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
Scale
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.
