Serves 16
35 min
Vegan Aquafaba Meringue Frosting
Recipe GLPR2650279d04e4f8
A delicate, airy vegan frosting made from aquafaba (chickpea liquid) whipped to stiff peaks and infused with warm cardamom. This egg-free meringue frosting has a light, fluffy texture perfect for topping cakes and cupcakes. The cream of tartar stabilizes the foam while superfine sugar dissolves seamlessly into silky clouds of sweetness.
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Ingredients
1/2 cup (120ml) aquafaba (liquid from canned chickpeas, unsalted)
1/2 cup (100g) superfine sugar
1/4 teaspoon ground green cardamom
1/4 teaspoon cream of tartar
Directions
Pour the aquafaba into a clean, grease-free mixer bowl. Add the cream of tartar and begin beating on medium-high speed with an electric mixer. Beat for 3-5 minutes until the mixture becomes foamy and begins to form soft peaks.
While continuing to beat, add the superfine sugar gradually, one tablespoon at a time. Add the ground cardamom with the first addition of sugar and continue beating. This slow addition ensures the sugar dissolves completely and the foam becomes more stable.
Continue beating for an additional 10-15 minutes until the frosting reaches stiff, glossy peaks. The mixture should triple in volume, become pale and white, and form peaks that hold their shape when the beaters are lifted.
Use the frosting immediately to frost cakes, cupcakes, or desserts. The frosting will hold its structure for several hours at room temperature, or can be refrigerated in an airtight container for up to 3 days.
