Learn how to make smooth, stable, and delicious vegan Italian meringue buttercream using aquafaba instead of egg whites! This step-by-step tutorial walks you through everything—from whipping the perfect meringue to incorporating plant-based butter for a silky finish. Perfect for cakes, cupcakes, or piping decorations.
🌱 Dairy-free
🍰 Egg-free
🇮🇹 Classic taste, vegan twist!
Ingredients- Makes 1.6 kg
150 gr aquafava (liquid from 1 can chickpeas)
450 gr granulated sugar
150 gr water
2 tsp clear vanilla
850 gr plant-based butter or baker’s margarine
My favorite chocolate hazelnut spread:
Canada: https://funfoods.ca/products/smooth-hazelnut-filling-5-kg-bucket-gran-caravella-nocciola-spreadable-cream-master-martini-canada?srsltid=AfmBOopRJvFYBgaavx0JHWJ2q0wQD-StDnT88u4lWEltuR7Gq5D1WOvh
USA:https://pinocchiospantry.com/products/master-martini-caravella-gran-pistachio-cream-5kg-11lb?srsltid=AfmBOoo5dg1QrQJoxMj3G1jK8dmJnRp5LQMnUQibMdLTgS0dtKj0av2O
For the original version: https://youtu.be/ahUPRFG0cG4
#VeganBaking #EggFree
#ItalianMeringueButtercream