Sugar-free buttercream

I have been making a lot of sugar-free cakes lately and I thought I would share some recipes.

cooconut cakke

This information is not about healthy eating. This is for people who want to cut or reduce sugar from their diet but still want to enjoy celebrations with everyone else or have a special treat now and again. Some people have been able to embrace a sugar free diet and adapt their life easily. Other people find it a bit of a struggle. Everyone wants something sweet to eat now and again. These recipes are not meant for everyday eating!

I have been working with 2 natural sweeteners called xylitol and erythritol. These come in a granular form which looks identical to sugar and can be found in supermarkets and whole food stores. Sugar can be substituted like for like with xylitol or erythritol in many baking recipes. If you are cutting sugar from your diet, you can gradually reduce the amount of sugar or sweetener in a recipe as your taste buds become accustomed to less sugar. Baking recipes can work with up to a third less sugar.

In the UK erythritol can be found as Sukrin. This is a sugar alcohol with 0 calories. More information about this product can be found here.

More information about xylitol can be found here. Xylitol is sold in most supermarkets in the UK as Total Sweet. Eating too much xylitol can give you a stomach upset. This recipe requires the xylitol to be finely ground. A high speed blender is the best tool for this, if you can beg, borrow or steal a Thermomix, this would be perfect!

For buttercream cake ideas, have a look at – The Contemporary Buttercream Bible by the lovely ladies at Queen Of Hearts Couture Cakes. Website.

Swiss meringue buttercream is smooth and light. It contains less fat and sugar than usual buttercream so is a little healthier too!

2 x 5g sachets pasteurised free range egg powder
200g xylitol or erythritol
250g unsalted butter, at room temperature

In a large heatproof bowl, whisk the powdered egg white with 2 tablespoons of cooled, boiled water. Add another 2 tablespoons cooled, boiled water and whisk to dissolve. Mix in the xylitol.

Place the bowl over a saucepan of boiling water – ensure the water does not touch the bowl. Turn off the heat.

Stir to dissolve the xylitol. Test with your finger tips.

Once dissolved (You may need to return the water to a simmer) using an electric whisk, whisk until stiff peaks have formed. Continue whisking until the meringue has cooled.

Break off small pieces of butter and whisk into the meringue. It may split but continue whisking and it will come back together. Use as required.


If you prefer an egg-free buttercream, try this:-

Sugar-free buttercream to fill and coat an 8 inch cake.

250g unsalted butter, at room temperature
375g powdered xylitol or SukrinMelis

Sieve the powdered xylitol into a mixer bowl. Stir in the powdered xylitol and flavouring and beat until white and fluffy.

Dairy-free, sugar-free buttercream.

200g dairy-free margarine
400g powdered xylitol or erythritol

Mix the ingredients together and leave for a day. Some liquid will leak out of the buttercream. Pour this from the bowl and use the buttercream as needed.


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