Vegan Brown Sugar Frosting (Swiss Meringue Buttercream) Recipe
This Vegan Brown Sugar Frosting is a creamy, luscious Swiss Meringue-style buttercream made with aquafaba and vegan butter, offering a dairy-free and egg-free alternative to traditional frosting. The light brown sugar gives it a rich caramel-like sweetness, while optional cinnamon adds a warm, spicy depth. Perfect for topping cakes, cupcakes, or cookies, this frosting is fluffy, smooth, and easily whipped to perfection in about 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 18 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Frosting Ingredients
- 160 g aquafaba (liquid from canned chickpeas; see note 1)
- 260 g light brown sugar
- 250 g vegan butter, room temperature (see note 2)
- 2 tablespoons ground cinnamon (optional)
- 1 teaspoon vanilla extract
Instructions
- Prepare Your Equipment: Ensure your stand mixer bowl or mixing bowl is completely clean and dry. Wipe it with a little vinegar or lemon juice to remove any residue that might interfere with the frosting.
- Melt the Sugar: Combine the aquafaba and light brown sugar in a large heatproof bowl. Place this bowl over a saucepan containing a few inches of simmering water to create a double boiler (water bath). Stir occasionally until the sugar is fully dissolved, which should take a few minutes.
- Whip the Mixture: Remove the bowl from the heat. Using an electric whisk or stand mixer, beat the sugar-aquafaba mixture on high speed for 15-20 minutes until it cools down completely and becomes stiff, glossy, and stable enough to hold its shape—even when the bowl is turned upside down carefully.
- Incorporate the Butter: Add softened vegan butter slowly, piece by piece, waiting about 5 seconds before adding the next piece. The mixture may appear to deflate at first but will become thicker and fluffier as more butter is incorporated.
- Whip Until Fluffy: Continue whisking at medium speed for an additional 5-10 minutes until the frosting is light, airy, and has a lighter color. If the mixture looks separated or split at any point, persist with the whipping process as it will eventually come together.
- Add Flavorings: Scrape down the sides of the bowl with a spatula to ensure even mixing. Add the vanilla extract and ground cinnamon (if using) and whisk for another couple of minutes until fully combined and smooth.
Notes
- Note 1: Aquafaba is the viscous water in which legume seeds such as chickpeas have been cooked. It mimics egg whites’ properties in vegan baking and frostings.
- Note 2: Use high-quality vegan butter that is solid but soft enough to cream easily at room temperature. Avoid margarine with high water content.
- Make sure all your equipment is free from grease or oil to help achieve the perfect meringue consistency.
- This frosting is best used immediately or stored in the fridge and re-whipped before use.
