Swiss vs Italian Buttercream

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and provides a different flavor.

granulated sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia reduces calories, while brown sugar adds a richer flavor.

Open two cans of chickpeas and pour the liquid into a measuring cup to get 1.5 cups of aquafaba.

Simmer the aquafaba for about 30 minutes to reduce it down to 3/4 cup.

In a heatproof bowl, combine the reduced aquafaba and granulated sugar, and heat until the sugar dissolves and the mixture reaches 115 degrees Fahrenheit.

Add a pinch of cream of tartar to the mixture for stability.

Transfer the mixture to a stand mixer with a balloon whip attachment and whip on high speed until stiff peaks form and the meringue is glossy.

Gradually add confectioners' sugar to the meringue, mixing until combined. Adjust the amount based on desired sweetness.

Add softened vegan butter a little at a time while the meringue is still whipping. Expect the mixture to deflate initially.

Continue whipping until the buttercream comes back together and is smooth and emulsified.

Paddle the buttercream to push out any air bubbles for a smooth finish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens