Subscribe to get new recipes straight to your inbox!

    Eggless Swiss Meringue Buttercream

    Eggless Swiss meringue buttercream (SMBC) isn’t as hard as you think! It blew my mind when I found out that you could use the liquid from a can of chickpeas (also known as aquafaba) to replace the eggs used in a traditional SMBC. I had my doubts but when I tried it for myself, it worked out incredibly!

    Eggless Swiss Meringue Buttercream


    What replaces the eggs in this eggless SMBC?

    Believe it or not, the liquid from a can of chickpeas! This liquid is called aquafaba, and works incredibly well for making a meringue.


    Does this SMBC taste like chickpeas?!

    Nope! I think the key here is balancing out the ingredients so that it has enough aquafaba so that it’s stable, but not too much that your buttercream starts to taste like chickpeas! Whenever I’ve made this recipe, myself and others haven’t been able to taste any chickpea-like flavour. It tastes pretty much like a regular SMBC!

    Worst case scenario, if you feel like you can taste the chickpeas, add in some extra vanilla essence/extract and this should do the trick 🙂


    Eggless Swiss Meringue Buttercream

    Eggless Swiss Meringue Buttercream

    Super silky, not-to-sweet and tastes just like a regular Swiss meringue buttercream but without the eggs!
    5 from 4 votes
    Print Pin Rate Watch Video
    Prep Time: 20 minutes
    Cook Time: 5 minutes
    Total Time: 25 minutes
    Servings: 3 cups

    IMPORTANT: For accuracy, I would recommend using the gram measurements provided as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.


    • 1⅔ cups (400 g) unsalted butter - room temp, use metric weight if possible
    • cup (120 g) aquafaba (the liquid from a can of chickpeas) - see note 1
    • cups (317 g) white sugar - castor sugar okay too
    • tsp vanilla extract/essence
    • ¼ tsp cream of tartar - OPTIONAL - see note 2
    • cups (225 g) 50% dark chocolate - OPTIONAL for chocolate version


    • If this is your first time making SMBC, I would recommend watching the demonstration video below to understand how things should look at certain stages so you know you're on the right track 🙂
    • Begin by straining a can of chickpeas, and reserving ⅔ of a cup of the liquid, also known as aquafaba. The liquid should have a thick consistency to it (see note 1). Add the aquafaba to a microwave safe bowl.
    • Add your sugar to your aquafaba and mix it together so that it's well combined. Microwave for about a minute or until the sugar is completely dissolved into the aquafaba. You can test this by rubbing a little of the mixture between your fingers and if you can't feel any sugar granules then its done.
    • Transfer the mixture into a stand mixer, and add in the cream of tartar (optional, see note 2). Using the whisk attachment, mix on a medium-high speed (speed 8 on KitchenAid) for 10-15 minutes until the mixture is cool and stiff peaks have formed.
    • Turn down your mixer to a medium speed (speed 6 on KitchenAid) and slowly add in the unsalted butter, about a tablespoon at a time. It is important to ensure that the butter is at room temperature (soft enough to make an indent with your finger, but not melted or losing it's shape).
    • Once all the butter is mixed in, add in your vanilla and continue to mix your buttercream until it is smooth in consistency. At some stage it may look like the buttercream is curdling, but this is totally normal! Just let your mixer do it's thing and it will come together 🙂
    • For a chocolate SMBC, melt your dark chocolate in the microwave (see note 3) or over a double boiler. Let it cool and then pour your chocolate into your buttercream while your mixer is on a medium speed until the chocolate is well incorporated. Your buttercream is now ready to use, but if you find it's a little soft after adding in the chocolate, let it chill in the fridge for 30 minutes and then rewhip it and it'll be good to go!


    YouTube video


    Note 1. For this recipe we are using aquafaba in replacement of the egg whites. Aquafaba is the thick liquid that you find in a can of chickpeas. Some brands are thicker than others, and the thicker the aquafaba the better. I would recommend buying a can of chickpeas that is soaked in brine as I've found this produces the thickest aquafaba. If your aquafaba is quite thin, then you can reduce it on a stovetop until its a bit thicker in consistency. 
    Note 2. Cream of tartar is used to help stabilise the meringue. If you live in a very humid climate or you're making this SMBC to decorate a large layer cake then it's best to use the cream of tartar for extra stability, otherwise you can omit it. If you omit it, you may have more of a softer peak to your aquafaba meringue rather than a stiff peak which is fine 🙂
    Note 3. If melting your chocolate in the microwave, do this carefully in short bursts (15-30 second bursts) so that you don't burn your chocolate. Mix your chocolate in between each burst to ensure it's heating evenly. 
    Note 4. Ensure there are no fats or oils on your bowl or whisk attachment as this will prevent the meringue from whipping up properly. 


    Calories: 1730kcal | Carbohydrates: 133g | Protein: 8g | Fat: 133g | Saturated Fat: 91g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 28g | Trans Fat: 4g | Cholesterol: 287mg | Sodium: 1711mg | Potassium: 581mg | Fiber: 3g | Sugar: 115g | Vitamin A: 3338IU | Vitamin C: 0.4mg | Calcium: 273mg | Iron: 1mg

    Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.

    Keyword: buttercream, eggless swiss meringue buttercream, swiss meringue buttercream
    Tried this recipe?I love hearing from you! Tag me on instagram so I can see your amazing creations 🙂

    More Recipes


    • PK

      I whipped this for almost 45 min and still soupy! I have made this before and have had success with whipping aquafaba first and then adding sugar and butter. But this really tested my patience. I have been very diligent with all the notes. Not sure what happened. Any ideas?

    • Jean

      Hi Mk

      I really like working with this frosting, thanks for a great easy recipe.
      I would like to make a strawberry frosting. Can i add freeze dried powder to the frosting and how much is needed for 3 cups. Really appreciate an early response. Thanks so much.

      • Cakes by MK

        Hi Jean! So happy to hear you’ve been enjoying the recipe 🙂 yes you can add freeze dried powder to the frosting, and in terms of the amount I am not exactly sure sorry! My best guess would be about 1/2 a cup, but you may need to experiment and taste as you go 🙂

    • Sam

      How well does it hold up on a hot summer day?

      • Cakes by MK

        Hi Sam! 🙂 It holds up pretty well, but as with all buttercreams I would not recommend leaving it out in direct sunlight, and if it’s used for a layer cake with 4 or more layers then I would recommend putting supports into the cake. Hope that helps!

    • Amy

      Amazing video! Thank you so much!!

    • Sarina

      Thank you for this recipe I’m excited to try it , but I want it as a strawberry flavor so what you would you recommend using ?

      • Cakes by MK

        Hi Sarina! Hmm for a strawberry flavour I would recommend using something like freeze dried strawberries and chuck them in at the end to mix into the frosting (maybe blend them beforehand). Fresh strawberries might not work as well because of the extra liquid in them 🙂

    • Ruhina

      Salaam. Amazing recipe!! I’m stunned 🙂 does this frosting freeze well?

      • Cakes by MK

        Wassalaam Ruhina! Yes you can freeze it for up to 2-3 months 🙂 just remember to let it come to room temperature then rewhip it before using. Hope you enjoy the recipe 🙂

    • Davida Insaidoo

      I want to try this.For the white sugar can I use icing sugar?

      • Cakes by MK

        Hi Davida! Hmmm I’ve never tried icing sugar for this method of making SMBC, so I can’t say for sure if it’ll work sorry! People do use icing sugar to make faux SMBC but that uses a different method where the sugar isn’t heated. Do let me know how you go if you decide to try it out with the icing sugar 🙂

    • Beena

      Amazing! Does this buttercream harden to a crust?

      • Cakes by MK

        Hi Beena! 🙂 Unfortunately this buttercream doesn’t crust like an American buttercream. It very much acts the same as a regular Swiss meringue buttercream 🙂

    • Sheridan Ford

      This recipe is brilliant, especially as my sister cannot eat eggs. I love the video too, it’s so helpful.

      • Cakes by MK

        So glad to hear you enjoyed the recipe and video Sheridan! 😀

    • Alan

      Just when i thought you can’t surprise us more than u already have . This comes .

      • Cakes by MK

        Haha this one is definitely ‘something different!’ xD

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating

    About me

    Welcome to my blog! My name is Maryam and I LOVE baking! :) I hope to provide you with the tools (i.e. simple, from-scratch, quality tested recipes), so that you can confidently bake up delicious treats to share with your family and friends!

      Tips & Tricks
      Single Layer Cakes
      Quick Desserts
      Loaf Cakes
      Welcome to Cakes by MK!

      Subscribe to get new recipes straight to your inbox.

      Thanks for subscribing!

      Oops something went wrong! Try again