If you have a sweet tooth and are looking to indulge in a luscious, dairy-free frosting, then this Chocolate Swiss Meringue Buttercream (Vegan) Recipe is your new best friend. It combines silky smooth vegan butter with glossy, whipped aquafaba to create a fluffy, decadent chocolate buttercream that will elevate any cake or cupcake to bakery-level decadence while keeping things plant-based and light. The result is a rich, creamy frosting with just the right balance of chocolate flavor and airy texture that melts in your mouth, making it a must-try for vegans and non-vegans alike.
Ingredients You’ll Need
Crafting the perfect Chocolate Swiss Meringue Buttercream (Vegan) Recipe starts with simple, thoughtful ingredients that each play a vital role. From the deep chocolate notes of vegan dark chocolate to the magic of aquafaba replacing egg whites, these essentials bring together beautiful texture, flavor, and color in your frosting.
- Vegan dark chocolate (3.5 oz): Choose a smooth, rich variety to give the buttercream its luscious chocolate depth.
- Aquafaba (9 tablespoons): The secret egg white substitute extracted from chickpea water creates that light, airy meringue base.
- Soft brown sugar or caster sugar 1 cup: Adds natural sweetness and helps stabilize the meringue while contributing moistness.
- Vegan block butter, room temperature 8.8 oz: The creamy foundation of the buttercream that holds everything together with richness.
- Dutch processed cacao powder (2 tablespoons): Enhances the chocolate flavor and deepens the color for that irresistible look.
- Pinch of sea salt: Balances the sweetness and intensifies the chocolate notes for a perfect finish.
How to Make Chocolate Swiss Meringue Buttercream (Vegan) Recipe
Step 1: Melt the Chocolate
Begin by gently melting your vegan dark chocolate over a double boiler, also known as a bain-marie. This slow, even heat prevents burning and ensures a glossy melt. Once melted, set it aside to cool slightly—this keeps it from seizing when added to the chilled meringue later.
Step 2: Create the Aquafaba Syrup
In a heatproof bowl, combine the aquafaba and sugar, then place it over a saucepan of simmering water. Heating gently dissolves the sugar into the aquafaba and warms the mixture, which helps in achieving a stable meringue. Be patient and stir occasionally until all the sugar has completely dissolved.
Step 3: Whip the Aquafaba Meringue
Remove the bowl from the heat and whip the aquafaba and sugar mixture with an electric whisk or stand mixer on high speed for 15 to 20 minutes. You’ll know it’s ready when it turns glossy, opaque white and holds stiff peaks, and the bowl can be turned upside down without the meringue sliding out. This step is crucial for that light and airy texture that makes this vegan buttercream so special.
Step 4: Incorporate the Vegan Butter
With your meringue ready, start adding the softened vegan butter chunk by chunk. Add one piece at a time, whisking briefly to mix before adding the next. The mixture will soften and look a little deflated at first but stick with it—after all the butter is added, it will thicken and become creamy, just like traditional buttercream.
Step 5: Whisk Until Fluffy
Continue whipping the buttercream on a low speed for 5 to 10 minutes until the texture lightens in color and becomes fluffy. If the mixture appears curdled or split at any point, don’t panic—that’s perfectly normal. Keep whisking, and the buttercream will come together into a cool, silky consistency.
Step 6: Add Chocolate and Flavorings
Pour the cooled melted dark chocolate into the buttercream and whisk for a couple more minutes until fully combined. Then, sift in the Dutch processed cacao powder and add a pinch of sea salt, mixing again until everything is perfectly mingled. The cocoa powder adds a rich, deep note, and the salt balances the sweetness beautifully.
How to Serve Chocolate Swiss Meringue Buttercream (Vegan) Recipe
Garnishes
This sumptuous vegan buttercream pairs wonderfully with a variety of garnishes. Try topping your frosted cake or cupcakes with fresh berries, finely chopped nuts, or even a sprinkle of edible gold dust for elegance. The smoothness of the buttercream offers a perfect canvas for creative, colorful embellishments.
Side Dishes
Serve your desserts adorned with this Chocolate Swiss Meringue Buttercream alongside fresh fruit compotes, coconut-based whipped cream, or delicate vegan cookies. These complementary flavors and textures enhance the overall dessert experience without overwhelming the buttery chocolate bliss.
Creative Ways to Present
For an eye-catching presentation, pipe the buttercream using large star tips onto mini cupcakes or layer it thickly between vegan sponge cake layers for a stunning cake. You can also chill the buttercream slightly and shape it into truffles, rolling them in cocoa powder or crushed nuts for a bite-sized treat.
Make Ahead and Storage
Storing Leftovers
Leftover Chocolate Swiss Meringue Buttercream (Vegan) Recipe keeps well when stored tightly covered in the refrigerator for up to one week. Before using, bring it back to room temperature and give it a quick whisk to refresh the smooth, fluffy texture.
Freezing
If you want to store the buttercream for longer, freezing is a great option. Place it in an airtight container and freeze for up to three months. When ready to use, thaw it overnight in the fridge, then beat well to restore its lightness before frosting.
Reheating
This buttercream does not require reheating. Instead, gently warm it by allowing it to come to room temperature naturally and then re-whisk it for a luscious, spreadable consistency. Avoid microwaving as direct heat can cause the mixture to separate.
FAQs
Can I use canned chickpeas for the aquafaba?
Absolutely! The liquid from canned chickpeas is perfect for aquafaba. Just make sure to use the unsalted variety for the best results in your vegan buttercream.
What if my buttercream looks split?
If it looks curdled, don’t worry. Keep whisking! The mixture typically comes back together after a few more minutes of mixing, transforming into a silky smooth frosting.
Can I substitute the vegan butter with coconut oil?
Vegan butter provides the perfect texture and structure. Coconut oil might change the mouthfeel and can be more brittle at cooler temperatures, so it’s best to stick with vegan butter for this recipe.
How long does this buttercream last on a cake?
This Chocolate Swiss Meringue Buttercream (Vegan) Recipe should be fine at room temperature for up to 24 hours. For longer storage, keep the cake refrigerated to maintain freshness and texture.
Is this recipe suitable for frosting cupcakes?
Definitely! Its light and fluffy texture makes it ideal for piping onto cupcakes, adding a rich and creamy vegan chocolate finish that everyone will love.
Final Thoughts
I genuinely hope you give this Chocolate Swiss Meringue Buttercream (Vegan) Recipe a go because it’s such a joyful way to enjoy a dairy-free treat that does not compromise on flavor or texture. Whether you’re frosting a birthday cake or just craving something decadent, this recipe has all the finesse of traditional Swiss meringue buttercream but with a vegan twist that’s bound to impress. Happy baking and even happier tasting!
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Chocolate Swiss Meringue Buttercream (Vegan) Recipe
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 30 minutes
- Yield: 16 servings
- Category: Frosting
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
Description
This vegan Chocolate Swiss Meringue Buttercream is a luscious and creamy frosting made without any dairy or eggs. It uses aquafaba as an egg white substitute, whipped into a glossy meringue, combined with vegan butter and rich dark chocolate for a smooth, fluffy, and decadent buttercream perfect for cakes and cupcakes.
Ingredients
Chocolate
- 3.5 oz vegan dark chocolate
Meringue
- 9 tablespoons aquafaba (liquid from canned chickpeas)
- 1 cup soft brown sugar (or caster sugar)
Buttercream
- 8.8 oz vegan block butter, room temperature, cut into 1″ chunks
- 2 tablespoons Dutch processed cacao powder
- Pinch sea salt
Instructions
- Melt Chocolate: Melt the dark chocolate over a double boiler (bain-marie) and set aside to cool slightly.
- Prepare Aquafaba Syrup: In a large bowl, combine aquafaba and sugar. Place the bowl on top of a saucepan with simmering water (bain-marie) and gently heat over medium heat until the sugar dissolves, stirring occasionally.
- Whip Meringue: Remove from heat and use an electric whisk or stand mixer to whip the mixture on high speed for 15-20 minutes until completely cool, glossy, stiff, and able to hold its shape.
- Add Butter: Gradually add chunks of vegan butter one at a time, allowing about 5 seconds of mixing between additions. The mixture might look deflated at times but continue until all butter is incorporated and the mixture thickens like buttercream.
- Whisk Until Fluffy: Continue whisking on low speed for 5-10 minutes until the buttercream is light and fluffy. If it looks separated, keep whisking as it will come together.
- Combine Chocolate and Flavorings: Add the cooled melted chocolate to the buttercream and whisk until combined. Then add cacao powder and sea salt, whisking until evenly mixed.
Notes
- Use aquafaba from canned chickpeas for best results.
- Make sure the vegan butter is at room temperature and soft for smooth incorporation.
- Heating the aquafaba and sugar mixture ensures sugar fully dissolves for a smooth meringue.
- You can substitute caster sugar if soft brown sugar is unavailable.
- If the buttercream looks separated, continue mixing; it will eventually come together.
- Allow the chocolate to cool slightly before mixing to prevent melting the butter.
