Aquafaba Swiss Buttercream Recipe

Vegan Swiss Buttercream

I have been bursting at the seams to show you guys this vegan swiss buttercream recipe for over 2 months!

But I had to wait until I got settled in Florida after my chaotic life upheaval!

So of course this was the first recipe on my list to share!

I am fairly new to Vegan Baking, but as I dabbled here and there with vegan recipes over the last year or so, I quickly learned “WOW, it is nothing like the cardboard and sawdust that everyone thinks it taste like!  Vegan food is AMAZINGLY DELICIOUS!”

But what I already knew about it even before  I started my vegan journey, was that it was going to be really hard to replicate recipes that require foamed eggs like Sponge Cakes and Macarons and sadly the World Famous Swiss Buttercream……since after all eggs are the only things we can get to a stable foam, right??

WRONG!

Introducing AQUAFABA!

FABA meaning BEAN and AQUA meaning WATER ~ we have magical BEAN WATER!

Yes, this magical liquid from heaven is what will transform your foamed recipes into a vegan dream come true!

Just wait until you watch the magic unfold!

Check out this facebook page administered by one of the creators of the Aquafaba and give a great big THANK YOU!


5.0 from 2 reviews
Vegan Swiss Buttercream Recipe
 
UPDATE: I have been doing more work with aquafaba and have found that if you refrigerate the reduced bean water overnight it will make it much sturdier and gelatinous, more resemblance to real egg whites, thus making your meringue sturdier when you whip it. And we all know the key to a perfect swiss buttercream is the strength of the meringue!
Author:
Serves: 5 cups
Ingredients
  • Canned Chick Peas* 2- 15ounce cans for 1½ cups bean water
  • Granulated Sugar 1 cup
  • Vanilla Extract or Paste 2 teaspoons
  • Confectioners Sugar 1 cup
  • Earth Balance Buttery Sticks 3 (339g)
  • Solid Vegetable shortening or Earth Balance shortening for baking 1 cup (226g)
Instructions
  1. Reduce the chickpea water to 1 cup over medium to low heat
  2. Add the sugar to the hot liquid then cool completely to cold
  3. With the whip attachment of the kitchen aid (a hand beater will work but it will take a very long time) whip the aquafaba on high speed until it is thick and glossy and has firm peaks
  4. Add the confectioners sugar and mix on low just to combine
  5. Add the shortening and earth balance and whip smooth
  6. Add vanilla last
Notes
* I am not a fan of canned vegetables. I prefer to use the water from freshly boiled dried chickpeas and proceed the same as the written recipes for reducing the water etc.... see notes at the bottom of this post for how to boil the beans


Vegan Buttercream is softer than regular buttercream so it is necessary to store it and any cakes, pastries made with it, in the refrigerator ((for up to 2 weeks)), then bring the leftovers to room temperature before using by re-whipping it back to workable consistency.

I tested recipe this out by storing it in the freezer (up to 1 month) and brought it back to room temperature for the re-whip. Because this recipe is slightly less stable from the start than the original swiss buttercream, I'm not crazy about freezing it since it will be even softer once it thawed


Allow cakes and pastries with vegan buttercream to come to room temperature before serving
 

For those who prefer to use dried beans (like I do) you will soak 10 ounces (280g) beans in 1 pint (2 cups) water over night.

The next day, the beans will have soaked up much of that water so you must add another 2 cups water.

Transfer the beans with the water to a large pot and cook over medium- high heat for about 45 minutes or until the beans are tender.

Drain the chickpea water into a smaller pot and use the chickpeas as you wish for another savory recipe

(I personally love to make hummus as a tasty snack for the busy days when I film videos! )

Reduce the fresh chickpea water as shown in the video above and proceed as the recipe states.

 

If you would like to try your hand at the Italian Meringue Aquafaba “butter”cream recipe check out Linda over at Geeky cakes.com she has a really great tutorial with step by step photos of the entire process!

 

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165 Comments

  1. Hi Gretchen, you are doing a wonderful job and thank you for all you do. This site is just so helpful and this recipe is amazing. I too have just started baking with vegan principals. However I want to cut down on empty calories, particularly those found in sugar. I was wondering if I could substitute honey or maple syrup for the sugar in this recipe? Kind regards

    1. Hey there! I know what you mean, just cuz it’s vegan don’t mean it’s healthy! LOL Yes you can probably incorporate it no probs, let me know what you find (Im new with this aquafaba myself, so I have some experimenting to do!)

  2. I tried the whipped bean water a few months ago when I saw it posted on FB. I WAS SHOCKED at how it whipped up, although tasted so gross. I will definitely try this…..too curious NOT to do it. Thank you for your recipes. Love your blog & tutorials!

    1. hahaha I prefer the dried beans (rather than canned) I also think canned beans and the water from the can have a certain – gross taste to them- but after you add the sugar & other ingredients you can notice it and it is so good! I hope you try it!

  3. I just would like to express how much I enjoy seeing you up and running again!!! Since I discovered your amazing videos on YouTube a year ago, you are my best friend in the kitchen!! You seem to know all questions I’m going to have before “I” know them myself…… I have learned so much from you, and continue to do so

  4. Hello Gretchen,
    How many grams of chickpeas do I soak to get d above qty? And Wat would b d qty of water to b soaked in?
    Thanks for d recipe.

    1. For those who prefer to use dried beans (like I do) you will soak 10 ounces (280g) beans in 1 pint (2 cups) water over night.

      The next day, the beans will have soaked up much of that water so you must add another 2 cups water.

      Transfer the beans with the water to a large pot and cook over medium- high heat for about 45 minutes or until the beans are tender, not al dente.

      Drain the chickpea water into a smaller pot and use the chickpeas as you wish for another savory recipe(I personally love to make hummus as a tasty snack for the busy days when I film videos! 🙂 Reduce the chickpea water as shown in the video above and proceed as the recipe states.

    1. If you are using dried chickpeas like me, then yes- soak them overnight then boil them, the remaining water is the aquafaba- you will still have to reduce that liquid though as shown

  5. Hi,
    Thnks for d reply. Tried dis today.I did increase sugar n vanilla coz I couldn’t taste it at all..I think it’s all on how concentrated d aquafaba is.I used home made.also had a qt Y my foam was ivory before the addition of vanilla also..was not white like urs.but dat is not my worry..end result of the recipe fabulous Wid some sweetness adjustment for me :).. Any inputs on d storage of this buttercream?
    Thanks for everything.

  6. Hey gretchen! I’m a big fan of your recipes your great! That looks amazing I’m definitely going to try that. I can’t wait.
    Any chance of doing the cinnamon roll recipe please???

    1. thankyou so much! and YES I plan to refilm EVERYTHING but I just need the time to get it all done! trying my hardest and fastest! thankyou for the support! In the meantime if you go to my Gretchens Bakery facebook page in PHOTOS I have the cinnamon bun recipe, and alot of the most popular recipes and also there are so many people who
      have saved the recipes and can share with you right away! Just ask on the main page! Thanks!

  7. Hey Gretchen,
    Was noting down d recipe.confectioners sugar step is missing in d written context. It might help for ppl who can’t watch video.
    Thanks 🙂

  8. Hi Gretchen! I’m so inspired by your works.. Looking fwd to try this recipe soon… I’m always getting disappointing results whenever I bake a cake.. But you’ve explained your cakes nd icing methods so simply that its tempting to try out! Kudos to you..

  9. Hi Gretchen, what exactly are earth balanced buttery sticks??? Actually I have not heard of it before….. Maybe cos we don’t get it around this side:-)

  10. You are my hero! A true genius! You deserve so much recognition and appreciation for what you do with your gifts and talents. This recipe is going to help me provide an amazing dessert for a family who suffers from a battery of food allergies and intolerances. I’ve said this before and I’ll say it again. You back circles above Buddy Valastro, Candace Nelson and Duff by leaps and bounds. You are truly a force for good and hope you reap all the rewards afforded to kind people who give instead of take and help instead of hinder by judging others and tearing them down. You’ve made me a better baker and not only because of sharing your techniques but also for sharing your joy. Thank you again!

  11. How long can you store this? I would like to make it today than frost the cake tomorrow. Thanks! Can’t wait to try the recipe, looks so freaking good and sure to impress the vegan doubters out there!!

    1. Vegan Buttercream is softer than regular buttercream so it is necessary to store it in the refrigerator (for up to 2 weeks), then bring it to room temperature before using by re-whipping it back to a workable consistency.

      I tested recipe this out by storing it in the freezer (up to 1 month) and brought it back to room temperature for the re-whip. Because this recipe is slightly less stable from the start than the original swiss buttercream, I’m not crazy about freezing it since it will be even softer once it thaws

      Ans yes to room temperature butter and shortening

      1. It came out perfect!!! So creamy and yummy. I was really nervous as I haven’t made swiss buttercream since culinary school 13yrs ago; even back then I got nervous making it because it seemed like it could get messed up so easily. But this recipe is easy peasy; I had no trouble at all making it. Yayyyyy!!

        It’s going on an Elsa cake for my neice. I’ll post pics when it’s done (if it looks ok…)

  12. Hi Gretchen; good to see you back and gunning for us food issu-ists. Can I add that in UK we cant get Earth Balance, only in really big cities and its expensive. The alternatives available dont hold or set up too well in warm weather and need to be kept refrigerated so this is a bit of an issue if you wanna use the SBC for filling cake say. I’ve gotten round this by using a quantity of cocoa butter (also ups the flavour..!) which seems to stay firm longer but you gotta work fast. Theres nothing more disappointing than handing over a two tier vegan ‘Frozen’ cake complete with Olaf, which is bulging where the SBC is gradually escaping and distorting the beautiful blue fondant and fluffy clouds. The next time I made a vegan cake, I filled it with whipped ganache made with soya cream- an absolute winner.
    More power to us weirdos; I’m gluten free too but my cakes are NEVER boring or tasteless.

    1. Hi Dancer, Gretchen et al,
      What substitute would you recommend for Earth Balance Butter or Earth Balance Shortening? I too am UK based and am seeing a lot of recipes that call for Earth Balance butter. Unsure what to use though? Also, where can I buy (in the UK) cocoa butter from? Sorry the random questions, I’m really excited to start experimenting with these recipes but unsure where to start from. Thanks, Ria

  13. Hi! What is the shelf life of this frosting? Can you leave the cupcakes on the counter for a couple days without it losing the integrity of the frosting?

    1. Vegan Buttercream is softer than regular buttercream so it is necessary to store it in the refrigerator for up to 2 weeks, then bring to room temperature before using by re-whipping it back to workable consistency.

      I tested recipe this out by storing it in the freezer (up to 1 month) and brought it back to room temperature for the re-whip. Because this recipe is slightly less stable from the start than the original swiss buttercream, I’m not crazy about freezing it since it will be even softer once it thaws

  14. Everything was going so well until I added the butter. The meringue was super stiff and glossy even stiffer after the confectioner’s sugar, but once the butter went in, it turned to liquid. Very tasty liquid, but unusable for icing 🙁

      1. I did whip for another 5 minutes, then added more confectioners sugar and beat again hoping this would help stiffen it back up, but no luck. Maybe I gave up too soon, but it was still so liquidy. But I did love how stiff and glossy the meringue became when I reduced and dissolved the sugar ahead of whipping. I had always added the sugar half-way through. Does this method produce a better ‘simple’ meringue when baked? I’m looking for the silver lining here 🙂

        1. awe 🙁 Im sorry it didnt work out – what a bummer.
          I hate that….. but Im glad you liked the meringue with the swiss preparation (I basically wanted to mimic my original swiss buttercream recipe thats why I did it that way) and I thought it was great- however another viewer commented that she felt it weakened the strength by doing it that way, and she had been experimenting with Aquafaba for some time, so I felt her comment was warranted.
          At any rate- we have to go with what works right!??
          I need to do more experimenting with this magical ingredient because sponge cake, macarons and meringues are in my dreams for the future! Thanks for the feedback, always appreciated and very helpful!

          1. I have seen recipes where the butter was whipped until light and fluffy and the cooled Aquafaba syrup was beaten in. The results are supposed to be almost identical. And it takes around 5 minutes mixing time.
            I can’t say that I’ve ever had Swiss meringue buttercream. Is the taste of this version comparable to the taste of the one made with eggs? Can you taste the beans at all?????

  15. So, just to make sure I’m following the instructions correctly- you have to make this two weeks ahead of time to give it enough time to set? Why does it have to chill for that long? Leaving it in the fridge overnight or for 24 hours isn’t enough?

    1. Hmmm, No. Im not sure where you are reading that or where I allude to that?
      I do list storage options in the notes section on all my recipe, perhaps you are reading it as if it is essential, sorry for the confusion
      You CAN store it for up to that long before it will go bad, but you can use this buttercream immediately

      1. Thanks! I saw the part where you said “it is necessary to store it in the refrigerator for up to 2 weeks, then bring to room temperature before using” and thought that you meant to do that before using for the first time, but it did seem weird to have to refrigerate for that long so I figured I’d ask.

        I have one more question, have you tried making a chocolate version of this? Do you think it would work to fold in melted and cooled chocolate or would adding cocoa powder be better?

        Thanks for sharing this awesome recipe!

        1. ohhhhhhhhhhhhhh I got you- I should have used better grammar and punctuation- now I see it.
          It is necessary to store it in the fridge (((for up to 2 weeks)) …..
          Thanks for talking this out with me! hahah
          I think cocoa powder would be better becasue it is already so soft- BUT that is with the vegan buttery sticks- which tend to be softer anyway- so if you are not 100% vegan and are just going for the eggless version- and using butter, then I think chocolate would be OK

  16. Hi there. Question about your UPDATE. Do you mean that you should A: 1) reduce the bean juice, 2) refrigerate overnight, 3) heat again over low heat, 4) add sugar, 5) cool completely? Or do you mean that you should B: 1) reduce bean juice, 2) add sugar, 3) refrigerate overnight?

    Thank you, Can’t wait to try this.

  17. Hi Gretchen,

    Wondering if you think this would be possible with the Earth Balance spread as opposed to the sticks? Looking at the nutritional information online they seem to have the same ingredients but I’m not positive!

    Thanks!

  18. Hi, Gretchen

    just wanted to say big fan or your recipes . I also want to know if you had a vegan recipe for cinnamon bums!!!!!! thanks so much

  19. Hi,
    I have nade dis one on d 18th sept. Read dat u dun prefer to freeze it coz of it being soft but if I prefer to store., will it keep fresh as swiss buttercream.
    Also instead of adding melted choc to make choc buttercream I added ganache to it coz it was handy. I hope it’s not wrong.
    Thanks

  20. I’ve been reading up on buttercreams and even in my own experimentation have discovered that Earth Balance is not as stable as other vegan spreads/shortening (like Crisco or Fleishmann’s). Of course, those are partially hydrogenated and Earth Balance is not, which is probably where the difference comes from. I know you can add cream cheese to SMBC; how do you think a vegan cream cheese would hold up in this recipe? Do you think it would improve the stability?

    1. Yes I agree, it is not very stable but it lends the best flavor- so its sort of “pick your poison” ya know?
      I think the cream cheese would be fine- but again, not very stable

  21. Hi Gretchen, You state in the comments that you prefer aqua faba made from dried beans. Can you explain the taste differences? I have a bride whose vegan,but wants a regular buttercream cake (no fondant) I’d like to surprise her and maybe sneak a wedge of your vegan cake and buttercream so when she cuts the wedding cake she’ll be able to eat it!! Any suggestions on how to achieve this idea? As always,thanks for all you do….

    1. I just don’t like canned food that’s all. Its just my personal preference and not really a “baking” preference. (Ill be honest the canned bean water is actually stronger meringue than any Ive made from my own bean water )
      Great and sweet idea for her! So thoughtful! You can always bake a small Vegan Cake and then cut the wedge exactly to the size you are taking out of the main cake, pop it in there, and then ice over it- just be sure to mark where she should cut!
      (they do this all the time with Dummy Cakes- like styrofoam cakes that are used just as the display- and there is just 1 real piece, see if you can google some info for Dummy Wedding Cakes

      1. Thank you so much for this wonderful recipe, I made a beautiful pink rosette cake for my daughter’s birthday tomorrow with it and it looks wonderful! I’m going to post a photo on Vegan Meringue Hits and Misses facebook page, this was definitely a hit!

  22. Made your amazing wonderful Vegan Buttercream today. I even left out the last stick of New Balance and it was perfect! I served at room temperature but just had a piece that was refrigerated and it was also delicious. Silky smooth. Thank you for your recipe. I just can’t get over the possibilities with aquafaba. After making your Swiss Buttercream, I found there are many other things you can do with this stuff… https://www.vegansociety.com/whats-new/blog/13-amazing-things-you-can-do-aquafaba.

  23. hi ,
    i love your recipe.
    i have a question for you can i use this under fondant or will it be too unstable?
    and if i can do i have to keep the cake in the fridge after covering because i dont normally do that.
    thank you

  24. I regularly whip coconut oil for use in “buttercream” frostings. The addition of aquafaba is not necessary. Therefore, what is the purpose of adding bean juice to the mix, which would compromise the longevity of the buttercream?

    PS I use the same whipping technique when making moisturizing creams which include other skin-nourishing oils and essential oils.

  25. Hi Gretchen,

    Thank you SO much for this recipe – I am so excited to try it tomorrow! I have held off on making meringue kisses since going vegan, but I finally think it is possible with your recipe! Have you ever tried making meringue kisses using this recipe? Do you think it would hold up in the oven?

    Thanks!

    1. yes you can, however I am not a pro at this – it needs some testing. If you have had practice with baking aquafaba please let me know you results! My 2016 mission is to master the art of aquafaba!

  26. Looks fab.Does your icing when put on cakes as frosting remain stiff for 2 full days when kept in fridge or lose stiffness to be more runnier ..I tried and though it remains stiff initially ,it becomes runnier the next day . Any suggestions to keep for longer time the stiffness ?? What about agar agar ? How to use them for stiffness up to 2 days??

  27. I made this for my son’s birthday cake. But I used butter. It sat on the counter for about 4 days before I refrigerated it. The fondant started to droop after day two, but the frosting consistency was still nice and light. How does it compare to SMBC made with egg whites, taste-wise? I have never had/tasted Swiss Meringue Buttercream made with eggs but wanted to try it. My son is allergic to eggs and peanuts, so I was elated to find your recipe. The second time I made it I made half the recipe and squeezed half a lemon in to get a light lemon flavor. He said it was the best cupcake and frosting he’s ever had
    I may add the rest of the lemon……….

    1. awesome! thanks for the feedback I’m so glad t worked out and WOW 2 days no refridge before it drooped??! that’s great! Sounds like you made it PERFECTLY!
      AS for the taste comparison, I feel like it is very similar! You cannot really tell!

  28. Gretchen, are you now vegan? just wondering since I am, I would LOVE to follow you more on recipes (I have in the past and love them all) thanks!!!!!

    1. Hi! yes! I am vegan 100% in my personal life, however I love in this bizarre horrible catch 22 with my business 🙁
      Click here for my explanation of the sever hypocrisy in which I live 🙁
      I DO plan to get more Vegan recipes this year so stay tuned. I have been “Veganizing” my recipes already wherever possible but I have alot to learn as Vegan Baking is very different (and wonderful) I just have to learn this new way and new ingredients before I can share with you guys…so….. but click here for my list so far

  29. Hi Gretchen! Me again! I was wondering can you whip up the aquafaba in a ninja blender or a vitamix, just wondering, will it work maybe? Huh, and I don’t know if you know this, BUT you can use 1TBS of flaxseed and mix that with 3TBS of water then set it aside for 5 minutes, and you have an instant egg replacer! Double or triple for how many eggs you need, lol you know WAYYYYY more than I do about baking, so I’ll just let you do the talking! 😉 thanks, and you have no idea how much one person can do! I have been vegan for about 6 months, previously vegetarian for 1 year before that! But, you are helping in many ways possible!

    And vegan baking is healthier too,

    1. I dont have a vitamix and my blender would have a heart attack it is so old! LOL Yes to flax eggs, I use them often in my Vegan recipe here.
      I agree with you about the vegan lifestyle! Keep spreading the good word my brother! Vegan is the way of the future!

  30. Gretchen. In case any of your followers want to mess with this recipe I can tell you and them first hand “don’t do it”. I made this recipe for Halloween and it was fantastic. I’ve been freezing my Aquafaba ever since waiting to recreate the perfect vegan frosting again. But tonight I had buttercream disaster because I used a different brand of Vegan spread. I couldn’t get Earth Balance so I used Pure Soya spread. Enormous fail. So disappointing. Your recipes are fantastic so I’ve learnt my lesson not to swap ingredients. I hope my fail helps someone else.
    Also. I didn’t realise you were vegan too. You go sista! My family thinks I’m weird, but I don’t care. Vegan is the future.

    1. Amazingly, once the aquafaba is whipped there is no residual bean taste/smell. Just a plain aquafaba & confectioner sugar whip tastes something like marshmallow fluff.

  31. Hey Gretchen!

    Question about your update–do you refrigerate the aquafaba overnight first before you add the granulated sugar or after?

    Just wondering bc when making macarons, I refrigerate the AF overnight and then add the sugar when whipping it.

    Thanks!

    1. Yes to how you are doing it! I did it both ways and although adding the sugar when it was hot was fine (It worked and dissolved the sugar) I fin d the aquafaba is stronger when you get it cold and nice and gelatinous after it has been reduced

  32. Now that I (finally) have a stand mixer I am going to try this for the next office birthday celebration. I’m sure everyone (not just my colleague who is vegan) will love it! Thank you, as always!

  33. Hi Gretchen,

    Where I live I cant get the earth balance sticks? Would it be ok to swap it with real butter and shortening since I cant have eggs but can have butter.

    Thanks

  34. Hi Gretchen,
    Can palm shortening be used entirely rather than part shortening and part earth balance butter?

    Also, if I were to use the aquafaba for baking, is it a 1:1 ratio for eggs? So 30ml aquafaba=1 egg?

    Thank-you!

  35. Can this be used under fondant? I typically make my cake the night before the party and refrigerate it. Will I need to be worried at all about this buttercream losing shape as it is thawing?

  36. Hi again,
    I did a trial run -the icing is delicious and worked very nicely under fondant! Very happy to know I now have a go-to “vanilla” vegan frosting (as I cannot bear to eat/serve the overly sweet powdered sugar/vegan butter/shortening form of frosting). I’ve never used this type of buttercream before and am assuming it is usually a “softer” version than traditional buttercream? I’m still a little concerned about the cake being outdoors in 80 degree weather and it softening up quickly. I’ve started adding some agar-agar powder to my vegan chocolate ganache frosting (to help the coconut milk fat hold it’s shape in warmer weather) and just wondering if you thought that might work in this recipe too? If yes, at what step would you add it? Thanks again for a great recipe!

  37. I love your detailed recipe, I had never heard about Aquafaba before, i like low sweet icing recipe and found this. Can i put Aquafaba Swiss vegan recipe below rolled marshmallow fondant.
    And after refrigeration for few hours, can i leave it out for 4 hours outside.Pls advice.

  38. Hello. Do you think I could use shortening only and omit the butter? Do you think this would be okay on cupcakes left at room temperature over night and served the next afternoon? I made it once before but did not like the earth balance taste, it tasted great before I added the earth balance. Thanks

    1. Yes you can use all shortening, some would frown on that (just from a taste perspective) but Earth balance is shortening anyway (just tastes better! LOL)
      They will be much more stable with all shortening (I advise a hi-ratio shortening like Sweetex though) I can’t say how they will be overnight not in the refridge, since this is a little softer than a traditional buttercream, just as long as the room temp does not go above 70°F I think it will be OK

  39. Hi Gretchen. I can’t get earth balance here in the UK. Can i use dairy free butter instead or can i just use trex (the shortening we get here)

    1. yes sorry for being “brand specific” I should have noted that- sometimes Im a bit tunnel visioned, but yes to that dairy free butter and also trex is a good mix

  40. What do you think about using coconut oil as substitute for the shortening and margarine? (not a fan)
    And what about adding a teaspoon of cornstarch to hold the whole recipe up? (sometimes, pre-packaged powdered sugar already contain cornstarch, that’s why I ask…) thanks!

    1. Its all worth a try (however I feel that coconut oil is so unstable, it has such a low melting point – just touching it makes it melt in my hands, so I feel it will cause a really soupy unstable icing)

  41. Have you ever made a Korean style buttercream? I’ve seen cakes on instagram that are made with Korean style buttercream, they have a beautiful transluscence…but I cant seem to find a recipe for it. Would you know of one?

  42. Hi Gretchen! Thank you for this recipe!! It was amazing!!!! Only
    Thing is I need a vegan buttercream that’s white, and this one has a yellowish tone. Do you think it’s okay for me to add white food coloring?? Or what else should I do to get it to be a bit whiter. Thank you!!!

  43. Can this Aquafaba buttercream be flavoured too? Will it be able to hold fruit purees? How stable is it, can it be used in cakes or is it just fit for cupcake frosting?

    1. yes however it is already softer than a regular buttercream, and adding anything to buttercream makes it softer again. I prefer to add flavor concentrates since you will add less for more flavor. Purees you have to add a lot to get any real flavor to come through the sweetness, so just be careful or it can break

      1. I added strawberry purée, blended strawberry added sugar and heated it until sugar melted, then put in a fridge for an hour and then added to already whipped aquafaba. Both and taste and flavor were delicious. I made marshmallow from it.

  44. Hi Gretchen I made your Swiss buttercream it came out superb, texture amazing .. It is quite stable I want to show you my flowers I made using your recipe I have posted in Facebook vegan cakes and cakes decorating ..Taste wise I need to find some better tasting vegetables shortening in uk as my Swiss buttercream was bit greasy in taste but I am very pleased with texture.. Thanks a lot..

  45. Is aquafaba non perishable. I mean the frosting from it will b non perishable or can it b kept outside at room temp for few hours

  46. Hi Gretchen,

    This is a wonderful recipe. I will try it soon with a allergen-free strawberry cake. How do I flavor this for chocolate SMBC?

    Thanks,
    Alice

  47. Hi Gretchen, the merengue was stiff, then I added the confectionery sugar and the merengue became softer, and the whole thing became liquid after adding the vegetable spread. I kept beating but the mix never came back. What did I do wrong? I read in some of the comments and some people had the same problem. I don’t hv the fat shortening that you have used. I really want to make this buttercream but it so frustrating when you can get right a recipe

  48. I’m so excited to try these recipes!!!. i’m not a vegan, but I’m am vegetarian weaning herself off of products like eggs and milk. one question, when you make the fluffy stuff (the aquafaba and the sugar) can I just use that for icing? without adding the butter and shortening…. will it hold?

    1. GREAT! theaquafaba is just bean water whipped up so without sugar it is (like plain eggs, PLAIN pretty tasteless) but yes you can leave out the butter part and have more of a merignue

  49. This turned out beautifully! Everyone thought the cupcakes with this frosting was from a bakery. Thank you so much for the recipe!!!

  50. Thanks for the recipe… I have a question regarding not adding shortening and using only butter, is it ok to do that and if yes, should I keep the quantity same or not?

    1. yes it would be the earth balance, Im finding I have to cut the salt down or out altogether when I use Earth Balance

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