Trim Healthy Mama Deep S / Keto / Low Carb / Sugar Free / Gluten Free
I’m back friends and it feels so good!
I have been absent recently and by recently I mean, almost, a year and a half. I cannot believe it’s been that long, a lot has happened since then. One of the biggest reasons why I ‘disappeared’ is because last year my Facebook account got hacked and deleted and I lost access to my My Trim Kitchen Facebook page. I realize that it might not seem like a big deal but I loved the community I built there – I got to know my followers and to have lost them so abruptly, I was incredibly sad . I tried everything I could think of, I emailed Facebook support more times than I can count, I tried googling – but NOTHING, the hacker won this one. Then just as I was, slowly, getting out of my frumpy mood war in Ukraine broke out. It was so devastating I could barely catch my breath. It still is devastating but on a different level, it’s almost as we are immune to the horror we are seeing daily. Just wanted to say thank you to those who reached out asking if we still have family there and if everyone back home was okay. Thank you for your continued prayers and financial support.
I know you are not here for sad posts, therefore, lets get back to buttercream!
I put this recipe together a few weeks back when my husband was taking our boys camping. I had the following plan: they leave, I will shoot the recipe and share it the following day. But things went more as follows: they left and a few hours later I started a remodel in the house. Not even close to the original plan. But I’m back and ready to share this treasure of a recipe with you. It’s so simple and very delicious!
What is Swiss Meringue Buttercream….. Swiss Meringue Buttercream (SMBC) is made from cooked egg whites, sugar, butter, and flavoring. You cook the egg whites with sugar, then whip them in a mixer until they cool and a meringue forms. As a final step you slowly add small chunks of butter. End result is a beautiful smooth and silky buttercream. It’s so much work. I want to introduce you to a MUCH easier way of making SMBC. Instead of fresh egg whites you will be using pasteurized egg whites. There is no cooking required, this is a one bowl recipe. IT”S THAT SIMPLE!
This cake was super fun to make, I used the Special Occasion White Raspberry Cake recipe for the cake and, let me tell you, the combination did not disappoint. I used Wilton Decorating Tip 47 to create the basket weave and flower tips to create simple but beautiful bouquet of flowers.
If you have followed me for a while you know that my preferred sweetener of choice is Pyure, I use the granulated Pyure and have never had an issue with it not dissolving when whipping it with egg whites but if you are nervous about the sweetener not dissolving run it through a high-powered blender, I have a Vitamix and I absolutely love it. That’s tip #1.
Tip #2, MAKE sure your butter is soft, you want it so soft that you can easily run your finger through it. Now that you have those two things down, you are ready for the recipe. Here is the list of ingredients you will need:
Ingredients
- 1 1/2 cups Pyure sweetener, blended into powder
- 1/2 cup liquid egg whites, pasteurized
- 1 lb salted butter, softened
- 1 lb unsalted butter, softened
- 3 tbsp vanilla extract
- violet/purple food coloring, optional
Instructions
1.In a bowl of stand mixer, fitted with the whisk attachment, add pasteurized egg whites and confectionery sweetener. Mix on low. Once the sweetener is incorporated, adjust the mixer to high speed and whip on high 4-5 minutes or until the sweetener COMPLETELY dissolves and peaks begin to form. Scrap the bowl periodically.
2. Add all the butter and vanilla extract. Mix on medium high speed for 15 minutes. The buttercream will go through many different stages, TRUST the PROCESS.
3. (Optional) Add a tiny amount of violet/purple food coloring to the SMBC to make it extra white. Whip on high for another minute or so, the buttercream will turn extra white. Scrap down the sides of the bowl.
4. Switch from the whisk to the paddle attachment. With the mixer set to the lowest setting mix for 10-15 minutes to remove all the air bubbles. This isn’t required but this step it will give you really creamy, shiny and smooth frosting.
ENJOY!
If you make this or any of my recipes please tag me on Instagram, I love seeing your take on my favorites.
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Sugar Free Mock Meringue Buttercream
Ingredients
- 1 1/2 cups cups Pyure sweetener, blended into powder
- 1/2 cup liquid egg whites, pasteurized
- 1 lb salted butter, softened
- 1 lb unsalted butter, softened
- 3 tbsp vanilla extract
- tiny splash violet/purple food coloring
Instructions
- In a bowl of stand mixer, fitted with the whisk attachment, add pasteurized egg whites and confectionery sweetener. Mix on low. Once the sweetener is incorporated, adjust the mixer to high speed and whip on high 4-5 minutes or until the sweetener COMPLETELY dissolves and peaks begin to form. Scrap the bowl periodically.
- Add all the butter and vanilla extract. Mix on medium high speed for 15 minutes. The buttercream will go through many different stages, TRUST the PROCESS.
- (Optional) Add a tiny amount of violet/purple food coloring to the SMBC to make it extra white. Whip on high for another minute or so, the buttercream will turn extra white. Scrap down the sides of the bowl.
- Switch from the whisk to the paddle attachment. With the mixer set to the lowest setting mix for 10-15 minutes to remove all the air bubbles. This isn’t required but this step it will give you really creamy, shiny and smooth frosting.
Can I sub something for the pyure?
Hi Autumn. Yes, any sweetener or sugar can be subbed, how much I’m not sure.
Can I sub some of the vanilla for strawberry extract?
I would think so! If you do try it, I would love to hear how it turned out.
Making this for my kids bday party tomorrow. How long do you think i need to fridge it before frosting the cake? The cake layers are currently in the freezer. I’m a total baking newb. Please help! 😅
I’m not sure what you mean, sorry. Are you asking how long to fridge the cake layers or the frosting?
Hello. Thank you for your delicious recipes!! I have a question about this one, I’ve never been able to get carton egg whites to whip into soft peaks…….what’s your secret?
Hi Christine, just do your best. Sometimes the egg whites will whip up better than other times but it will come together