If you adore the delicate balance of fruity tang and creamy sweetness, you are going to fall head over heels for this Raspberry Swiss Meringue Buttercream Recipe. It’s a truly luscious vegan frosting that combines the airy lightness of Swiss meringue with the natural vibrant flavor of raspberries. Perfect for frosting cakes, cupcakes, or even piping onto cookies, this buttercream is as versatile as it is delicious. Every spoonful melts in your mouth, leaving a silky texture and just the right pop of raspberry brightness that makes desserts unforgettable.
Ingredients You’ll Need
Creating this Raspberry Swiss Meringue Buttercream Recipe is delightfully straightforward because it relies on simple, essential ingredients that each play a pivotal role in the final texture, taste, and color. From the creamy butter to the natural fruit powder, every element works in harmony to produce that dreamy frosting.
- Freeze-dried raspberry pieces: These give an intense raspberry flavor and vibrant color without added moisture, which is vital for the perfect buttercream consistency.
- Aquafaba: This magical chickpea liquid replaces egg whites, providing the perfect foundation for the meringue’s fluffy structure.
- Superfine sugar: Also known as caster sugar, it dissolves quickly to create a smooth, glossy meringue base.
- Vegan block butter: Adds richness and creaminess while keeping the recipe plant-based and indulgent.
- Vanilla extract: A hint of vanilla rounds out and deepens the flavors beautifully.
How to Make Raspberry Swiss Meringue Buttercream Recipe
Step 1: Prepare the Raspberry Powder
Start by blitzing the freeze-dried raspberry pieces in a food processor until they become a fine powder. Let the powder settle for a minute before opening the lid to avoid a raspberry cloud. Then, sift the powder through a fine-mesh sieve to remove any pesky seeds. If you’re using pre-made raspberry powder, you can skip this step and jump right in.
Step 2: Dissolve Sugar in Aquafaba
Combine your aquafaba and superfine sugar in a large heatproof bowl. Set this bowl over a saucepan with gently simmering water—this water bath technique will help dissolve the sugar without cooking the mixture too fast. Stir frequently until the sugar completely dissolves and coats the back of a spoon with no grainy bits.
Step 3: Whip the Meringue
Remove your bowl from the heat and whip the mixture on high speed using an electric whisk or stand mixer. Whip for about 15-20 minutes until the mixture becomes thick, super glossy, and completely cooled. This is the base of your Swiss meringue buttercream, where air is incorporated for that fluffy texture.
Step 4: Incorporate the Butter
Begin adding your softened vegan butter chunks slowly, one at a time, making sure each piece is almost fully mixed in before adding the next. The meringue will deflate and look flat during this phase—don’t panic! It will eventually come back to life.
Step 5: Whisk to Perfection
Once all the butter is added, keep whisking on low for 5-10 minutes. The mixture will thicken, turn silky, and lighten in color. If it looks a bit split at first, keep whisking; Swiss meringue buttercream has a mind of its own, but with patience, it always smooths out.
Step 6: Add Flavors
Gently fold in the vanilla extract and the vibrant raspberry powder with a spatula to avoid puffing up the powder. Then blend everything on low speed for a couple more minutes until fully combined. Your Raspberry Swiss Meringue Buttercream Recipe is now ready to brighten up any dessert.
How to Serve Raspberry Swiss Meringue Buttercream Recipe
Garnishes
A sprinkle of fresh raspberries or extra freeze-dried raspberry dust on top of your decorated cakes or cupcakes adds a gorgeous natural flair. Edible flowers or toasted coconut flakes also pair beautifully and add interesting textures.
Side Dishes
This Raspberry Swiss Meringue Buttercream shines alongside light vanilla sponge cakes or zesty lemon loaves. It also pairs wonderfully with vegan chocolate desserts, adding a fruity contrast that livens up rich, dense flavors.
Creative Ways to Present
Why not pipe your Raspberry Swiss Meringue Buttercream Recipe into elegant rosettes or delicate ruffles on your cakes? You can even sandwich it between layers of macarons or fill doughnuts—there is no limit to how you can showcase this luscious frosting.
Make Ahead and Storage
Storing Leftovers
Keep any leftover buttercream stored in an airtight container in the refrigerator. Before using it again, give it a good stir with a spatula and, if needed, whisk it briefly to restore the fluffiness.
Freezing
You can freeze this buttercream to prolong its shelf life. Spoon it into a container and freeze for up to 3 months. When ready to use, thaw overnight in the refrigerator and re-whip to regain its light texture.
Reheating
When you need to bring your Raspberry Swiss Meringue Buttercream back to life, let it sit at room temperature until soft, then whisk or beat it gently to refresh its creaminess and fluffiness before applying it to your desserts.
FAQs
Is aquafaba necessary for this recipe?
Yes, aquafaba acts as the vegan substitute for egg whites needed to make the Swiss meringue base, providing that signature light and airy texture.
Can I use fresh raspberries instead of freeze-dried?
Fresh raspberries have too much moisture and would compromise the consistency of your buttercream. Freeze-dried raspberries or powder are ideal for flavor and texture.
What if my buttercream looks split?
If your mixture looks split after adding the butter, don’t worry—it usually means the butter is too cold or added too quickly. Keep whisking, and it will come back together soon.
How long does this buttercream last?
Refrigerated, this buttercream can last up to a week. Always store it in an airtight container to maintain freshness.
Can I use this buttercream for piping decorations?
Absolutely! This Raspberry Swiss Meringue Buttercream Recipe holds shape beautifully and is perfect for detailed piping or smooth frosting finishes.
Final Thoughts
There is something genuinely magical about this Raspberry Swiss Meringue Buttercream Recipe. Once you get the hang of whipping up this dreamy vegan frosting, it will become your go-to for adding a pop of color, a burst of natural raspberry flavor, and silky creaminess to every dessert you create. It’s a joyful way to feel fancy without fuss, so go ahead and give it a whirl—you’ll be amazed by how effortlessly it elevates your baking.
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Raspberry Swiss Meringue Buttercream Recipe
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 30 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
Description
This Raspberry Swiss Meringue Buttercream is a luscious, vegan-friendly frosting that combines the lightness of aquafaba-based meringue with the rich creaminess of vegan butter, all enhanced by vibrant freeze-dried raspberry powder. Perfect for cakes and cupcakes, it offers a naturally pink hue and delicate fruity flavor without compromising on texture or taste.
Ingredients
Raspberry Powder
- 20 g freeze-dried raspberry pieces (or freeze-dried raspberry powder, add more to taste/for brighter color)
Meringue Base
- 135 g aquafaba (see recipe notes)
- 220 g superfine sugar (caster sugar)
Buttercream
- 250 g vegan block butter (room temperature, cut into 1″ chunks)
- 1 teaspoon vanilla extract
Instructions
- Prepare the Raspberry Powder: Add the freeze-dried raspberries to a food processor and blitz for a few minutes until you achieve a fine powder consistency. Allow the powder to settle for a minute before opening the lid. Then, pass the powder through a fine-mesh sieve to remove any seeds. If you’re using pre-made raspberry powder, you can skip this step.
- Heat Aquafaba and Sugar: Combine the aquafaba and superfine sugar in a large heatproof bowl. Place this bowl over a saucepan containing a few inches of simmering water (a bain-marie setup). Stir occasionally as the mixture heats to dissolve the sugar completely—ensure the syrup coats a spoon without visible granules before proceeding.
- Whisk to Meringue: Remove the bowl from heat. Using an electric whisk or stand mixer with a whisk attachment, beat the mixture on high speed for 15-20 minutes until it cools, becomes glossy, and forms stiff peaks.
- Incorporate Butter: Add the vegan butter chunks gradually, one piece at a time, whisking for about 5 seconds between each addition. The mixture will initially flatten but will stiffen as more butter blends in—keep adding until all butter is incorporated.
- Whisk Until Fluffy: Continue whisking the buttercream on low speed for 5-10 minutes until the texture is light, fluffy, and a bit paler in color. If the mixture appears split at any point, don’t worry—it will come together with continued blending.
- Add Flavor and Color: Gently fold in the vanilla extract and raspberry powder using a spatula to prevent powder from puffing up while whisking. Then whisk for another couple of minutes until fully combined and evenly colored.
- Final Check: Ensure the buttercream is smooth, glossy, and holds its shape well. Use immediately to frost your cakes or store in an airtight container in the refrigerator, bringing back to room temperature and re-whisking before use.
Notes
- Aquafaba is the liquid from cooked chickpeas or chickpea cans; it acts as an egg white substitute in this recipe.
- If your buttercream looks broken or curdled after adding butter, keep whisking—it will smooth out.
- You can adjust raspberry powder quantity for a more intense color or flavor.
- Store leftover buttercream in the fridge for up to 5 days; re-whisk before using.
- Ensure vegan butter is at room temperature for easier incorporation.
- Using superfine sugar helps dissolve quickly and creates a smooth meringue.
