Description
This Vegan Brown Sugar Frosting is a luscious, dairy-free Swiss meringue buttercream made with aquafaba and vegan butter, sweetened with light brown sugar and infused with warm cinnamon and vanilla. Perfect for vegan cakes and cupcakes, this frosting whips up to a fluffy, glossy texture with a rich caramel flavor, offering a delightful plant-based alternative to traditional buttercream.
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 the bowl: Ensure your stand mixer bowl or mixing bowl is completely clean and dry before starting. Wipe it with a bit of vinegar or lemon juice to remove any residue, which helps achieve the best meringue.
- Melt the sugar: Combine the aquafaba and light brown sugar in a large heatproof bowl. Set this bowl over a saucepan containing a few inches of simmering water (water bath) on medium heat. Stir gently until the sugar is fully dissolved and the mixture is warm to the touch—this usually takes several minutes.
- Whip the syrup: Remove the bowl from the heat and transfer the sugar-aquafaba syrup into your stand mixer bowl if not already there. Using an electric whisk or stand mixer, beat the mixture on high speed for 15-20 minutes until it becomes completely cool, stiff, glossy, and holds its shape well. The mixture should be thick enough to stay in place when the bowl is turned upside down carefully.
- Incorporate the vegan butter: With the mixer running on medium speed, slowly add the vegan butter in chunks, about one piece every 5 seconds. The mixture may appear loose or flattened at first, but it will thicken and stiffen as the full amount of butter is incorporated.
- Whip until fluffy: Continue whisking on medium speed for 5-10 minutes until the frosting lightens in color, becomes fluffy, and achieves a smooth, creamy texture. If the mixture looks split at any point, keep whisking; it will come together with time.
- Add flavorings: Stop the mixer and scrape down the sides of the bowl with a spatula. Add the vanilla extract and ground cinnamon if using, then whisk again for a couple of minutes until the ingredients are fully combined and the frosting is smooth.
Notes
- For best results, use aquafaba from chickpeas without added salt or flavorings.
- Ensure your vegan butter is at room temperature for smooth incorporation.
- Be patient during whipping to achieve the proper meringue consistency; this step is key for a stable frosting.
- Store leftover frosting in an airtight container in the refrigerator for up to one week; rewhip before using.
- This frosting is perfect for spreading or piping on cakes, cupcakes, and cookies.
