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