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Aquafaba Swiss Buttercream Recipe

Aquafaba Swiss Buttercream Recipe

Be sure to read the Notes for Success section above the recipe!
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Prep Time 30 minutes
Total Time 30 minutes
Servings 6 cups

Ingredients
  

  • 1½ cups Aquafaba Liquid 360ml
  • ½ cup Granulated Sugar 100g
  • 2 teaspoons Vanilla Extract 10ml
  • 1 teaspoon Butter Emulsion 5ml
  • 2 cups Confectioners Sugar 2 cups 240g
  • ½ teaspoon Cream of Tartar
  • 2 cups Vegan Butter 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
  • Add 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

Video

Notes

Be sure to read the Notes for Success section above the recipe!
Storage 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
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