Description
A luscious vegan strawberry Italian meringue buttercream that combines the airy lightness of aquafaba-based meringue with the rich creaminess of vegan butter and vibrant strawberry flavor. Perfect for frosting cakes and cupcakes with a fluffy, stable, and fruity finish.
Ingredients
Scale
Meringue
- 234 g aquafaba (chickpea brine)
- 200 g superfine sugar (caster sugar)
- 60 ml water
- ¼ teaspoon cream of tartar
Buttercream
- 250 g vegan stick butter, room temperature, cut into 1″ chunks
- 50 g freeze-dried strawberries (or strawberry powder)
- 1 teaspoon vanilla extract (optional)
- 50 g superfine sugar (caster sugar)
Instructions
- Preparation: Read through the entire recipe and any accompanying blog post or detailed instructions carefully to familiarize yourself with the process and tips before starting.
- Make Sugar Syrup: Combine 50 g of superfine sugar with 60 ml of water in a small saucepan and bring to a boil, cooking until it reaches the soft-ball stage of 240°F (115°C). Remove from heat and set aside to keep warm.
- Whip Aquafaba: In a clean mixing bowl, whip the aquafaba and cream of tartar with an electric mixer until soft peaks form. Slowly pour the hot sugar syrup into the aquafaba while continuing to whip on high speed until the meringue is thick, glossy, and cool to the touch.
- Incorporate Butter and Flavorings: Gradually add the vegan butter chunks to the cooled meringue, mixing on medium speed. The mixture may look curdled initially but will smooth out with continued mixing. Add the remaining 200 g superfine sugar, freeze-dried strawberries (or powder), and vanilla extract (if using). Continue mixing until the buttercream is fluffy, stable, and the strawberry flavor is evenly incorporated.
Notes
- Use aquafaba from canned chickpeas as a vegan alternative to egg whites for a light and airy meringue.
- Freeze-dried strawberries can be substituted with strawberry powder or finely ground freeze-dried fruit for best results.
- Make sure the meringue is cool before adding the vegan butter to prevent melting and separation.
- The sugar stage of the syrup is critical; use a candy thermometer to reach the correct temperature for a stable Italian meringue.
