Description
A luscious vegan Strawberry Italian Meringue Buttercream made with aquafaba, freeze-dried strawberries, and creamy vegan butter. This light and airy buttercream combines the delicate sweetness of Italian meringue with the fresh fruitiness of strawberries, perfect for frosting cakes or cupcakes.
Ingredients
Scale
Aquafaba Reduction
- 234 g aquafaba (*see notes)
Sugar Syrup
- 200 g superfine sugar (caster sugar)
- 60 ml water
Meringue
- ¼ teaspoon cream of tartar
- 50 g superfine sugar (caster sugar)
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)
Instructions
- Read Recipe Completely: Please read over the recipe and instructions fully before getting started to be familiar with all steps and details.
- Aquafaba Reduction: In a saucepan, bring aquafaba to a boil, then reduce heat and simmer until it reduces to half a cup (approx. 5-10 minutes). Check volume periodically by pouring into a measuring cup. Refrigerate the reduced aquafaba until use, preferably overnight or at least one hour.
- Prepare Strawberry Powder: Blitz freeze-dried strawberries in a food processor until powdery. Let settle, then pass through a fine-mesh sieve to remove seeds. Skip if using strawberry powder.
- Make Sugar Syrup: Combine 200 g sugar and water in a saucepan, stirring gently to dissolve sugar. Bring to a simmer over medium-high heat without stirring, and cook until syrup reaches 116°C (240°F) on a candy thermometer (10-12 minutes).
- Whip Aquafaba: In a large dry bowl, whisk the chilled aquafaba and cream of tartar on high speed for 5 minutes until soft peaks form.
- Add Sugar to Aquafaba: Gradually add the remaining 50 g caster sugar, a little at a time, while continuing to whisk, then whip for an additional 3 minutes.
- Incorporate Sugar Syrup: Slowly drizzle the hot sugar syrup into the whipped aquafaba while whisking continuously. Continue whisking for 10-15 minutes until the meringue cools to room temperature.
- Add Butter: Gradually add chunks of vegan butter one at a time, allowing 5 seconds for incorporation. The mixture will deflate initially but will thicken into buttercream. Once all butter is added, whisk on low speed for 5 minutes until smooth and fluffy.
- Add Flavorings: Mix in vanilla extract by whisking on low speed for 2 minutes. Then add the strawberry powder one tablespoon at a time until fully incorporated and the buttercream is evenly pink and flavorful.
- Storage: Use the buttercream fresh for best texture or store in an airtight container in the fridge. Chill will harden it; bring it to room temperature and re-whip if needed before use.
Notes
- Aquafaba is the liquid from canned chickpeas; reducing it concentrates its protein for better meringue stability.
- Freeze-dried strawberries must be finely powdered and sifted for smooth texture; strawberry powder can be used as a shortcut.
- Use a candy thermometer for accurate syrup temperature to ensure proper meringue formation.
- Butter should be at room temperature and cut into chunks for easier incorporation.
- Buttercream will firm up when chilled; allow it to soften before spreading.
