More commonly known in my bakery as the adult buttercream
Aquafaba Swiss Meringue Buttercream is so silky and smooth with just the right amount of sweetness!
Made from the whipped up water from a can of chickpeas also known as aquafaba
Magically mimic the egg white meringue from our past lives!
Due to it’s composition of carbohydrates and a good amount of protein
Aquafaba is a magical ingredient that makes a beautiful silky smooth Swiss meringue buttercream!
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Notes for Success
Unfortunately the high power action of the balloon whip attachment on a stand mixer is best way to achieve the perfect Meringue
Hand beaters have been used but not without double the time (sometimes up to 40 minutes of whipping!) not to mention an almost burned out motor!
Let’s Talk About Vegan Butter
Low moisture content in your vegan butter is the key to success in any buttercream recipe!
Sadly this is not listed on the package so be sure to do some trials and errors until you find the vegan butter that has the lowest moisture content
If you have ever experienced a curdled “broken” buttercream this is caused by too much moisture
Causing the emulsion to become over-saturated and thus curdled.
Be sure to click through to see how to save a failed buttercream!
CHICKPEAS AND AQUAFABA
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.
The next day you will drain the soaking water, rinse the beans well and replace with clean fresh water for the boiling process.
Another 3 cups of fresh filtered water to the rehydrated beans gets cooked through to fork tender (about 35-45 minutes)
Yielding 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
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.
All canned chickpeas vary from brand to brand but I find that most canned will give about 3/4 cup of liquid aquafaba
SHORTENING
Since the development of this recipe back in 2015 I have now been leaving out the shortening altogether
Shortening does nothing more than stabilize the buttercream for cakes that are to be displayed in hot climates or transporting long distances
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 be sure to use a Hi Ratio Cake Shortening like Sweetex brand is the best
And you will replace up to half the amount of the butter listed in the recipe
Adjust it according to your own taste though, whatever you take out in butter you will replace with shortening.
The original recipe used 1 cup shortening & 1 cup vegan butter
Lastly, Butter Extract is not essential but I do find that it really adds a boost of great flavor to the final buttercream!
Use it sparingly as it can give an off taste if you use too much.
CLICK HERE FOR THE FULL YOUTUBE VIDEO STEP BY STEP TUTORIAL
Check out all the other recipes for Vegan Buttercream if this one is not the one for you!
Aquafaba Swiss Buttercream Recipe
Ingredients
- Aquafaba Liquid 1 ½ cup (360ml)
- Granulated Sugar ½ cup (100g)
- Vanilla Extract 2 teaspoons (10ml)
- Butter Extract 1 teaspoon (5ml) *see notes for success
- Confectioners Sugar 2 cups (240g)
- Cream of Tartar ½ teaspoon *optional
- Vegan Butter 4 sticks (2 cups) (454g) *see notes for success section about shortening
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
Notes
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
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
Do you have to use cream of tartar because you didn’t mention in your youtube video?
Don’t worry. I just realized that you made a new video
Hi there, can we make just half of this recipe?
Thanks
Hi! Can we color this aquafaba smbc? I’m doing it right now and it all got separated. I’m trying to rewhip it since long time. I used some after making it, but after adding red color, I microwaved it and kept it in refrigerator to deepen the color. I saw so many videos of colouring the smbc this way to achieve deep colors. But after rewhipping it , curdling happened. I don’t understand what to do now? Cake is due tomorrow:(
Hi, Yes you can color the buttercream, gel paste colors work the best and to get a deep red it is always best to color it the DAY BEFORE as it will intensify as it sits.
CLICK HERE for HOW TO RE-WHIP & Save the bUttercream
Is there a way that only Granulated sugar can be used for this?
Yes! Many people leave out the confectioners sugar altogether for a less sweet buttercream, however it will also be slightly less stable
Hello Gretchen, follow ur ummy beautiful recipes and waiting them always, pls can u tell me what power blender for aquafaba do u have, how many W?
Mine is 1000W and I can’t reach such consistancy like urs
That should be totally fine since the smallest model kitchen aid mixer is just 325W
I recently did a Stand Mixer review for VivoHome which was a very small mixer that had 1/3 the power of my kitchen aid & it whipped the aquafaba just fine, so I really don’t think it is your mixer.
Perhaps your bean water is too thin?
Do you boil your own? I find it is harder to achieve firm peaks with home made boiled bean water unless it is super concentrated and thick! gelatinous
Try a pinch of cream of tartar if you can get it, this helps stability
hi Gretchen!
thank you so much for this recipe! do you have any recommendations for turning this into a chocolate swiss buttercream? I’ve put melted chocolate into aquafaba mousse and cocoa powder into chocolate buttercream, so I don’t know which might be better for a marrying of the two. I love your videos and recipes, I appreciate you taking such a technical approach and explaining everything in such detail.
Alexandra
Great thank you & YES! CLICK HERE
Thank you for this recipe. My little grand daughter is allergic to eggs, dairy, and soy. With this recipe I can bake a cake with delicious icing.
I know some of Duncan Hines canned frostings are vegan, but they don’t have that luscious buttercream taste.
My frosting curdled a bit when I started whipping in the butter, but adding a TBS at a time it smoothed out.
Thank you again. Even the “everything vegan tastes horrible” husband loved it.
YAY! Awesome!!
Thank you for the recipe! I’m intending to ice a birthday cake. Once iced using this buttercream will the structure hold on the cake for the next 24-48 hours or will it flop?
It is best top keep the cake refrigerated until about an hour or two before serving! It will stay firm & stable in the refrigerator for over a week!
Hi I have an egg allergy and I tried this today, it whipped up beautifully The texture was spot on but it tasted very buttery. Maybe because I used regular salted butter sticks ? Did I do something wrong you think, is it supposed to be that buttery? It really was almost like I was eating butter. 🙁
Hey great! I’m glad you had success as many people DO NOT! Great job!
Is this your fist “swiss bc?” If so, many people are shocked that “butter”cream tastes like butter LOL
They are so used to that American style buttercream which is mostly sugar and shortening. So it could just be that you are not used to a true Swiss Meringue Buttercream?
Hello gretchen! Any suggestions on the conversion for powdered aquafaba for this recipe!?
Hey there, I have only used powder AF once and it was many years ago. I imagine there must be a conversion on the jar/box?
Hi Gretchen,
My chickpea water is salted since I am using the cheap kind lol from coles. So will I need to use unsalted butter. Also can I use Copra vegetable fat solid.
Thanks for your time.
Hi there, yes I have been told that using copha is OK, however I have never used that. I have been now leaving out the shortening altogether and just using all vegan butter- that may be better for you since I have also heard that using Copha can be a nightmare.
The reason we use unsalted is because you just never know how much salt they put into the butter, but if you use salted just leave out the salt in the recipe
Thanks for your fast reply so can I just use vegan butter instead of shorting although or will I have to add more butter? Thanks soo much
Yes exactly replace the shortening amount with more vegan butter
Sorry I have so many questions it’s just I am a beginner and 11 years lol.so do I add 566g of butter or less.also what is the difference between vegan and non vegan butter?
Thank you!
Hi Ally 🙂
Yes, if you want to replace the shortening with butter just add them together!
So it originally calls for: Vegan Butter 3 sticks (1½ cups) (339g), and, Hi Ratio Solid Vegetable shortening 1 cup (226g). Therefore, we would want 1.5 Cups (339g) + 1 Cup (226g), = 2.5 Cups butter (565 grams) total!
Vegan butter is different than typical butter because vegan products are free from animal substances. Typical butter is made from mother cows breastmilk. Vegan butter is just made from different plant oils, like sunflower or soybeans.
Try to find a vegan butter that is high-fat content! I like Country Crock or Earth Balance, but there are many brands.
I hope this helps. 😀
Hi Gretchen,
When I whip my aquafaba it turns into a foamy soup should I keep whipping or give up at this point. I am using a hand mixer. Thanks
A hand held mixer is VERY DIFFICULT to get a strong whipped AF. Some have done it, others have burned out their blenders.
The high speed power with the balloon whip attachment is sadly the most effective way to get there
Hi Alesha and Gretchen!
I just made this recipe with a hand mixer, and it took foreverrrr to form peaks…it eventually did form them though! It did feel like it was never going to come together and it took about 20 mins of just whipping before I even added the fats. I also used the whisk attachment. Hopefully that helps give someone reading a better idea of what it is like to work with the hand mixer 🙂
Ashley
Hi Gretchen,
Isit possible to over whip your aquafaba?
If it has separated and looks curdled than yes, but it would take alot to overwhip it, I have not had that happen to me
Hi hun
I’m looking for the original recipe Of the Swiss meringue buttercream from you you tube video from when you were crumb boss it was my favorite lol and now I can’t find it any where on the site it was the egg whites , sugar , butter , shortening and vanilla. I just don’t know the measurements please please tell me the measurements it was for about 5 pounds worth thank you I appreciate you
Is this the best buttercream to make smooth sides on a cake?
Yes! I is is very silky smooth, however the trick to smooth sides when working with ANY buttercream recipe is a warm spatula ~ I show I visual in my video CLICK HERE Skip to 7:40 in the video
Hi Gretchen – have you experimented with adding agar agar or cornstarch to stabilize for hot humid weather? I really like these lighter buttercreams but summers are killer in the South!! Thanks
Hi Tiffany I have not done it with Buttercream, however I don’t see why you couldn’t use my Whipped Cream Stabilizer for this recipe! I think it would work out! Be sure to read all the notes & watch the video attached to that post though for adding agar solution to the cream recipe!
Hi Gretchen
Thank you for this wonderful recipe! Can I add flavors by a caramel sauce or fruit preserve to the Swiss meringue will it still be stable?
Hey there Great! & You’re welcome! CLICK HERE for all about adding flavors to buttercreams!
Hello Gretchen.
This is such an amazing recipe.I used it a lot with shortening,but now because you removed shortening I don’t remember how many grams of butter and shortening I need to add to the mixer.Is it possible for you to give me the old recipe with shortening?
Thank you!
It was always half butter/half shortening
So the total amount of FAT is 454g or 1lb~ you can do half shortening/half butter as per the original recipe or adjust the ratio according to your liking for example 1/4 shortening 3/4 butter etc….
I see butter extract listed as an ingredient but the only butter extract that I know exists is derived from butter (milk). Do you have a vegan brand that you use?
Hey there yes I link to the one I use in the written section of the post~ I try to include Notes for Success & other valuable information in addition to the recipe but many people skip to the recipe and don’t get to see all of that *sad face
Here is the link
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
As soon as I added my butter and shortening it flattened and went to shit 🙁
Yes that is not surprising and very frustrating, did you CLICK THROUGH TO HOW TO SAVE A FAILED BUUTERCREAM?
Hi there,
Quite an interesting recipe. I am a vegetarian, and find the ambc very sweet and grainy. So wanted to try this.
Can we make just half of the recipe? Can this Buttercream be stored in freezer for how long? Also, can we use it to frost fondant cakes?
Thanks.
HI Yes you can halve the recipe- CLICK HERE FOR MORE ABOUT AQUAFABA
CLICK HERE FOR RE-WHIPPING after freezing (store frozen up to 3 months)
Yes to under fondant, I find Earth Balance to be the best butter- it actually gets hard in the refrigerator which is helpful for under fondant cakes
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!
I love this recipe! Before going vegan SMB was my go to. So happy to have found this recipe as all my other attempts at vegan buttercream were just too sweet. My only problem is when I try to add cocoa powder or melted chocolate to the buttercream it separates. I have tried mixing it loner but nothing brings it together. Any tips?
Awesome! But yes- these Aquafaba buttercreams are definitely less stable when adding in other things, CLICK HERE FOR MORE INFO
BUT- I do find that the vegan butter plays key role. The more moisture a butter or margarine has will cause this separation.
I find earth balance to be the best (pricey but the best for this type of thing) and of course the sweetex (shortening) will help
Can I freeze this? I had some
Left over and I’d hate to throw it out!
YES! Click here for more info on re-whipping after freezing
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
Hi Gretchen!
I tried making the vegan smbc but mine ended up being too runny! Is there anything I can do to fix that? The butter I used is the “Miyoko’s Creamery Cultured Vegan Butter” and Crisco shortening.
Hi Suzanne! I’m sorry that happened to you, I have not had luck with homemade vegan butter in buttercream recipes, nor did I have success with Miyoko’s brand either.
I only use Earth Balance and when I am being super cheap I use Fleishmann’s margarine. I’ve even left out the shortening at this point (since Crisco is kinda yuckk…) But if you need super stability definitely use the shortening, since the ALL vegan butter version will be softer
Ohh homemade vegan butter … a woman after my own heart. Have you posted the recipe? If not could you – for a pretty please with a cherry on top.
I also asked them to create an unsalted butter stick 😂 They just sent me coupons to get free products but didn’t mention anything about an unsalted line.
I saw that someone else posted about adding flavors to this recipe. The link you posted didn’t work for me. Do you have any advice on flavoring this frosting—chocolate or mocha or something.
LOL
Yes CLICK HERE FOR MORE
But chocolate is easy by just adding cocoa powder, and mocha is coffee granules dissolved in water and then added to the choco BC (*I just “eye” everything to taste)
Whole Foods sells unsalted Earth Balance sticks
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!
Would this buttercream be ok under fondant?
yes
Can you taste the beans in the frosting at all? Need to make it for my kids birthday, she’s allergic to eggs but don’t want to serve bean tasting cake!
I do not, but some people have said they do, I guess it depends if you are sensitive to beans in the first place?
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
What recipe for the ganache and how much should be added to make this a chocolate version please? x
CLICK HERE for ganache recipe and I usually just “eye” it, but I’d say about 1/2cup? to the recipe be sure it is COOLED
Hello!
I followed the instructions & beat my aquafaba after letting it cool & got beautiful peaks. However, once I added the shortening, it got soupy & lost the preaks! 😰 Any advice? I’m currently still whipping it with my stand mixer hoping it comes back to life. 😭🙏
Hey there, this is not uncommon as Aquafaba can be very tricky to work with. Did you happen to look at the article I linked in this recipe for those having trouble with this same thing?
CLICK HERE TO READ
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 🙁
Hello, are you still using Crisco or have you found a better option? I don’t like the taste ?
I do use the crisco, Someone else recently sent me one to try. Its by CookieGiftCanQueen.com (cake & icing shortening) Its very stable, but honestly I felt like the mouth feel was worse than 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 Gretchen,
Is this still your recommendation for homemade aquafaba? I wasn’t clear if you just cooked the soaking liquid or the beans too. I recently used the water from cooking some chickpeas and it just wouldn’t whip up! I’m not sure if it’s just more difficult with homemade aquafaba or if maybe some residue of buttercream got into my mixing bowl from my mixer.
Hey Gretchen just a question about colouring the aquafaba swiss meringue should I use gel colours or powder?
Thanks
Kiara
Powder colors are good because they are dry color and the AF BC is quite sensitive to too much moisture, but I typically use gel paste (just because…) both will work!
Hi
Can you add flavour to this buttercream like rhubarb as you can with traditional Swiss meringue buttercream?
yes, CLICK HERE FOR MORE
We made this and it is awesome, however we brought vegan butter from the store and it is contains a-bit soury taste. Just wondering to make it more healthy, it is possible to replace the vegan butter with something else so that the aquafaba does not dissolve into water? Previously we made the cream without vegan butter and cream of tartar and it melts completely after one day.
Thanks in advanced
Hi< well I really don't know what to suggest to replace vegan butter with, since you do need it to make the buttercream. I mean you could use all shortening but that would be a bit more strange (tasting) than the taste you experienced. Im not sure if it was just the brand of Vbutter you used? or if you are put off by the AF bean water?? I want to say it is the AF since some people are sensitive to that bean taste. You may want to try a more basic BC recipe? CLICK HERE
I’m excited to try this recipe! I made a cake for my son’s birthday party and this looks perfect for some guests who have dairy allergies. I am interested in adding a ginger flavor to the frosting (I read your other post about adding flavors) and I’m wondering if I could omit the vanilla extract and use a homemade ginger syrup/reduction instead?
Hi! Yes you can! Sounds great!
My first comment didn’t post…
Thank you for this recipe! I’ll be using it on a layered birthday cake this weekend and would like to infuse some flavor into the buttercream. Do you think I could throw some ginger and orange peel into the AF sugar mixture while it boils? Or maybe use a flavored syrup instead of the vanilla extract?
Hey there, Im not sure about adding those things to the AF as it boils. I was following a post recently about someone who added essence OIL while whipping the AF and it never whipped up. O I warn that may happen here if you add those things since especially orange has natural oils to it. It is definitely worth a try, I hate to say know just based off someone elses experience, since you just never know! let me know if you try!
I just tried making this recipe using the aquafaba hack using agar you recently posted.. I first boiled the aquafaba + the sugar together, then cooled as per this recipe. Then once it was a bit cooler I added the agar and boiled for 20secs as per your aquafaba hack video, and then followed the remaining swiss meringue steps. However, when I was done and tasted it there were sugar granules in in even though when I boiled the aquafaba all the sugar had dissolved. any thoughts as to why this is? Thanks 🙂
Hmm that’s odd, perhaps it was the confectioners sugar? I have been told that some different brands (not sure where you are in the world) have a grittiness to them?
yeah maybe i will try a different brand and see. I also thought that it could have happened when i cooled the aquafaba/sugar mixture? am I correct in boiling the aquafaba and sugar together first, then cooling, and then adding the agar?
Hmm, could it be little balls of agar? You can boil the agar with the sugar since the agar needs to activate by boiling, but then you will not wait until it is COLD to whip because the agar will set as it gets too cool. so you can start whipping it when it is “tepid” warm, not cool… and it will be better
Hi Gretchen,
This looks lovely! I’d like to make an aquafaba frosting that tastes of coconut. I hate coconut extract (it tastes too fake), so can I add a few tablespoons of coconut milk or coconut cream to this? Is there anything else I should omit if I am doing that?
Thank you!
You can add in your flavorings at the end. But I will warn that anything you add to this already super soft recipe will just make it softer AND adding a “few tablespoons” of the coconut cream will not add much flavor at all, but consequently just deflate your buttercream and make it heavy.
CLICK HERE for more info
It’s a shame we don’t have the butter or shortening here in Brazil. I tried making the buttercream with my own homemade butter, but it just didn’t work. It’s a shame I wasted the merengue because it was sensational!
yes sadly I have found the same thing happened when I tried it with homemade butter! CLICK HERE
This worked perfectly! I’ve tried to use aquafaba in frostings before and it never quite turned out correctly, but this recipe was perfect. My mixture did curdle and separate after I added my shortening and earth balance, but I just popped it in the fridge for 20 minutes and then whipped the cooled mixture for about 3 minutes on medium-high and it came back together without issue. I did double the vanilla and added an extra half cup of powdered sugar to add just a slight bit more sweetness and it was absolutely perfect. Thank you for such a quick, easy recipe!
Hi Gretchen, this looks great and I’m about to try this for the first time 🙂 I live in Germany and I can’t really find shortening.. Can I use coconut oil instead? Or just the Vbutter?
Thanks a bunch!
All vegan butter will be best- I have NOT had success using coconut oil in buttercream, its a disaster!
How essential is the powdered sugar in this recipe—especially if it’s agar stabilized? I’m really not a fan of the grittiness it can cause
You can leave it out for sure!
How to replace cream of tartar ?
It is not 100% necessary (as there is not substitute for it) it DOES make a stronger meringue so it is really great if you can get it, but again it will work without it (final result will just not be as strong)
Dear, thats the most wonderful meringue Ive ever made❤️
Hi gretchen,
I have a couple questions about this recipe..
Firstly, I find this isn’t sweet enough for me but I looove the texture etc. If I wanted to make it sweeter how would I do this.. can i add more caster sugar or will that mess up the meringue part?
I also found that when i had boiled the aquafaba and sugar and let it get cold, it wouldnt whip up into peaks, it only went to a slightly thicker liquid. It still came together when i added the shortening etc but just wondering why this could be?
Thanks 🙂
You can add more confectioners sugar sure!
Hmm, about the AF though: Perhaps use a superfine sugar next time if you can get it, I’m not sure this is the problem though because I use regular granulated sugar with no trouble.
have you seen my AF HACK Video? this could help too!
Could you help me!! My buttercream totally deflate after I had began ton incorporate the butter (Earth balance)
Before that step, IT looks perfect and is really similar to your’s.
I did IT 3 Times. Each try had the same result.
A thick sauce….😔☹️🤔
What am i doing wrong??
Hey Edith, this is not uncommon, CLICK HERE for more info on how to fix it and why it happens
I’ve had the same issue. I tried the faba once and the flaxa twice. I tried the tips in the video but it does not come back together after adding less than 1T of EB.
Hi!
Thank you for this recipe! I tried to make this twice now and both times the frosting came out runny. My meringue was very stiff and thick. The first time, my frosting separated when I added the fats (EB & Nutiva). But I kept whipping, as recommended, and it came back together. But it was very very very soft. So I went out to buy Crisco for another try. This time, my meringue was so thick it was hard to keep whipping! I added the fats slowly and had no issues with it separating. I used slightly less EB so it wouldn’t be quite so buttery… but it came out runny. It’s thickened a little since I stopped whipping but like pancake batter…. do you think it is runny bc of the heat from the whipping? Or any other ideas to save it so I can use your amazing aquafaba Swiss buttercream?
It could be the excess whipping, since the friction will cause heat naturally.. but I the super soft almost disastrous effect after putting in the fast is normal, however it does come back together, as you saw. The vegan Swiss & Italian BC’s are definitely softer than regular BC’s though, I would say to refridge it for a little bit then try to mix it again
Hei hei from Norways westcoast. Vegan baking becomes more and more an issue here, so I LOVE your inspiring recipes. Could you please help me with one thing? I have allready reduced AF in my freezer. It has this gelatinous consistency you mentioned, but is unsweetened. How many ml/ccm do I need for your swiss meringe buttercream recipe? I plan to add all sugar amount as confectioner sugar and hope this will work…..thanks in advance, Tanja
HI Tanja thanks! Just use the AF amount as listed here in the recipe, 1¾ cups, just heat it to dissolve the sugar no need to reduce or boil for a long time
Hi Geetchen,
Thanks for sharing this great recipe. I tried it, and had a smooth buttercream at first. I put it in the refrigerator and the next day, after I put it in the piping bag;, something strange happened.
It beuild up something like a syrup in the bag, which came out, as I piped the cream on the cake.
The taste was still great, but I didn’t have a very nice piping pic.
Do you have an idea, what happened?
BR
Aylin
Hi Aylin, this is not uncommon, as buttercream is a delicate emulsion of fat and liquid so the temperature changes will cause separation here is a video to help you see how to come back from that!
CLICK HERE
how sturdy is this buttercream under fondant? will it hold up or if this a softer buttercream?
vegan butter is softer than real butter, so any recipe for buttercream you make will be softer because of that, even upon refrigeration these buttercreams stay softer, BUT they will work fine under fondant if you do not put a super thick layer under. CLICK HERE FOR MORE
Hello,
I live in the UK and shortening isn’t a thing apparently, what is a substitute I could use?
Using in accordance with you vanilla cake recipe, very excited about the result!
Hi There, I’m not too familiar with UK brands, but most of the people I talk to use Trex, which is apparently available pretty much everywhere
Hey, Gretchen, I’m really enjoying your vegan bakery. Where am I missing the additions for the chocolate buttercream that you use on tha Almond Joy Cake?
Hi thanks! You can add 4-6 ounces of melted COOLED chocolate at the last stage of mixing OR a cocoa poaste mixture (which will be chocolate but NO SUGAR ADDED since the BC is already sweet) which is about 4-6 Tbs Cocoa plus 3-5 Tbs hot water, whisk add COOLED
Thank you for that speedy reply. I can’t decide if I want to use aquafaba or flax seeds. I think I’ll make both tomorrow so I can compare and see what works best for me. WOW, this is so exciting and you are a genius in my book.
Thankyou! Many have had trouble with the flax version for some reason. I suspect it could be that it is very difficult to always get a consistent level of protein from the flax seeds depending on how old they are how they were handled etc…
Can you add reduced berry puree into this? I LOVE this recipe, it’s my new go to ?
Great thanks! It is not a great idea to add more liquid to this already delicate balance of an emulsion. I feel like this BC is already teetering on the edge, so to add puree to it will definitely put it over. I prefer to use powders and compounds CLICK HERE for more
Hi! Looks good and I wish to try it but where I live we don’t have such thing as shortening. Is there any way to replace it ? How necessary is it for the consistency?
the shortening really helps the stability, all vegan butter can be used as quite honestly it is in fact shortening really
Hi, if using all vegan butter (don’t think I need super stability as I live in cool Seattle and can’t find any high ratio shortening) is it a 1:1 substitution, so 1.5 cups + 1 cup of vegan butter = 2.5 cups (5 sticks)? I am hoping to make this tomorrow for my dairy allergic kid’s birthday cake (regular buttercream frosting is too sweet/buttery for our taste, so hoping this will be “lighter”) so any info would be super appreciated thank you so much!
Hi Phil, not sure if you saw my response to the first question? Vegan butter is essentially “shortening” when you think about it, but it is definitely less stable than using a shortening addition (and the only reason why I do.. for stability) that said there are quite a few shortening brands out there (Spectrum to name 1) that is not stable at all! It actually makes my icing softer! Uggh so what’s the point! I have resorted back to Crisco since Sweetex was only available to me in 50lbs (when I had my bakery) and this CK brand had some good reviews in cake groups, people use it all the time for icings… again I have gone back to Crisco because it is stability I am after, BUT I will add it in a smaller ratio, for example 3/4 vegan butter: 1/4 crisco
So yes, if you are not looking for stability, then all vButter is totally fine.
No – it doesn’t necessarily make it “lighter” in all honesty it weighs it down=stabilty LOL
But if you are asking a different question? Yes 1:1 is correct
Will this buttercream be ok under fondant?
yes
Hi Gretchen I love your recipes! My sisters birthday is tomorrow and I have no time to order hi ratio shortening. Would regular crisco work? Or do you have another suggestion/brand thst could ?
yes! I use it all the time now
If using to frost cupcakes, will the texture be shinny, sticky or hard? Had issues with that when using meringue frostings before.Thanks!
this is more on the “shiny side”
Hi Gretchen!
Love your recipes and blog. Is using shortening necessary? Just asking because I don’t want to head to the market again for one item if I don’t have to. ?
Hi Thanks! Not necessary but helpful for stability, all vegan butter would be fine
I’ve made this recipe (and the one from the cookbook, which calls for a bit less butter, I believe) three or four times, and it’s been perfect every time. Pipes wonderfully, has a silky texture, tastes great (not very sweet, kind of creamy/fatty [not exactly a taste, but I’m not sure how to describe it otherwise]), and rewhips really well. I’ve also made half the recipe and found it came out fine, but normally try to make the whole recipe, as Gretchen recommends. Super glad to have found this recipe.
Hello! I tried your recipe today, and after adding the miyokas butter the mixture only seemed to set softly 🙁 when I put it on my cake it turned to soup. I am wondering where I might have gone wrong. The only things I did differently was I mixed the creator tartar with the full amount confectioners sugar and pulverized freeze dried strawberries. Could this s face affected it? I am wondering if maybe the boiling time wasn’t right for mine either or perhaps the meringue was a touch too soft when I added the powdered sugar. Any suggestions would be great because I am a pastry chef but also a new nursing mother and working on new recipes for df and gf ales. I don’t want to keep messing
Hi, While others have said they have had success with Miyoko’s butter in buttercream recipes, I have not. I will suspect this is the problem, it is a coconut oil based butter and it literally has turned to soup for me as well. I stick to Earth Balance Vegan Butter always
The aquafaba whipped to still peaks really well. But when I added the shortening and butter, it turned into a custard like liquid instead of the emulsion you show in the video. I am using a hand mixer and have tried keeping at whipping it for atleast 15 mins and it still didnt change :(.
Hi Gretchen. I am venturing into the world of vegan baking for the first time, and was happy to see a vegan version of the Swiss Meringue Buttercream that I typically use. However, I find this version to be very sweet. Can you recommend a way to reduce the sugar, or recommend an alternative in place of either the regular sugar or confections sugar, that still results in a stable buttercream?
Thanks!
Sure you can leave out the 10X sugar altogether or adjust it to your liking, it is very forgiving.
Hi Gretchen,
The recipe says to completely cool the aquafaba sugar mixture after boiling, but on the how to fix a failed buttercream page, you mention that you put it it in the fridge, which to me would mean to chill, as opposed to cool. I cooled it on the counter, it was room temp when I started and the buttercream didn’t curdle, but it was obviously greasy. Could this be why?
Hi, the AF sugar mixture needs to cool before whipping. The “save a failed buttercream” is referring to chilling the entire buttercream AFTER it has all been mixed and unfortunately failed.
So we are talking about 2 different things, however I am reading that you cooled the AF sugar mixture on the counter which is fine, no matter how you cool it, it just needs to get cooled.
Can you freeze this “butter”cream ?? I have some aquafaba I need to use and I’d love to try this recipe. I make traditional SMB all the time, but my son has a dairy allergy and I’d like to try this for him. His birthday is at the end of the month ?
yes CLICK HERE for more
Hi Gretchen! I made this recipe and it was a massive hit with my family. I am using this recipe again to make lemon raspberry cupcakes. Could I substitute vanilla extract for lemon extract?
YAY! and yes you can!
Hi Gretchen. I’m from the UK . Would you know what brand of shortening I could use ? I haven’t found any shortening in the stores here. Is there an alternate I could use instead ? Thank you !
I have been told that Trex is the UK version of the USA veg shortening?
The cake texture consistency was perfect and moist. The frosting consistency was beautiful.
But this cake had absolutely 100% NO FLAVOR WHAT SO EVER.
My son said it was like eating water.
I actually threw the whole beautiful cake in the garbage bc no one wanted to eat another slice.
It was super defeating.
I followed the instructions to a tee!
Every ingredient measured perfectly.
Like I said- it came out beautiful- but tasted like NOTHING.
Everyone got stomach aches from all the butter and sugar and vegetable shortening.
I’m so sad. It was almost a three hour process.
I’m not sure why that was so…. it was quite upsetting and sad. I worked so hard and just tasted like nothing but a stomach ache .
CLICK HERE for a possible reason for the stomach aches
Hi Gretchen! This looks like a great recipe! Before I try it on a vegan cake I’m making I was wondering if you could tell me whether or not this buttercream behaves like a traditional Swiss meringue buttercream? As in, does it harden the same way in the fridge once the cake has been covered in it? Thanks for your help!
Vegan butter does not harden like regular butter, so this will stay soft even directly out of the refrigerator
Do you still have your old pre-vegan recipes? I am looking (without success) for your butter-laden Chocolate SMBC for some cupcakes 🙁
HI Kayla my non vegan blog is shut down
I just couldn’t keep up the cost to host it on the internet and maintain it monthly anymore
I had always said I would continue to share my recipes for free & give free tutorials on YouTube for as long as I could afford to do so, and well.. I just can’t anymore
The cost to host such a huge database was close to $400 a month (with the maintenance cost, I needed to hire a tech guy to help keep it running smoothly)
So that cost was severely outweighing any small profits I had been making though running ads on the videos & blogsite.
I have not kept any of the non vegan recipes, since for over 4 years now I have been strictly vegan;
so for me they are of no use. They were all housed in the database and that has shut down. Sorry
Not to mention I am not comfortable sharing non vegan recipes anymore,
as it promotes animal abuse and torture not to mention animal agriculture is a disease on the earth as well as human health.
Thanks for your support and encouragement though the ages!
~Gretchen
Hi Gretchen! To reduce the saltiness, can I use no salt added garbonzo beans? Or will this mess up the aquafaba? I made this buttercream yesterday and it is so stable!! I just thought it was way too salty. (I used EB vegan sticks)
yes definitely! that is the best idea always!
Hi Gretchen,
What happened to the original, non-vegan recipes for Swiss and Italian buttercreams? I’m not vegan and want to find those
Hi Viva, my non vegan blog is shut down
I just couldn’t keep up the cost to host it on the internet and maintain it monthly anymore
I had always said I would continue to share my recipes for free & give free tutorials on YouTube for as long as I could afford to do so, and well.. I just can’t anymore. Many people had been helping through Patreon & PayPal, but at this point it is just not enough to pay for everything to keep it all going.
The cost to host such a huge database was close to $400 a month (with the maintenance cost, I needed to hire a tech guy to help keep it running smoothly)
So that cost was severely outweighing any small profits I had been making though running ads on the videos & blogsite.
I have not kept any of the non vegan recipes, since for over 4 years now I have been strictly vegan;
so for me they are of no use. They were all housed in the database and that has shut down. Sorry
Not to mention I am not comfortable sharing non vegan recipes anymore,
as it promotes animal abuse and torture not to mention animal agriculture is a disease on the earth as well as human health.
Thanks for your support and encouragement though the ages!
~Gretchen
I made this recipe today. I stupidly thought I wouldn’t have enough and doubled the recipe. Now I have enough for three cakes. Winning. To think I was going to buy the ready made icing.
I used vegan flora butter had to add a good bit more icing sugar as it was to buttery. Still though it’s yum. My sister has dairy gluten egg allergies. Can’t wait to blow her away tomorrow with this icing.
wooohooo! LOL awesome! CLICK HERE in case you have to save the excess BC for later
Hello mam
I made this recipe. I avoided that confectioners sugar. But I am now finding it little less sweet. Can I add sugar to adjust sweetness as now my buttercream is fully ready.
Yes of course! You can adjust or leave out the confectioners sugar altogether!
Isn’t granulated sugar, powdered/confectioners/10x sugar, and brown sugar all non-vegan? They use bone char, which is made from animals.
That is true UNLESS you buy Organic/Vegan sugars in all that you mentioned.
Hello!
I am trying to make this from Australia and everything goes perfect up until the adding the butter and shortening and then it seems to separate and go lumpy – I’m not sure what’s going wrong, or if you have any suggestions on what butter/shortening I should be using?
Would really appreciate the help!!
That’s quite normal CLICK HERE FOR MORE INFO AND HERE FOR MORE ABOUT AF
Hello! I’ll be making this recipe to add to mini chocolate cakes for a Mother’s Day tea. I had two questions:
1. Can I sub baking powder for the cream of tarter? (I’ve done that in cookie recipes with success.)
2. If I add 3 teaspoons extra liquid, will it affect the texture? (3 teaspoons instant coffee dissolved in 3 teaspoons water to make the meringue frosting “mocha”.)
Any guidance would be appreciated. 🙂
Hi the cream of tartar acts as an acid stabilizer that “seems” to help the structure of the whipping AF. You can leave it out, as baking powder will not do much to help this particular application.
Yes you should be able to add the instant coffee, but I would not add the water to dissolve, it will (or should) dissolve in the AF and then just whip it all together
CLICK HERE FOR MORE
Hi! hope you don’t mind me asking 😊 can i omit the shortening from the recipe and use all vegan butter? I live in Italy and it’s almost impossible to find shortening here. Even if ur lucky enough to find it that’s usually crazy expensive, i’ve once been to an American grocery store in downtown Rome, they did actually have crisco but it was about 12€ (13 USD) for just a small 1lbs can….
yes definitely! All Vegan Butter is fine, it will just be much less stable, but I do it all the time because Crisco is gross! LOL
Help. I didnt read the instructions 🙄
I added everything all together than read the instructions. Can this be saved?
Im not sure what you mean by “added everything all together” but I am taking that literally to mean you put everything, like everything including the vegan butter?? In a bowl and mixed?
In which case, no- it cannot be saved
Hi Gretchen!
I have trouble with buttercream! 🙁
everything goes well with aqafaba, sugar and cream of tartar, it becomes so nice and glossy! But when I add vegan butter and shortening it destroys the buttercream. And I tried to whip it again until forever, but it doesn’t work.
I have done this twice, and both times I it ended up in my garbage can. 🙁 Any advice?
—————————-
I have your book and love all the recipes!
Thank you
Tamara
Yeah that’s pretty normal actually & unfortunately! CLICK HERE for some helpful info!
**And thankyou!
I tried this recipe a few weeks ago and i couldnt make it work for me. Im going to try it again but i have some questions. How can i make it so its not so salty? What is the purpose of boiling the aquafaba? If i have a hand mixer instead of a stand mixer, how much longer does it take for it to gather? Because i was at it for a good 20 minutes and it was still super thin and watery. Please help!
The saltiness is going to come from both the beans (try to get NO SALT canned beans if you are using canned) and the vegan butter almost always has salt. Again try to find one that is NO SALT.
Boiling the aquafaba makes it stringer, however I don’t always do it. I have found that straight from the can works fine, but if you seem to be having trouble with the whipping, it may benefit you to boil the bean water to make it more gelatinous (*stronger)
CLICK HERE FOR MORE INFO
I’ve had a three-day journey with this buttercream and am here to report success, at last! I went into total soupy/pancake batter despair. I tried chilling—20 minutes, 40 minutes, overnight—and it was still soupy upon remixing with my little hand mixer, no matter for how long I chilled or mixed. So I left it in the refrigerator for another 24 hours and did research on saving meringue buttercream (including non-vegan). Those tricks helped me IMMENSELY. I don’t know what part helped the most but:
– I let my soup sit in the fridge till it was as fridge-cold as could be.
– I took it out and first hand-whisked it for a bit (ouch) with a balloon-ier whisk. I read somewhere that the hand mixer baby whisks can be discouraging to meringues because they don’t allow as much, uh, breathing. I only hand-whisked until I noticed a little bit of ridging and felt confident it wasn’t going to keep being soup. I then switched to the hand mixer for a bit and it started to look a bit curdle-y. OOOOH.
– Then, I scooped out about 1/3 cup of my mixture into a microwavable bowl and microwaved that small portion until warm (not hot). I poured it back in to the cold bowl with the rest of the buttercream, and hand whisked for a bit, until it hurt. I switched over to the hand mixer, and at this point it started reeeally curdling, which was EXCITING BECAUSE IT FINALLY WASN’T SOUP! I did another two rounds of microwaving a small portion and adding it back in to the cold majority, and kept mixing, always doing a bit with the balloon whisk first to get things going, and then switching to the tiny hand mixer. Eventually the curdles un-curdled and everything smoothed out to silky goodness. HURRAY!
It’s my first time making buttercream with aquafaba, and for the record I used only dairy butter, and it was a little less than the combined total of vegan butter and shortening in the original recipe (it’s what I had in the fridge). Things still worked out, besides the drama above. I used lemon juice as a cream of tartar substitute and accidentally put too much vanilla extract, but I added a pinch of salt, too, and in all it’s pretty tasty.
My arm is definitely going to be sore tomorrow and I’ll probably be finding meringue splatter in my kitchen for months, but it’s okay because I finally have buttercream and didn’t have to toss anything. Thanks for the recipe!
Hi, i need to know if this would work with coconut Cream whipped instead of butter. I need it to decorate a cake. Thanks
I haven’t tried that, but I’m not so sure it will work, you should try this recipe click here
👋 can you recommend a brand of hi ratio shortening to work with other than spectrum or crisco? Thank you
Sweetex if you can get it, I used to buy it in 50Lb bulk, not sure if they (at this point) have scaled down for home bakers.
thank you for your quick response! I will use that. Do you also have an organic brand you would recommend? have you tried nutiva? I have a little home baking business and sometimes I need to make all organic. thank you so much.
I believe I’ve heard of that one? But not used it. Good luck I hope it works out great for you!
Hi Gretchen! Love this recipe! So thankful of your work so that I can deliver an egg free buttercream. In general, Can you just sub out the egg whites for aquafaba in any Swiss meringue buttercream? I’d love to just use my stand by recipe, and be able to directly substitute the bean water. Will that work? Thanks in advance!
HI Thanks! I think yes, you just have to figure out how many whites : AF typically we say 3 Tbs AF= 1 egg white
I was extremely disappointed in this recipe. I followed it to the letter, watched the video, and it looked perfect. But it tasted like butter. It was so gross. No amount of additional sugar made a difference. I thought the ratio of fat to sugar was way off but I stuck to the recipe. Now I’ve wasted my time and ingredients. Really a shame.
I normally don’t leave comments or reviews on recipes because I’m a bit lazy, but Gretchen is owed one here. This recipe was fantastic. Im an experienced cake maker but recent vegan and really wanted something more complex than normal buttercream. I love Swiss meringue but obviously couldn’t use it because it’s not vegan. This recipe was right in and it turns out beautiful. It made enough for my 10 inch high four layer vegan cake & enough for decoration. I added maybe a half of a cup more powdered sugar and vanilla bean paste. To some who recipes didn’t work out, it’s probably your temp or the amount of time you are whipping. When the buttercream looking like it’s coming apart, that’s perfect. Let it continue to whip & you’ll eventually have a perfect silky buttercream. Bravo, Gretchen!
Thank you so much for the comment!
Hi Gretchen! have you updated this recipe? I am not vegan so I use the total amount (vegan butter+ shortening) as butter (Lurpak) instead. I tried both your vegan IMBC & SMBC recipes, but shortly after it is whipped I see small droplets of water form in the crevices, the buttercream slides off a spoon, spatula, and the cake too and basically has condensation in the bowl & on the cake. Iv tried melting and rewhipping it cold. I have tried freezing a batch and rewhipping again too. nothing seems to work! Can you please please help
Hey there, no I have not changed this recipe at all.
Yes I also use all vegan butter now as I try to stay away from shortening as much as possible.
I find this happens at times when the vegan butter I am using (*which is essentially margarine, which is essentially shortening! at the end of the day….) has too much moisture content it it.
This is s tricky recipe already with the AF being less stable that egg whites, which causes the deflation immediately upon adding the fats, but as you mentioned you do all the right things to try to get it to come back from “broken” separation phase.
I find this to be the case with almost all the buttercream recipes except for the American Style recipe which is my go-to lately since I cannot wrestle with all these different results everytime. It is the most consitent, easiest to make.
Hi! so there have been times where I have had amazing results with both the vegan Italian Meringue Buttercream & Swiss Meringue Buttercream, but lately, those water droplet issues have been frequent & I’m wondering where I’m going wrong! do u think reducing butter amount by 20gms or so resolve this issue?
yes! that’s a good possibility and worth a try- some people will just add more confectioners sugar- but that also adds sweet!
Just made it, and after a few hairy minutes where it seemed greasy and soupy as I was adding the butter, it magically came together at the end! Granted, I used dairy butter, so I can’t attest to the efficacy of vegan butter. But as far as the aquafaba meringue is concerned, it created a lovely, smooth, and airy base for the buttercream. I’ll definitely try this again using vegan butter. And whether you’re vegan or not, it’s good to know there’s a SMBC recipe out there that doesn’t require a ton of egg whites and you’re left with the problem of what to do with the yolks. Also vegan is always better for the planet and animals of course! Someday I hope to have the willpower to graduate from vegetarian to full-on vegan….
Miss the original with the eggs. Do you have that still posted somewhere? Can’t find it in the search. Even in your post about what type of buttercreams, there is a link for the swiss buttercream, but it goes to the vegan version.
Hi Kate, Since last December my non vegan blog has shut down.I couldn’t keep up the cost to host it on the internet and maintain it monthly anymore
The cost to host such a huge database online was close to $400 a month with tech support monthly to keep it clean & safe and smooth.
I certainly do not (did not) make that much in adsense revenue through Youtube & Google.
That became a pretty steep price to pay for a website that had been conflicting me financially & emotionally for so many years,
so after 5 years of keeping it free & open to the public I finally decided to shut it down.
I did not keep any of the recipes for myself when I shut down the database
(which was the only place the recipes were stored)
I just did (do) not feel comfortable anymore sharing recipes laden with animal ingredients promoting the very industry I loathe
so it really didn’t make sense for me to keep them nor keep open and available such an expensive website.
I do thank you so much for your support and encouragement through the ages,
I have stunned NON Vegans with my vegan recipes, I would Love it if you also tried!
If not, I am sure there are tons of great (if not better than mine) recipes out there for you to use!
Thanks again~ Best, Gretchen
Hi Gretchen, thanks sharing ao much wisdom! You mention okra as an egg white replacer in one of your videos. Have you had much success with it? Would you mind sharing your experience?
HI Ana thank you too & you’re welcome! Hmm, I don’t recall mentioning okra as an egg sub – except in my Vegan Baking Mastery Course on Egg replacers – but only when giving naming it as a comparison to flax seed gel & the mucilage that is naturally occurring in that seed similar to the gel that occurs in okra?
So my first time making this I had some trouble bringing the split buttercream back from the brink.
I made the plain version alright. Then halved it to add different flavours. Strawberry to one, this turned out okay and almost split but not quite.
Then I added matcha powder to the other one And it split pretty badly. I tried beating it like you advise in the video- no dice. I put it in the fridge to set a bit but still nothing.
It all tasted just fine and no issues until adding this extra flavouring!
Any advice?
Im sorry for the late reply! I have not had internet connection for the last 4 days!!
I’m surprised the Matcha split worse than the strawberry? (although I’m not sure what you used for strawberyy?) I find adding DRY flavors work best since any more “liquid” to an already Liquid heavy ratio is a recipe for disaster, this BC is already very fragile. CLICK HERE FOR MORE about adding in flavors
BUT It sounds like you did everything correct in trying to SAVE the mix- Did you CLICK HERE for the troubleshooting guide?
Hi Gretchen! Thank you so much for sharing with us your wonderful recipes! Do you know that in USA you can use aquafaba powder ?!! I just ordered and waiting for the delivery :)) I already tried powdered aquafaba and it works amazing! But it was not from US. Now will try this new one. You can find it on Vor foods website. 10 g of powdered= 170 gr ready “egg whites”
Hi Thank you too and you are welcome!! yes I have heard of VOR!
Hey there! Super intrigued by your vegan recipes and want to try soon. Question: How important is it to let the aquafaba + sugar mixture cool completely before whipping to a meringue? What happens if we whip it hot, like the original SMBC? (Same question for the sugar + flax seed mucilage mixture). Thanks in advance 🙂
Hi Thanks! Well, It’s not as important as it is convenient. It will just take a really long time if it’s hot. It will stress your machine this way, I’ve tried it and found it’s just better to let it get cold. But it works hot if that’s what you mean
Hi Gretchen! Can I use this under vegan fondant? Thank you!
yes! The only problem I find with vegan buttercream is that vegan butter doesn’t get as hard when cold as regular cow butter. I DO however find the opposite when using Earth Balance though! Just some things to consider!
This is absolutely amazing! I used Spectrum shortening and Country Crock plant butter. 10/10 and I can’t wait to pipe it on the King Arthur vegan clementine cupcakes I made for the birthday girl. So easy and it came out perfectly! It colored really well with Americolor gel.
Hi Gretchen, thanks for sharing this fantastic recipe! I have been making egg based Swiss Meringue buttercream for years and was skeptical that a Vegan alternative would work, but was blown away when I saw all the ingredients come together and to make smooth creamy icing that I was after! I only had one issue, the icing seemed to split as I was icing which made it really hard to get the smooth finish, I rewhipped it but it split again after a while and I’m worried that it will split while the cake is being transported etc, have you ever encountered this before? Any tips?
Hey Patti! I find that the vegan butter is the cause of this, because many of them are very high in moisture which throws the balance of the emulsion. I find Earth Balance to be the best vegan butter- as it is lowest in moisture content. Also using the shortening helps too. CLICK HERE for more about this!
Hi Gretchen!
I’ve made this recipe a couple times already and I love it. I just have a quick questions. How does this hold up in the summer months? I wanted to use it for a birthday cake but the event is outside.
Thank you
HEY GREAT THANKS! i WOULD RECOMMEND TO USE THE SHORTENING FOR ADDED STABILITY AND KEEP IT IN THE REFRIGERATOR FOR AS LONG AS POSSIBLE BEFORE DISPLAYING OUTSIDE, ALSO KEEP IN THE SHADE 🙂
Can i use regular butter instead of shortening and vegan butter?
yes
Hello! I am going to try your recipe for the first time, as I am making a cake for my granddaughter’s Sweet Sixteen birthday party. I have used a tablespoon of aquafaba meringue powder in American buttercream before for stability. Can I use that in this buttercream, and if so at what stage? Thanks!
I have not tried this, but ~yes sure! You can add that in with the confectioners sugar if you are adding it in dry?
If you are reconstituting it, add it with the liquid AF & sugar in the beginning stage
hi Gretchen! do you think I could add strained jam to this recipe to make a blueberry buttercream?
Hi Angie! CLICK HERE FOR MORE ON FLAVORING BUTTERCREAM I talk specifically about using Jams & Jellies
Hi Gretchen,
today for the first time I made your aquafaba swiss buttercream.
it turned out amazing, you gave very easy to follow instructions
thank you
Annette
Hey Gretchen!
I love this recipe and have used it for a while now. I do find that it doesn’t last long outside the fridge though. It starts to melt/ / get very soft and the pipped decorations don’t hold their shape. Does the hi ratio veg shortening help with this? I can’t find it here in Canada. Or is there something else I can do to help it hold better out of the fridge?
Love your recipes and videos ❤️😊
Hi Thanks! yes stability is the only reason we use shortening in recipes so if you need to use this for decor or to keep it from drooping over time out of the refrigerator the shortening is going to fix that!
I’m in Canada as well (BC) and have only found it at bulk barn.
Hi Gretchen,
I am wanting to make this in the coming weeks- you mention vegan butter ‘sticks’. Butter isn’t sold in sticks here in NZ, so I’m a little unsure the consistency this would be… Is the Earth Balance that you mention a soft, spreadable consistency or is it more firm like ‘regular’ butter? Just trying to hunt out a similar product I could use!
I have used this recipe in the past using normal butter in place of the vegan butter and shortening combo and it worked beautifully which was lovely (needed to be egg free but not dairy free/vegan). 😀
Thank you!
HI there, the vegan butter sticks are exactly like butter sticks, but if you cant get them in sticks, that’s Ok. Just use whatever vegan butter you can get in the quantity listed in grams measure 🙂
Hi! Is success possible if I were to use all butter, no shortening? I would probably use Miyoko’s or Om Sweet Home (Have you tried!? It’s incredible!!) Both of these harden up a lot in the fridge.
yes! I use all vegan butter now, rarely will I use the shortening addition.
I have tried Miyokos with terrible results (since it’s a coconut oil butter it turned to soup ~ for me) Others say they use it all the time!
maybe it has changed since I tried in several years ago,
I use Earth Balance and it hardens up in the fridge as well!
Does this work with only using Miyoko’s cultured butter, and no shortening?
I have had ZERO luck with Miyokos in ANY buttercream recipe~ but others have had it work out. Maybe it’s changed since I’ve used it? I suppose I’ll have to try again, but that said, you can use all vegan butter anytime, the shortening in ANY buttercream recipe is there for stability, so if that is not a concern for you (meaning a heavily decorated cake or one that needs to be displayed for hours on end….) then you are good 🙂
Can this be frozen?
Yes, But Click here for more info on rewhipping it to usable consistency after feezing!
Hey
I would like to make raspberry cupcakes with a Lillet rose or a Lillet rose raspberry topping. Do you have any suggestions for when and how much Lillet I can add?
Thank you!
Hi! I only have experience with Rose water which is a super concentrated rose extract so you only need a little bit to flavor your bakes.
Since Lillet Rose is a wine (which I have not tried & have no baking experience with) I assume it is going to be a less concentrated flavor so you would need more in order to get the punch you are looking for. That said adding anything *liquid* to this buttercream recipes (or any buttercream for that matter) will likely cause breaking (curdling- separation)
I would recommend to get the rose extract instead, as I did here in my Rose Pistachio Cake
For more information on Flavoring your buttercream CLICK HERE
Hi! I just wanted to add on to the praise. I have struggled with frosting for as long as I’ve been vegan, like three years now. I’ve had moderate success with chocolate frosting (I think the cocoa powder added stability) but vanilla and cream cheese have been super difficult. THIS RECIPE IS AMAZING. The shortening adds the stability I’ve been missing and the Aquafaba brings the soft, fluffy texture that I haven’t been able to get via vegan butter alone. This recipe tastes exactly like the nonvegan fancy bakery frosting I remember. I am in shock. I can’t wait to put this on literally everything and try out all the modifications too. You’re amazing Gretchen; thank you :,)
YAY! Thank you for the comment!
I’m so sad. Every single time I try to make this I get soup when I add the fat. No matter what. And I can’t seem to fix it. Any tips please please please?!
Are you using the shortening? If so, add that first, while whipping on high the whole time.
I also often get “close to soup” with this recipe since AF is a jerk & don’t ever wanna play nice….. But if I keep whipping and use vegan butter that is not soft but still cold (since vegan butter never really gets hard in the fridge, it is not necessary to bring it to soft room temp)
The best advice is to just keep whipping, but also the cold vegan butter (*Unless it’s Earth Balance which WILL GET HARD when cold) it’s better to use all the other vegan butters straight from fridge. WHIP ON HIGH
Shortnening not the easiest to get here so I’m using all butter, but I’ll definitely try again with it straight from the fridge. Thank you – I’m hopeful again!
I’ve made vegan Swiss meringue buttercream, I used earth balance that was probably too soft. My icing is pretty soft. I’m looking at your recipe and wondering if I should add some shortening to it to see if it stabilizes it, is that a good idea? I’ve had the icing in the fridge for a while but as soon as I mix it, it gets soft again. If I use shortening can I use crisco?
Yes you can use Crisco & it will help the stability, however crisco is not a hi ratio shortening and can tend to leave a heavy greasy mouth feel. That said, it can be done of course, just a warning
I am not a vegan, but I am a baker who’s made Swiss buttercream before… so once I gathered all the ingredients, this buttercream was so easy to make! I had to order the shortening online from Country Kitchen Sweet Art who sells Sweetex in smaller portions.
It iced so beautifully except using a stencil on the chilled cake wasn’t as smooth as a regular buttercream cake. The vegan b/c didn’t harden as much as regular buttercream. But the end result was still pretty!
The cake I made really impressed some vegans, especially the birthday girl! Thank you for the recipe!
awesome thank you for the review! I’m so glad you made it and liked it!
I made this today and it came out perfect. I’ve tried the shortcut ones that don’t cook the aquafaba, but this one is better because there’s no graininess at all. I cut the receipe in half and used Country Crock plant sticks (8 oz) and 2 oz Crisco to hopefully get it a little firmer. Didn’t use more Crisco because I didn’t want to affect the taste.
*effect. Had to correct myself!
Hi Gretchen,
I love your cookbook, and truly appreciate all the expertise you share online.
Question today: Is there ever any saving the buttercream when it goes to soup? Or is it bound for the garbage at that point?
I’m currently staring at a bowl of Aquafaba Swiss buttercream that is both curdled and soup at once, which is my third failure with this in a row. I live in Hawaii, and my kids all have summer birthdays, so, is 80 degrees and 60% humidity the deal breaker? Are you making this in an air conditioned kitchen?
I know this recipe is possible, because I have successfully made it twice, first time actually with Miyokos (in late September with cooler weather), second time with homemade vegan butter, although that one was a bit grainy (made in June). But third time homemade butter turned to soup (July). Fourth time switched to country crock sticks (even though I think the salt is disgusting in frosting) – soup (August last year). Then I immediately tried American buttercream with the rest of the country crock sticks and got salty soup.
Today I vowed to follow the recipe exactly. I got the lovely stiff glossy aquafaba peaks, then slowly added earth balance sticks tablespoon by tablespoon. Soup. And curdled soup. The butter particles are visible in the sticky syrup of the deflated merangue. I can get it to emulsify completely in a blender, but it’s emulsified soup. Then tried beating over a bowl of ice water (that’s a feat with a kitchen aid), and it firmed up to pudding, but curdled pudding. In the fridge it separates back into the top layer of firm butter floating on merangue soup.
My only other thought is are you using organic powdered sugar? I switched to organic to avoid the bone char issue, and all organic powdered sugar I can get here is either cut with tapioca starch (target brand) or starch free (Safeway). I know tapioca starch can be a problem when cooked too long, but can’t see a reason it should flub a buttercream. And ditto the lack of cornstarch.
I am so curious about this, because it seems like there should be a reason it all goes to soup sometimes, and therefore something to be done to fix it. It’s chemistry, right? But I am currently stumped! This frosting is so amazing when it works, I don’t want to give up!
HI first thank you!
And next: Wow, 80% humid and NO A/C?? Definitely a contributing factor! If not the main factor!
Especially since you had the same result with American Buttercream recipe.
If you want to talk science behind the reason for the curdling & the soup. It’s simply Emulsification & Over saturation
An emulsion is basically forcing two ingredients together that normally do not like to be together. Think “oil & vinegar”
You have to shake and agitate quite severely for those two ingredients to get together in a suspension we call “vinaigrette”
So typically the whipping on high speed forcing the fat to disperse through the meringue is going to give you a silky smooth emulsion
But the next trouble often comes from over saturation
Vegan Butters have a much higher moisture content than cow butter so we have a trickier time finessing all of this “science” to play nice.
I have the best result with Earth Balance brand vegan butter since it is the lowest in moisture content AND it even gets hard when you put it in the fridge! no other vegan butter will do that
That said, I will recommend since you are having so much trouble to try the shortening addition and adding it in before the vegan butter. This will stabilize your buttercream recipe
Also if you are NOT Using Earth Balance, just add the vegan butter without bringing it to room temp first. As I said, most vegan butter will NOT be hard even when cold so you are good to throw it right in there straight from the fridge!
As for the confectioners sugar, the tapioca starch that they use in organic would not cause a problem, as non vegan confectioners sugar uses cornstarch as you highlighted.
In the meantime with your current bowl of buttercream soup CLICK HERE FOR MORE SAVE YOUR BUTTERCREAM INFO
Hi Gretchen, thank you for the great recipe. I’ve made it a couple times but this past time it was greasy. I kept trying to smooth the frosting on my cake and parts would just slide off. I used Country Crock and Earth Balance- is it one of those or something I did?
The video says to reduce the aquafaba to 1 cup and then add the sugar, The recipe says to boil the aquafaba and sugar for 5 minutes. Which is correct? Are we still reducing?
Ah good point. I don’t reduce the AF if I am using it from a can because for some reason the canned liquid whips up really nicely. But if I have made my own AF from boiled beans I usually have to reduce it down further to get it to a thick gelatinous consistency.
If you are not sure which way to go though~ it will never hurt to reduce ANY aquafaba~ since reducing it will only always make it stronger. Sorry for the confusion
Have you ever frozen this , thawed it out, and used it with success?
Yes! But CLICK HERE for more information
Hi
I will be making this buttercream for first time for my daughter birthday cake frostings and decorations. here my question is are there specific Vegan butters you normally use and also if shortening is necessary, if so which brand do you prefer, as in stores I see crisco, but doesnt say high ratio anywhere on the box, so making me concern if I will be buying correct one or not. please help me, my daughter birthday is next week and i will be making this next friday. hope to hear from you soon. thank you
Hi there, I prefer Earth Balance vegan butter it is the best for buttercream. Shortening is not necessary and I rarely use it anymore. It is only meant for stability for cakes that are heavily decorated or that will be sitting out for hours (in hot climates especially) like at a wedding for example.
Crisco is good for pie dough, but NOT for cake icing, while I have used it in a pinch & some people actually DO use it for icing, it is very heavy & greasy & leaves a heavy mouthfeel.
If you DO want to use shortening CLICK HERE for the one I used in my bakery it is the best but not really helpful for home bakers since you have to buy 60lbs of it!!
But I do have another source for smaller quantities CLICK HERE
Can fondant accent pieces stay on this buttercream? It will be fir 6” cake, Pieces will go the sides. I always use your vegan buttercream and had no issues with the fondant accent pieces.
Yes! definitely!
I am super excited to give it a go for a Christmas cake!!
Hi, I made the frosting with Earth Balance and Country Crock and it seemed greasy and slid off while frosting the cake. Is this something I did or the Country Crock (which often feels greasy to me?) Also, I have a hard time getting bright and rich colors with this frosting- is it naturally harder to color (or just me)?
Hi! I’m planning to make this. Would nuttelex butter (in a tub work)? I don’t have shortening either, and I live in a warmer and humid climate so do you have any extra tips for that? Thanks 🙂
Hi There, while i have no experience with Nutelex since I am from USA, I have read on the foodie groups on Facebook that many people DO use it with no trouble
If you are on Facebook I urge you to join this Group for the best international help & information about ingredients & all things vegan baking 🙂
I am a non-vegetarian who frequently bakes for vegan friends, and I gotta say, this is one of my favorite frosting recipes full stop. Great texture, solid flavor, very pipeable, straightforward and reliable (for me, anyway.) I tend to use cacao butter in place of shortening wherever the flavor seems appropriate, which gives an especially firm, sculptable frosting.
Thank you for sharing 😀
Could you kindly share how do you replace the cacao butter especially the quantity and also what temperature is it at when you add in?
Hi Gretchen,
Do you think it would be possible to toast this meringue with a blowtorch before adding the vegan butter? Will the aquafaba brown like regular meringue would? Thanks so much
Hmm, I don’t think this would work unfortunatley
I find this all interesting as I just started experimenting with aquafaba meringue. Can you use the aquafaba meringue as an icing on it’s own or must you make it into a buttercream using either american, swiss or italian technique? Thanks LA
Whipped AF is the base of vegan marshmallow, so yes you can omit the butter and have yourself a beautiful marshmallow icing (it will start to break down fairly quick though ~ to me quick is like 2 days..) not a very long shelf life
Hi gretchen, I had beautiful stiff peaks on my buttercream until i added the butter! i think it was too soft. Will it whip back up if i refrigerate it and whip it when take it back out (once at room temp again)? I saw your “save buttercream” link but wanted clarification. thanks!
Hi Ana, this is a very common as I have never had a vegan Swiss or Italian buttercream NOT turn to soup after adding the butter!
Have you seen my video where I show exactly this happening as a common occurrence? And the fix?
CHECK IT OUT HERE
See what happens after you refrigerate it, but typically the COLDNESS is what causes the breakage on the re-whip
So warming it up (or a portion of it is going to help! Some people take a small portion of the buttercream and microwave it (not to liquid) and then add it back to the whipping BC for a quick fix~ I simply take my blow torch and warm the bottom & sides of the bowl as it is whipping and it comes back together to a silky emulsion
Which brand vegan butter is best ?
I love Earth Balance brand the best
Hi! I did this recipe soooo many times. But today I made a worst mistake ever. I was so much distracted by the calls and kids that I added sugar and confectioners sugar at the same time and boiled. Will it work now or is it all waste?☹️
Oh no! I suspect it will not work!
Can I add cocoa powder to make it chocolate?
Yes! CLICK HERE for chocolate buttercream
Hi Gretchen, big fan of your amazing recipes, just wondering how a recipe of this size would go icing a layer cake? the cake is around 6.5″ wide and I was planning on doing 3-4 layers with buttercream in between..not sure if I should double or even triple the recipe? thanks!
Hey thank you! So typically I ice a 7″ cake with this recipe but the filling is usually something else, so this size recipe for a 6.5″ cake would probably be enough for the filling & icing however I am not sure how heavy you would go with the filling. So maybe just do 2X to be safe! You can never really have too much buttercream! LOL
If you do end up having some extra CLICK HERE for more info
This is my go-to for egg free meringue buttercream, and has been for years. But…did the method change? I swear when I first started making this it didn’t call for reducing the AF first, but rather to boil the AF and sugar together for 5 minutes. Am I losing it?
You are correct, but I found that so many people were not getting a stiff voluminous meringues by boiling the AF first this will help~ not necessary but if you are someone who experiences weak meringues, this could help
Hi! Just wondering if this is as stable as real Swiss meringue buttercream; will it hold up on a cake at room temp overnight? Thanks!
When I use Earth Balance Vegan Sticks it is super stable! Earth Balance *not sponsored is the best vegan butter for buttercream recipes. Of course if you do not have that brand you will still have a great buttercream, however Earth Balance is the only vegan butter I have come across that actually gets solid in the refrigerator like cow butter did (does)
That said I do not refrigerate many of my cakes & they are totally fine at room temp (73F MAX) as long as the filling is not too soft & mushy or overfilled
Hii!
I have a vegan 3 tier wedding cake order & the last time I did a 2 tier wedding cake with American style vegan bc it was a mess because it didn’t get firm in the fridge & it was just so stressful.
Would this recipe be stable/get firm in the fridge and be able to hold a 3 tier cake? Obviously with dowels and such but just seeing if you recommend following all these steps or if I should add in the shortening you mentioned in the beginning of your post. Would that shortening cause it not to get firm but still be stable at room temp?
Thanks so much for your time!
Shortening is going to give you the stability you are looking for ~ for sure
But the vegan butter you are using is the most important to make sure that it is LOW moisture. Unfortunately this is not something that is stated on packaging, we have to do trial & error~ The only vegan butter I have found that will get hard in the fridge is Earth Balance
Hi,
I hope you are doing well. I was wondering what would be the best of brand of vegan butter for Swiss mourning buttercream that make it stable for long transportation.
I have used few different brand which are having very low melting temperature and melt really fast in 70F.
Thank you so much
best regards
Sadaf
Hey there, so I prefer Earth Balance the most for all BC recipes. It is the only brand I have found that will get hard in the refrigerator & has the lowest moisture content
I have a notes for success section on all my recipes & this one states:
Since the development of this recipe back in 2015 I have now been leaving out the shortening altogether
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 be sure to use a Hi Ratio Cake Shortening like Sweetex brand is the best and you will replace up to half the amount of the butter listed in the recipe
Adjust it according to your own taste though, whatever you take out in butter you will replace with shortening.
The original recipe used 1 cup shortening & 1 cup vegan butter
Thanks so much for this recipe! I loved the texture way better than other vegan buttercream I’ve tried.
My question is how do I get rid of the taste of the chickpeas? I’ve added the butter extract and even added a little bit more and extra vanilla extract to try to mask the flavour but I find it still has an off flavour like a bit savoury. I added a bit of extra sugar as well but still don’t love the flavour. I’ll take any suggestions you can offer. Thanks a bunch!
Some other people have commented about the chickpea taste & I do not experience that! I do have another version of Italian Meringue BC using FLAX Seeds!! You may want to check that one out!
Alternatively I would recommend to add the Butter Flavor ~ this has been a game changer for me with all BC recipes
Hi Gretchen,
Thank you for these recipes, I need a vegan and dairy free buttercream for my daughters birthday due to food sensitivities has to be white as I need to add edible toppers on it.. the only vegan butter we get does not set solid in the fridge too, it leaves a thumb print when you poke at it right out of the fridge. If I make your recipe and the moisture doesn’t help hold it what else could I add to absorb the moisture further as I need this to hold up to our crazy dry and hot humid weather in Africa at the moment… please help me with the right directions I don’t want to let her down..
Thank you
Hi There yes moisture from vegan butter can definitely affect the outcome of the buttercream especially the Swiss variety
If you are unsure about it I would recommend to use the American Style Buttercream it is the most stable and easiest to make!
Thank you I was trying to find something with less sugar and that’s the reason I work with low sugar and refined sugar free options