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.
50gdark chocolate70% chopped, plus 20 g if you want a richer chocolate taste*
60gaquafabachickpea water
80gsoft brown sugaror organic cane sugar
50gvegan butteror dairy-free margarine
10gDutch-processed cocoa powder
1/8tspsalt
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.