Description
This Pistachio Buttercream recipe uses aquafaba as a vegan meringue base, combined with sugar syrup, vegan butter, and pistachio butter for a rich, creamy, and flavorful frosting perfect for cakes and desserts. The Italian meringue technique ensures a smooth, stable buttercream with a delightful nutty twist.
Ingredients
Scale
Aquafaba Reduction
- 234 g aquafaba
Sugar Syrup
- 200 g caster sugar (for syrup)
- 60 ml water
Meringue
- 50 g caster sugar (for meringue)
- ¼ teaspoon lemon juice (or cream of tartar or apple cider vinegar)
Buttercream Base
- 250 g vegan block butter, room temperature and cut into 1-inch chunks
- 100 g pistachio butter
Instructions
- Reduce the aquafaba: Pour the aquafaba into a saucepan and bring it to a boil. Lower the heat and let it simmer, checking every 5 minutes, until the volume reduces to half a cup (118 ml). Pour the reduced aquafaba into a jar and refrigerate for at least one hour or overnight.
- Make the sugar syrup: Combine 200 g caster sugar and 60 ml water in a saucepan, stirring gently to form a paste. Heat over medium-high and bring it to a boil without stirring. Attach a candy thermometer and cook until syrup reaches 116°C (240°F), about 10–12 minutes.
- Whip the aquafaba: In a large, clean, and dry bowl, add the chilled reduced aquafaba and lemon juice (or cream of tartar/apple cider vinegar). Whisk on high speed for 5 minutes until soft peaks form.
- Add remaining sugar: Gradually add the remaining 50 g caster sugar to the whipped aquafaba, a little at a time, whisking continuously. Continue to whisk for an additional 3 minutes.
- Drizzle in sugar syrup: Slowly pour the hot sugar syrup into the whipped aquafaba while whisking continuously. Continue to whisk for 10 to 15 minutes until the mixture cools to room temperature and forms a glossy Italian meringue.
- Add the butter: Slowly add the vegan butter chunks one at a time, whisking for about 5 seconds between additions. The mixture will flatten initially but will thicken and become like a traditional buttercream as all butter is incorporated. After all butter is added, whisk on low speed for 5 minutes to a thick consistency.
- Flavor the buttercream: Add the pistachio butter and whisk on low speed for an additional 2 minutes until fully blended and smooth.
- Storage: Transfer to an airtight container and refrigerate. The buttercream will firm up when chilled; bring to room temperature before use for a creamy, spreadable texture.
Notes
- Reducing the aquafaba can be done ahead of time, even overnight, to save time on the day you make the buttercream.
- The sugar syrup temperature is critical to achieve the perfect Italian meringue consistency; use a reliable candy thermometer.
- Use vegan block butter for best results; regular butter won’t work for a vegan version.
- Lemon juice, cream of tartar, or apple cider vinegar help stabilize the aquafaba meringue.
- If the buttercream breaks (looks curdled), keep whisking; it usually comes together with continued mixing.
- Allow the buttercream to come to room temperature before spreading or piping after refrigeration.
