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
Scale
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.
