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Vegan Italian Meringue Buttercream

How to make Italian meringue buttercream without eggs or butter!

Egg and dairy free buttercream sounds like science fiction. But is it?

This incredible possibility is mostly thanks to the amazing properties of Aquafaba or bean water. Yes! The liquid from cooked chickpeas (or other beans).

Aquafaba can be obtained by draining the liquid found in canned beans or from dried beans after the cooking process.

The liquid has a very high starch content and, in this case, acts very much the same way as egg whites do.

What about the taste? Well, that’s the best part of Aquafaba as an egg replacer. You can alter the taste with all sorts of flavourings.

If you practice a vegan lifestyle or you have a dairy and/ or egg allergy or you simply just don’t like eggs. Then this recipe is for you.

It looks and feels exactly the same as meringue made from egg whites.

Vegan Italian Meringue Buttercream recipe


Sugar 200g

Water 60g

Aquafaba* 150g

Sugar 50g

Vegan egg replacer* 15g or 1tbs

Cream of tartar* 1.25g or 1/4 tsp

Vegan butter or margarine 500g

1 1/2 tbs vanilla extract or other flavourings of choice.

Citric acid – just a pinch (optional)


1. Combine Aquafaba, 50gr sugar, egg replacer and cream of tartar in a mixing bowl with the whip attachment. Whip on medium to high for about 10min.

2. Turn up mixer to high speed. Meanwhile, place 200g of sugar and the water in a saucepan and bring to boil. Keep boiling until the temperature reaches 247-248 degrees Fahrenheit. Please be extremely cautious and take appropriate safety measures to avoid any burns. Hot Sugar syrup can cause serious burns.

[Please ensure there are no children near or around the area where you are making and pouring the hot syrup. Make sure you have all your utensils laid out before you start. For safety reasons, please ensure you have a first aid kit at hand and cold water].

3. While the mixer is still on, pour the sugar syrup you have just made into the mixer in a thin stream. You should aim the stream in between the whip attachment and the side of the bowl. You don’t want hot sugar syrup hitting the attachment and flicking everywhere.

4. When the meringue is thick and glossy and has cooled down, you can start to add your vegan butter of choice. Add in small pieces at a time, in a constant motion. Do not throw in the “butter” all at once. ideally it should have a high fat content, otherwise your buttercream may turn out too soft.

5. Whip the meringue and “butter” together until a homogeneous mixture is obtained. If your buttercream curdles, do not fret. Just keep mixing.

6. Add flavourings.

Notes: adding vegan egg replacer and cream of tartar just makes the meringue more stable. This is a must when filling and stacking tall cakes. Of course you can make vegan Italian meringue without these two ingredients.

And the taste?

Absolutely amazing!

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