You may have heard that Italian Meringue Buttercream is the best in terms of strength, stability and taste.
Well you heard right!
Cooking a sugar solution to 240°F and then pouring that hot syrup into the whipping meringue
Makes the most beautiful, glossy, stiff peaked vegan Italian Meringue Buttercream you will ever see.
The sweetness of this one is perfect since many people complain that buttercream is always way too sweet!
And for the minority that complain it is not sweet enough just add more confectioner sugar!
Most recipes made with aquafaba meringue have a tendency to “break” or “curdle”
But this recipe is more forgiving due to the ultra stable meringue from that sugar syrup.
If all this buttercream talk has you confused as to which one is best for you and your projects?
Click here to read about Choosing the Best Buttercream Recipe
WATCH THE FULL YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THIS RECIPE!
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Notes for Success:
You will need an instant read thermometer or a candy thermometer to cook the sugar syrup to 240°F this is very important to get the sugar to the right temperature
If you are boiling your own beans instead of using canned, first rinse them well, then soak 2 cups of beans in 4-5 cups of filtered water for at least 12 hours preferably overnight.
Then the next day you will drain the soaking water, rinse the beans well and replace with clean fresh water for the boiling process.
Next another 4 cups of fresh filtered water to the hydrated beans gets cooked to fork tender (about 35-45 minutes)
You will get about 2-3 cups of magical bean water for use in our recipes
Cool it to room temperature then store it for up to 1 week in the refrigerator or up to 2 months in the freezer.
If the chick pea water seems too thin just keep boiling it and it will reduce down and thicken more.
The more concentrated the AF is to start the firmer and stronger your meringue will be.
If you have ever experienced a curdled “broken” buttercream this is from the off balance of moisture in the recipe causing the emulsion to become over-saturated and thus curdled.
Be sure to click through to see how to save a failed buttercream!
Let’s Talk About Vegan Butter
Low moisture content is the key to success in any buttercream recipe!
I am partial to Earth Balance vegan butter *not sponsored
Although It is quite pricey at close to $5 per pound, it is the most stable in buttercream recipes since it has the lowest moisture content of all the vegan butters
Earth Balance will also firm up upon refrigeration which is the one thing that other vegan butters typically will not do!
Be sure to do some trials and errors until you find the vegan butter that has the lowest moisture content
Unfortunately this is not something that is listed on a label!
The addition of butter flavor is optional but because vegan butter is usually tasteless, I find the addition to be essential!
If you do use it, do so sparingly as it can give an off taste if you use too much.
I find the Olive Nation brand to be the best, and they offer a 20% discount on anything you order!
Use Discount Code GVB20 at checkout
Since the development of this recipe back in 2017 I have recently been leaving out the shortening altogether
Shortening stabilizes buttercream for cakes that are to be displayed in hot climates or when transporting long distances
Since I do not do this anymore, I find the all vegan butter version to be just great!
If you do need to use shortening though be sure to use a Hi Ratio Cake Shortening like Sweetex brand is the best
Yield: 6 cups
Vegan Italian Meringue Buttercream
Prep Time1 hour
Cook Time10 minutes
Total Time1 hour 10 minutes
Ingredients
- Aquafaba 1½ cups (355ml)
- Granulated Sugar 1 cups (200g)
- Water 1/3 cup (60ml)
- Cream of Tartar ½ teaspoon
- Softened Vegan Butter 4 sticks (454g)
- Confectioners Sugar 2 Cups (240g) *adjust to your taste
- Vanilla Extract 2 teaspoons (10ml)
- Butter Extract 1 teaspoon (5ml) *see notes
Instructions
- First reduce the 1½ cups of aquafaba down by bringing it to a boil then simmering for about 20 minutes until it is to 3/4 cup - 1 cup volume
- Refrigerate until cold and gelatinous
- Once the AF is cold you will start whipping it with a balloon whip attachment of a stand mixer along with the cream of tartar on medium to high speed while you cook the sugar syrup at the same time
- Combine the water and sugar together in a heavy bottom sauce pot and bring to a boil over high heat.
- Once it boils do not stir or agitate the pot or you will get crystallization
- Attach a candy thermometer and cook to 240°F
- It should take about 10-15 minutes to reach temperature which is approximately the same time it takes to get the AF to whip to stiff peaks.
- Slowly pour the hot sugar syrup into the whipping meringue as shown in the video.
- Once all the sugar syrup is added continue whipping to cool down the meringue and you can help it cool faster by placing a bowl of ice water under the mixer bowl.
- Add the sifted confectioner sugar and whip smooth
- Add the vegan butter only once the meringue has cooled to below 100°F
- Whip smooth then add the vanilla & butter extracts
Notes
Buttercream can be stored at room temperture in an airtight container for up to 3 days.
For longer storage keep refrigerated CLICKHERE for how to rewhip a cold buttercream
