Aquafaba Italian Meringue Buttercream Recipe
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
  • 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 (339g)
  • Solid Vegetable Shortening ¾ cup (170g)
  • Vanilla Extract 2 teaspoons (10ml)
  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
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
Recipe by Gretchen's Vegan Bakery at