Italian Meringue Buttercream

Italian Meringue Buttercream

by @bos.kitchen 💛 Recipe:⠀
Instructions:⠀
aquafaba (reduced to 200ml)⠀
400g sugar & 180ml water⠀
1/2 tsp cream of tartar⠀
220g vegan margarine ⠀
280g vegetable shortening ⠀
1.5 tsp vanilla paste⠀

Instructions:⠀
Reduce aquafaba in a small pan to 200ml. Chill in the fridge. Whip chilled aquafaba with cream of tartar until stiff peaks form with a balloon whisk. Make sugar syrup by adding sugar and water to a pan and bring to 115•c. Slowly pour in sugar syrup to the aquafaba whilst on medium speed. Whip until room temp using a paddle attachment if possible. Once cooled, add marg and shortening and whip on a high speed for 2-3 mins. Add vanilla paste and mix until fluffy. Use at room temp but store in the fridge for up to a week. Enjoy! 

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