Description
This Vegan Brown Sugar Frosting is a dairy-free twist on the classic Swiss Meringue Buttercream, using aquafaba as the egg white substitute. Light, fluffy, and richly flavored with brown sugar and optional warm cinnamon spice, it’s perfect for frosting cakes and cupcakes with a smooth, silky texture.
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 equipment: Ensure your stand mixer bowl or mixing bowl is completely clean and dry before starting. Wipe it with a little vinegar or lemon juice to remove any residue that could affect whipping.
- Melt the sugar: Combine aquafaba and light brown sugar in a large heatproof bowl. Place this bowl over a saucepan with simmering water to create a double boiler. Heat on medium until the sugar dissolves completely, stirring occasionally, about 3-5 minutes.
- Whip the mixture: Remove the bowl from heat. Using an electric whisk or stand mixer, beat the mixture on high speed for 15 to 20 minutes until it becomes completely cool, glossy, thick, and forms stiff peaks. The meringue should be so stable that it stays in the bowl even if turned upside down carefully.
- Add the vegan butter: Gradually add the vegan butter in small chunks, one at a time, pausing about 5 seconds between each addition. Initially, the mixture will appear flattened but will stiffen as the total amount of butter is incorporated.
- Whip until fluffy: Continue whipping on medium speed for another 5 to 10 minutes. The frosting should become fluffy, lightened in color, and smooth. If the mixture appears split, keep whisking as it will come together.
- Add flavors and combine: Use a spatula to scrape down the sides of the bowl. Add vanilla extract and ground cinnamon, then whisk for a couple of minutes until evenly combined and smooth.
Notes
- Use aquafaba from canned chickpeas for best whipping results.
- Ensure the vegan butter is at room temperature to incorporate properly.
- If the frosting looks split after adding butter, keep whisking—it will stabilize.
- This frosting works great for cakes and cupcakes and can be stored in the refrigerator, rewhipped before use.
