American Meringue Buttercream (Vegan, Soy-Free, Dairy-Free, Eggless)
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- Опубликовано: 11 сен 2024
- Recipe post: www.cookingonc...
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This frosting is quick, it’s easy, it’s no-cook, and just so happens to be vegan. It’s American Buttercream’s less teeth-shatteringly sweet, more refined, and just as perfectly versatile meringue cousin. Dairy-free, egg-free, and nut-free, it’s allergy friendly and you’ll love working with it. Plus, the flavor and texture will have everyone who tastes it in awe.
So if you're looking to avoid allergens, are lactose-free, are vegan or vegetarian, cutting down on your cholesterol, or just looking for something delicious to put in your mouth, you've found the right recipe!
Use it to ice cakes, cupcakes, fill macarons and cookie sandwiches, top cinnamon rolls, or just eat with a spoon (I won't judge).
Options for soy-free and palm-oil-free can be found in the recipe link above.
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This buttercream looks fantastic and this video is so satisfying to watch.
Hello! How long does it take in total for the whipping time? I only have a hand held mixer, would it be possible on tht?
Hi there!! I’m so excited to try this recipe for a friend who has a lot of food allergies. With that being said, is this recipe also gluten free? Just want to make sure it’s safe for them :)
Hi, thanks for the recipe. How long can the frosting stay on a cake and can I keep the frosted cakes in room temperature or I need to put in the fridge?
Hi! The frosted cakes can definitely stay at room temperature - no fridge required! The frosting will last just as long as your cake does. :)
Hi Megan, is this buttercream less sweet than your regular american buttercream? I know the only difference is the aquafaba so would like to know your opinion as far as taste. Thank you
I think she says in her blog that this is less sweet.
Yes, this is much less sweet than the regular American buttercream!
U save my day thanks alot how can I store the left over and for how long
I’m so glad you find it helpful! I keep it in a covered bowl in the fridge for at least a week. :)
This is great! I work in an everything free bakery that uses more of an american type of buttercream. I'm use to working with Swiss Meringue, so I'm finding it's a challenge getting use to this everything free buttercream. Does this buttercream get hard in the refrigerator like Swiss or Italian buttercream?
Yes it does! As long as the fridge is a low enough temp (lower than 40°F) it should firm up really well.
Hiii! Have you tried using whipped cream instead of aquafaba?
I haven’t, but I feel it wouldn’t be quite as stable as I need it to be.
Thnx for the recipe dear.. how stable is it?? I live in kuwait.. it’s sooooooo hot here??? Any tips for the stability please??? Tia
This is the most stable of any buttercream I’ve tried - and you can up the stability by using all shortening instead of butter.
@@CookingOnCaffeine thnq so much
Is it ok to use the whisk attachment or does it have to be paddle attachment? Thanks!
The whisk attachment should be fine, but it might create lots of bubbles in your buttercream. Stir it afterwards with the paddle attachment on low, or with a silicone spatula to get the bubbles out if it happens. :)
interesting! all the other recipes whip up the aquafaba first, then add the butter. Which turns everything into a mush, so spending all that time to whip up the AF is not worth it. Your method seems reasonable
@Roxan What is aquafaba?
@@joycegallowayparker9652 the liquid thats in a can of chickpeas
@@naaa6448 Thank you!
Again do you use ordinary powdered sugar or is there a vegetarian option?
Having no animal products of any kind in it, ordinary powdered sugar is vegetarian.
I use either organic powdered sugar or Zulka brand powdered sugar to ensure it's vegan and not filtered with bone char.
What is aquafaba?
Aquafaba is the brine in any canned or cooked legumes/beans. I use canned chickpeas for mine because they give me a consistent result with very mild color and taste. :)
@@CookingOnCaffeine Thank you so much! I've been a cake decorator for 40+ years, yet had never heard of this. Goes to show what I've always said - we're never too old to learn something new. ;)