Swiss Meringue Buttercream Icing

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This easy buttercream icing recipe is perfect to use as the topping for our cupcake recipe.

Creamy and sweet – a perfect pairing!

PREP TIME 30 minutes
SERVES 24 cupcakes / 1 large cake worth


  • 150g OGGS® Aquafaba
  • 225g caster sugar
  • 300g Flora margarine
  • 100g icing sugar – sifted
  • 1 tsp vanilla extract


  1. Mix the OGGS® Aquafaba and caster sugar. Heat very gently over a baine-marie until the caster sugar has dissolved. Remove from the heat.

  2. Whisk for 10 minutes on a medium speed until you have a thick and glossy meringue mixture.

  3. Cut the margarine into small cubes and slowly add to the whisking meringue mixture. It may start to split, but this is normal. Now add the icing sugar a spoonful at a time and then vanilla extract and whisk until smooth.

  4. You should now have a glossy icing mixture perfect for topping any cake or cupcake with!

Top Tips

  • To jazz it up, add a couple of drops of vegan food colouring into the mixture, when you add the vanilla extract.

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