Aquafaba Swiss Meringue Buttercream Recipe

More commonly known in my bakery as the adult buttercream

Aquafaba Swiss Meringue Buttercream is silky, smooth, and perfectly balanced in sweetness — a refined buttercream that works wonderfully for cakes and cupcakes.

Made from the whipped-up liquid from a can of chickpeas, also known as aquafaba

Aquafaba mimics the structure of egg white meringue, allowing you to create a light, stable Swiss meringue without eggs.

Thanks to its composition of carbohydrates and protein

Aquafaba is an excellent base for Swiss meringue buttercream, producing a luxurious texture that whips to glossy, firm peaks.

This website may contain links as part of the Amazon Affiliate program, which means when you click a link and make a purchase through my website I may earn a small commission at no additional cost to you

Notes for Success

The balloon whisk on a stand mixer is the most efficient way to achieve the perfect aquafaba meringue. Hand mixers will work but can take significantly longer — sometimes up to 40 minutes — and may strain the motor.

Let’s Talk About Vegan Butter

Low moisture content in your vegan butter is essential for a stable, smooth buttercream. Many vegan butters differ in water content, and manufacturers don’t always list it on the package. If your buttercream appears curdled or “broken,” excess moisture is often the cause: the emulsion becomes oversaturated and separates.

Test different brands to find one with lower moisture. Shifting to a lower-moisture vegan butter will greatly improve texture and stability.

Chickpeas and Aquafaba

If you cook chickpeas from dried, rinse them first. Soak 2 cups of dried chickpeas in 4–5 cups of filtered water for at least 12 hours, preferably overnight. Drain and rinse the beans, then add fresh water for cooking.

Cook the rehydrated chickpeas in about 3 cups of fresh filtered water until fork‑tender (roughly 35–45 minutes).

This yields about 2–3 cups of flavorful aquafaba. Reserve the liquid, cool it to room temperature, and refrigerate for up to a week or freeze for up to two months.

If the aquafaba is too thin, continue simmering to reduce and concentrate it; a thicker, more concentrated aquafaba produces firmer, stronger meringue. Canned chickpeas vary by brand, but most yield about 3/4 cup of liquid per can.

Shortening

Since developing this recipe I now omit shortening entirely in most cases.

Shortening can stabilize buttercream for long transport or display in hot climates, but if you don’t require that extra stability, using only vegan butter produces excellent results.

If you do need shortening, use a hi-ratio cake shortening (commonly recommended brands like Sweetex) and replace up to half the butter in the recipe with shortening. Adjust to taste — whatever amount you remove in butter should be replaced by shortening. The original version used 1 cup shortening and 1 cup vegan butter.

Butter extract is optional but can enhance the buttercream’s flavor when used sparingly; too much can leave an off taste.

Aquafaba Swiss Buttercream Recipe

Ingredients

• Aquafaba liquid — 1 ½ cups (360 ml)
• Granulated sugar — ½ cup (100 g)
• Vanilla extract — 2 teaspoons (10 ml)
• Butter extract — 1 teaspoon (5 ml) (optional — see notes)
• Confectioners’ sugar — 2 cups (240 g), sifted
• Cream of tartar — ½ teaspoon (optional)
• Vegan butter — 4 sticks (2 cups / 454 g) — see notes regarding shortening

Instructions

1. Reduce the aquafaba in a saucepan: bring to a full boil, then simmer for 15–30 minutes until reduced to about 3/4–1 cup.
2. Stir in the granulated sugar to dissolve, then cool the mixture to around 100°F (38°C).
3. Transfer the cooled aquafaba to a stand mixer fitted with the balloon whip and add the cream of tartar if using.
4. Whip on high speed until the aquafaba becomes thick, glossy, and forms firm peaks. (A hand mixer will work but will take much longer and may stress the motor.)
5. With the mixer running, add the sifted confectioners’ sugar and whip until fully incorporated.
6. Add softened vegan butter gradually, about 1/4 cup at a time, whipping on high until the mixture forms a smooth, stable emulsion.
7. Finish by mixing in the butter extract and vanilla extract or paste to taste.

Video

Notes