Sugar Free Frosting

4.85 from 70 rating

This sugar free frosting recipe is light, fluffy & delicious! It's made with a natural, sugar free sweetener & can be used to fill cakes and frost cupcakes.

Prep Time20

Cook Time3

Total Time23

Course: Frosting & Fillings

Cuisine: American

Servings: 6 cups

Calories: 695kcal

Author: Chelsey White

Equipment

Ingredients

Sugar Free Frosting

7 large egg whites, room temperature 235g
2 cups sugar free sweetener like Allulose or granulated Swerve 350g
1 1/2 cups (3 sticks) unsalted butter, room temperature 339g
1 Tbsp vanilla extract or vanilla bean paste 12g
2 tsp almond extract - optional 8g
1/2 tsp fine salt 3g
gel food coloring if desired

Instructions

Sugar Free Frosting

In a medium sized pot, add about 1-inch of water and bring to a simmer.
Before making the frosting, be sure to thoroughly clean the mixing bowl. If there’s any grease it can make it difficult to make the meringue.
Add 7 egg whites and 2 cups of Allulose sweetener into a heat-proof mixing bowl.
Place the bowl on top of the pot filled with simmering water. Make sure the water doesn't touch the bottom of your bowl. The bowl should create a seal over the pot.
Whisk the mixture constantly for about 3 minutes, until it reaches 160°F/71°C. You can test the mixture to see if it’s ready by rubbing a tiny bit between your fingertips. The Allulose should be fully dissolved, and it should feel super smooth and hot to the touch.
Lift your bowl away from the pot, and dry the bottom with a towel. Then lock the bowl into place on your stand mixer and beat on medium high using a whisk attachment. Mix for about 10 minutes, or until you have stiff and glossy peaks.
At this point in time, the bowl should be back to room temperature and no longer warm to the touch. If it’s warm, it will melt your butter!!
Gradually mix in 1 1/2 cups unsalted butter on a medium speed. When all butter is mixed in, scrape the sides and bottom of the bowl with a rubber spatula and continue mixing on a low speed for about 3 minutes. If the frosting breaks/curdles, just keep mixing!! It should come back together with the help of your stand mixer. For more troubleshooting tips, check out this post.
Add in 1 Tbsp vanilla bean paste or extract, 2 tsp of almond extract (optional), and 1/2 tsp salt. Mix on low for a couple of minutes until fully incorporated.
If you plan to color the frosting, add a few drops of gel food coloring at this point and mix on a low speed until the frosting is evenly colored.
The frosting should have a thick, whipped consistency at this point. If it looks lumpy or broken, keep mixing until it looks smooth and thick.

Video

Notes

1 batch of frosting makes about 6 cups of frosting. This is enough to fill and frost a seven or eight-inch layer cake, or frost about 3 dozen cupcakes.

Tips For Making the Best Sugar-Free Buttercream Frosting:

Traces of grease in your mixing bowl can prevent your meringue from forming stiff peaks. You can wipe down your tools with lemon juice or vinegar to make sure they’re grease-free.
Eggs are easiest to separate when they're cold.
Heat your egg white/sugar-free sweetener mixture to 160 degrees F to make the egg whites safe to eat.
Whip the meringue until your peaks are stiff enough to defy gravity.
Make sure your butter is actually at room temperature, and add it in slowly (1 stick at a time)
When in doubt (if your frosting breaks/curdles), just keep mixing!! It should come back together with the help of your stand mixer
Mix your finished buttercream on the lowest speed with a paddle attachment for a few minutes to make it smooth.

Making This Sugar Free Frosting in Advance and Storage Tips:

Make your sugar-free frosting ahead of time or save any leftover frosting! It can be stored in an airtight container at room temperature for 1-2 days, in the fridge for up to a week, or in the freezer for up to 3 months.

Give it a good stir once it thaws to room temperature to get the consistency nice and smooth again.

A frosted cake can last in the fridge for up to a week or in the freezer for up to a month. The buttercream locks in all the moisture, keeping the cake fresh and delicious!

If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store in the fridge for up to a week.

Nutrition