Eggless Swiss Meringue Buttercream - Cakes by MK
Eggless Swiss meringue buttercream (SMBC) isn't as hard as you think! It blew my mind when I found out that you could use the liquid from a can of chickpeas..
Ingredients
- 1⅔ cups unsalted butter (room temp, use metric weight if possible)
- ⅔ cup aquafaba (the liquid from a can of chickpeas) (see note 1)
- 1¼ cups white sugar (castor sugar okay too)
- 1¾ tsp vanilla extract/essence
- ¼ tsp cream of tartar (OPTIONAL - see note 2)
- 1¼ cups 50% dark chocolate (OPTIONAL for chocolate version)
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