Aquafaba Buttercream {Vegan}

Let’s face it, there isn’t much I haven’t tried to do with Aquafaba, and many of my efforts have been successful.

I still haven’t mastered vegan choux pastry yet. Maybe that one isn’t doable? But the more I play with it, the more impressed I become with it. It really is amazing!

So, given that I have so much experience working with Aquafaba, it might come as a surprise that I only just recently used it to make a buttercream icing.

Aqufaba ButterCream Icing

Truthfully, I feel like icing is not something I’ve done great for most of my life. My normal icing consists of a little butter (vegan obvs), some icing sugar, vanilla, and a few drops of some kind of milk (whatever I have on hand) to smooth it out. This works fine. But it tends to be too sweet, and sometimes it can really harden and get difficult to work with.

Want more Aquafaba recipes? Check out my new cookbook: Aquafabulous!: 100+ Egg-Free Vegan Recipes Using Aquafaba (Bean Water)


I don’t know why I never tried Aquafaba Buttercream. To be fair, often when I’m making a cake, I just go for a simple ganache rather than some fancy icing. I can’t decorate a cake to save my life. I seriously suck. I won’t show you the photos of the cake I made for my friend Angela’s birthday last month (it tasted good though!). It was the Nailed It! version if there ever was one.

But I’ve been playing with mirror glaze recently, and when you do a mirror glaze on a cake, it first has to be iced and set. So I found this recipe for aquafaba buttercream and I thought I’d try it, and it was perfect (even though I left out the egg replacer, which I wasn’t sure was needed).

First of all, it’s not too sweet, which I love. Secondly, the texture is perfection. It spreads perfectly right out of the fridge, no need to re-whip or let it come to room temp before icing your cake. I will never make another boring frosting again, it’s this one all the way from now on.

Vegan Buttercream Icing

Aquafaba Buttercream

(adapted from Ichiban Vegan)


  • 1/2 cup aquafaba
  • 1/2 tsp cream of tartar
  • 1/4 cup granulated sugar
  • 1/4 cup icing sugar
  • 1/4 tsp vanilla bean seeds
  • 1/2 cup vegan butter, divided



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  1. Laura Glover says:

    Hi, I just came across your aquafaba buttercream recipe. I just finished my second try and both times it was a failure. The first time it whipped fine, but since I didn’t have vanilla seeds I used pure extract. I thought that caused the whip to break. This second time I used vanilla bean and everything looked fine, fluffy and smooth, until i added the vegan butter. I used cold Earth Balance. The whip started to melt and the butter broke into little pieces. Any idea why this is happening? Thank you. Laura

    • Ahhhh!!! Aquafaba is so finicky! Lately, I’ve been using shortening for my buttercream, and it’s working well. I don’t know if you’re in Canada or the states, but I get mine at Bulk Barn.

  2. Jennifer says:

    Unfortunately this didn’t work for me either. Everything worked great until I added the butter, then it flattened and turned to liquid goo… any ideas why that happened?

    • OH no! That sucks! Hmmm… aquafaba can be finnicky in terms of its stability. Also, I’m wondering if different kinds of butters have an effect? I always use Becel vegan, what were you using?

  3. […] if you’re out of eggs like a lot of people right now). It is also a perfect ingredient for non-dairy buttercream or vegan marshmallow […]

  4. Ryan says:

    Unfortunately, my buttercream also flattened. I used Country Crock Vegan butter the first time I tried, and Crisco Shortening the second time, and they both flattened. Any Ideas?

  5. Ryan says:

    It deflated, and there were chunks of “butter” in the bowl.

  6. Olga says:

    Unfortunately, I read the comments only after i’ve tried it. My buttercream turned to liquid too after I added the vegan butter. I used Miyokos butter.

  7. Donna E Longard says:

    yupppp.. just had a fail too… followed exactly.. I was skeptical about adding the butter to the aquafaba… because it – aquafaba breaks down when fat is added..whipped and whipped…for about 15 minutes… but still a mess of broken down fat with liquid. I hate to waste ingredients… drained off the liquid, which would be the aqua faba…. added another cup of icing sugar and beat the heck out of the remaining stuff and got a smooth tasty icing… never doing this recipe again!

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