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!
