Description
This Pistachio Buttercream is a luscious vegan buttercream made using aquafaba to create a smooth, airy Italian meringue base, combined with vegan butter and rich pistachio butter for a nutty, creamy flavor. Perfect for frosting cakes and cupcakes, this recipe yields approximately 4 cups of silky, spreadable frosting that is dairy-free and vegan-friendly.
Ingredients
Scale
For the Aquafaba Reduction
- 234 g aquafaba
For the Sugar Syrup
- 250 g caster sugar, separated into 200 g and 50 g
- 60 ml water
For the Meringue
- ¼ teaspoon lemon juice (or cream of tartar or apple cider vinegar)
For the Buttercream
- 250 g vegan block butter, room temperature and cut into 1 inch chunks
- 100 g pistachio butter
Instructions
- Reduce the aquafaba: Pour the aquafaba into a saucepan and bring it to a boil over medium heat. Reduce the heat and let it simmer until the liquid reduces to about half a cup (118 ml), approximately 5 minutes, checking volume regularly. Once reduced, transfer it to a jar and refrigerate for at least one hour or overnight.
- Make the sugar syrup: Combine 200 g of caster sugar with the water in a saucepan, gently stir to form a sugar paste and let it sit for a minute. Place over medium-high heat without stirring and let the syrup reach 116°C (240°F) according to a candy thermometer, about 10-12 minutes.
- Whip the aquafaba: In a large, dry, grease-free bowl, whip the chilled aquafaba and lemon juice with a mixer on high speed for 5 minutes until soft peaks form.
- Add remaining sugar: Gradually add the remaining 50 g caster sugar, a little at a time, while continuing to whisk for another 3 minutes until the aquafaba is glossy and holds stiff peaks.
- Incorporate the sugar syrup: Slowly drizzle the hot sugar syrup into the whipped aquafaba while continuously whisking. Continue whisking for 10-15 minutes until the meringue cools to room temperature.
- Add butter: With the mixer running on low, add the vegan butter chunks one at a time, allowing each piece to incorporate fully before adding the next. The mixture will look flat initially but will thicken into a creamy buttercream after all butter is added. Continue whisking on low speed for 5 minutes.
- Flavor the buttercream: Add the pistachio butter and whisk on low speed for an additional 2 minutes until fully combined and smooth.
- Storage: Store the pistachio buttercream in an airtight container in the refrigerator. It will firm up when chilled, so allow it to return to room temperature before using for easier spreading.
Notes
- Reducing the aquafaba can be done in advance and refrigerated for convenience.
- Using a candy thermometer is essential to reach the correct sugar syrup temperature for proper texture.
- Ensure the mixing bowl and utensils are completely clean and free of any oil or grease to achieve perfect meringue.
- The vegan butter should be at room temperature for easier incorporation and a smooth texture.
- This buttercream is best stored refrigerated and brought to room temperature before use as it will harden when cold.
