There is something truly magical about the rich, silky texture and deep caramel notes of the Vegan Brown Sugar Swiss Meringue Buttercream Frosting Recipe. This frosting is an absolute dream for plant-based bakers craving that classic buttery smoothness paired with a warm brown sugar flavor, all while keeping things completely vegan. It’s not just a topping; it’s an experience that elevates any cake or cupcake from ordinary to spectacular with every luscious bite.
Ingredients You’ll Need
This Vegan Brown Sugar Swiss Meringue Buttercream Frosting Recipe calls for a handful of simple, everyday ingredients, each playing a crucial role in building that perfect balance of sweetness, fluffiness, and flavor. With just a few pantry staples and a touch of technique, you’re set to create something truly special.
- Aquafaba (160 g): The magical egg white substitute that whips into a glossy, airy base for the frosting.
- Light brown sugar (260 g): Adds natural caramel richness and sweetness with depth.
- Vegan butter (250 g, room temperature): Gives the frosting its creamy, luscious body and that classic buttery mouthfeel.
- Ground cinnamon (2 tablespoons, optional): Infuses a warm, cozy note that complements the brown sugar beautifully.
- Vanilla extract (1 teaspoon): Enhances the overall flavor profile with fragrant sweetness.
How to Make Vegan Brown Sugar Swiss Meringue Buttercream Frosting Recipe
Step 1: Prepare Your Workspace
Before diving into the magic, ensure your mixing bowl is squeaky clean and completely dry; any grease or residue can prevent your aquafaba from whipping correctly. A quick wipe-down with a bit of vinegar or lemon juice will do wonders to set you up for success.
Step 2: Melt the Sugar in Aquafaba
Pour the aquafaba and light brown sugar into a heatproof bowl and place it over a simmering water bath. Stir gently and patiently until the sugar fully dissolves into the aquafaba. This step is essential to get a smooth and silky base without graininess in your frosting.
Step 3: Whip to Glossy Perfection
Remove the bowl from the heat and transfer the syrup into your stand mixer bowl if needed. Whip the mixture on high speed for 15 to 20 minutes until it’s completely cooled, glossy, and stiff enough to hold its shape even if you turn the bowl upside down carefully. This meringue-like base will give your frosting incredible volume and lightness.
Step 4: Incorporate Vegan Butter Slowly
Add your softened vegan butter in chunks, one piece at a time, waiting about five seconds between additions. The mixture may deflate and look flat at first, but don’t be discouraged—it will come back to life as you continue adding all the butter.
Step 5: Whisk Until Fluffy and Creamy
Keep mixing on medium speed for about 5 to 10 minutes. The frosting will gradually lighten in color and become wonderfully fluffy. If it looks a bit separated or “split,” just keep whisking. Patience is key here; it will all come together to that perfect creamy consistency.
Step 6: Add Flavor and Finish
Scrape down the sides of your bowl, then add the vanilla extract and cinnamon (if using). Whisk them in for a couple of minutes until fully incorporated. Now your Vegan Brown Sugar Swiss Meringue Buttercream Frosting Recipe is ready to spread or pipe onto your favorite desserts!
How to Serve Vegan Brown Sugar Swiss Meringue Buttercream Frosting Recipe
Garnishes
This frosting pairs beautifully with a variety of garnishes. Try sprinkling some toasted chopped pecans or walnuts for a delightful crunch that contrasts the creamy frosting. A light dusting of cinnamon or a drizzle of vegan caramel sauce also adds an elegant touch that highlights the brown sugar flavor.
Side Dishes
While frosting is often the star, pairing it with the right desserts enhances the whole experience. This Vegan Brown Sugar Swiss Meringue Buttercream Frosting Recipe shines atop vegan chocolate cakes, cinnamon-spiced cupcakes, or even vegan carrot cake. The warm, brown sugar notes complement spiced or nutty baked goods perfectly.
Creative Ways to Present
Beyond simply spreading this frosting on cakes, consider piping it into rosettes or swirls using a star tip for an Instagram-worthy look. You can even create layered parfaits or cupcakes topped with a scoop of this frosting and a sprinkle of edible flower petals to impress guests with both taste and presentation.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Vegan Brown Sugar Swiss Meringue Buttercream Frosting Recipe, store it in an airtight container in the refrigerator for up to one week. Before using, bring it back to room temperature and give it a quick whip to restore its creamy texture.
Freezing
This frosting freezes well for longer storage. Place it in a freezer-safe container, and it will keep for up to two months. When you’re ready to use it, thaw overnight in the refrigerator and then whip it again to regain its original fluffy consistency.
Reheating
To reheat and refresh the frosting after storage, simply let it come to room temperature naturally. Avoid direct heat, which can melt the vegan butter unevenly. Once softened, use a stand mixer or hand whisk to beat the frosting until it’s light and billowy once more.
FAQs
What is aquafaba and why is it used in this recipe?
Aquafaba is the liquid from cooked chickpeas or other legumes, and it whips up like egg whites. It is the key vegan ingredient that creates the light and fluffy meringue base of this frosting without any animal products.
Can I use other types of sugar instead of light brown sugar?
Light brown sugar is preferred here because it adds moisture and caramel notes, but you can experiment with dark brown sugar for a richer flavor or coconut sugar for a lower glycemic option. Keep in mind the flavor and color will vary slightly.
Do I have to use cinnamon in this Vegan Brown Sugar Swiss Meringue Buttercream Frosting Recipe?
Cinnamon is optional but highly recommended as it adds warmth and depth that perfectly complement the brown sugar. If you’re not a fan, feel free to skip it or try other spices like nutmeg or cardamom.
How do I fix the frosting if it looks split or curdled?
If your frosting appears separated, keep whipping it on medium speed for several minutes. Sometimes it needs more time to come together. If it still doesn’t smooth out, chilling it briefly then whipping again can help.
Can I flavor this frosting with other extracts?
Absolutely! While vanilla is classic, you can try almond, maple, or even coffee extracts to create different flavor profiles that work beautifully with the brown sugar base.
Final Thoughts
There is something incredibly satisfying about mastering the Vegan Brown Sugar Swiss Meringue Buttercream Frosting Recipe at home. Beyond its dreamy texture and complex sweetness, it’s a frosting that invites creativity and adds a personalized touch to any vegan dessert. Whether you’re decorating for a special occasion or simply indulging in a cozy treat, give this recipe a try—you’ll be amazed at how easy and rewarding it is to make a frosting that tastes so indulgent yet is completely plant-based.
Print
Vegan Brown Sugar Swiss Meringue Buttercream Frosting Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 18 servings
- Category: Dessert Frosting
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
Description
This Vegan Brown Sugar Frosting is a creamy, fluffy Swiss Meringue-style buttercream made with aquafaba and vegan butter. It offers a sweet caramel-like flavor with a hint of cinnamon and vanilla, perfect for topping cakes, cupcakes, or cookies. The frosting is glossy, light, and holds its shape well, making it a delicious and dairy-free alternative for vegan baking.
Ingredients
Frosting Ingredients
- 160 g aquafaba (liquid from canned chickpeas)
- 260 g light brown sugar
- 250 g vegan butter, room temperature
- 2 tablespoons ground cinnamon (optional)
- 1 teaspoon vanilla extract
Instructions
- Prepare equipment: Ensure your stand mixer bowl or mixing bowl is completely clean and dry. Wipe it with a little vinegar or lemon juice to remove any residue, as this will help stabilize the aquafaba meringue.
- Melt the sugar: Combine the aquafaba and the light brown sugar in a large heatproof bowl. Place this bowl over a saucepan with simmering water (creating a double boiler or water bath) on medium heat. Stir occasionally and heat until the sugar completely dissolves, which typically takes a few minutes.
- Whip the meringue: Remove the bowl from the heat. Using an electric whisk or transferring the syrup to your stand mixer bowl, beat the mixture on high speed for 15 to 20 minutes until it is fully cooled, very glossy, and forms stiff peaks. The meringue should hold its shape and not slide if you carefully invert the bowl.
- Add vegan butter: Slowly incorporate the vegan butter by adding small chunks one at a time. Pause about 5 seconds between each addition. The mixture will flatten initially but will thicken and become stable as all the butter is mixed in.
- Whip for fluffiness: Continue to whisk the frosting on medium speed for 5 to 10 minutes until it becomes fluffy and lighter in color. If the mixture appears split at any point, keep whipping – it will come together smoothly.
- Add flavorings: Scrape down the sides of the bowl with a spatula. Add the vanilla extract and cinnamon (if using), then whisk the frosting for another couple of minutes until fully combined and smooth.
Notes
- Use aquafaba from canned chickpeas for best results; homemade aquafaba can vary in consistency.
- Ensure vegan butter is softened to room temperature to blend smoothly.
- This frosting works best when chilled slightly before use to firm up.
- Store any leftovers in an airtight container in the refrigerator for up to one week. Whip again briefly before using if separated.
