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Smooth, fluffy, perfectly spreadable, and not too sweet, you need this vegan swiss meringue buttercream for all of your cakes and cupcakes.
What is Swiss Meringue Buttercream?
While American buttercream is typically stiff and commonly described as “super sweet”, Swiss meringue buttercream has a lighter airier feel and is not as candy sweet. Swiss meringue buttercream gets its texture and lightness from a long whipping time, which incorporates air into the mixture. Typically, Swiss meringue buttercreams are made with eggs, but this vegan version is made with aquafaba.
Why You'll Love These Recipes
- For those who find American buttercream recipes to be too sweet for their tastes, these vegan Swiss meringue buttercream frostings are a great alternative.
- Because these frosting recipes are vegan and don’t require egg, there is no need to cook the frosting before whipping.
- If you opt for a soy-free and nut-free vegan butter, this recipe can be great for top-8-allergen-free baked goods.
- Does Swiss meringue work well for piping and intricate decorations? No. I would not recommend using a Swiss meringue for any sort of detailed work. I instead use it to cover cakes.
- Can I make this recipe ahead of time? Sure can! I do it all the time. It will stay good at room temperature for 3 days or you can refrigerate it for 2 weeks. Be sure to bring it back to room temperature and whip it once more if you do store it in the fridge.
- Can I color these frostings? You sure can. I recommend you use a gel food coloring for a deeper, richer color without sacrificing your texture the way a liquid food color would.
Looking for More Frostings and Cakes?
Vegan Chocolate Swiss Meringue Buttercream
Smooth, fluffy, perfectly spreadable, and not too sweet, you need this vegan chocolate swiss meringue buttercream recipe for all of your cakes and cupcakes.
Ingredients
- 1/2 cup vegan butter room temperature
- 2 cups powdered sugar
- 1/4 cup cocoa powder
- 1 tbsp vanilla
- 1/4 cup aquafaba
Instructions
- In a large bowl (either a stand mixer or using an electric hand mixer), cream the butter until smooth.
- Add the powdered sugar just a little at a time and cream together with the butter until it is smooth and creamy.
- Add the cocoa powder and mix again until it is well incorporated.
- Add the vanilla extract and aquafaba and whisk on medium high for at least 5 minutes. It will start to look lumpy and hard before the air incorporates and it becomes fluffy. This is normal.
- If adding color, add a drop or two of gel coloring at this point and mix.
- For a thicker buttercream, add more sugar. For a thinner buttercream, add more aquafaba.
Vegan Strawberry Swiss Meringue Buttercream
Smooth, fluffy, perfectly spreadable, and not too sweet, you need this vegan strawberry meringue buttercream recipe for all of your cakes and cupcakes.
Ingredients
- 1/2 cup vegan butter room temperature
- 2 cups powdered sugar
- 2 tbsp freeze dried strawberry powder *
- 1 tbsp vanilla
- 1/4 cup aquafaba
Instructions
- In a large bowl (either a stand mixer or using an electric hand mixer), cream the butter until smooth.
- Add the powdered sugar just a little at a time and cream together with the butter until it is smooth and creamy.
- Add the strawberry powder and mix again until it is well incorporated.
- Add the vanilla extract and aquafaba and whisk on medium high for at least 5 minutes. It will start to look lumpy and hard before the air incorporates and it becomes fluffy. This is normal.
- If adding color, add a drop or two of gel coloring at this point and mix.
- For a thicker buttercream, add more sugar. For a thinner buttercream, add more aquafaba.
Notes
*Use up to 1/4 cup for even more strawberry flavor
Vegan Vanilla Swiss Meringue Buttercream
Smooth, fluffy, perfectly spreadable, and not too sweet, you need this vegan vanilla meringue buttercream recipe for all of your cakes and cupcakes.
Ingredients
- 1/2 cup vegan butter room temperature
- 2 cups powdered sugar
- 1 tbsp vanilla
- 1/4 cup aquafaba
Instructions
- In a large bowl (either a stand mixer or using an electric hand mixer), cream the butter until smooth.
- Add the powdered sugar just a little at a time and cream together with the butter until it is smooth and creamy.
- Add the vanilla extract and aquafaba and whisk on medium high for at least 5 minutes. It will start to look lumpy and hard before the air incorporates and it becomes fluffy. This is normal.
- If adding color, add a drop or two of gel coloring at this point and mix.
- For a thicker buttercream, add more sugar. For a thinner buttercream, add more aquafaba.
As always, I love to see you guys take these recipes and make them your own. If you use this recipe as is or use it for inspiration, I’d love to see your creation. Tag me @holefoodbakery and/or use the hashtag #holefoodbakery so I don’t miss it.
Categories: Desserts
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