Vegan Aquafaba Strawberry Italian Meringue Buttercream Recipe

Cooking Directions

• STEP 1.In a small saucepan, combine the aquafaba and sugar. Heat over medium heat, stirring constantly, until the sugar has dissolved and the mixture is hot.
• STEP 2.Transfer the aquafaba mixture to a mixing bowl and beat on high speed until stiff peaks form. This will take about 10-15 minutes.
• STEP 3.Add the strawberry puree and vanilla extract to the aquafaba mixture and beat on low speed until well combined.
• STEP 4.Gradually add the vegan butter, a few tablespoons at a time, beating well after each addition. Continue beating until the buttercream is light and fluffy.
• STEP 5.Use the buttercream immediately to frost cakes or cupcakes, or store in an airtight container in the refrigerator for up to 1 week.

Cooking Tips

• Make sure to use unsalted aquafaba for this recipe.
• To make strawberry puree, blend fresh or frozen strawberries until smooth.
• If the buttercream becomes too soft, refrigerate it for a few minutes before using.

Storage and Serving

• Store the buttercream in an airtight container in the refrigerator for up to 1 week.
• Bring the buttercream to room temperature before using.
• This buttercream is perfect for frosting cakes, cupcakes, or even spreading on cookies.