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.