Sugar Free Butter Cream Icing (Difficulty: 5/10)

Sugar Free Butter Cream Icing

May 14, 2015

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Directions

1Combine egg whites and sugar whisk together
2In a double boiler, once the water is simmering lightly add mixture into top bowl or top boiler pot.
3Stir until the erythritol is fully melted, takes approx 5 minutes. Test yolk mixture with fingers to make sure there is no grittiness. Keep stirring until smooth. Do not boil or the eggs will begin to cook.
4Once smooth remove from double boiler, transfer into a large mixing bowl that is room temperature.
5Whip on high for approx 15 minutes. Until high foam thickness in a meringue form.
6Slowly add in one cube of room temperature butter at a time, waiting until it is completely mixed in before adding the next, the meringue will flatten and turn into more of a cream base now. Keep adding in the butter until It's all incorporated.
7Whip on high for 2-3 minutes to fluffen up the icing. While mixing add in vanilla. You may also add in other desired flavoring. I recommend staying away from oil based flavors. You can even add in a little bit of melted chocolate if you want a richer flavor.
8If while mixing in the butter your icing went a tad soupy, set in the fridge for 5-15 minutes and whip again. All is not lost.

Ingredients

6 medium sized egg whites
1 cup of erythritol
1 cup of butter
2 tsp of vanilla

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More detailed directions (with pictures)

Like every good chef, I like to set everything out I am going to need for the recipe before hand. Here we have our pre-cut room temperature butter, six medium sized eggs, erythritol and vanilla.

Good to go!

This recipe calls for 6 egg whites, so we need to separate those from the yolk, you do that by gently tossing the yolk back and forth between the two half’s of the cracked egg, letting the white fall down into the bowl.

Do your best not to let any of the yolk get into the whites, don’t panic if you do but it helps to keep it out.

You can also try lightly cracking the egg enough to let the yolk run out on its own if the tossing back and forth is not working for you.

Next we will want to set a small pot of water on the stove to start simmering, this is to be used as a double boiler, so if you have one, please use it.

If not, no worries. Me neither! A small pot and bowl that fits snuggly over the top works just fine.

Just make sure the level of the water and the bottom of the bowl are at a good level and do not touch each other, we want the seam to help melt the erythritol, if the water starts to boil it will cook our eggs, which we do not want!

Now that we have that all squared away, we can now add in our egg whites and erythritol.

Whisk that together while the erythritol melts into the egg whites.

It will start to foam a little from all the mixing, that’s fine 🙂

To test if it is ready, rub the mixture between your fingers to test for grittiness. If you can still feel the erythritol, keep cooking! If It’s as smooth as a baby’s bottom, we can move to the next step.

Don’t worry about burning your fingers, it shouldn’t be more then warm as we are not applying direct heat.

Pour the mixture into a large mixing bowl that is room temperature.

Whip the egg white mixture on high for approximately 15 minutes.

We want to have a nice fluffy meringue that is firm in its form.

At which point we can slowly add in our cubes of butter, one at a time. Waiting until each cube is fully combined before adding in the next.

The beautiful fluffy meringue will flatten out into more of a creamed icing once adding in the butter, no need to fret, that’s what we want.

If for some reason you’re butter cream icing does not look like this and is a but more soupy, just place it in the fridge for 5 to 15 minutes and then whip up again. Sometimes if the butter is added to quickly or is too soft that can happen.

After we have a nice whipped creamy icing we can add in our vanilla for flavoring.

You can add in any flavoring of your liking, this butter cream is a wonderful base for almost anything! I would recommend staying away from oil based flavorings as they do something a little funky to the consistency.