Sugar-free buttercream

For information about sugar-free celebration cakes or sweeteners, please visit Sugar-free celebration cakes.

cooconut cakke

 

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.

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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
Flavouring

Sieve the powdered xylitol into a mixer bowl. Stir in the powdered xylitol and flavouring and beat until white and fluffy. Use more sparingly than your usual buttercream.

Dairy-free, sugar-free buttercream.

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

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. Use more sparingly than your usual buttercream.

 

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