The best Vegan Aquafaba Italian Meringue Buttercream Recipe you will ever try!
You may have heard that Italian Meringue Buttercream is the best in terms of strength, stability and taste.
Cooking a sugar solution to 240°F and then pouring that hot syrup into the whipping meringue makes the most beautiful, glossy, stiff peaked meringue buttercream you will ever see.
The sweetness of this one is perfect since many people complain that buttercream is always way too sweet!
And for the minority that complain it is not sweet enough so if that is you, just add more confectioner sugar!
Most recipes made with aquafaba meringue have a tendency to “break” or “curdle”
But this recipe less so, due to the ultra stable meringue from that sugar syrup.
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
Notes for Success:
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
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.
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.
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.
Use Discount Code GVB20 at checkout
Since the development of this recipe back in 2017 I have recently 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 though be sure to use a Hi Ratio Cake Shortening like Sweetex brand is the best
For more buttercream recipes click the links below!
- Aquafaba 1½ cups (355ml)
- Granulated Sugar 1 cups (200g)
- Water 1/3 cup (60ml)
- Cream of Tartar ½ teaspoon
- Softened Vegan Butter 4 sticks (454g)
- Confectioners Sugar 2 Cups (240g)
- Vanilla Extract 2 teaspoons (10ml)
- Butter Extract 1 teaspoon (5ml)
- First reduce the 1½ cups of aquafaba down by bringing it to a boil then simmering for about 20 minutes until it is to 3/4 cup - 1 cup volume
- Refrigerate until cold and gelatinous
- 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
- Combine the water and sugar together in a heavy bottom sauce pot and bring to a boil over high heat.
- Once it boils do not stir or agitate the pot
- Attach a candy thermometer and cook to 240°F
- It should take about 10-15 minutes to reach temperature which is approximately the same time it takes to get the AF to stiff peaks.
- Slowly pour the hot sugar syrup into the whipping meringue as shown in the video.
- 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.
- Add the sifted confectioner sugar and whip smooth
- Add the vegan butter only once the meringue has cooled to below 100°F
- Whip smooth then add the vanilla & butter extracts
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