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Vegan Swiss Meringue Buttercream

Silky Smooth, Easy and Fool proof Vegan Aquafaba Swiss Meringue Buttercream
Course: Dessert
Author: Carrie-Anne Dallas


  • 600 grams Granulated Sugar
  • 2 tins Chickpeas (just the water)
  • 1/2 tsp Cream of Tartar
  • 1/4 tsp xanthan gum
  • 625 grams Unsalted Vegan Butter (not margarine)
  • 1 Tbsp Vanilla
  • 1 tsp salt


  • Drain the chickpeas and add the water to a saucepan with the sugar.
  • Bring to a boil to dissolve the sugar then remove from heat. Let the mixture cool to room temp. If it’s too hot, the butter will melt too quickly and create a slop. Yes it’s fixable but just avoid the drama in the first place 🤷🏻‍♀️❤️
  • Once cooled, prepare your mixer by adding a bit of lemon juice to some paper towel and wipe down the mixer to ensure there is no grease left in the bowl. This can affect how your aquafaba whips up.
    Mix the aquafaba and sugar mixture on high speed with the whisk attachment. Add the cream of tartar and xanthan gum (this is both for extra stability and to prevent weeping) Mix for 10 minutes.
  • Once the mixture has thickened and whipped up nicely (crazy stiff peaks is not necessary, just as stiff as you can manage!) start to add the butter in chunks.
  • Once the butter has been added, change to the paddle attachment and add your salt and vanilla. If you notice your mixture is curdled…do not panic! Mix on high speed until it all comes together, sometimes up to 7 minutes but not usually… and you’ll get a gloriously smooth, shiny, thick and creamy buttercream. TRUST THE PROCESS! ❤️
  • Use straight away or store in the fridge where it will keep up to a week, if not more! Flavour just as you would any other buttercream. For chocolate I recommend using melted dark chocolate or even ganache!


Shiny, Smooth, Vegan Swiss Meringue Buttercream Recipe