Mastering Vegan Swiss Meringue Buttercream Frosting: Your Ultimate Guide

Unlock the secret to an irresistibly creamy, thick, and effortlessly pipeable vegan Swiss Meringue Buttercream Frosting. Forget cooking sugar and eggs – this magical recipe whips up before your eyes, thanks to an amazing plant-based ingredient!

cupcake with a bite taken out of it, showing frosting texture

Are you searching for the perfect frosting that’s as beautiful as it is delicious? Look no further! This Vegan Swiss Meringue Buttercream Frosting is a game-changer for any baker, whether you’re decorating towering cupcakes, creating delightful cookie sandwiches, or frosting your favorite vegan cake. Its unbelievably fluffy, smooth, and wonderfully sweet texture will make it your new go-to.

Traditional Swiss Meringue Buttercream is renowned for its silky-smooth consistency and stable structure, making it ideal for intricate piping and elegant decorations. However, the classic method involves precise heating of sugar and egg whites, often intimidating even experienced bakers. The good news? Our vegan version delivers all the luxurious qualities of conventional Swiss Meringue Buttercream, but it’s completely free of animal products and, even better, significantly easier to prepare! Prepare to be amazed by its effortless creation and spectacular results.

spatula with frosting on it, teal colored and white backdrop

The Magic Behind Vegan Swiss Meringue Buttercream

For years, vegan bakers dreamed of achieving the perfect Swiss Meringue Buttercream without relying on eggs. This recipe makes that dream a reality, offering a dairy-free and egg-free alternative that rivals its traditional counterpart in every way. The key lies in a fascinating plant-based ingredient: aquafaba. This humble liquid, often discarded, possesses incredible emulsifying and aerating properties, mimicking egg whites flawlessly. With aquafaba, you can create a stable, airy, and luscious frosting that holds its shape beautifully and melts in your mouth.

Unveiling the “Secret” Ingredient: Aquafaba

If you’re new to the world of vegan baking, aquafaba might sound like a mystical ingredient, but it’s incredibly simple and accessible. Aquafaba is merely the viscous liquid found in a can of chickpeas (or other legumes like cannellini beans). Its name, derived from Latin, literally means “bean water.” This liquid contains starches and proteins that allow it to trap air, creating a stable foam much like egg whites. When whipped, it can be transformed into meringues, mousses, and, of course, this incredible buttercream.

What’s truly remarkable is that aquafaba, despite its origin, imparts absolutely no bean flavor to your frosting. It’s a neutral, flavorless powerhouse that thickens and lightens the buttercream, giving it that characteristic Swiss Meringue elegance. This makes it an invaluable tool for any vegan kitchen, opening up a world of possibilities for desserts previously thought impossible without eggs. Beyond frosting, you can use aquafaba to make vegan whipped cream, light and airy cakes, lemon meringue pie, meringue cookies, and even homemade marshmallows!

collage of how to make vegan buttercream frosting, step by step

How to Whip Up This Dreamy Vegan Frosting (Step-by-Step Guide)

Making this vegan Swiss Meringue Buttercream is surprisingly straightforward. Follow these steps for a perfect batch every time. Find the complete recipe with exact measurements below.

Prepare Your Vegan Butter: Begin by adding your vegan butter to a large bowl of a stand mixer fitted with the whisk attachment. If you don’t have a stand mixer, a powerful electric hand mixer will also work. The key here is the butter’s consistency: it should be just barely softened to room temperature, yielding slightly to the touch but not at all melted or greasy. Vegan butters tend to be softer than dairy butter, so avoiding over-softening is crucial for a stable frosting. Beat the butter on medium speed until it is light, creamy, and smooth, taking about 1-2 minutes. This aeration step is important for the final texture.
Gradually Add Powdered Sugar: With the mixer on low speed, slowly begin adding the powdered sugar, about 1/2 cup at a time. This prevents a cloud of sugar from erupting in your kitchen! Once each addition is incorporated, increase the speed to medium and mix until fully combined and fluffy. Continue this process until all the powdered sugar has been added and the mixture is smooth. Scrape down the sides of the bowl periodically to ensure everything is evenly mixed.
The Aquafaba Transformation: Now, it’s time for the magic ingredient! Add the aquafaba (the liquid directly from a can of chickpeas) and pure vanilla extract to the bowl. Increase the mixer speed to medium-high and beat for a full 5 minutes. Do not cut this time short! This extended beating period is essential for the aquafaba to emulsify with the butter and sugar, incorporate air, and create that desired fluffy, thick, and perfectly pipeable meringue-like consistency. You’ll notice the mixture transforming into a much lighter and more voluminous frosting.
Achieving Perfection & Troubleshooting: After 5 minutes, your frosting should be thick, creamy, and ready to use. If, for any reason, your frosting appears too thin or doesn’t hold its shape well, don’t worry! Simply add a little more powdered sugar, 1/4 cup at a time, and beat for another minute until it reaches your desired thickness. If it seems too thick, you can add a tiny splash (1 teaspoon at a time) of plant milk to loosen it slightly, beating after each addition. The ideal consistency should be firm enough to pipe intricate designs yet smooth enough to spread easily.

Pro Tips for Perfect Vegan Swiss Meringue Buttercream

Vegan Butter Choice: Not all vegan butters are created equal for frosting. Brands like Country Crock Plant Butter or Melt Organic Butter Sticks tend to work best due to their consistency and stability. Earth Balance can also be a good option. Avoid soft tub margarines, as they often contain too much water and can lead to a runny frosting.
Temperature is Key: Ensure your vegan butter is at the correct temperature – slightly softened, but still cool to the touch. If your kitchen is very warm, consider chilling your mixing bowl and whisk attachment for 10-15 minutes before starting.
Don’t Overlook Whipping Time: The 5-minute whipping time with aquafaba is non-negotiable. This is where the magic happens, transforming the ingredients into a light, stable meringue. Patience here will be rewarded with superior texture.
Scrape Down the Bowl: Regularly stop your mixer and scrape down the sides and bottom of the bowl with a spatula. This ensures all ingredients are thoroughly incorporated, preventing streaks of unmixed butter or sugar.
Storage: This vegan Swiss Meringue Buttercream can be stored at room temperature for up to 2 days in an airtight container. For longer storage, refrigerate for up to a week, or freeze for up to 2 months.
Reactivating from Cold Storage: If refrigerated or frozen, the buttercream will become very firm. Allow it to come to room temperature, then re-whip it in your stand mixer on medium speed for a few minutes until it regains its smooth, fluffy consistency. You might need to add a tablespoon of powdered sugar if it feels too soft, or a tiny splash of plant milk if it’s too stiff.

Customizing Your Frosting: Endless Flavor Possibilities

One of the joys of this Vegan Swiss Meringue Buttercream is its versatility. It’s a fantastic canvas for a wide array of flavors:

Chocolate Vegan Swiss Meringue Buttercream: For a decadent chocolate version, melt 4 ounces of your favorite vegan chocolate (dark chocolate works wonderfully for a rich flavor) and let it cool completely to room temperature. Once cooled, add it to the frosting along with the aquafaba and vanilla in step 3. Beat as directed until fully incorporated and fluffy.
Fruity Frostings: Incorporate the vibrant taste and natural color of fruits! Add 2-3 tablespoons of freeze-dried strawberry, raspberry, or blueberry powder along with the powdered sugar. For a citrusy kick, add 1-2 teaspoons of lemon, lime, or orange extract and 1-2 tablespoons of fresh zest.
Minty Fresh: A teaspoon of pure peppermint extract transforms this into a refreshing mint frosting, perfect for pairing with a Vegan Peppermint Mocha Cake or chocolate desserts.
Nutty Flavors: Add 1 teaspoon of almond extract for a delicate nutty aroma, or a tablespoon of peanut butter powder for a subtle peanut butter flavor.
Coffee or Mocha: Dissolve 1-2 teaspoons of instant espresso powder in a tablespoon of hot water, cool it completely, and add it along with the vanilla for a delightful coffee-flavored buttercream.
Coloring Your Creation: To add beautiful colors, use gel food coloring. Gel colors are concentrated and won’t thin out your frosting like liquid colors might. Add a few drops at a time after the frosting is fully whipped, mixing until your desired hue is achieved.

several cupcakes on a white tray with sprinkles and white frosting

What to Frost with Your Vegan Swiss Meringue Buttercream?

This luscious buttercream is incredibly versatile and pairs perfectly with a wide variety of vegan desserts. Here are some ideas to get you started:

Vegan Vanilla Cupcakes: Pipe tall, elegant swirls for a classic and impressive presentation.
Vegan Funfetti Cake: A colorful and festive choice, this buttercream’s smooth texture complements the cake’s light crumb.
Vegan Chocolate Cake: Whether you opt for a plain or chocolate-flavored buttercream, it’s a match made in heaven.
Vegan Ginger Cookies: Sandwich two ginger cookies together with a generous dollop of this creamy frosting for an elevated dessert.
Vegan Carrot Cake: The subtle sweetness and creamy texture are a perfect counterpoint to the spiced carrot cake.
Vegan Boston Cream Donuts: Use a piping bag to fill these delightful donuts, replacing traditional custard with this lighter, richer frosting.
Layer Cakes: Build towering, stable layer cakes with ease, as this frosting provides excellent structural integrity.
Decorating Cookies: Its smooth consistency makes it fantastic for decorating sugar cookies or creating intricate designs.
Tarts and Pies: Use it as a beautiful topping for fruit tarts or as a swirl on top of a chocolate silk pie.

looking down on a couple of cupcakes with sprinkles

square photo of cupcake with frosting and sprinkles

4.44 stars (32 ratings)

Vegan Swiss Meringue Buttercream Frosting

Vegan Swiss Meringue Buttercream Frosting! No need to cook sugar and eggs for this creamy, thick and irresistible frosting. It whips up like magic before your eyes, thanks to a secret ingredient!

Prep: 10 mins

Total: 10 mins

Servings: 12 servings

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Ingredients

1/2 cup (1 stick) vegan butter, slightly softened to room temperature*
2 cups powdered sugar + more as needed
1 teaspoon pure vanilla extract
4 tablespoons aquafaba (liquid from a can of chickpeas)
Optional: vegan friendly food coloring, if desired

Instructions

Add the vegan butter to a large bowl of a stand mixer with the whisk attachment (or you can use an electric hand mixer.) Beat the butter until creamy and smooth.
Add the powdered sugar, 1/2 cup at a time so it doesn’t jump out of the bowl, until all the powdered sugar is mixed in.
Now add the vanilla and aquafaba to the bowl, and beat on medium-high speed for 5 minutes. Don’t cut the time short, it really does take that long to get perfectly creamy and silky smooth. If after 5 minutes the frosting is not thick enough, add more powdered sugar, 1/2 cup at a time, until the frosting is thick, fluffy and creamy.
If adding color, mix in just a few drops of vegan friendly gel food coloring, or more until you have your desired color.
Use Swiss Meringue Buttercream to frost cupcakes, cakes or in between cookies. The recipe makes enough for about 12 cupcakes or a double layer cake.

Notes

Vegan butter: Don’t let your butter get too soft or at all melted, or the frosting will be too soft for piping. It should be just barely softened. If you leave the stick at room temperature for 20 minutes or so, that will be perfect. Vegan butter tends to be softer and less stable than dairy butter. I like Country Crock brand best for frosting, but Earth Balance and Melt both work great for me as well.
Sugar free: To make a sugar free frosting, use a sugar free powdered sugar. Lakanto has a monk fruit sweetened powdered sugar, and there is also Swerve and other brands.
You don’t need to first whip the aquafaba. Literally drain a can of chickpeas and use 4 tablespoons of the liquid. It fluffs up as it mixes.
Chocolate version: Add 4 ounces vegan chocolate, melted and cooled, when you add the vanilla and aquafaba.

Nutrition

Course: Dessert

Cuisine: American

Author: Nora Taylor

Did you make this recipe?
Mention @nora_cooks_vegan_ or tag #noracooks!

Frequently Asked Questions (FAQ)

Can I make this frosting sugar-free?

While I haven’t personally tested a sugar-free version, this frosting absolutely requires a powdered sweetener to achieve its unique texture and stability. Granulated or liquid sweeteners will not work as they won’t properly dissolve or contribute to the structural integrity needed for a meringue-style buttercream. However, you can certainly try a powdered sugar alternative. Brands like Lakanto offer monk fruit-sweetened powdered sugar, and Swerve is another popular option. Ensure the product you choose is specifically powdered to ensure the best results.

How long does Vegan Swiss Meringue Buttercream last?

When stored properly in an airtight container, this frosting will last for up to 2 days at cool room temperature (below 75°F/24°C). In the refrigerator, it can keep for up to a week, and in the freezer, it’s good for up to 2 months. Remember to bring it back to room temperature and re-whip it to restore its perfect consistency after refrigeration or freezing.

Can I use a hand mixer instead of a stand mixer?

Yes, you can absolutely use a powerful electric hand mixer to make this frosting! Just be aware that it might take a little longer and require more arm strength to achieve the desired thick and fluffy consistency, especially during the 5-minute whipping stage with the aquafaba. Ensure your hand mixer is capable of sustained beating without overheating.

Why is my frosting too thin/thick/curdled? (Troubleshooting)

Too Thin: The most common reason for thin frosting is butter that was too soft or melted, or not enough powdered sugar. Add additional powdered sugar, 1/4 cup at a time, and beat on medium-high speed until it thickens. Also, ensure you are whipping the aquafaba for the full 5 minutes.
Too Thick: If your frosting is too stiff, it might be that your butter was too firm, or you added too much powdered sugar. Add a very small amount of unflavored plant milk (1 teaspoon at a time) and beat on medium speed until it loosens to your desired consistency.
Curdled Appearance: Sometimes, especially after chilling and re-whipping, buttercream can look slightly curdled. Don’t panic! This is usually due to temperature differences. Continue beating on medium-high speed. The friction from the mixer often helps it come together again into a smooth, creamy texture. If it still looks curdled, try warming the bowl gently with a blow dryer or a warm towel for a few seconds while mixing, then continue beating.

This Vegan Swiss Meringue Buttercream Frosting is truly a revolutionary recipe that brings the elegance and stability of traditional meringue buttercreams to the plant-based world. Its ease of preparation, combined with its flawless texture and versatile flavor options, makes it an indispensable recipe for any vegan baker. Whether you’re a seasoned pro or just starting your plant-based baking journey, this frosting will elevate your creations and impress everyone who tastes it. So go ahead, whip up a batch, and experience the magic for yourself!