December 27, 2017 Amy 0Comment
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*Updated: I first posted this Sugar Free Vanilla Buttercream on my original blog, Amy’s Cake in February 2016.  Since then, I have made this icing recipe countless times and fall in love all over again every time I do!*

 

I ate a cupcake!  I am jumping for joy!!  And also getting laughed at by how giddy I am.

I had this ah-ha! moment with Italian Meringue Buttercream. If it uses granulated sugar and manages to come out smooth and not grainy, then I could use Xylitol (and not have to powder it) and I should be able to make a super smooth buttercream, right?  That’s exactly what I tried, and after a disastrous first attempt, I did it!!  I managed a silky smooth completely amazing sugar-free vanilla buttercream!

 

If at first you don’t succeed, try, try again

For my first attempt, I took a standard Italian Meringue Buttercream recipe and substituted the sugar for Xylitol. I didn’t make any other changes.  The meringue was gorgeous, but after I added the butter I ended up with was a big soupy mess!

Meringue
Meringue
Italian Meringue buttercream in process
Soupy Mess!

So, I figured I would put it in the fridge to stiffen it up a bit and then re-beat.  I left it in the fridge for about an hour and it did start to thicken.  It seemed like the right time to put it back in the mixer, so I started to beat it.  Right away it started to separate.  But have no fear, they say Italian Meringue can do this but just keep beating and it will come back together.  Well… It did not.  I ended up with liquid egg/xylitol syrup at the bottom of the bowl and solid butter attached to my beater blade.  Completely 100% separated!  A complete failure!!

Separated Buttercream
Complete Failure!

 

Success comes to those who wait

By now I had already baked the cupcakes and I needed frosting to go with them, so I wasn’t going to be deterred.  I went back to the store for more butter and tried again.  Maybe I did something wrong the first time and my temperatures were off??  I had to try.  The same thing happened that I got a soupy mess after I added all of my butter.  This was not turning into the sugar free vanilla buttercream I had yearned for.

IMBC in process

BUT – this time I decided to keep going and added more butter.  I added an extra half stick of butter and the clouds parted and the heavens shined down.  I had buttercream frosting!  After making this recipe countless times, I finally realized that beating the sugar free vanilla buttercream a little longer and adding a little extra butter is all that is needed for it to come together and give you the most silky frosting you will every eat!

Successful Sugar Free IMBC

 

The Sugar Free Vanilla Buttercream so silky smooth, it just melts in your mouth and makes you want to say “mmmm”.  I could serve this icing to other people and they wouldn’t know it was sugar free, which is the best compliment I can give any sugar free recipe!

Sugar Free Italian Meringue Buttercream IMBC

 

What I like best about this icing is that it isn’t too sweet.  For anyone that has been off of sugar, full sugar foods are just disgustingly sweet.  But this recipe is nothing short of sinful it is so delicious. My mouth is watering just thinking about it!  You have got to go and make this now!!  Really.  Right now.

Sugar Free Vanilla buttercream

 

I recommend pairing this Sugar Free Vanilla Buttercream with a gluten free/sugar free cake or cupcake.  Check out my recipe for Ultimate Gluten Free / Sugar Free cupcakes here.

 

Don’t have time to try this now? Pin it to save it for later!

 

Print Recipe
Sugar Free Vanilla Buttercream Recipe
Sugar Free Vanilla Italian Meringue Buttercream. Perfect for topping cupcakes and frosting cakes. Enough to top 48 cupcakes or frost and fill an 8" cake.
Course Cake, Dessert
Cook Time 25 minutes
Servings
Ingredients
Course Cake, Dessert
Cook Time 25 minutes
Servings
Ingredients
Instructions
  1. In a small saucepan, heat water and 1 cup xylitol over medium heat. Continue heating until the xylitol has reached between 240 and 250 degrees F. Be careful. Xylitol will be extremely hot!
  2. While the xylitol is heating, begin whipping egg whites in an electric mixer with a whisk attachment. When eggs are frothy, add the cream of tartar. When soft peaks form, add the remaining 1/4 cup of xylitol. Continue to whip until stiff peaks form. The goal is to have the xylitol reach 245 degrees F at the same time that the eggs have reach stiff peaks.
  3. With the electric mixer on low speed, gently add the xylitol in a thin stream into the eggs. Be careful not to touch the whisk or the sides of the bowl with the xylitol.
  4. Continue whisking on high speed until the frosting has cooled, about 10-15 minutes. The mixing bowl should be roughly room temperature or slightly warmer.
  5. Switch to the paddle attachment and continue beating the frosting on medium speed while adding the butter 1 tablespoon at a time. The entire 5 sticks may not be needed. Stop adding butter when the frosting has transformed into a smooth and thick texture. (Don't panic if the frosting begins to have a curdled look, this is normal. Continue to add butter and it will smooth out.) You may need to continue to beat the frosting for up to 5 minutes after adding all the butter for it to smooth out.
  6. Mix in the vanilla extract and almond extract.
  7. For best results, use immediately. Frosting may be stored in the refrigerator for later use. Re-whip before using.
Recipe Notes

Great with Ultimate Vanilla Cake - Gluten free and Sugar free!

 

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Sugar Free Vanilla Icing Pin

Best ever Sugar Free (SF) Vanilla Buttercream Icing recipe.  The frosting is smooth and delicious!
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