This vegan swiss meringue buttercream will blow your mind! It is so silky and smooth but stable enough to pipe beautifully. It's not too sweet either and has a lovely soft mouthfeel. This is a fantastic egg and dairy free alternative which is amazing for people with allergies as well, nobody should miss out on cake!

Vegan Swiss Meringue Buttercream

Makes enough buttercream for generous piping on 12 cupcakes.

• 75g chilled aquafaba (the liquid from a can of chickpeas)
• 125g icing sugar
• 225g dairy-free butter (I use Nuttelex Butter)
• 1 tsp vanilla extract

This buttercream works best when everything is chilled. Start by whipping the aquafaba on a very high speed until it starts to foam up into soft peaks. While it's still running, add the sugar one heaped spoon at a time until it's incorporated and you have a stiff-peak, glossy meringue.

Slowly incorporate the dairy-free butter and vanilla extract, beating high until it comes together as a thick, creamy buttercream.

You can incorporate other flavours into this as well, melted dark chocolate and cocoa powder, dried fruit powders, lemon zest etc

Inspiration:

This ring cookie cake was made completely vegan, including the little meringues which is the same recipe for the buttercream before you add the butter. Once it's a stiff-peak meringue you can pipe onto a baking sheet and bake slowly at 120C until they are dried out.

Vegan chocolate cake with vegan swiss meringue buttercream with cocoa powder and melted chocolate added to it - tastes like a mousse! For this recipe add 50g melted and cooled chocolate and 1 TBS cocoa powder.