This vegan whipped cream frosting is the perfect blend of fluffy whipped cream with the richness and strength of frosting. When you want a super light and silky frosting or a vegan whipped cream that won't deflate, this recipe is the answer! This vegan swiss buttercream uses traditional frosting-making methods with vegan meringue whipped into it.
You will not believe the texture that you can achieve using this cross between my aquafaba whipped cream and my vegan buttercream recipes. It's super light and airy, yet miraculously can be piped, holds its shape, and doesn't deflate - even after a few days in the fridge!
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❤️ This recipe is
- quick and easy to make.
- light, fluffy, and silky smooth!
- the best darn vegan whipped cream frosting you will ever eat!
🧾 Ingredients and substitutions
- Country Crock Plant Butter Sticks - You must use this type of vegan margarine. I've tested a bunch of other brands including my own homemade vegan butter recipe, but no other types work for this recipe. Note: I have only tested it with the olive oil version, but I think that it will also work with the avocado oil version.
- Powdered Sugar - use organic powdered sugar to ensure that it's vegan. You can also put granulated sugar in a blender and blend until it turns to powder.
- Vanilla Extract - for flavor.
- Aquafaba - this is the liquid from the can of beans or chickpeas. You can use any bean that has a clear liquid.
🔪 Helpful tools
- Electric Mixer - A stand mixer is the easiest since it has to be beaten for a long time, but a hand mixer will work too.
🥄 Instructions
- Mix 1/2 cup of softened plant butter with 1 3/4 cups of powdered sugar for 2 minutes until well combined.
- Turn on the mixer to high and slowly pour in 1/2 cup of aquafaba and 2 teaspoons of vanilla.
- Beat on high for at least 5 minutes, stopping to scrape the edges occasionally. The whipped cream may appear to separate at first but will come together again when you keep mixing.
- After it has whipped for at least 5 minutes after adding all the aquafaba, use it like whipped cream on your favorite desserts like vegan strawberry shortcake, vegan chocolate pie, vegan key lime pie, vegan pudding, vegan jello. You can also use it instead of traditional frosting on a vegan vanilla cake, vegan carrot cake, vegan chocolate cake, or cupcakes.
👩🏻🍳 Pro tips
- You will have the best results if your aquafaba is thick. It should be the consistency of syrup. Many brands of beans have thick aquafaba out of the can, but if your aquafaba is watery, simply put it into a saucepan and simmer it for about 10 minutes. Turn off the heat and let it cool to room temperature. This will cook off some of the water and give it more whipping strength.
- Your whipped cream frosting will fall apart a little when you add the aquafaba, this is normal, just keep whipping and it will come together again.
🥡 Storage
Refrigerate: This vegan whipped frosting will keep well in the fridge for about 5 days in a sealed container.
Freeze: It also freezes well and can be stored in an airtight container in the freezer for up to 3 months. You can also use it to decorate frozen desserts and freeze the whipped cream directly on the desserts.
Thawing: Thaw your whipped cream frosting overnight in the fridge or on the countertop if it will be used within the day.
🌟 Serve it on these desserts
📌 Be sure to follow me on Pinterest for new vegan recipes!
A cross between whipped cream and frosting. Rich, creamy, and silky smooth this is the best vegan whipped cream you will ever eat!
- 1/2 cup Country Crock Plant Butter 1 stick softened (It only works with this brand)
- 1 3/4 cups vegan powdered sugar
- 2 teaspoons vanilla extract
- 1/2 cup aquafaba the liquid from a can of white beans or chickpeas
-
Mix 1/2 cup of softened plant butter with 1 3/4 cups of powdered sugar for 2 minutes until well combined.
-
Turn on the mixer to high and slowly pour in 1/2 cup of aquafaba and 2 teaspoons of vanilla.
-
Beat on high for at least 5 minutes, stopping to scrape the edges occasionally. The whipped cream may appear to separate at first but will come together again when you keep mixing.
-
After it has whipped for at least 5 minutes after adding all the aquafaba, use it like whipped cream on your favorite desserts or instead of traditional frosting on cakes and cupcakes.
- You will have the best results if your aquafaba is thick. It should be the consistency of syrup. Many brands of beans have thick aquafaba out of the can, but if your aquafaba is watery, simply put it into a saucepan and simmer it for about 10 minutes. Turn off the heat and let it cool to room temperature. This will cook off some of the water and give it more whipping strength.
- Your whipped cream frosting will fall apart a little when you add the aquafaba, this is normal, just keep whipping and it will come together again.
⭐⭐⭐⭐⭐ Leave a comment and starred review! I would love to hear from you!
OMG! This stuff is amazing! I can't get enough of this silky texture! I like it better than frosting. It's my new go-to for every cake I make from now on!
I'm so happy that you liked it, Jessica!
Hi Monica,
Country Crock Plant Butter is not available in Australia that I’ve seen. Do you know if Nuttelex would work in your recipe?
I'm sorry, but I don't know. We don't have Nuttelex where I live so I couldn't tell you for sure. I would just add the aquafaba slowly. Other types of vegan butter can keep it's form with about 2 tablespoons of the aquafaba, the country crock brand holds its form with much more. Hope that helps.
i’m making this rn. would any type of margarine work
for this? what do u think the best possible substitute is
I have tried it with many different brands and even my homemade butter, but it doesn't work. If you use any other type of vegan margarine, you can add about 2-3 tablespoons of aquafaba, but that is it, and then it will start to separate and get runny. There is something about the Country Crock sticks that holds together like no other.
Hi Monica,
Thank you for this recipe. Do you think I can add a bit of meringue powder to make this more shelf stable. Or is it good as is? Testing today. Thanks.
I have never tested it with meringue powder. Let me know how it goes.
Hi Monica, love your site and am just starting to experiment with your recipes! Especially the dairy alternatives - looking at cream cheese especially 🙂
Anyway, question about the Country Crock Plant Butter - there are two kinds available near me, one with Avocado Oil and one with Olive Oil. Will either one work for your recipe, or is one better than the other??
Thank you!!
Cyn
Also, forgot to ask - is this recipe enough to fully frost a 2-layer cake, or should it be doubled?
Thanks again!!
If you want a fairly thick layer of frosting on a layer cake, I would double this recipe. Enjoy! 🙂
Hi Cynthia, I always use the olive oil version sand have never tested it with the avocado version since avocados don't agree with me. However, I'm pretty sure that either would work. Enjoy! 🙂