Some of my sugar free Swiss meringue buttercream atop a Chocolate Cuffin. Traditionally, Swiss meringue buttercream is made by gently heating the egg white and sugar in a double boiler. However, my recipe (which is based off a recipe I’ve been using for a long time) does not cook the egg whites first.
The guilt comes later when stepping on the bathroom scale! This is different from any other Swiss Buttercream Frosting I've ever made, seen or read about as it incorporates powdered icing sugar into the mix along with the granulated white sugar.
It varies from American buttercream because it uses egg whites that are beat into a lovely meringue before adding loads of butter and it does not crust (American buttercream crusts, Swiss meringue buttercream stays soft). Some of my sugar free Swiss meringue buttercream atop a Chocolate Cuffin.
If you have any leftover swiss meringue buttercream, pop it in a sealed container in the fridge for up to 2 weeks, or the freezer for 3 months. Save this for later! Pin Vanilla Layer Cake to your favourite Pinterest board