Easy Vegan Meringue Buttercream

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This recipe for easy vegan meringue buttercream is going to fulfil all your buttercream dreams. It’s creamy, light and not overly sweet like an American buttercream. And it’s fail safe. I’ve witnessed so many bakers having issues with meringue buttercream recipes failing, curdling and splitting. This recipe has a few key ingredients that I’ve found stop these problems from happening. These are the ingredients you need for this vegan buttercream…

Ingredients for Easy Vegan Meringue Buttercream

• vegan butter
• high-ratio vegetable shortening
• white vinegar 
• aquafaba
• cream of tartar
• potato starch (sub with tapioca flour)
• xanthan gum
• powdered or confection’s sugar 
• vanilla bean paste
• sea salt

This buttercream recipe is one of the recipes featured in my new cookbook THE VEGAN CAKE BIBLE, now available to purchase here. This cookbook encapsulates 60 recipes, decorating cake tutorials, troubleshooting, ingredients recommendations and everything you could possible ever want to know about vegan cakes. My hardcover cookbook (265 pages!) has an entire chapter dedicated to frosting and covers the following.

My Chapter Devoted to Vegan Buttercreams

• How much buttercream do I need
• American Buttercream
• Semi-sweet Buttercream
• Easy Meringue Buttercream
• Ermine Buttercream
• Butter Ganache
• Simple Drip Icing
• Simple Glaze
• Marzipan Fondant
• How much fondant or marzipan do I need

Looking for other frosting recipes?

• Vegan Cream Cheese Frosting
• Easy Vegan Chocolate Ganache
• Vegan Marzipan

Easy Vegan Meringue Buttercream

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• Author: Sara Kidd
• Total Time: 40 minutes
• Yield: 3 1/2 cups 1x
• Diet: Vegan

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Description

Fail safe creamy easy vegan meringue buttercream recipe

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Ingredients

Scale 1x2x3x

250 g (1 cup) vegan butter
100 g (½ cup plus 1 tablespoon) high-ratio vegetable shortening
2 tablespoons white vinegar
95 ml (⅓ cup + 3 teaspoons) aquafaba (canned chickpea liquid)
½ teaspoon cream of tartar
½ tablespoon potato starch (sub with tapioca flour)
½ teaspoon xanthan gum
125 g (1 cup) powdered or confection’s sugar
1 tablespoons vanilla bean paste
Pinch of sea salt

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Instructions

1. Add the butter and shortening to the bowl of a standard mixer with a whisk attachment. Beat together on a medium speed until light and fluffy. This should take about 10 minutes. 
2. Remove the mixture from the bowl and set aside. Completely clean your mixing bowl, making sure there is no residual fat, as that would prevent your meringue from whipping properly. Rinse your bowl and whisk attachment with the vinegar for best results. 
3. Add the aquafaba, cream of tartar, potato starch, and xanthan gum and beat on medium-high speed for 5 to 10 minutes, until stiff peaks form. Once stiff peaks form, whip for another 3 minutes. 
4. Continue to whip on medium speed while adding the icing sugar, 1 tablespoon at a time. Only add more once the previous measure has been thoroughly beaten into the mixture. 
5. Add butter and shortening mix, 1 tablespoon at a time, counting 5 seconds between each dollop. If you buttercream curdles whilst adding butter, don’t stress, continue to whip and it will come back together. Be patient, I promise it will come back together. 
6. Add the vanilla and salt, and beat on high speed for a few seconds. Chill in the fridge for 20 minutes if you need it to be firmer before using to decorate. 

 

• Prep Time: 40 mins
• Category: Frosting
• Method: Beating
• Cuisine: Dessert

Keywords: Easy Vegan Meringue Buttercream

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