Meringue Buttercream Frosting

Thanks so much for sharing your experience, Dascha, and for giving the frosting a go! If you give the recipe another try, we recommend making sure your bowl and beaters are completely clean and grease-free, as even a tiny bit of oil can stop the aquafaba from forming stiff peaks. Some aquafaba can also be more watery than others. If yours looks rather thin, you could consider reducing it slightly on the stove beforehand (until thickened) - this could help with structure. Lastly, if your kitchen is warm, the butter may soften too quickly and cause splitting, so try chilling the frosting briefly and re-whipping if that happens. I hope these tips help for now 🫶

Thanks so much for the tips! I guess the butter might habe been too warm indeed and I looked for clearer aquafaba to ensure there is no chickpea flavour, so it might have been too thin. I definitely will give it another try!

Hey Tasnim, we haven't tested it out so we can't say for sure if it'll work. The texture of margarine tends to be more slippery, and the taste isn't as rich as butter, so the taste will also likely vary. If you do try it out, we'd recommend starting out making a smaller batch and taste-testing. If you think it tastes good, then scale the recipe up to make the whole amount. And do let us know what you think of it if you do try it with margarine in place of butter 🤓 Happy birthday in advance to your daughter! 🥳

Hey Martunia, the vinegar helps stabilize and add structure to the aquafaba, creating a meringue-like consistency. If you found the outcome too sour, lemon juice could be a suitable substitute for a milder flavour 😊

Hi Katja, we typically use the butter from Violife, though we've tried other brands that work as well. It's a solid block of butter that's indeed made from a blend of different kinds of vegetable oils. I hope this helps!