Swiss Meringue Buttercream

Cake might just very well be my favorite food on the planet–or at least it was. This Swiss meringue buttercream is the next best thing to traditional Swiss meringue buttercream. The frosting is almost identical to its sugar-laden counterpart.

As a baker, I’m quite familiar with frosting. Swiss buttercream is unlike what you’d get at the grocery store: it is silky smooth and ultra light. There is almost no grit and it is, in my opinion, the ideal frosting. Yum. Its bulk is made mostly of butter. Yes– it contains uncooked egg whites. If you’re weird about eating uncooked egg whites, you won’t be able to enjoy this frosting. Sorry– there’s just no substitute.

When you make the icing, be prepared to put some time into it. ETA: You will NEED a stand mixer with a whip attachment to make this. You cannot use a hand mixer.

OK, now the cake. The one in this picture looks absolutely ridiculous. I made some cupcakes that I overfilled and they bombed, so I threw together a tiny little cake in a 5-inch cake pan just to have something to frost. I was trying to go to bed, so I tried to dump the cake from the pan too quickly (while it was still hot) and it completely fell apart. I seriously shaped it back into a circle and frosted it because, well, you needed to have something to look at. I mean… frosting? Yes. You get it.

Now, pictures.



And, recipe. 🙂
Low Carb Swiss Buttercream
–3 egg whites
–2 sticks of unsalted butter, softened (or 1 C of vegan non-hydrogenated palm shortening)
–3/4 cup Ideal or stevia granulated sweetener (or Splenda; you want a light granulated sweetener)
–1/4 – 1/2 cup Swerve Confectionary (to taste and consistency)
–1 T vanilla extract
–1/2 tsp. almond extract (optional)
–1/8 tsp. salt
1.     In stand mixer with whip attachment, beat egg whites until stiff.
2.     Add in granulated sweetener and salt slowly with the mixer running on high speed. Let egg whites continue to beat for about a minute to incorporate sweetener.
3.     Reduce speed to medium-high and begin to add in softened butter, one tablespoon at a time. This will deflate the egg whites—that’s OK!
4.     Once all the butter is in, scrape down the sides of the bowl and beat on high speed until butter incorporates with egg mixture. This will take a long time—about 10-15 minutes, on average. The butter will separate from the eggs initially leaving a cottage cheese-like texture, but continue beating. Eventually a smooth, creamy frosting will be achieved.
5.     Once the frosting is mixed, add in extracts and continue to beat.
6.     Turn off mixer and add in Swerve and mix lightly by hand. This is critical because Swerve is very light and will make a cloud in the air if you don’t do this before turning the mixer on.
7.     Turn the mixer back on high and beat the frosting for an additional 2-3 minutes or until it’s light and fluffy. Scrape the sides of the bowl as necessary. Add in food coloring if desired.
Makes about 2 cups of frosting, enough for one dozen cupcakes.
If divided into 12 servings, there are 105 calories, 1 gram of net carbs and 12 grams of fat per serving.

Need Ingredients for That Recipe?


It takes a lot of trial and error to find the "right" fit for a low carb recipe. I have made some ... different low carb desserts. You don't need to go through that! I made a list of my favorite ingredients as well as what stores you can find them at. Enjoy!

About the author

Leeann Teagno

Eating healthy, for me, is about more than weight loss like it used to be. It’s about controlling my blood sugar levels and obtaining normal–or relatively normal–hormone levels. I still struggle to lose weight efficiently, but eating a wheat, sugar and gluten free diet helps to control some of the problems I’ve encountered with these health issues of mine.

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