Sugar Free Swiss Meringue Buttercream Icing

Sugar Free Swiss Meringue Icing

Now THIS is what I'm talking about. This icing is delicious, light, fluffy and perfect for a lower calorie, higher protein whoopie pie. 

Made up of egg whites, two artificial sweetners, butter, vanilla, and salt, it's easy on paper but a beast of a recipe in practice.

Ingredients

• 200g egg whites
• 2 sticks unsalted butter (226g), softened
• 100g Swerve (I used a 60/40 mix of white sugar and brown sugar Swerve)
• 66g allulose
• Pinch of salt
• 1 tsp vanilla extract

(This makes a full batch; you’ll use ~15g per assembled pie.)

Instructions

1. In a heatproof bowl, whisk egg whites, Swerve, and allulose over a simmering pot of water until warm and dissolved.
2. Beat with a mixer until stiff peaks form and the bowl cools down.
3. Add softened butter a little at a time, mixing until smooth.
4. Add a pinch of salt and vanilla extract.
5. Whip until glossy and pipeable.

Nutrition (per 15g)

44 calories, 0.6g protein, 1.7g carbs, 4.6g fat

Pro tip you may find the icing separates after adding the butter, place the bowl to cool in the fridge for 10-15 minutes. Take it out, and mix until the icing forms. If you let the icing sit in the fridge for too long, you'll need to heat it back up again (until the mix at the sides of the bowl starts to get liquidy).

You can make this ahead of time, store in the fridge, then whip back up when ready to use (you may need to heat it ever so slightly if you begin to mix before it reaches room temp).