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.
For 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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