This easy to follow recipe teaches you how to make THE BEST Vegan Italian Meringue Buttercream, with some tips and tricks to make for the most creamy, light, silky smooth buttercream for icing cupcakes, cakes and more! This is THE ONLY recipe you need!
Italian Meringue buttercream might be my favourite out of all the buttercream’s. If a food could be a cloud, this would be it!, It’s creamy, not too sweet and pipes / spreads beautifully. It’s an amazing buttercream to work with!
I’ve had so many requests to make a post specifically talking you through how to make an incredible vegan Italian Meringue, so in the words of Super Mario… ‘Here we go!’.
What is Italian Meringue Buttercream?
Italian Meringue Buttercream is typically a thick and creamy buttercream frosting, usually made from whipping egg whites with a sugar syrup and butter.
To make this vegan, we switch out the egg whites and use aquafaba (the water from a can of chickpeas- aka chickpea brine).
The sugar syrup stays exactly the same as thats just caster sugar with water which is already vegan.
As for the butter, use a dairy-free block butter. My favourite is Flora Plant Block.
Tips for making the best Vegan Italian Meringue Buttercream:
- Use block butter! When it comes to making any buttercream which contains aquafaba (chickpea brine) always use a firm, cold block butter. My two favourites are Naturli Vegan Block and Flora Plant Based Block. Allow it to chill in the fridge for a few hours before use.
- Use a kitchen thermometer. The sugar syrup can burn if left too long, so keep an eye on it! The last thing you want is a burnt flavour to your buttercream.
- Whip, Whip and whip. Don’t worry when you add in the butter into the mixture and it goes a little sloppy in texture, the butter will soon firm everything up making it into the perfect consistency. If the buttercream looks like its split ( this can sometimes be the case, add more chunks butter to get it back to the correct consistency).
- Clean your bowl. When making buttercream with aquafaba, I always like to have a ultra clean bowl. Add some apple cider vinegar to a sheet of kitchen paper and wipe the inside of the bowl. Make sure the bowl is completely dry.
- Add the chunks of butter SLOWLY. I’m writing that in bold as I’ve rush making this buttercream in the past and added all the butter in the bowl in one go and it goes absolutely everywhere!
- If you wanted to flavour your Italian buttercream, add the melted chocolate, Biscoff spread etc along side the butter. This will whip up beautifully leaving you with a really gorgeous buttercream! If you’re using melted chocolate in the frosting, use it right away! The chocolate will set the buttercream firm, making it harder to pipe / spread!
I hope you will love this buttercream as much as I do!