WebYou can use 2 cups or up to 2 1/2 cups of granulated Allulose or other low-carb sweetener such as Erythritol or Swerve. Allulose works best as it tastes just like …
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Beat the Italian meringue on medium-high speed for about 7 minutes (hence the name seven minute frosting) or until the sides of the bowl cool down. Important note: Do NOT over mix Italian meringue! It is possible to beat the egg whites too much. As a result, the frosting will lose its glossy appearance and then start to thin out.
Italian meringue lends itself to a large range of uses. Whipping a hot (240°F!) sugar syrup into foamy egg whites doesn't just make it the most stable of the meringues—it's also safe to eat without additional baking, which is why it's traditionally used to make buttercream frosting, or " Italian Buttercream ."
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.
This easy meringue recipe is the best way to satisfy that sugar craving without all the refined sugars and carbs. Preheat oven to 200°F. Line baking sheets with parchment paper or a silpat. Beat egg whites with a hand mixer on high speed until they start to create bubbles. Add cream of tartar and salt and continue to mix.