Honored to have helped you find this wonderful egg replacer. That frosting looks delicious!

I can't wait to try this!

Love it! I've been keeping a running list of egg white requiring recipes for a while, but a buttercream was not on my list. Thanks for a great article.

I just finished making this. The recipe does not say how quickly (or not) to add the cubes of oil, so I had to research a traditional recipe to verify that it's added slowly. I used butter since that's what I have on hand. The first few cubes looked good, then it started looking separated and curdled. It wasn't until the very end that it all finally came together. I don't know that I've ever tasted traditional swiss buttercream, but this tastes like light fluffy sweet butter. Great recipe - ...

I've had traditional egg white/butter Swiss meringue buttercream curdle like that and it's really stressful! I've had it curdle/separate bc it was too cold (whip longer til it comes together) and bc it was too warm (ice water soaked towels wrapped around my mixer bowl). Good to know that aquafaba will come back together if it curdles.