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
Scale
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.
