooked the peas and then may need to reduce it down again to get it nice and thick. If I am hearing you correctly it sounds as if you did it right.
      If you have used the canned liquid I have used it straight out of the can with no trouble, it whips up really great.

      Reply
  21. Laura

    September 5, 2018 at 4:03 pm

    Hi, am wondering how I could make a peanut butter version of this italian meringue buttercream? I’ve tried it once before by just adding peanut butter to it but it made it waaay softer and wasn’t the best for piping or anything. Would I need to replace some of the vegan butter in the recipe for peanut butter instead? Thanks 🙂

    Reply
    • Gretchen

      September 5, 2018 at 10:15 pm

      yes anything you add to buttercream often just makes it softer CLICK HERE FOR MORE
      In my NON vegan days I found that Peanut butter & chocolate additions would help stabilize it MORE but for vegan buttercreams it seems that anything you add just makes it softer, so yes to replace some of the butter would be a great idea,
      However I do find my American Buttercream recipe the BEST for most applications

      Reply
  22. Emma Loberg

    September 7, 2018 at 3:55 am

    Hi. I love this butter cream… I have read all the comments & watch the how not to flop it video.
    I have made it 5 times, 2 times it worked & 3 times it did not work & flopped & was not able to be recovered. So I had some questions as I thought I went exactly to the recipe every time. I am using a Bosch bread machine mixer with the egg beater attachments. The first time I made it, I beat the aquafaba on the highest speed for 10 minutes like recipe says & I thought they were stiff & shiny enough…. it flopped when I added the sugar water & yes I added the sugar water VERY slowly… So time number 2, I beat the AF for about 20 min …. it worked like a charm & was amazing… number 3, beat the AF for 20 min & it worked like a charm.. & now the last 2x it has flopped when I added the oils. I am using spectrum palm oil vegetable shortening & vegan butter. I have used the exact same ingredients every time. When I add the oil I read that some added it too fast, so I add the butters/shortening 1/2 -1 tsp at a time on the highest speed & each little gloop is added 10 seconds apart. I am very careful to add room temperature oils & the temp of the AF was 99F the 2nd flop & 96F the 3rd flop. … I am a wee bit frustrated as all those ingredients can be $$$$… don’t worry I didn’t throw flops out… added stuff & made cakes from the liquid…. but I do not know what I am doing wrong!!! Today, when it flopped again.. I whipped the AF for 20 min, extra glossy & stiff… VERY slowly added the sugar water, & yes it loses a bit of volume, ( is that normal???) … & then whip till cool with cold packs on outside of bowl….. & it was lovely & glossy & light… I added the soft palm oil shortening.. & by the 5th or 6th little 1/2 tsp glops added 10-15 seconds apart, whamo , it flops & becomes water & I have tried to whip & whip & whip, heating it up, cooling it down… nothing… I am just whipping like water… Do you have any pointers for me???

    Reply
    • Gretchen

      September 7, 2018 at 3:49 pm

      Hi Emma, I think more frustrating than a recipe NEVER working for you is when it works great and then DOESN’T! with no explanation! LOL
      It sounds as though you are very aware of the pitfalls, and you are doing everything RIGHT to make this work out.
      I know the AF can be touchy, but so can regular egg whites with this recipe, Many times the meringue will deflate as soon as you add the fat and you said you also watched the how to save the failed BC…..
      It is normal that the meringue will deflate slightly when adding the sugar, but only slightly. because AF is more sensitive to heat than egg whites, it is going to be more noticeable
      I would suspect the Spectrum shortening, except that you said you did it before with great results, so I would then have to look to the actual AF for the culprit, since from can to can or even if you are making it yourself, there an be subtle differences in strength. I would reccommend to reduce your liquid AF to a higherconcentration next time and also use ½ tsp cream of tartar before whipping

      Reply
  23. kelsey swope

    October 4, 2018 at 7:48 am

    I tried this three times tonight. I’ve made regular IMBC a lot, and i know what to look for/wait for. I know how to fix it… I just respectfully gotta say a few things for any other people who read every comment looking to see if a recipe is worth spending $20 on vegan butter for a vegan wedding cake due SOON, like tomorrow:
    1.) This is not a stable buttercream, and it doesn’t taste good. It will not hold a tiered cake, and i’d honestly be surprised if it held layers.

    That being said, i think it’s a valiant effort at something that should just be left to egg whites and butter. It’s a good mock, but ultimately so unreliable for paying customers. Maybe on cupcakes it’d be fine.
    I think it would be a good final coat buttercream, for looks and a light mouth feel (vs american buttercream on an entire cake). It’s less sweet, but tastes in the end, basically like a saltier version of the fake butter it’s made from.

    The aqua faba whips up beautifully, and takes the hot syrup… but the additional emulsion of vegan butter and shortening combo just kinda sucks.

    Thanks for the recipe though! I enjoyed trying it (theee times)

    Reply
  24. Carolanne

    October 20, 2018 at 3:43 pm

    Hi!!
    If I have already aquaflaxa in my fridge, I just need to measure 1 cup for whipping it?

    Thank youu

    Reply
    • Gretchen

      October 22, 2018 at 1:14 am

      yes correct (sorry for the late reply, I was at a wedding this weekend!)

      Reply
  25. Carolanne

    October 21, 2018 at 3:34 pm

    Hi Gretchen!11
    I want to know if I have already aquaflaxa in the fridge, i must only measure the 1 cup needed? Because you mentionned to reduce it to 1 cup.. 🙂

    Also, I want to try the aquafaba recipe and when I measure the can juice, I have already 1 cup of liquid. So I not need to reduce it?

    Thank you so much
    Carolanne

    Reply
    • Gretchen

      October 22, 2018 at 1:12 am

      HI yes, that’s right. to both questions (some people like to reduce their AF from the can, I think it works fine just as is..it is your option

      Reply
  26. Rajinder Bharaj

    November 28, 2018 at 10:49 pm

    Hi
    I wanted to ask if you were to use aquafaba direct from chickpea cans do you still need to boil it to reduce the volume?

    Reply
    • Gretchen

      November 28, 2018 at 11:11 pm

      I do not reduce straight from the cans, no. If I boil my own, yes I do

      Reply

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