Discover the magic of vegan meringue buttercream – a delightful, less sweet alternative to traditional American buttercream. Whether you’re frosting a cake or filling macaron shells, this versatile recipe is your go-to choice.

It starts by crafting a meringue using aquafaba, the liquid left after cooking beans, typically chickpeas. Aquafaba, a key ingredient in vegan recipes, replicates the texture of egg whites. For best results, I recommend using the liquid from commercially canned chickpeas. Depending on the brand, you may be able to use it directly from the can, or you may need to reduce the liquid by cooking it in a saucepan over low heat to achieve the desired egg-white-like thickness.

Once the aquafaba is whipped to a stiff-peaked meringue, the magic of creating vegan meringue buttercream begins with the addition of vegan butter. This step transforms the aquafaba meringue into a silky-smooth, luscious buttercream that’s perfect for your vegan desserts. The vegan butter adds a rich, creamy texture that mimics traditional buttercream without the need for dairy.

The beauty of this vegan meringue buttercream is its versatility. You can enjoy its subtly sweet, buttery flavor as is, allowing it to complement a wide range of desserts. However, you can also experiment with a variety of flavors. Some of my favorite additions include real vanilla bean, instant espresso powder, and rooibos tea.

This recipe is adapted from the Swiss Meringue Buttercream recipe presented by Gill Dey in the PCC Cooks French Macarons class. The steps have been modified for this vegan version, and the hints and tips come from trial and error in my own kitchen.

Ingredients
  • 4 oz Aquafaba, drained from a can of chickpeas
  • 5 oz Finely granulated cane sugar
  • 8 oz Vegan butter, room temperature and cut into 1-in cubes
  • 1 tsp Vanilla extract
Equipment
  • Kitchen scale
  • Electric hand mixer or stand mixer
  • Mixing bowl
Recipe Notes and Storage

This recipe makes about 2 cups. The buttercream will store well in the freezer for several months. You will need to rewhip the buttercream on high. If you notice liquid separating, you can add a little more butter to bring it back together. It is also easy to add flavors at this point.

Steps
Start by draining the liquid from a can of chickpeas. The aquafaba should have the same consistency as egg whites. If needed, reduce the liquid in a saucepan over low heat. Weigh the correct amount into a mixing bowl.

Whip the aquafaba with a hand-held mixer or stand mixer at low speed. Once the aquafaba is foamy, gradually increase the speed to high. Continue whipping until you reach soft peaks. At this point, the aquafaba is fluffy and white, and, if you pull the mixer out, the peaks collapse.

Add the sugar about a spoonful at a time while mixing at medium speed.

Once all the sugar has been added, increase the speed to high and whip until you reach stiff peaks. At this point, the aquafaba is smooth and glossy, and, if you pull the mixer out, the peaks do not collapse.

Add the butter a few cubes at a time while mixing at medium speed.

As you add the butter, the mixture will start to look curdled. Increase the speed to high and continue whipping.

Continue until the mixture comes together in a smooth silky buttercream. Stop and scrape the sides of the bowl if needed.

Add the vanilla extract and whip on medium speed until just incorporated.

Add any additional flavors if desired and whip on medium speed until just incorporated.