Egg-Free, Dairy-Free, Vegan Italian Meringue Buttercream

Geeky Cakes

Italian Meringue Buttercream without eggs or dairy?  Impossible, you say?  Not with the miracle of aqua faba (the liquid drained from a can of beans)!

If you’ve never had Italian Meringue Buttercream before (or its cousin, Swiss Meringue Buttercream), you’re in for a real treat.  I often say that IMBC is the finest icing on Earth — silky smooth, light, and not too sweet, it’s a wonderful change from the confectioner’s-sugar-based American Buttercream, which some would argue isn’t a proper buttercream at all.  Meringue Buttercreams are very often used on wedding cakes, and with good reason.  They look great and taste luxuriously elegant.

11061334_10153450238039179_1004034007435769031_nFor my initial experimentation with this recipe, I chose 100% organic palm oil shortening because others have reported success using it as a butter substitute in egg-based IMBC — it’s creamy and luxurious, and creates a buttercream with a lovely texture, which pipes like a dream.  Unlike…

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