Description
This Vegan Brown Sugar Frosting is a luscious and creamy Swiss Meringue-style buttercream made without eggs, using aquafaba as a perfect vegan alternative. It combines the rich sweetness of light brown sugar with the smoothness of vegan butter and a hint of cinnamon, resulting in a fluffy, glossy frosting ideal for cupcakes, cakes, and more. With a method that involves gently melting sugar over a water bath and then whipping the mixture to stiff peaks, this frosting replicates the classic texture and taste of traditional Swiss meringue buttercream without any animal products.
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 your mixing bowl: Ensure your stand mixer bowl or any mixing bowl is completely clean and dry. Wiping it with a little vinegar or lemon juice helps remove any residue that might prevent whipping.
- Melt the sugar: Combine the aquafaba and light brown sugar in a large heatproof bowl. Place this bowl over a saucepan containing a few inches of simmering water to create a water bath. Stir occasionally over medium heat until the sugar completely dissolves, about 3–5 minutes.
- Whip the mixture: Remove the bowl from the heat. Using an electric whisk or stand mixer, beat the syrup at high speed for 15 to 20 minutes until the mixture cools down fully and becomes stiff, glossy, and holds its shape even when the bowl is inverted carefully.
- Add vegan butter: Gradually add the vegan butter in chunks to the whipped aquafaba mixture, spacing additions by approximately 5 seconds. The mixture might deflate initially, but it will stiffen again once all butter is incorporated.
- Whisk to fluff: Continue mixing on medium speed for 5 to 10 minutes until the frosting is light, fluffy, and pale in color. If the mixture appears curdled, keep whipping as it will come back together with enough air incorporated.
- Flavor the frosting: Scrape down the bowl sides with a spatula, add the vanilla extract and cinnamon (if using), and whisk for an additional 2 minutes until everything is fully combined and smooth.
Notes
- Use aquafaba from canned chickpeas for best results because it whips better than cooking liquid from dried chickpeas.
- Make sure the vegan butter is softened to room temperature to incorporate smoothly without lumps.
- The cinnamon adds a warm spice note but is optional depending on your flavor preference.
- The frosting is best used immediately but can be stored in the refrigerator for up to 3 days. Re-whip before use if separated.
- Ensure that no grease or residue remains in the mixing bowl to achieve maximum volume when whipping.
