A couple of years ago, I spent months researching and developing the perfect vegan swiss buttercream. I came up with this recipe, My Vegan Swiss Buttercream, and it is still one of my favorite frostings and it served me well for years. Since I haven’t been baking much with our move and reno, I no longer had any soy protein isolate. So I went on a search once again for an amazing swiss buttercream recipe, but one with less ingredients.
Swiss buttercream or Swiss Meringue buttercream is my all time favorite frosting and filling for bakes. It’s rich with butter flavor and not overly sweet like American buttercream. Adapting the Swiss to vegan is difficult since replacing aquafaba for egg whites isn’t always a perfect transition.
I was excited to come across a great base recipe at King Arthur Flour, one of my favorite baking sites. One of my favorite things about this recipe over my original one is there is no powdered sugar – it keeps the kitchen so much cleaner! After working with the recipe several times, I made quite a few changes to make it exactly the way I wanted – and here is that recipe:
Aquafaba is what replaces the egg whites in the traditional Swiss Meringue. It is what makes it so light and sturdy. In the past, I have had a hard time getting the aquafaba to stiff peaks since I used the traditional method of pouring the hot sugar over the aquafaba while beating it. This recipe boils the sugar with the aquafaba and that makes all the difference (see above for the perfect stiff peak consistency).
– Chickpea/Garbanzo Beans – These are the same thing, just different names. Drain the liquid from a 16oz, no salt added can to use this method. They are easy to find at most supermarkets.
– VOR aquafaba – If you are going to make a ton of buttercream and don’t want to be eating chickpeas nonstop, you can order VOR’s aquafaba powder and make 1 cup for this recipe.
best vegan butter
There are so many great vegan butters on the market now, this step is getting easier and easier. The main thing you need is a butter that is solid at room temp. So not a spreadable butter, but actual butter bars. My two favorite are the Country Crock plant-based sticks and the Flora Sticks. If you are going to have your buttercream in hot weather, replace half the butter with a good quality shortening like Spectrum.
step - by - step video
The BEST Vegan Swiss Buttercream
- 16 oz can Liquid from chickpeas (Aquafaba) See post for options
- 267 g (1-1/3 cup) Granulated Sugar
- 1/2 tsp Cream of tarter
- 2 cups Plant Butter See notes*
- 1/2 Tbsp Vanilla paste or extract
- Bring drained chickpea liquid to a boil in a small saucepan over medium high heat. Boil for 3-5 minutes.
- Add sugar to the saucepan and stir until dissolved and remove from heat.
- Put in a heat safe bowl and refrigerate for at least 20 minutes to overnight.
- In a large mixer, add cooled chickpea/sugar mixture and cream of tarter and beat on high for 8-10 minutes or until stiff peaks form.
- Once there are stiff peaks, slowly start adding room-temp butter, one tablespoon at a time. It will take a while for the mixture to come together, beat on high for 6-10 minutes.
- Once buttercream has all come together and is smooth and creamy, add the vanilla or flavoring of choice. Buttercream can be store in an airtight container in the fridge for 1-2 weeks. Refrigerate buttercream if it becomes too soft while using.
- Use sticks, not spreadable butter
- I usually use Country Crock Plant-based sticks
- If the buttercream will be out in the heat for a while, replace half the butter with a good quality shortening.