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Best recipe for Aquafaba Swiss Buttercream is here.
For a while I got lazy and started making my Vegan American style buttercream because, well… it’s just easy and tastes so darned good.
Then recently I made a classic Opera Cake and let’s be real, a cake like that needs something a bit more decadent.
So, of course, I opted for this Aquafaba Swiss Buttercream Recipe.
Holy WOW! I can’t believe I was missing this for so long!
Shame on me for being so lazy! Now don’t get me wrong there is a time and place for everything and that American buttercream is nothing short of a dream in more ways than one.
But let me tell you, if the American Buttercream is a dream, THIS AF Swiss Buttercream is HEAVEN!
Light, silky, sensual, not too sweet, a dream to ice and pipe… just pure heaven!
Should I go on? Or do you just want to try it for yourself?
Yeah, that’s what I thought 😉
Here you go. You’re welcome 🙂
- Canned Chick Peas* 2- 15ounce cans for 1¾ cups bean water
- Granulated Sugar 1 cup
- Vanilla Extract 2 teaspoons
- Confectioners Sugar 1 cup
- Cream of Tartar ½ tsp
- Vegan Butter 3 sticks (1½ cups) (339g)
- Hi Ratio Solid Vegetable shortening 1 cup (226g)
- Combine the sugar with the chickpea water in a saucepot and bring to a full boil.
- Boil for 5 minutes then transfer to a mixer bowl to cool completely
- With the whip attachment of the kitchen aid (a hand beater will work but it will take a very long time) whip the aquafaba on high speed until it is thick and glossy and has firm peaks
- Combine the cream of tartar with 2 Tbs of confectioners sugar and then add that to the whipped, firm peaked meringue, continue whipping and add the remaining confectioners sugar
- Add the shortening and softened vegan butte and continue whipping on high speed to a smooth emulsion
- Add vanilla last
Bring it to room temperature for several hours then re whip back to smooth consistency
If you are boiling your own beans instead of using canned: 2 cups of beans to 6 cups of water.
First rinse them well, then soak them (2 cups beans : 6 cups water) 12 hours or overnight.
Then the next day you will boil the soaking liquid and reduce it down to about half the amount you started with. It should get thick and resemble the same liquid that is in the cans. When that boiled AF liquid gets cold it actually gets gelatinous too! (If it seems too thin just keep boiling it)
For another look at making Aquafaba Swiss Meringue Buttercream and what could go wrong (and often does!) Click here for How to Save a Failed Buttercream!
UPDATE! I have since made another buttercream recipe for those with a sensitivity to Chickpeas. Its made with flax seeds and the result is almost identical, actually BETTER!
I couldn’t access (or see) the links to find out how to re-whip the buttercream after refrigeration…
Thank you for letting me know here it is CLICK HERE
So If I wanted to replace the sugar, could I use monk fruit sweetener or stevia and still get good results?
Yes definitely!!
Fantastic! I can’t wait to make it!! Are you on Instagram? The vegan/vegetarian community there is awesome.
yes thankyou! Gretchens_Bakery on instagram
Amazing, amazing, amazing. What a wonderful treat for a longtime vegan like me. Did some cupcakes for a wedding with this on top and they got devoured! It was really hot in the event space, but the piping held up well.
What kind of vegan butter do you use? Earth Balance seemed a little salty.
Great! Yes I agree that earth balance is salty, so definitely use unsalted beans or boil your own from dry beans
I sometimes use an unsalted margarine which is cheaper too (but less healthy 🙁
Cool! Will try that. I just cooked a huge batch of chickpeas and froze the bean juice!
Do you have to use chick peas or could you use others like cannellini beans? Thanks!
yes you can use other beans for sure
Can you make this with all butter? I am not vegan, just trying to make an egg-free frosting. Thank you!
yes
I am so excited to make this – I thought I had to kiss my Swiss buttercream goodbye for vegan cakes. I feel like Earth Balance is really salty. Have you ever substituted refined coconut oil in place of the vegan butter? I am having a hard time finding unsalted margarine. Thanks!
Yes I agree that the earth balance is salty (Ive actually emailed them to ask them to make an unsalted version! No reply though 🙁 maybe if we all start emailing them, they wil hear us??
But, Ive used my own homemade butter (made form coconut oil ) with good results, just not straight up coconut oil.
Would you share your homemade butter with coconut oil? I am very sensitive to all additives and flavors and I cant find a proper commercial butter replacement. Thank you
Miyoko’s creamery makes an amazing vegan butter.
agree
Gretchen, I live in PR, does this buttercream is recommended for humid climate? Thank you
By using the shortening in the recipe it will help to stabilize for hotter humid climates, so yes
Is it a lot harder to get the Aquafina aerated if you use a hand mixer rather than a stand mixer?
yes unfortunately
Thanks for the great recipe! I’m using Spectrum organic shortening. I’m not sure if it’s considered hi ratio or not. Do you think it will work fine? Sometimes I have the problem of the frosting separating when I’m working with it and spreading it on the cake—I’m not sure if it’s because of temperature, my shortening, or perhaps because I use about half a cup of sugar less. I’d love your feedback! And also recommendations on how you might flavor this buttercream. Thanks!
Hi, I have used the Spectrum as well and I don’t love it, it’s very soft and leaves an unstable icing. Sadly I’ve resorted back to Crisco for some projects as many people have told me since Sweetex changed their formula (due to new FDA regulations to get trans fats out of food) it it disastrous.
CLICK HERE for creating your own buttercream flavors
Thanks for your response! Such a bummer about spectrum! I just bought a bunch in bulk. Hopefully I can figure out a way to make it work!
Love this recipe!!!!!! Your regular SMBC is my all time favorite Buttercream…but this one is so great! Especially since my wife has recently switched to a vegan diet! I made a batch today and had my inlaws try it, they had no idea it was a vegan recipe, and they LOVED it!! Thank you for sharing such an awesome recipe!
I’m trying to make a 6 inched layered cake and wondering what kind of buttercream (swiss, italian, american) would be best for this purpose? I’d be filling the cake with it aswell as covering it in buttercream. anything you’d suggest? Thankyou your recipes are amazing!! 🙂 xx
Hi Thanks! CLICK HERE to decide!
Hello, I have a quick question: would this recipe cover a 3 layer, 9 inch cake? Thank you!
yes!
Thank you for this recipe! Do you know if I can use agave as the sweetener instead?
I haven’t tried that but I don’t see why not!
Gretchen, I’m going to try to frost mini cupcakes(with your vanilla cake recipe). Will this icing stay up in fridge and not deflate after I frost them? What about at room temp? Thanks!
yes will be fine both ways (at room temperature it is a bit more unstable, but a day would be fine!)
Can I leave out the cream of tartar. I forgot to get some and have my daughter’s cake to ice before I head to work?
yes
Hi! It’s my first time making buttercream and many people told me your recipe is the best so here I am!
I’m making a vegan chocolate cake for my kids’ birthday so I was wondering if I could add some cocoa powder or melted chocolate to this recipe and make a vegan chocolate swiss buttercream. What do you suggest? Maybe 3 tablespoons of sifted cocoa powder would do the trick?
Hi Great! thanks!! yes I usually add melted cooled ganache to make chocolate buttercream (less chance of getting chocolate chip buttercream from adding straight chocolate! and I always have ganache on hand or so it seems so for me it is just easiest) But all will work. Be sure the chocolate is super cool before adding, OR if you go with the cocoa powder I often make it into a paste for that same reason (I don’t like grainy chocolate buttercream) so by adding hot water to the cocoa powder and mix to a paste (similar to the consistency of melted chocolate) you are good to go, just be sure to also cool that to cold before adding.
The cocoa paste version is a good idea because it does not introduce more sugar and the recipe has already got enough sugar!
¼ cup cocoa : 6Tbs hot water is a good ratio
The perk of using chocolate is that chocolate when colder/set is super stable so it aids in making the buttercream a bit stronger rather than softer, because anytime we add soft ingredients to buttercream it just makes it softer and harder to pipe
CLICK HERE FOR MORE INFO
If we’re adding agar to this recipe, should we add it based on the preboil volume or measure then add after the 5 minute boil? 1/2c to 1/2tsp
after the boil
Made this for the first time today, turned out great! So many possibilities with this frosting. I see it keeps for two weeks in the refrigerator but can it be frozen as well, to be thawed and re-whipped later?
Yes CLICK HERE FOR MORE
I appreciate the quick reply, Gretchen. One other question. I used Nutiva brand shortening and it seemed to work well but I haven’t tried this recipe with Spectrum (the other option at the store) or any other brand. Have you personally ever used Nutiva Shortening and if so, do you have an opinion on how well it works in this recipe?
I’ve only used Spectrum, it’s soft.. in my opinion, not great at all and the reason we shortening in the first place is for stability. I have resorted back to Crisco 🙁
Hey Gretchen, I made this buttercream and I have a question about the flavor. The texture of the frosting is really good but it doesn’t really taste like anything except it has a weird aftertaste. Is it supposed to taste like this since it’s made from aquafaba?
Some people are sensitive to the chickpea water. I am not, and find that once all the other ingredients are in I can never taste anything “beany”.
I’m not sure if that is the “weird” you taste though? I do prefer to use Earth Balance vegan butter as it does have the best taste.
HI Gretchen, my son is allergic to eggs, milk, peanuts. I have made traditional swissmeringue buttercream before he was born, but now I need a vegan alternative/\.
Thanks for this recipe! I can’t wait to try it! Would it be possible if I soaked my own dried chickpeas and boil down that water? And if possible, what is the ratio of beans to water and how long would I need to soak and boil off the water you think?
Hi! yes great you will love this recipe!!
And yes to soaking your own beans for sure! First rinse them well, then soak them (2 cups beans : 6 cups water) 12 hours or overnight.
Then the next day you will boil the soaking liquid and reduce it down to about half the amount you started with. It should get thick and resemble the same liquid that is in the cans. When that boiled AF liquid gets cold it actually gets gelatinous too! (If it seems too thin just keep boiling it)
Hi
Can you add flavour to this buttercream like rhubarb as you can with traditional Swiss meringue buttercream?
yes, CLICK HERE FOR MORE