Swiss Buttercream Frosting made with Baking Sugar Alternative

Light and fluffy, this frosting is a sugar-free version of the classic Swiss buttercream. It’s both easy to spread as well as sturdy enough to pipe, so don’t hold back on decorating that extra-special low-carb, keto, or sugar-free celebration cake or cupcakes.


30 mins
30 mins
3 cups
Swiss Buttercream Frosting made with baking sugar alternative


  1. In a large, clean mixing bowl (or the bowl of your stand mixer), combine the egg whites, Baking Sugar Alternative, and salt.

  2. Place over a saucepan of simmering water (you should just barely see some lazy bubbles coming up) and whisk constantly until the sugar alternative has dissolved and the mixture is frothy and measures 161°F (71.7°C) on a digital thermometer.

  3. Transfer the bowl to your mixer fitted with the whisk attachment. Whip the meringue mixture at medium-high speed until it’s thick and glossy and the bottom of the bowl is no longer warm, 5 to 6 minutes. At this point the meringue should have cooled to about 90°F.

  4. With the mixer running add the butter a tablespoon at a time, mixing each in fully before adding the next.

  5. Once half the butter is in the bowl, stop and scrape the sides and bottom to make sure all the meringue is incorporated. Then finish adding the rest of the butter, beating until the frosting is smooth and creamy. 

  6. Beat in the vanilla.

  7. Spread or pipe the frosting as desired. For best results, wait until just before serving before frosting your cake or cupcakes; the buttercream does have a tendency to break (or separate) over time, especially in humid weather.

  8. Store the frosting for up to 1 week in the refrigerator, or up to 6 months in the freezer. Let it come to room temperature before using, whipping it gently if necessary to bring it back together.

Tips from our Bakers

  • Make sure your mixing bowl is very clean and totally free from even a speck of grease, which can affect the expansion of egg whites during whipping.