Moreish Plant Based Italian Meringue Buttercream - Signature Recipe – Moreish Cakes

Ingredients

• 1 1/2 cups of chickpea water (aquafaba - I used salt reduced chickpea water. Any brand will do, it might take up to 3 cans to get the quantity)
• 2 cups of sugar (now here is the fun bit, you can use any sugar you like, white sugar will obviously help with white buttercream, but dark brown sugar in this recipe is to DIE for!)
• 3/4 cup of water (yes just water… don't get fancy here)
• 1/4 teaspoon of cream of tartar
• 350grams of vegan butter (I used Nuttelex baking and cooking butter, the regular Nuttelex spread is too soft for this)
• 180grams of vegetable shortening ( I used Solite)
• Flavouring of your choice
• A spoon of titanium dioxide if you want white white buttercream (this is optional)