Now that I’m back into my aquafaba craze I decided to whip up some vegan meringue buttercream! It’s been on my list for ages and I finally found an excuse to try it as an option for a wedding I’ll be baking for this summer.
I followed this recipe from Gretchen’s Bakery. It turned out to be a lot simpler than i imagined too! The ingredients called for are:
- granulated sugar
- vanilla extract
- powdered sugar
- earth balance (vegan butter)
- vegetable shortening
I reduced my aquafaba and melted the sugar in with it. I only had courser organic sugar, but it melted just fine and didn’t affect the colour too much. After cooling and whipping it up, I added in the butter and shortening. It did seem to get a lot looser and less stiff after that. The powdered sugar helped to keep it together though.
I couldn’t believe the texture! It was unbelievably soft and fluffy and lightly sweet. Seriously perfect frosting texture! I couldn’t help but sample some out of the bowl it was so delicious.
Despite the frosting being a little loose, it piped beautifully!
And despite the crazy humidity we’ve been experiencing lately, it held up it’s shape really well.
It was a bit glossy at first but after it set it had a nice pearly finish.
Beautiful! The frosting doesn’t harden, so it was still just as soft the next day with no crust. The only con for me would be that it’s so soft you have to be even more careful handling the finished frosting. Next time, I would add extra powdered sugar to stiffen it up just a little more.