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Export 4 ingredients for grocery delivery
Step 1
Add the vegan butter to a large bowl of a stand mixer with the whisk attachment (or you can use an electric hand mixer.) Beat the butter until creamy and smooth.
Step 2
Add the powdered sugar, 1/2 cup at a time so it doesn't jump out of the bowl, until all the powdered sugar is mixed in.
Step 3
Now add the vanilla and aquafaba to the bowl, and beat on medium-high speed for 5 minutes. Don't cut the time short, it really does take that long to get perfectly creamy and silky smooth. If after 5 minutes the frosting is not thick enough, add more powdered sugar, 1/2 cup at a time, until the frosting is thick, fluffy and creamy.
Step 4
If adding color, mix in just a few drops of vegan friendly gel food coloring, or more until you have your desired color.
Step 5
Use Swiss Meringue Buttercream to frost cupcakes, cakes or in between cookies. The recipe makes enough for about 12 cupcakes or a double layer cake.
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