American Meringue Buttercream (Vegan, Soy-Free, Dairy-Free, Eggless)

[@kimberlycarrasco6876]

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 :)

[@semhartewelde9452]

U save my day thanks alot how can I store the left over and for how long

[@CookingOnCaffeine]

I’m so glad you find it helpful! I keep it in a covered bowl in the fridge for at least a week. :)

[@simransekhri370]

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?

[@vanesavaldivia4861]

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

[@Dollectable_Dreams]

I think she says in her blog that this is less sweet.

[@CookingOnCaffeine]

Yes, this is much less sweet than the regular American buttercream!

[@sakikomeru600]

Hiii! Have you tried using whipped cream instead of aquafaba?

[@CookingOnCaffeine]

I haven’t, but I feel it wouldn’t be quite as stable as I need it to be.

[@bhavanisri8515]

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

[@CookingOnCaffeine]

This is the most stable of any buttercream I’ve tried - and you can up the stability by using all shortening instead of butter.

[@bhavanisri8515]

@@CookingOnCaffeine thnq so much

[@magymaxy]

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?

[@CookingOnCaffeine]

Hi! The frosted cakes can definitely stay at room temperature - no fridge required! The frosting will last just as long as your cake does. :)

[@barbie3423]

Is it ok to use the whisk attachment or does it have to be paddle attachment? Thanks!

[@CookingOnCaffeine]

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. :)

[@TheOne-nu4kx]

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?

[@CookingOnCaffeine]

Yes it does! As long as the fridge is a low enough temp (lower than 40°F) it should firm up really well.

[@joycegallowayparker9652]

What is aquafaba?

[@CookingOnCaffeine]

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. :)

[@joycegallowayparker9652]

@@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. ;)

[@theveganhippie2730]

This buttercream looks fantastic and this video is so satisfying to watch.

[@magymaxy]

Again do you use ordinary powdered sugar or is there a vegetarian option?

[@joycegallowayparker9652]

Having no animal products of any kind in it, ordinary powdered sugar is vegetarian.

[@CookingOnCaffeine]

I use either organic powdered sugar or Zulka brand powdered sugar to ensure it's vegan and not filtered with bone char.

[@roxanavoicu2207]

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

[@joycegallowayparker9652]

@Roxan What is aquafaba?

[@naaa6448]

@@joycegallowayparker9652 the liquid thats in a can of chickpeas

[@joycegallowayparker9652]

@@naaa6448 Thank you!