Method (swiss meringue buttercream)

1. In a large mixing bowl, add in the dairy-free butter and whip until creamy. I use a stand mixer with a balloon whisk attachment, a hand mixer will work great too.
2. Sift in the icing sugar and vanilla extract and whip on high speed for a couple of minutes to incorporate it.
3. Pour in the aquafaba and whip for 5 minutes until it turns light and creamy. Don’t over whip it or it can become too soft. If it does, just add in more icing sugar until it’s thick and creamy.
4. Your Swiss meringue buttercream should be thick, very creamy and silky smooth. It’s now ready to use on cakes, cupcakes, or other confections.
5. If you would like to store this buttercream for icing another day, add it into a sealed container and place into the fridge. Use within 2 days of making.
6. When you come to use the buttercream, re-whip it then transfer it into a piping bag fitted with a star tip nozzle and pipe a swirl on top of each cupcake or spread into stacked cakes.
7. Serve these cupcakes/cake fresh or store in a sealed container in the fridge. The buttercream will firm up in the fridge.