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Easy Buttercream (Sugar-Free & Gluten-Free)

Jennifer
Use this recipe to make silky smooth Easy Buttercream (Sugar-Free & Gluten-Free). It isn’t too sweet, it’s not grainy at all and it's incredibly delicious! 
5 from 1 vote
Prep Time 10 minutes
Mixing Time 35 minutes
Total Time 45 minutes
Course Dessert
Cuisine Italian
Servings 6 Servings
Calories 426 kcal

Ingredients
  

  • 8 Egg Whites cold
  • 2 dashes Cream of Tartar
  • 1 1/4 cup Gentle Sweet
  • ½ cup Water
  • 2 tsp Vanilla
  • 1 1/2 cups Unsalted Butter room temperature

Instructions
 

  • Place the egg whites and the cream of tartar in a clean, dry mixing bowl. Make sure your bowl doesn’t have any grease or residual soap. Anything that is left in the bowl will prevent the egg whites from whipping to stiff peaks.
    Attach the bowl with the egg whites to the mixer and attach the whip but do not turn the mixer on yet.
  • Combine the Gentle Sweet and the water in a small saucepan. Give it a quick stir to make sure the Gentle Sweet on the bottom of the pan is wet.
    Cover the pan with a lid and place on the stove over high heat. Remove the lid when the mixture starts to boil. Let it continue to boil.
  • As soon as the Gentle Sweet and water are boiling, turn your mixer on high and allow the egg whites to whip to stiff peaks.
  • At this point, you should have Gentle Sweet boiling in the pan and stiff peak egg whites in the mixer. Remove the Gentle Sweet from the stove and SLOWLY pour it into the egg whites while they are still mixing on high.
    Remember the liquid is super hot and will burn you if you’re not careful. Be patient and pour it slowly. Leave the mixer on high and mix until the bowl is room temperature to the touch. It should not be warm at all.
  • Do not do this step until you are certain that the mixing bowl is room temp all over. Keep in mind that the bottom is usually the last to cool so don’t forget to check there before doing this step.
    Turn the mixer down to a medium speed. Add the room temperature butter 1 tbsp at a time then add the vanilla.
    Now here’s where it looks like you’ve failed. Approximately 10 seconds after adding the butter, your meringue will fall into a watery, curdled mess. I promise you haven’t failed! I kept stopping right here when I was testing my recipe thinking I had failed.
    On one of my tests runs, (I think it was #8) I was so frustrated I walked away without turning the mixer off. I went into the other room and came back about 10 mins later after realizing I forgot to turn the mixer off and to my absolute shock the buttercream came back together and was smooth and beautiful.
    Be encouraged!
    Once all of the butter is added, turn the mixer back up to high. You might want to drape a towel over the mixer so the buttercream doesn’t end up all over the ceiling and cabinets.
  • KEEP MIXING!! Allow the buttercream to mix until it comes back together. I mixed mine for a few minutes after it came together to add air and stability.

Nutrition

Nutrition Facts
Easy Buttercream (Sugar-Free & Gluten-Free)
Amount Per Serving (6 2/3 cup servings)
Calories 426 Calories from Fat 396
% Daily Value*
Fat 44g68%
Saturated Fat 28g175%
Polyunsaturated Fat 2g
Monounsaturated Fat 12g
Cholesterol 120mg40%
Sodium 68mg3%
Potassium 120mg3%
Carbohydrates 40g13%
Sugar 1g1%
Protein 4g8%
Calcium 3mg0%
Iron 1mg6%
Sugar Alcohol 40g
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Easy Buttercream Sugar-Free Gluten-Free
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