I gave my unsuspecting mother-in-law a cupcake with vegan vanilla meringue frosting made with aquafaba. When I finally told her what it was, she said, “Oh, I read something about that aquafaba stuff and I thought, ‘Yuck!’ But, this didn’t taste like yuck at all.” Score!
For the uninitiated, aquafaba (literally bean water) is the liquid from a can of chickpeas. Aquafaba is must-try baking magic for vegans and carnivores alike. It’s fascinating watching chickpea liquid transform before your very eyes into white fluff – so much more fun than watching it go down the drain.
Aquafaba frosting tastes so similar to traditional meringue that you might not even guess the switch. It’s crazy! My only complaint about using aquafaba in my vegan frosting was its shelf life. Even after adding cream of tartar and adjusting the typical aquafaba recipe to use powdered sugar rather than granulated sugar (the corn starch in powdered sugar helps to dry out the aquafaba), my vegan meringue frosting lasted about 20 minutes on the counter or about two hours in the refrigerator before collapsing. Aquafaba’s shelf life makes this vegan frosting a great candidate for snack-time and family desserts, but not a good idea for parties where it might need to sit out for a bit. (Of course, this doesn’t apply to other uses of aquafaba like baked meringue cookies.)
If you want to do a little prep work in advance, you can make the frosting and set the frosting bowl in the refrigerator. When you are ready to eat, whisk to redevelop the peaks before piping and serving.
Have you tried aquafaba yet? Will you? What do you think of it? Let me know in the comments! I’d also love to know if you have any ideas on how to improve the stability of aquafaba frosting while keeping it vegan.