FREE SHIPPING ON ORDERS $75+

Miyoko's Swiss Meringue Buttercream

Just like eating a cloud. This Swiss meringue buttercream made with Miyoko's Cultured Vegan Butter will elevate all of your desserts.

Prep time: 10 mins

Cook time: 20-25 mins

Before Starting

STEP ONE

Take the butter out of the refrigerator and let it sit at room temperature until it is between 68 – 72°F. Note: This could take anywhere from an hour to several hours, depending on the ambient temperature. If you are in a hurry, cut the butter into small cubes or grate, using a box grater.

Combine and Heat

STEP ONE

Combine the aquafaba and sugar in a pot and bring to a simmer. Cook for 5 to 8 minutes, whisking almost the entire time, to prevent boiling over. It will bubble and try to boil over if you don’t keep whisking – don’t walk away!

STEP TWO

After 5 or 6 minutes, remove from the heat and let the bubbles settle down for 30 seconds. Measure – you should have between 1 ¼ and 1 1/3 cups. If you have more, put it back on the heat and let it cook down another 1 to 3 minutes.

Mix and Whip

STEP ONE

Put the aquafaba mixture into the bowl of a stand mixture and using a balloon whip, whip on high for several minutes until voluminous and stiff peaks form.

STEP TWO

Begin to add the room temperature butter in small amounts (less than a tablespoon), letting it incorporate before adding more. It will deflate some, but eventually, will come together as you add more.

STEP THREE

Continue beating until light and fluffy.

STEP FOUR

Add the vanilla and whip to combine. Spread over cake layers, cupcakes, etc. Enjoy!