Perfectly pipeable Vegan Italian Meringue Buttercream
This light and fluffy “not too sweet” vegan Italian meringue buttercream will quickly become your favorite frosting to pipe on cupcakes or to decorate cakes with.
Course Dessert
Cuisine French, Italian
Keyword buttercream, frosting
Prep Time 30minutes
Cook Time 10minutes
Total Time 40minutes
Servings 1kg of buttercream
Ingredients
Sugar syrup
300gwhite granulated sugar(1 ½ cup)
125gwater(½ cup)
Italian meringue buttercream
135gaquafaba*, or Versawhip (see notes) (½ cup)
454gunsalted vegan butter, room temperature (2 cups or 1 pound)
5gvanilla extract(1 teaspoon)
Instructions
Sugar syrup
Place the sugar and water into a saucepan and cook on medium heat until your reach a temperature between 240°F and 250°F (116°C and 121°C). Do not stir the sugar syrup while it is cooking and whip down the side of the saucepan with a wet heat resistant brush if you see some sugar crystals forming.
Italian meringue
While the syrup is cooking, start whipping the aquafaba (or Versawhip mixture) with an electric mixer on high. Whip until you reach a firm but light peak that stands straight up when you flip the whisk over. If the syrup is not ready yet, lower your mixer to the lowest setting and continue to whip until the syrup is ready.
With your mixer on the lowest setting, pour the hot sugar syrup in a very slow stream directly on the meringue, making sure not to hit the bowl or the whisk. Once the syrup is completely added, the meringue will look a bit soupy.
Increase the speed to high and whisk for an additional 10 minutes, or until the meringue is very stiff and glossy. The meringue should be climbing up the whisk. If the meringue still feels warm to the touch, leave it to whip on low speed until it reaches room temperature.
Italian meringue buttercream
Cut the room temperature butter into 1-inch (2.5 cm) cubes. Add them one at a time into the Italian meringue, waiting for the previous cube to be completely incorporated before adding the next one. Add the vanilla extract.
Increase the speed of the mixer to high and whip for a minimum of 10 minutes, or until the buttercream is bright white and fluffy.
Switch to the paddle attachment and beat the buttercream on low for 1 to 2 minutes to remove any large air bubbles. Use according to your recipe or store for a later time. Enjoy!
Notes
Aquafaba: If your aquafaba feels thin, reduce it by a third to a half on low heat until it feels slightly slimy before using it.Aquafaba substitution: You can replace the aquafaba with 2.7 g (1½ teaspoon) of Versawhip 600K mixed with 135 g (½ cup + 2 teaspoons) of water.