Description
This vegan Chocolate Swiss Meringue Buttercream is a luxurious, smooth, and fluffy frosting made without eggs or dairy. Using aquafaba as an egg white substitute and vegan butter, this buttercream is rich in dark chocolate flavor with a hint of cacao powder and a touch of sea salt. Perfect for frosting cakes and cupcakes, it whips up silky and light, making it an ideal vegan alternative to traditional buttercreams.
Ingredients
Scale
Chocolate Swiss Meringue Buttercream
- 3.5 oz vegan dark chocolate
- 9 tablespoons aquafaba (liquid from canned chickpeas)
- 1 cup soft brown sugar (or caster sugar / superfine sugar)
- 8.8 oz vegan block butter (room temperature, cut into 1-inch chunks)
- 2 tablespoons Dutch processed cacao powder
- Pinch sea salt
Instructions
- Melt Chocolate: Gently melt the vegan dark chocolate over a double boiler (bain-marie) and set it aside to cool slightly.
- Heat Aquafaba and Sugar: In a large heatproof bowl, combine the aquafaba and sugar. Place this bowl over a saucepan filled with a few inches of simmering water (bain-marie). Heat the mixture over medium heat for a few minutes until the sugar dissolves completely.
- Whisk Meringue: Remove the bowl from heat. Using an electric whisk or stand mixer, beat the mixture on high speed for 15-20 minutes until it becomes completely cooled, stiff, glossy, and holds its shape firmly.
- Add Butter: Gradually add the softened vegan butter chunks, one at a time, mixing well for about 5 seconds between each addition. The mixture may flatten during this process but will firm up once all butter is incorporated.
- Whisk Until Fluffy: Continue whisking on low speed for 5-10 minutes until the buttercream is fluffy and lightened in color. If the mixture appears split, continue whisking until it comes together.
- Incorporate Chocolate and Flavorings: Add the cooled melted chocolate to the buttercream and whisk for a couple of minutes until fully combined. Then add the Dutch processed cacao powder and a pinch of sea salt, mixing for another 1-2 minutes until smooth.
- Storage Tips: Use the buttercream immediately at room temperature to frost cakes or cupcakes, or store it in an airtight container in the fridge. The buttercream will stiffen in the fridge due to the melted chocolate, so bring it back to room temperature for a few hours to restore its creamy consistency before serving.
Notes
- Aquafaba is the liquid from canned chickpeas and acts as an egg white substitute in this vegan recipe.
- Ensure the vegan butter is at room temperature for easier incorporation and smooth buttercream.
- If the buttercream appears split, continue whisking as it will come back together with more mixing.
- The buttercream is best served at room temperature for optimal spreadability and texture.
- Store in an airtight container in the fridge for up to 5 days.
- Bring refrigerated buttercream back to room temperature before use to soften.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert Frosting
- Method: Stovetop
- Cuisine: Vegan
