This swiss meringue buttercream is silky smooth and perfectly pipe-able. It is hands down the best sugar free frosting I’ve ever made and is worth the effort. Up your keto baking game with this amazing vanilla buttercream recipe. And it’s virtually carb free!
It’s January and you are all doing your best to get on track, stay on track, and avoid temptation. I totally respect that. I really do.
So why am I posting a recipe for something as decadent as Swiss Meringue Buttercream? Because, my friends, this is hands down the best sugar free frosting you will ever make, bar none. Silky, creamy, so easy to frost keto cakes and other goodies, and it holds its shape for days.
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And even if it’s January and you are trying to be good, you deserve a sweet treat once in a while. Especially when it’s sugar free and keto-friendly!
I am a recent convert to Swiss Meringue, having made the American-style frosting all my life. While swiss meringue definitely requires a little more effort, both the flavor and consistency are worth it. It’s less tooth-achingly sweet but it’s silky smooth and the flavor is rich and buttery.
Heretofore, I despaired of making this gorgeous frosting because I knew that erythritol based sweeteners would re-crystallize too much. But having recently discovered that adding a little Bocha Sweet to my recipes helps keep them softer, I decided I wanted to tackle a sugar free Swiss Meringue recipe.
It. Was. Amazing. I felt like I had just won the keto dessert lottery. And conquering a sugar free frosting like this made me feel like I was ready for the big leagues.
What is Swiss Meringue Buttercream?
Swiss meringue is perhaps one of the most beloved frosting of professional bakers. It has an incomparable silky consistency and sweet buttery flavor, without being as tooth-achingly sweet as the standard American frosting.
It’s called “meringue” because it involves using egg whites to get a lighter, fluffier consistency. They are combined with sugar (or in our case, sweetener) and then gently warmed over a double boiler until the sweetener dissolves. Then they are whisked to stiff peaks.
You then add cubes of room temperature butter, which deflates the egg whites. For once, you actually want to deflate the egg whites so don’t panic! Once the whites and the butter are full combined, you truly have the most amazing silky frosting which pipes and spreads so well.
It also uses far less sugar or sweetener. A typical American buttercream will use upwards of 2 cups of powdered sugar, just to have the right structure. In many of my sugar free frosting recipes, I’ve gotten around this by using a little cream cheese to give it some structure without copious amounts of expensive sweeteners.
But this recipe for keto Swiss meringue buttercream uses less than a full cup of sweetener in the whole batch. And it’s enough to frost a 9 inch layer cake or about 18 cupcakes!
Sugar Free Frosting Research
Since Swiss meringue is a little trickier than your standard American buttercream, I knew I need to get the best tips and advice. I turned to some trusted dessert blogs and websites to learn just how to make it properly.
I found the instructions for Swiss Meringue from Handle the Heat to be clear and straightforward and so I followed those most closely.
I also read a great deal on what to do if it doesn’t come out right, which sometimes (often?) happens. My first batch curdled and I managed to rescue it based upon the tips provided on Serious Eats. The article was written by Stella Parks, of BraveTart and her advice was spot on.
Turns out that when it curdles, it may end up being fine if you keep whipping it. But if it won’t come back together, then it can mean that your butter was too cold. All you need to do is re-heat the whole mixture just a bit to bring up the temperature. Then you can keep whipping until it smoothes out.
Worked like a charm, thank you, Stella!
The second time I made it, I watched the temperature of my whites carefully, both while I was heating them and while I was cooling them. And I got perfect sugar free buttercream frosting from the start.
Advantages of Swiss Meringue Buttercream Frosting
Yes, it’s definitely trickier and more time consuming to make than standard buttercream. But it’s so so worth it.
I’ve already mentioned the incomparable taste and texture and the fact that it uses far less sweetener. But it holds up so well at room temperature and it doesn’t get overly greasy. It also doesn’t get crusty in the fridge and with the combination of Swerve and Bocha Sweet, it won’t recrystallize at all.
It can be made ahead and refrigerated for a day or two and can be frozen for up to 2 months. To make it smooth and creamy again, just let it come to room temperature and beat it on low until smooth.
Yes you can add other flavors and additions. I have yet to try that though but I will report back when I do!
So are you ready to up your keto baking game and give this amazing sugar free frosting a try?
This swiss meringue buttercream is silky smooth and perfectly pipe-able. It is hands down the best sugar free frosting I've ever made and is worth the effort. Up your keto baking game with this amazing vanilla buttercream recipe.
- 4 large egg whites
- 1/2 cup powdered Swerve Sweetener
- 1/3 cup Bocha Sweet (allulose or xylitol may also work)
- 1 cup unsalted butter, room temperature cut into tablespoons
- 1 tsp vanilla extract
- 1/4 tsp salt
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Make sure the bowl of a stand mixer is very clean and set over a pan of barely simmering water. Add egg whites and both sweeteners.
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Whisk gently but constantly, until the sweeteners have dissolved and egg whites are hot and slightly frothy. They should reach about 150F on an instant read thermometer.
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Transfer the bowl to the mixer and attach the whisk. Whip the egg whites at medium high speed until they are thick and glossy and the bottom of the bowl is no longer warm, anywhere between 5 and 10 minutes. The temperature should be about 90F on an instant read thermometer.
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Start adding the butter cubes one at a time until full incorporated and the frosting is smooth and creamy. Turn stand mixer to medium low and add the vanilla and salt until combined.
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Spread or pipe on your favorite keto cakes and cupcakes! This frosting also freezes really well. Let it come to room temperature again and rewhip lightly before frosting.
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NOTE: I know I will be answering this question over and over so let me just say it straight up. You need the two different sweeteners here! A combination of an erythritol based sweetener, such as Swerve, and one that keeps things softer, such as Bocha Sweet, xylitol, or possibly allulose, is necessary to achieve the correct consistency.
How to rescue sugar-free Swiss Meringue Buttercream:
Curdled frosting: If the frosting has little lumps of butter, it means it's a bit too cold to fully incorporate together. Simply sit the bowl over the pan of water and rewarm very gently. Once it's looking a bit melted around the edges, put it back on your stand mixer and turn it on low. Slowly increase the speed and whip it until it comes together.
Soupy frosting: If the buttercream is thin and liquidy, it means it's too warm. Refrigerate for 10 to 20 minutes, until it's hardened around the edges but still soupy in the middle. Then whip until it thickens and firms up.
Kristy says
Hi Carolyn,
Thank you again for your continued efforts to make re recipes with us, they are so appreciated!
My question is a kitchen equipment one:
I have a double boiler & I have a hand micet. I even have other stainless steel mixing bowls that will fit over the double boiler. The fact that I don’t have s stand mixer, do think this recipe shouldn’t be attempted if I don’t own stand mixer?
Carolyn says
Any mixer will do but you have to be prepared to stand there whipping it for a while!
Nancy says
WOW!!!! I cannot WAIT to make this!!!! Every birthday of my life, my mom would ask “what kind of cake do you want?” As if my answer might be something other than “Devils food with white frosting…”‘😃
Of course, back then it was all made out of boxes, but delicious none-the-less… how I have missed that smooth, vanilla-y frosting…❤️
Thank you for your dedication to healthy treats and living!!!❤️
P.S.
Under “Recipe Notes”, “Curdled Frosting”
That paragraph’s last sentence says “…slowly increase the temperature and whip it until it comes together …”
Did you meant to say “…slowly increase the speed and whip it until it comes together…”?
Carolyn says
I am sure I messed up… 🙂
Dee Gee Johnson says
Thanks so much! I’ve been dying to make SMBC! You are my DESERT BAKING QUEEN
Carolyn says
Hope you love it!
jillian says
Thanks as always…this sounds so wonderful. I have a dog so xylitol never comes here. I have all the swerves, monkfruit, sukrin gold, clear and golden fiber syrup. stevia liquid and powder. will any of this work without the bocha sweet? (which is 19.99 on amazon for one lb, this stuff is getting really pricey!)
Carolyn says
You could maybe try the sukrin syrup (clear) but I will say… that stuff spikes my blood sugar. Mind you, it’s only 1/3 cup for 16 servings. But without trying it, I really can’t say for sure it will work.
Ivan says
Any thoughts why you see a spike with sukrin?
Carolyn says
I don’t see a spike with their granular or powdered sweeteners, just the syrup. Because the syrups like that are isomalts and they spike many diabetics, despite the promises of low glycemic index. My honest thought is that if they are spiking me, then they are causing an insulin response in non-diabetics too. So they should be used sparingly.
Kathy Charest says
Wow, that’s really interesting info! Thanks for sharing that.
jackie m says
mmmm this sounds so good and looks fantastic. Now…can there be a chocolate version??? I am not a baker so I have to follow a recipe and am not up to experimentation. (hehe).
Carolyn says
I plan on trying that soon!
Carrie says
Do you have a recipe for those delicious looking chocolate cupcakes in those photos? I would greatly appreciate it! Thanks!!
Carolyn says
Yep. Those are my Classic Chocolate Cupcake https://alldayidreamaboutfood.com/chocolate-coconut-flour-cupcakes-with-espresso-buttercream-low-carb-and-gluten-free/
Erica B says
Pardon the long-winded comment, but I’ve made the recipe and want to share my experience…and rave just a little bit. 😁
This frosting is amazing. I usually dislike and avoid keto/LC frostings that call for dissolving the sweetener to achieve a smooth texture, because I always enjoyed the subtle graininess of regular sugary buttercream and smooth icings remind me too much of depressing early millennium-era LC “frostings,” i.e. whipped cream, cream cheese, and liquid sucralose. This recipe, however, did not evoke such memories. It tasted authentic and intentional in its nature. Smooth, glossy, rich but light, slightly marshmallowy in flavor from the egg whites.
I used 1/3 cup powdered Lakanto and 1/3 cup allulose, which I hadn’t used before and am excited to use again, because it tastes wonderfully sugary to me. I used a hand mixer, and had no issues. The frosting looked a little lumpy after about half of the butter had been added, and I worried that I’d have to reheat it, but about 3/4 of the way through the butter it all started to come together nicely, and it was perfectly homogenous once all of the butter had been added. It was a touch soft, so I refrigerated it for 20 minutes and then whipped again. Perfect. One adjustment I’ll make next time: adding the salt with the sweetener. It didn’t integrate as fully as I’d like when added at the end. Otherwise, absolutely lovely. I’m entirely sure it would pipe as beautifully as the batch in the photos, but my intentions were a bit more straightforward than that, if you get my meaning. 😁 If I have time in the next day or two, I might put a chocolate cake in the oven to use the rest of the frosting properly, so to speak.
Sincerest thanks, Carolyn! And two thumbs up.
Carolyn says
So glad to hear how well it worked!
JAH says
For those of us outside the US who can’t get Bochasweet, what should we use instead? Sukrin doesn’t work for me either, so I was wondering if powdered Swerve might be an option?
Carolyn says
I gave you options to the Bocha Sweet in the recipe itself.
hangga says
as professional keto chef SMBC is my fav buttercream
my recipe little bit different from yours
i use 3 egg white and bring temperature to 180 F
i use powdered erythritol
i use SMBC for my custom cake such as keto GEODE cake
you can check the photos on my instagram ketowithchefhangga
Kandus says
I love all your recipes that I have tried and am looking foreword to making this one.
I have your homemade version of THM gentle sweet. Would it work as a substitute for the sweeteners listed here? Maybe 1 cup or 3/4 cup?
Carolyn says
You must be getting me mixed up with someone else, I don’t have a homemade version of Gentle Sweet. However, no, it won’t work. You really need some of the Bocha Sweet for this to stay soft.