Description
This Raspberry Swiss Meringue Buttercream is a luscious, vegan frosting made from aquafaba and vegan butter, whipped to a silky, fluffy texture infused with the bright flavor and natural color of freeze-dried raspberries. It’s perfect for frosting cakes and cupcakes for a vibrant, dairy-free treat with a smooth, creamy finish.
Ingredients
Scale
Raspberry Powder
- 20 g freeze-dried raspberry pieces (or freeze-dried raspberry powder, add more to taste/for brighter color)
Meringue
- 135 g aquafaba (liquid from canned chickpeas)
- 220 g superfine sugar (caster sugar)
Buttercream
- 250 g vegan block butter (room temperature, cut into 1-inch chunks)
- 1 teaspoon vanilla extract
Instructions
- Prepare Raspberry Powder: Add the freeze-dried raspberries to a food processor and blitz for a few minutes until they become a fine powder. Let the powder settle for a minute, then sift it through a fine-mesh sieve to remove any seeds. Skip this step if using pre-made raspberry powder.
- Make the Meringue: Combine aquafaba and superfine sugar in a large heatproof bowl. Set the bowl over a saucepan with a few inches of simmering water (bain-marie). Heat over medium, stirring occasionally until sugar is fully dissolved and the syrup coats the spoon without visible granules.
- Whip the Meringue: Remove the bowl from heat. Using an electric whisk or stand mixer with a whisk attachment, beat the mixture on high speed for 15-20 minutes until it is completely cool, stiff, and glossy.
- Incorporate Butter: Slowly add the vegan butter chunks to the meringue one at a time, mixing for about 5 seconds after each addition. The mixture will initially flatten but will thicken as all butter is incorporated.
- Whip to Finished Buttercream: After all butter is added, whisk on low speed for 5-10 minutes until the buttercream is fluffy, lightened in color, and smooth. If it looks split, continue whisking until it comes together.
- Add Flavor and Color: Fold in the vanilla extract and raspberry powder with a spatula to prevent powder puffing. Whisk again gently for a couple of minutes until fully combined and evenly colored.
- Storage: Use immediately for best results. Store any leftover buttercream in an airtight container in the fridge. It will harden when chilled. Bring to room temperature and re-whip briefly before use to restore creamy consistency.
Notes
- Aquafaba is the liquid from canned chickpeas and acts as an egg white substitute for vegan meringue.
- Use room temperature vegan block butter for easier incorporation and smooth texture.
- When the mixture looks split after adding butter, keep whisking patiently; it will come back to a smooth texture.
- Freeze-dried raspberry powder adds natural flavor and color without watering down the buttercream.
- For brighter raspberry flavor, add additional raspberry powder to taste.
- Buttercream can be stored refrigerated but must be brought back to room temperature before use for spreading or piping.
