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Fluffy, airy, sweet, chocolatey, this Vegan Chocolate Swiss Meringue Buttercream revolutionize the way of making traditional buttercream. It’s perfect for cakes, cupcakes, and even pies.
- Story behind this Vegan Chocolate Swiss Meringue Buttercream
- What’s special about this Chocolate Swiss Meringue Buttercream?
- How to Make Chocolate Swiss Meringue Buttercream
- How to Store Vegan Chocolate Swiss Meringue Buttercream
- Extra Tips for Success
- Questions You Might Have
- Final words
- Chocolate Swiss Meringue Buttercream (Vegan)
Story behind this Vegan Chocolate Swiss Meringue Buttercream
I used to have problem beating up aquafaba (chickpea water) so I stopped trying for a while. And then I often just made Vegan Cashew Cream Cheese Frosting.
But in the long run, I just felt that there could be so much more possibilities with aquafaba meringue that I shouldn’t just stop trying. Then I finally know the tricks/tips to make this beautiful Chocolate Meringue Buttercream with aquafaba. And I cannot wait to share with you!
What’s special about this Chocolate Swiss Meringue Buttercream?
- Super creamy and airy
- Made with only 6 ingredients!
- Vegan, no dairy, no eggs (YES!)
- Lower vegan butter content compared to common ones
How to Make Chocolate Swiss Meringue Buttercream
- Add chopped chocolate to a heat-resistant bowl. Melt the chocolate by microwaving 30 seconds. Or place the bowl over simmering water without letting the bowl touching the water. Occasionally stir to make sure it’s fully melted. Then remove the bowl from the heat. Let it cool down while we move on.
- Add aquafaba to a heat-resistant bowl over the simmering water (like a double boiler). Add sugar to the bowl. Gently mix until the sugar is dissolved.
- Remove the bowl from the heat, use a stand mixer or hand mixer to beat the aquafaba mixture on high speed about 5 minutes until it gets foamy and glossy. It should be firm enough that when you turn it upside down, it won’t fall. (Be careful)
- Then add half of the margarine to the meringue first. Beat to combine. Then add the rest of the margarine. The mixture will sink down and becomes a bit runny.
- Then add the melted chocolate and cocoa powder. Beat until it’s all incorporated. It will become quite runny, but should still have some air inside. Place meringue in the fridge for 20 minutes.
- Then take it out and beat again on low speed until it increases its size and turns more airy. Make sure to not over beat it. Then the meringue buttercream is ready to be used. Or store it in a container in the fridge for later use.
How to Store Vegan Chocolate Swiss Meringue Buttercream
Store the frosting in an airtight container in the fridge for up to 4 days. Or transfer the frosting to a freezer bag. Store it flat in the freezer for up to 2 weeks. When about to use it, transfer to a mixing bowl or large jar. Whip it again to bring the airy texture back.
Extra Tips for Success
- Melt the chocolate first and let it cool down first. The temperature is very important here. Make sure to let the chocolate cool down first before adding it to the meringue.
- Whip the aquafaba until glossy. The firmness of the aquafaba is very crucial to the final buttercream texture. Make sure to whip it until it’s firm enough.
- Measure ingredients using a kitchen scale. The ratios between each ingredient is very important. So use a scale to achieve the best accuracy.
Questions You Might Have
How can I get aquafaba?
The easiest/fastest way to get aquafaba is to buy a tin of canned chickpeas (usually 400 g per tin). Just open the tin and the liquid inside is aquafaba.
Another way to get aquafaba is by cooking chickpeas yourself. I generally use a pressure cooker or instant pot to cook raw chickpeas (soaked for 8 hours). Then take out the chickpeas (using a sift) and reduce the left liquid to about half by cooking it on high heat.
I would recommend using the tin liquid for consistency and it’s easier to succeed in making this sweet meringue buttercream.
Can I freeze this meringue buttercream?
Yes, you can freeze this buttercream. I would recommend transfer the buttercream to a freezer bag. Store it flat down in the freezer, so it could be defrosted quick.
Before use, let it defrost at room temperature and transfer it to a mixing bowl. Whip it again until it becomes light and airy.
I don’t have soft brown sugar, can I use other sugar?
Yes, you can use castor sugar or organic cane sugar as well. Make sure it’s quite fine, so it can melt faster.
Final words
This Vegan Chocolate Swiss Meringue Buttercream has become one of my staple addition to baked goods. It’s more on the sweet side, which matches perfectly with my not-so-sweet sponge cake. I hope you will fall in love with this buttercream as much as I do.
You might be interested in these recipes as well:
Chocolate Swiss Meringue Buttercream (Vegan)
Ingredients
- 50 g dark chocolate, 70% chopped, plus 20 g if you want a richer chocolate taste*
- 60 g aquafaba, chickpea water
- 80 g soft brown sugar, or organic cane sugar
- 50 g vegan butter, or dairy-free margarine
- 10 g Dutch-processed cocoa powder
- 1/8 tsp salt
Instructions
- Add 50 grams of chopped chocolate to a heat-resistant bowl. Melt the chocolate by microwaving 30 seconds. Or place the bowl over simmering water without letting the bowl touching the water. Occasionally stir to make sure it’s fully melted. Then remove the bowl from the heat. Let it cool down while we move on.
- Add aquafaba to a heat-resistant bowl over the simmering water (like a double boiler). Add sugar to the bowl. Gently mix until the sugar is dissolved.
- Remove the bowl from the heat, use a stand mixer or hand mixer to beat the aquafaba mixture on high speed about 5 minutes until it gets foamy and glossy. It should be firm enough that when you turn it upside down, it won’t fall. (Be careful)
- Then add half of the margarine to the meringue first. Beat to combine. Then add the rest of the margarine. The mixture will sink down and becomes a bit runny.
- Then add the melted chocolate and cocoa powder. Beat until it’s all incorporated. It will become quite runny, but should still have some air inside. Place meringue in the fridge for 20 minutes.
- Then take it out and beat again on low speed until it increases its size and turns more airy. Make sure to not over beat it. Then the meringue buttercream is ready to be used. Or store it in a container in the fridge for later use.
Video
Notes
- *Chocolate: If you want to make this Swiss meringue buttercream more chocolatey, melt an extra 20 grams of dark chocolate. Let it cool. Then gently stir it into the finished meringue.
- Usage & serving: This frosting is best to be used around the temperature slightly colder than room temperature (16–18°/60–65°F) and enjoyed around room temperature (20–22 °C/ 68–70°F).
- Storage: Store the frosting in an airtight container in the fridge for up to 4 days. Or transfer the frosting to a freezer bag. Store it flat in the freezer for up to 2 weeks. When about to use it, transfer to a mixing bowl or large jar. Whip it again to bring the airy texture back.
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