Eggless Swiss Meringue Buttercream

5 from 13 votes

Print Pin Video

Super silky, not-to-sweet and tastes just like a regular Swiss meringue buttercream but without the eggs!

Prep: 20

Cook: 5

Total: 25

Servings: cups

Author: Cakes by MK

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.

Ingredients

▢ 1⅔ cups (400 g) unsalted butter - room temp, use metric weight if possible
▢ ⅔ cup (160 g) aquafaba (the liquid from a can of chickpeas) - see note 1
▢ 1¼ cups (317 g) white sugar - castor sugar okay too
▢ 1¾ tsp vanilla extract/essence
▢ ¼ tsp cream of tartar - OPTIONAL - see note 2
▢ 1¼ cups (225 g) 50% dark chocolate - OPTIONAL for chocolate version

Instructions

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!

Video

Notes

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.

Nutrition

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 @cakesbymk.nz on instagram so I can see your amazing creations :)