Vegan Chocolate Swiss Meringue Buttercream Frosting
 
Prep time
Cook time
Total time
 
A light, fluffy Swiss Meringue style frosting that is delightful on any cake or cupcakes. Recipe is enough to frost 2 8 or 9 inch cakes, 1 sheet cake (13x9) or 24 cupcakes.
Author:
Recipe type: Frosting
Cuisine: Dessert
Ingredients
  • 9 T Aquafaba (I prefer the liquid from a can of cannellini beans) *updated*
  • 1 C granulated sugar
  • 1 C (2) Earth Balance Vegan Margarine Sticks (don't use the tub kind, it's too soft), cut into 1" slices and slightly softened, but cool
  • 1 t vanilla
  • 4 ounces semi-sweet dark chocolate, melted and cooled
Instructions
  1. In a glass bowl, melt chocolate in microwave, on half power in 15 second increments, stirring at least once during the process to prevent burning. (About 45 seconds in a 1250W microwave).
  2. Put about 1 inch of water in a large sauce pot and begin heating. Place aquafaba and sugar into your mixing bowl (use metal or glass).
  3. When water is simmering, place your mixing bowl on top of the pot, making sure the water does not touch the bottom of the bowl. Stir with a whisk, as mixture heats. Keep heating until sugar is completely dissolved and AF is opaque.
  4. Remove bowl from heat and place on stand mixer.
  5. Add vanilla.
  6. Attach the balloon whisk, and begin mixing on high speed. Continue whipping on high speed until bowl is completely cool.
  7. Begin adding margarine, one piece at a time, waiting a few seconds between each piece. Keep beating until fluffy. If frosting separates, keep whipping on high speed. If necessary, place in refrigerator for about 10 - 15 minutes and then beat again, adding any remaining margarine.
  8. Drizzle in melted chocolate. Whip until blended.
Recipe by High Vibe Lifestyle at https://highvibelifestyle.com/vegan-chocolate-swiss-meringue-buttercream-frosting/