Sugar Free Butter Cream Icing
Easy to make sugar free butter cream icing.
Ingredients
Scale
- 6 medium-sized egg whites
- 1 cup of erythritol
- 1 cup of butter
- 2 tsp. of vanilla
Instructions
- Combine egg whites and sugar whisk together
- In a double boiler, once the water is simmering lightly add mixture into the top bowl or top boiler pot.
- Stir until the erythritol is fully melted, takes approx 5 minutes. Test yolk mixture with fingers to make sure there is no grittiness. Keep stirring until smooth. Do not boil until the eggs will begin to cook.
- Once smooth from the double boiler, transfer it into a large mixing bowl that is room temperature.
- Whip on high approximately 15 minutes. Until high foam thickness in a meringue form.
- Slowly add in one cube of room temperature butter waiting until it is completely mixed, the meringue will flatten and turn into more a cream base now. Keep adding in the butter until it’s all incorporated.
- Whip on high for 2-3 minutes to fluffen up the icing. While mixing add in vanilla, you may also add in other desired flavoring. I recommend staying away from oil-based flavors. You can even add in a little bit of melted chocolate if you want a richer flavor.
- If while mixing in the butter your icing went a tad soupy, set in the fridge for 5-15 minutes and whip again. All is not lost.
Notes
Mix all the ingredients, even you can add melted chocolate for more amazing flavor, whip it and use this sugar-free buttercream icing for your deserts.
Find it online: https://thefitnesstribe.com/sugar-free-butter-cream-icing/