Aquafaba Italian Meringue Buttercream RecipeBanana BlondiesDeath by Peanut Butter Fudge Brownie CheesecakeCherry BlondiesVegan Black Forest BrowniesToasted Almond CakeVegan Chantilly CakeVegan Cassata CakeSpeckle Cakes for EasterCassata CupcakesFudge & Peanut Butter Stuffed CupcakesValentine’s Day CupcakesAssorted Box of Chocolates ~ Mini CupcakesVegan Chantilly CakeSpeckle Cakes for EasterEaster Bunny Butt CakeMojito CakeDeath by Peanut Butter Fudge Brownie CheesecakeItalian Cheesecake Recipe ~ VeganVegan Oreo CheesecakeCaramel CheesecakeAlphabet Letter CakeVegan Thin MintsRed Velvet Cookies No Dye ~ VeganNo Ordinary Oatmeal Cookie

Step 1

First reduce the 1½ cups of aquafaba by bringing it to a boil then simmering for about 20 minutes until it is to 1 cup volume

Step 2

Refrigerate until cold

Step 3

Once the AF is cold you will start whipping it with the cream of tartar on medium to high speed while you cook the sugar syrup at the same time

Step 4

Combine the water and sugar together in a heavy bottom sauce pot and bring to a boil over high heat.

Step 5

Attach a candy thermometer and cook to 240°F

Step 6

It should take about 10 minutes to reach temperature which is approximately the same time it takes to get the AF to stiff peaks.

Step 7

Slowly pour the hot sugar syrup into the whipping meringue as shown in the video.

Step 8

Once all the sugar syrup is added continue whipping to cool down the meringue and you can help it cool faster by placing a bowl of ice water under the mixer bowl.

Step 9

Add the vegan butter and shortening only once the meringue has cooled to below 100°F

Step 10

Whip smooth then add the vanilla extract