Vegan Italian Meringue Buttercream
Vegan Italian Meringue Buttercream. This is the silkiest, creamiest, most delicious and light vegan frosting you can ever imagine. In addition to the fact that it is not too sweet and it is dairy-free! It works great for filling and decorating cakes or cupcakes.
INGREDIENTS
Sugar syrup
- 195 g sugar
- 83 g water, 83ml
Meringue
- 90 g aquafaba, room temperature
- 300 g margarine or vegan butter, in small cubes at room temperature
- ½ - 1 teaspoon vanilla extract, adjust to taste
- Pinch of salt
INSTRUCTIONS
- Add the sugar and water to a small pot. Bring to medium-low heat and let it boil until it reaches 116ºC-118ºC (without mixing it, just don't touch anything in the pot once it's heating up).
- Meanwhile the syrup reaches the marked temperature, beat the aquafaba until stiff peaks form when you lift the whisk off the mixer. Another way to know if your meringue is at the right point is when turning the bowl, the whipped aquafaba remains still.
- If the syrup is not yet ready, just before you add it to the meringue, keep beating on low speed so that the foaminess does not go down.
- Once the syrup has reached the indicated temperature, pour the hot syrup in a slow, steady stream directly over the aquafaba. Make sure not to touch the sides of the bowl or the whisk as it will harden and stick to them.
- Once you've incorporated all the syrup, add the butter cubes one at a time, making sure that before you add the next cube, the previous one is completely mixed in. At this point the consistency will be very liquid due to the hotness of the syrup, but as it loses temperature, it will acquire a better texture.
- Add the vanilla, salt and continue beating for 8-10 minutes until it reaches room temperature. At this point the buttercream should look very creamy and fluffy.
- Use to decorate cakes, cupcakes or to fill any other dessert.
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