Vegan Italian Meringue Buttercream || Gretchen's Vegan Bakery 

So crazy that this can be made without egg whites or butter, I'll definitely have to try this sometime!

I've been waiting for you to come out with a Italian Meringue buttercream that is vegan! Thanks!

Just made this and of all the vegan meringue buttercreams this is by far my favorite!! I didn't reduce the aquafaba and only used margarine, no shortening and it still came out perfect! Really really smooth and fluffy and absolutely delicious. Thank you for sharing the recipe! I find wrapping a cold, damp kitchen towel around the mixing bowl also helps cool the mixture faster

Thank you! This was very helpful, my brother and his girlfriend are vegan and I’m always looking for ways to bake for them when we do dinner. I love making lemon meringue pie and I prefer an Italian meringue, so I’m very happy to know I can do the same meringue using aquafaba!

Gretchen, I really love this recipe. The result of the product looks so fluffy and delicious. You really knocked this one out of the park. :)

Thanks for this wonderful recipe! I made a vegan caramel and put some of it in the buttercream to make it caramel flavoured. It turned out delicious!

Gretchen I just made one of your cakes vanilla one. After binning couple of other vegan cakes from different people. Yours worked perfectly. Thank you so much. Will be making this too

Yayyy I can't wait to try this!

Made this and the Swiss recipe. I hv choosen to stick to this more as i liked d smooth texture versus the little bit near to that bakery style buttercream taste which I found in Swiss buttercream. mannnnnn....I had never loved buttercream b4. Thanks Gretchen 😘

Great recipe, thank you.

Wow i just read your description on why you have so many vegan recipes and i have never been so happy in my life. 8+ years of being vegan! And you used to make all those other videos?! I’m so happy you finally are doing what u believe in! I am also vegan and have been watching you foreverrrrr i just wish this is something i knew sooner!

Amazing! I love baking and been thinking of trying to be more "animal friendly" and you give me hope that I can still make delicious baked goods that are just as good, if not better, than the original! Thanks for sharing and I subbed! 😗

Welcome back gorgeous! This vegan Italian buttercream look so good, love it. Happy new year girl ❤️

Looks great

This is the best icing, not too sweet, I used it for my daughters birthday last year and about to again for the 7th of August!

Hello Gretchen dear I am not vegan but I respect u for ur believe and that makes u a good person I love ur recipes never tried the vegan recipes but I also want to say it's very hard to get flavors right and frostings using vegan ingredients am a baker and I relate to that, so for u taking the pains to go through this making recipes and perfecting them is an effort well respected lovd from Cairo happy new year

Looks better than the original one!

Wow! Nice!!! 😱🤩❤❤

Greetings from INDIA, i love your recipes mam, looks so yummy, thank GOD for your (health problem) seedy recovery, thank you so much for sharing this video.

I’m not a vegan but I’m so glad you’re doing what’s right for you. I’ve been watching your videos for around 4-5 years now I think and I’ll agree these have been some of your best recipes! I’m very excited to give them a go and make a few positive changes in my life. I think what I love the most about them is that you make vegan seem so accessible, I see very little specialty items and that makes it so much more inviting. I’m sorry you’ve been met with negativity but don’t ever be discouraged 💪❤️ Oh and vegan lava cakes please 👍

Great

Hola me encantan tus recetas! Hay algún frosting que no lleve tanta margarina. Que sea mas light.

Gretchen, I'm a longtime subscriber to this channel and I also used to watch your former channel. I'm baking for a vegan tomorrow and I wish your cookbook was out lol because I know you always have great tips included! I'm a very confident baker, I've baked vegan foods before and I've even baked really nice vegan cupcakes and brownies before but I don't want to use vegan butter because it just tastes off to me and doesn't melt in your mouth the way that butter does so idk what i'm going to do...... I'm also supposed to make a vegan cream cheese but idk I just don't like vegan cream cheese either. Might try this recipe since it looks so smooth, I trust you!!

To alleviate the saltiness of the earth balance sticks, I blended Miyoko’s butter recipe(minus the lecithin and act) with one stick of earth balance in a high speed blender. That gave me a much less salty version of homemade butter.

Hi Gretchen! Thanks for your videos, they're great! I do have a question, though. Can you use every of your buttercreme recipes when working with fondant? Or are some not suited for that? Thanks you!

Gretchen, I'm still learning from you! I'm going to give this a go pretty soon. Not sure if I should start with a swiss meringue or italian meringue, but I'll do both eventually so I guess it doesn't matter hahaha.

Do u have the other buttercream recipe from years ago?

Nice

Thank you for this video. I am just trying to avoid dairy. If I use egg whites instead of the aquafaba do I use 1 cup egg whites? Thanks!

Hi! I'm excited to try this. Question, we always have simple syrup pre made in the fridge, could I use it cold or room temperature for this recipe?

Ive bought your book and im just in love with the recipes, thanks a lot. I have a question: here in Brazil we dont have a vegan butter and not even a vegan shorttening... So I was wondering about try this recipe using cocoa butter or even palm oil (that in Brazil came from reforested areas so its not a forbidden ingredient for us). Any tips to this adaptation?

Love the recipe! Is this good for hot weather?

Hi Gretchen! Been following you for years. While I’m not vegan (we’re vegetarian moving more towards vegan every day) I absolutely love your vegan recipes. Your vegan vanilla cake is amazing. My mom and I have used that recipe multiple times to make a layered trifle for our vegan friends. Everyone loves it. I’m getting ready to make a smash cake for my daughters first birthday (she turns 1 on July 3rd and we’re having a party on the 7th). We just recently found out that she has an egg allergy to both the whites and the yolks. For this reason, her smash cake will have to be vegan, and I’m of course going to use your vegan vanilla recipe! I just have a question about your vegan buttercream. I’ve usually just used coconut whipped cream as a topping when I’ve done cupcakes. I just don’t think that will hold long enough for the party. I’m going to be making a small cake for her actual birthday and then her smash cake for her party. It’s not your birthday unless you blow out candles right?! Will I be able to bake small layers of the vegan cake on the 3rd and freeze them to use on the 7th? And if I make this buttercream on the 3rd, would I be able to save some of it for her smash cake on the 7th or will it not hold for that long? Any help would be AMAZING!

👍👍👍

Oh I am loving the idea of using chickpeas water instead of egg whites. Can I still use the same recipe but with regular butter?

Hi! Thank you for sharing these recipies with US Does it work without shortening? Can I use the same amount of vegan butter instead of shortening?

Do you similarly reduce aquaflaxa if you use that instead? Thank you for this recipe! :)

I am happy to see this recipe and tanks🙏🙏🙏 if you can put sub title

My daughter loves swiss meringue and wanting cream cheese icing for a pumpkin cake...how would you incorporate cream cheese to this recipe or your swiss meringue? She had to switch to vegan due to health issues and I am new to how to bake vegan. Thank!

Wowww. I don’t have a stand mixer.. can I try to whip first and the. Start with the syrup???kkndly advise

Gretch! do you use earth balance butter or you have a different brand??

Hi, sweet adorable Gretchen. Your buttercream looks beautiful. You are a very beautiful woman with a heart of gold. What's your best tip for organizing vegan cake recipes? Have a good day, sweet adorable Gretchen. Never stop believing in dreams.

Does this recipe crust? Thank you so much for sharing!

I love this recipe! I've never doubled or tripled it... Anyone know if it turns out the same? I would like to make it in larger batches as I'm filling and covering a 4 tier wedding cake.

I am loving this recipe but when do you add the cream of tartar???

Thank you. Is the shortening necessary? Can one do it with just butter?

Woulds this cream be stabilized in warm wheather? I tried but faild...not even any kind of foamy texture i've got. It still remaied a liquide substance

Where is your recipe for regular Italian meringue buttercream? I had pinned it a while back, but can't find it now!

Where can I find this recipe again? I used to use this recipe before. The link has a different recipe

Could you pause the process by putting the Italian meringue in the fridge for a bit to cool down before adding in the butter? Or do you need to do all the steps in one go?

my jaw DROPPED watching the meringue come together

Hi! I want to try this recipe so bad. I saw you have a chocolate and coffee version, would it be possible to make a peanutbutter or caramel version? I am extremely scared of aquafaba so I don't have a clue about how :'-(

Just watched the other vid where you compared the swiss and italian. There you said that didn't use shortening and here it is used. Which is better? Tks.

I can’t find vegan shortening where I live. Is it critical? Can you please explain why you use both vegan butter & vegan shortening? This recipe looks fantastic, I am really looking forward to using for my next cake! Thx you!

What can i use if i dont have vegan butter?

Can I use more butter instead of shortening?

can you use aquafaba powder?

I just tried making this but as I was adding the syrup it completely collapsed! I tried rewhipping it with an ice water bath but it didn't work, any advice?

Roughly how long does it take to reduce the aquafaba?

What can i use in substitute of cream of tartar

Hi Gretchen, Is this buttercream able to be used for piping borders and flowers? Thank you!

Can I replace white sugar with raw cane sugar?

Michelle from France. Good evening Gretchen my English is not the best excuse me. I’d like to know what to do if the cream can « trancher » and how to do with this problem. I love all your cakes and the way you explain them. I can’t speak more because it’s difficult for me . Could you talk me with simple words please ? Thanks 🙏🏾 I’m waiting your answer with impatience. Kiss ❤️

I see vegan, I subscribe...!

Can i skip the vegan shortening

estou no Brasil traduzam por favor

You look so beautiful 😍👌

I tried making this recipe to a T. I’m a baker who’s made tons of regular Italian buttercreams, so I know more or less what to look for . Everything was looking fine until I added the awful vegan butter. It turned into a soupy un fixable mess.

I prefer to have a list of ingredients before I watch a recipe video. Then you carry on with a main ingredient without explaining first of all exactly what it is. By the time you mentioned chickpea water I could not stand the awful music in the background; exactly what is the purpose of it, if not for some subliminal satanic messages or to annoy (or be rude?). At this stage I escaped. However I can also be vindictive and my revenge is; find out what floccinaucinihilipilification means, because that is what your video is worth to me.