Some of you may not know this, but one of my side businesses is professional cake decorating. And in the world of cake decorating, the best, most sought after, tastiest, easiest to use when decorating icing is Swiss Meringue Buttercream. This icing is pretty much exactly as it sounds. It has meringue, it’s made from egg whites, it has lots of butter, and it is definitely creamy.
Well, in this cake decorating line of work, I often am asked to create allergen friendly and sugar free cakes. I also occasionally enjoy actually eating cake myself. So I tweaked the easy Swiss meringue buttercream recipe I’ve been using for years to make a sugar free, Trim Healthy Mama friendly, keto version.
In case you’re unfamiliar with what Swiss meringue buttercream actually is, here’s the lo down. It’s one of the most popular icings on the planet because it has meringue and lots of butter. It’s just delicious! It varies from American buttercream because it uses egg whites that are beat into a lovely meringue before adding loads of butter and it does not crust (American buttercream crusts, Swiss meringue buttercream stays soft).
Traditionally, Swiss meringue buttercream is made by gently heating the egg white and sugar in a double boiler. However, my recipe (which is based off a recipe I’ve been using for a long time) does not cook the egg whites first. This means it’s ready faster and uses fewer dishes. Just be sure to use pasteurized egg whites if you’re concerned about contaminated eggs. I personally use carton egg whites and always have several cartons on hand (because I’m a cake decorator and I make lots of buttercream, plus I use lots of egg whites for THM recipes). If you decide to use egg whites from fresh eggs, here are some ideas for using up the yolks so they don’t go to waste.
Sugar Free No Cook Swiss Meringue Buttercream
- 6 tablespoons egg whites (about 3 large)
- 1 ½ cups
powdered Lakanto monkfruit sweetener or equivalent powdered sweetener
- 2 cups unsalted butter, room temperature
- 1 tablespoon pure vanilla extract
- 1 teaspoon lemon juice, optional (reduces sweetness a bit)
- 2 tablespoons unsweetened cocoa powder, optional (for chocolate buttercream)
- Add the egg whites and erythritol to the bowl of a stand mixer. Using the paddle attachment, beat on medium speed for about 10 minutes, scraping the sides as necessary.
- Turn the speed down to low. Gradually add the butter a chunk at a time until each chunk is fully incorporated.
- Add the vanilla and lemon juice slowly until it is mixed in. If making chocolate, add the cocoa powder slowly.
- Turn the speed back up to medium and allow to beat for another 10 minutes. It might look curdled at first, but it should emulsify as it is beating.