I finally cracked the code for a vegan Italian meringue buttercream that’s silky, creamy, light, dairy-free, and not too sweet. This is the vegan buttercream frosting I want on every cake and cupcake from now on.

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I’m obsessed with this Vegan Italian Meringue Buttercream because it tastes like the fancy bakery frosting I always want, minus the dairy and the sugar crash. It’s silky, creamy, light, and ridiculously smooth, with that soft cloud-like texture that makes cake feel extra special.

I love how aquafaba whips into something so glossy, then turns into the best vegan buttercream frosting with vegan unsalted butter. But the flavor is still clean and not too sweet.

Big win. I use it for cupcakes, layer cakes, and any excuse for vegan vanilla buttercream frosting that actually feels luxurious.

Ingredients

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Aquafaba whips up shockingly fluffy, like egg whites without the egg drama.
Granulated sugar makes it glossy and sweet, but yeah, it’s still dessert.
Water helps the sugar melt smoothly, so the texture doesn’t get gritty.
Vegan butter brings that rich, bakery-style feel you actually want in buttercream.
Neutral oil keeps things silky, without barging in with a weird flavor.
Vanilla makes it taste warm and familiar, not just sweet and buttery.
Fine sea salt cuts the sweetness, because frosting shouldn’t taste like straight sugar.
Plus, cream of tartar gives extra backup when you want sturdier, fluffier frosting.

Ingredient Quantities

Aquafaba (liquid from one 15 ounce can of chickpeas), about 150 g

Granulated sugar, 300 g

Water, 75 g

Vegan unsalted butter, softened, 450 g

Neutral oil such as light olive oil or grapeseed oil, 1 tablespoon

Pure vanilla extract, 2 teaspoons

Fine sea salt, 1/4 teaspoon

Cream of tartar, 1/8 teaspoon (optional, for extra stability)

How to Make this

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1. Measure aquafaba from one 15 ounce can of chickpeas, about 150 g, and place it in the bowl of a stand mixer or a large mixing bowl fitted with a whisk attachment; add 1/8 teaspoon cream of tartar if using.

2. Combine 300 g granulated sugar and 75 g water in a small saucepan and stir gently to dissolve the sugar.

3. Clip a candy thermometer to the side of the saucepan and heat the sugar syrup over medium heat without stirring; bring it to 118 degrees C (245 degrees F).

4. While the syrup heats, whisk the aquafaba on medium high until it reaches soft peaks.

5. With the mixer running on medium, slowly pour the hot sugar syrup in a thin, steady stream into the whipped aquafaba, avoiding the whisk; continue whipping until the meringue is glossy and the bowl has cooled to near room temperature, about 8 to 12 minutes.

6. Meanwhile, ensure 450 g vegan unsalted butter is softened to room temperature and cut into chunks so it can be added easily.

7. Once the aquafaba meringue is cool to the touch, reduce the mixer speed to medium low and add the butter, a few chunks at a time, beating well after each addition until fully incorporated and smooth.

8. Add 1 tablespoon neutral oil, 2 teaspoons pure vanilla extract, and 1/4 teaspoon fine sea salt; beat on medium high until the buttercream is silky and light.

9. If the frosting looks curdled or too soft, chill the bowl briefly for 10 to 15 minutes then beat again; if too firm, beat in a teaspoon of neutral oil or a small splash of aquafaba until spreadable.

10. Use immediately to fill or decorate cakes and cupcakes or store in an airtight container in the refrigerator for up to 5 days; bring to room temperature and rewhip before using.

Equipment Needed

1. Stand mixer with whisk attachment or large mixing bowl and electric hand whisk
2. Small heavy‑bottom saucepan
3. Candy thermometer clipped to the saucepan
4. Digital kitchen scale
5. Measuring spoons and tablespoon
6. Heatproof pour jug or metal ladle for the hot syrup
7. Rubber spatula for scraping the bowl
8. Bench knife or offset spatula for smoothing frosting
9. Airtight container for storing the buttercream

FAQ

What is aquafaba and why use it here? Aquafaba is the viscous liquid from canned chickpeas. It whips into a stable, egg white like foam that forms the meringue base for this buttercream, giving lightness and structure without animal products.

How do I know the aquafaba meringue is ready? Whip the hot sugar syrup into the aquafaba until the bowl is cool to the touch and the mixture holds glossy, medium to stiff peaks. If it collapses or stays watery, continue whipping until it thickens and becomes glossy.

Can I substitute other sweeteners or reduce sugar? Granulated sugar is required for the hot syrup method to create a stable meringue. Reducing sugar will weaken structure. Do not substitute liquid sweeteners. You can use fine caster sugar if needed.

How should I handle the butter to avoid a broken buttercream? Use fully softened but not melted butter. Add softened butter gradually while whipping the cooled aquafaba meringue. If the emulsion looks broken, chill briefly and then whip to bring it back together.

How long does this buttercream keep and how should I store it? Store in an airtight container in the refrigerator for up to 5 days. Bring to room temperature and rewhip before using. For longer storage, freeze up to 3 months, thaw overnight in the fridge, then rewhip.

Can I flavor or color this buttercream? Yes. Add extracts, melted cooled chocolate, or concentrated color gels once the buttercream is fully formed. Avoid adding large amounts of liquid extracts at once; add small amounts and taste as you go.

Vegan Italian Meringue Buttercream Recipe Substitutions and Variations

Aquafaba: reconstituted aquafaba from cooking dried chickpeas to the same weight (about 150 g), or use aquafaba powder rehydrated per package instructions for equivalent volume
Granulated sugar: substitute with superfine or caster sugar of equal weight for faster dissolution; avoid powdered sugar because of added starch
Vegan unsalted butter: use a high fat vegan block margarine of equal weight, or a homemade vegan butter made from refined coconut oil whipped with neutral oil to match texture
Cream of tartar: replace with an equal small amount of lemon juice or distilled white vinegar for acidification and extra stability

Pro Tips

– Get your timing right: start whipping the aquafaba just before the syrup hits 118 C so the soft peaks are ready the moment the syrup is there. If the syrup cools too much it will not set the meringue properly, and if the foam is overwhipped it can collapse.

– Pour the hot syrup in a thin, steady stream while the mixer runs and aim the syrup between the whisk and the bowl wall rather than directly onto the whisk. This helps the syrup disperse evenly and prevents splattering that can deflate the foam.

– Keep the butter truly room temperature and cut into even chunks. Too cold and it will seize the meringue, too warm and the frosting will be greasy. If you get a curdled texture, pop the bowl in the fridge for 10 to 15 minutes, then rewhip on medium to bring it back together.

– Fine tune texture with tiny adjustments: if the buttercream is too firm, add a teaspoon of neutral oil or a splash of aquafaba and beat until smooth. If it is too soft after chilling, let it warm slightly at room temperature and rewhip to restore lightness.

Vegan Italian Meringue Buttercream Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

382

kcal

Equipment: 1. Stand mixer with whisk attachment or large mixing bowl and electric hand whisk
2. Small heavy‑bottom saucepan
3. Candy thermometer clipped to the saucepan
4. Digital kitchen scale
5. Measuring spoons and tablespoon
6. Heatproof pour jug or metal ladle for the hot syrup
7. Rubber spatula for scraping the bowl
8. Bench knife or offset spatula for smoothing frosting
9. Airtight container for storing the buttercream

Ingredients

Aquafaba (liquid from one 15 ounce can of chickpeas), about 150 g
Granulated sugar, 300 g
Water, 75 g
Vegan unsalted butter, softened, 450 g
Neutral oil such as light olive oil or grapeseed oil, 1 tablespoon
Pure vanilla extract, 2 teaspoons
Fine sea salt, 1/4 teaspoon
Cream of tartar, 1/8 teaspoon (optional, for extra stability)

Directions

Measure aquafaba from one 15 ounce can of chickpeas, about 150 g, and place it in the bowl of a stand mixer or a large mixing bowl fitted with a whisk attachment; add 1/8 teaspoon cream of tartar if using.
Combine 300 g granulated sugar and 75 g water in a small saucepan and stir gently to dissolve the sugar.
Clip a candy thermometer to the side of the saucepan and heat the sugar syrup over medium heat without stirring; bring it to 118 degrees C (245 degrees F).
While the syrup heats, whisk the aquafaba on medium high until it reaches soft peaks.
With the mixer running on medium, slowly pour the hot sugar syrup in a thin, steady stream into the whipped aquafaba, avoiding the whisk; continue whipping until the meringue is glossy and the bowl has cooled to near room temperature, about 8 to 12 minutes.
Meanwhile, ensure 450 g vegan unsalted butter is softened to room temperature and cut into chunks so it can be added easily.
Once the aquafaba meringue is cool to the touch, reduce the mixer speed to medium low and add the butter, a few chunks at a time, beating well after each addition until fully incorporated and smooth.
Add 1 tablespoon neutral oil, 2 teaspoons pure vanilla extract, and 1/4 teaspoon fine sea salt; beat on medium high until the buttercream is silky and light.
If the frosting looks curdled or too soft, chill the bowl briefly for 10 to 15 minutes then beat again; if too firm, beat in a teaspoon of neutral oil or a small splash of aquafaba until spreadable.
Use immediately to fill or decorate cakes and cupcakes or store in an airtight container in the refrigerator for up to 5 days; bring to room temperature and rewhip before using.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.