Vegan Italian Meringue Buttercream

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Not lone does this light, creamy frosting incorporate nary ovum whites oregon butter, it besides has virtually nary legume spirit from the aquafaba, which refers to the cooking liquid – not soaking liquid – from dried chickpeas, oregon the liquid from canned chickpeas.

If you are utilizing aquafaba that is already salted, sensation the substance arsenic you blend it earlier adding much salt.

You’ll request a candy thermometer oregon an instant-read thermometer.

The vegan buttercream tin beryllium refrigerated successful an airtight instrumentality for up to 2 weeks oregon frozen for up to 6 months. Bring it to country somesthesia earlier you usage it, stirring it with a flexible spatula truthful the consistency is creamy.

Ingredients

measuring cup

Servings: 4 cups (enough for a two-layer barroom positive 16 cupcakes)

  • 1 cupful positive 2 tablespoons sugar
  • 1/4 cupful acold water
  • 1/2 cupful unsalted aquafaba (reserved liquid from cooked/canned chickpeas; spot headnote)
  • 1 3/4 cups 100 percent thenar lipid shortening, specified arsenic Spectrum All-Vegetable Shortening, astatine country temperature
  • 1 spoon vanilla extract

Nutritional Facts

Per 1/4-cup

  • Calories

    250

  • Fat

    21 g

  • Saturated Fat

    11 g

  • Carbohydrates

    14 g

  • Sugar

    14 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from a look astatine GeekyCakes.com.

Tested by Kristen Hartke.

Published October 4, 2015

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Updated March 15, 2026

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