Updated: Aug 5, 2020
Silky smooth, not too sweet and much easier to make than traditional meringue buttercream. I replace the traditional egg whites with aquafaba to simplify the process and obtain similar results. This can store 7 days in the refrigerator: bring to room temperature and re-whip before using.
456g (4 sticks) unsalted butter, softened at room temperature
228g powdered (confectioner's) sugar
70g aquafaba (from unsalted/low-salt canned chickpeas)
1 tsp vanilla extract (or extract of your choice)
With an electric mixer, beat the butter and powdered sugar until light and fluffy.
Scrape down the bowl with a spatula and with the mixer on low speed, slowly add the aquafaba and vanilla extract until combined.
Beat at high speed 3-5 minutes until very light and fluffy. Use as needed on cakes and cupcakes as you would traditional buttercream.
For our favorite cake recipe, check out King Arthur Flour: https://www.kingarthurbaking.com/recipes/vanilla-cake-pan-cake-recipe
Makes enough frosting to fill and ice one 8"-9" cake.