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.
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?
Sugar Free Swiss Meringue Buttercream Frosting
Ingredients
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Notes
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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FYI – when I click the BochaSweet link, it goes to a Swerve Amazon listing. Is BochaSweet not available right now?
Try their website directly and see. I honestly can’t say.
Has anyone tried this with pasteurized egg whites from a carton?
Yes and it doesn’t work as well. The buttercream is much more dense and heavy, not as silky.
Help!! I think I’m following the recipe perfectly. That is until I added coloring. 1st time I thought it was because I used gel coloring. So I bought and used powdered color. Still the same issue. The color separated and dribble down the cake.
Sorry I don’t think I can help. I’ve never tried adding color to mine. I have added raspberry puree and that was fine.
LOVE this recipe. Has anyone tried this yet with allulose? My bocha bag is almost empty, but I’ve got an allulose stash…
I am looking to make a really white frosting with this. Can I substitute cream cheese for the butter?
In Swiss buttercream? No it would be disastrous. Try this frosting instead: https://alldayidreamaboutfood.com/keto-chantilly-cake/
I do agree, this frosting beats the barn doors off any other keto frostings I have tried. The meringue base adds just the amount of smoothness and structure so that you do not have to make it overly sweet. It is better than most sugared frostings I have made. I am going to experiment using a maple flavor and perhaps a bit of swerve brown sugar too and keep it seasonal. Thanks again C. for doing all the research for us to keep sugar free and sweet.
Is it granulated or powdered Bochasweet, xylitol or allulose?
Doesn’t matter… it dissolves into the egg whites.
Hi! I am curious about whether you have tried Keto Italian Meringue Buttercream yet? I am quite experienced at that “regular” recipe… I have never tried the Swiss because it intimidates me so much! Lolol! But this is the first Keto recipe that makes the type of frosting that I love! Light and creamy and pipe able!!! Thanks for your time!!!
I do not.
Hi Regina!
I’m a pastry chef and just wanted to share that I prefer to make swiss buttercream over Italian & I actually think it’s easier! The only difference in Italian & swiss buttercream is the method. With Italian, you make a sugar syrup, and have to pour it carefully over egg whites, making sure your syrup is the correct temp, and that your egg whites have the right peaks and are ready for the syrup. Then you have to make sure the syrup is poured perfectly between the beater & the bowl. With swiss buttercream, all you do is put your mixing bowl with egg whites & whatever sugar you use over a pot of simmering water. The water shouldn’t touch the bottom of your mixing bowl. As long as you’re making sure the egg whites are being stirred constantly, they won’t scramble. And then you throw it on the mixer, beat it til it’s cool, and add the butter just as you would in an Italian meringue. I have no doubt’s if you can do Italian buttercream, that you can do swiss! Take the jump and let us know how it turns out! 🙂
Thanks, Taylor. Great info!
Hello Carolyn,
Firstly thank you again for your tireless efforts in making this way of eating enjoyable! My blood sugar and my tummy thank you 🙂
I was wondering if you had some insight into an issue I’m having. I’ve made this recipe twice, and it seems to fall flat after adding in the butter. As in it looses its air and flattens.
The egg whites whip up wonderfully, I have lovely voluminous fluffy egg whites. The butter goes in fine, no issues with being grainy or soupy or anything. But by the time it’s done it has just.. shrunk. Like all the air has gone out of it and it’s just creamy fat. Instead of 4 cups of SMB, I have 2 cups. Its more like flat buttercream. It’s even less fluffy than my creamed butter when I’m creaming for cakes! This can’t be right, can it? I mean it tastes fine, but is dense and rich instead of fluffy.
I have a good thermometer and check everything is room temp before, and doing good along the way. I’ve tried whipping for another 5-10 minutes but that didn’t do anything. I thought maybe things got too warm so I refrigerated it a while and tried whipping it up again, but to no avail.
I can’t seem to find any answers about this elsewhere. Just on how to fix SMB that is too loose/runny or grainy or looking curdled. No info about SMB that has lost all of its fluff/air. I can’t help but wonder if I can’t find an answer elsewhere, perhaps it has to do with the sugar free component that is causing it? Any ideas? Thank you!
Are you using carton egg whites or fresh? When I tried carton egg whites once, I ended up with something quite a bit more dense. I don’t recommend them. Also, what sweeteners are you using? And finally… at what point along the way, when adding the butter, does it go flat? Maybe if we can’t figure out the problem, you should stop adding butter just before that point.
Are you at elevation by chance?
Thank you for the reply! I’m using fresh from the egg whites, at room temp, (with everything they touch painstakingly triple cleaned so they’ll whip up). I am using the confectioners Swerve and granular Bochasweet, as written. Not at elevation (quite close to sea level actually).
I’m not sure exactly when it goes flat, but I think it’s while adding the butter. I think oh sure it’s supposed to go down in volume a bit, because it’s emulsifying. But then it just keeps going, and by the time all the butter is in it has shrunk white a bit. Like I said I tried whipping it more but that seems to just make it worse, until it’s very flat. I was under the impression that you can’t over whip SMB, but maybe that’s wrong? Do I need to add the butter faster? (Butter is all cut into small cubes, a room temp, and I add in one cube at a time.)
I don’t know why, but I think you may need less butter in total. It’s not scientific by any means, just based on how you describe it. yes, it will go down a lot as you add the butter but it should end up like a silky frosting…
With Swiss Buttercream it does at one point look like it has turned to a soupy loose mess, but if you keep whipping it, it will catch and do the right thing…. check out Georgia’s Cakes and Preppy Kitchen on youtube. They both have very good step-by-step instruction on making Swiss buttercream. Bake it Up a Notch is really good too for instruction.
Oh I forgot to ask how to make this in chocolate? Or can I? Sorry not a baker, just a recipe duplicator????
Check out how I made a chocolate version here: https://alldayidreamaboutfood.com/keto-marble-cake/
I made this today hoping it was all I wanted in a keto frosting and it absolutely was!!! I did use a swerve vanilla cake mix for ease , added lily’s milk chocolate chips, and it was fabulous. I also used 1/2 bocha sweet and 1/2 So Nourished eryth/monk fruit. No problems with that.
I’m so grateful for you Carolyn and all your recipes. It makes life on keto very enjoyable!
It is so fun to bake because it makes you better at coking as well as it does baking.
I a kid and I love baking and you are the only person who inspires me to bake the cakes and cupcakes that I bake almost daily for fun and entertainment.
Hi there. I think I’m going to try this recipe for a double layer sugar free cake. So icing between the two 8″ rounds and over the outside. Will one batch make enough?? Or should I double it?
One batch should be enough for that size cake.
Just made a batch of this up but added lemon juice. Worked a treat and tastes amazing! Made a birthday cake so with this frosting and the sugar free lemon meringues i made it will look and taste great. Thank you!
Nice! Sounds like a tasty treat.
I’m so excited to make this recipe! I have swerve confectioners sugar and plan to use either xylitol, allulose or wait for an amazon order of bocha because I can’t find it in stores. If I use xylitol or allulose, do I use granulated or powdered? I’m guessing powdered but since you mentioned something about the texture I want to be sure. Thank you for sharing this!!
You can use the granular since it gets whisked into and dissolved in the egg whites.